At the end of this course, the students; 1) Explains the basic features of vegetarian nutrition. 2) Explain the types and characteristics of vegetarian nutrition. 3) Explain the relationship between vegetarian nutrition and healthy nutrition. 4) Explain the basic features of vegetarian cuisine by making the definition of culture. 5) Explain the characteristics of recipes for vegetarian cuisine.
MODE OF DELIVERY
Face to face
PRE-REQUISITES OF THE COURSE
No
RECOMMENDED OPTIONAL PROGRAMME COMPONENT
COURSE DEFINITION
Definition of vegetarianism, reasons for preference, economic and health dimensions, the place of vegetarianism in nutrition, development of adequate and balanced food recipes for vegetarians, arrangement of different culinary cultures in accordance with the vegetarian diet.
COURSE CONTENTS
WEEK
TOPICS
1st Week
Vegetarian nutrition properties
2nd Week
Types and characteristics of vegetarian nutrition
3rd Week
Types and features of vegetarian nutrition
4th Week
Examination of vegetarian nutrition in terms of human health
5th Week
Features of vegetarian cuisine
6th Week
Vegetarian Cuisine: Beginnings, features, recipes
7th Week
Vegetarian Cuisine: Soups, specialties, recipes
8th Week
Midterm
9th Week
Vegetarian Cuisine: Salads, features and recipes
10th Week
Vegetarian Cuisine: Main courses, features and recipes
11th Week
Vegetarian Cuisine: Intermediate heat, properties and recipes
12th Week
Vegetarian Cuisine: Appetizers, features and recipes
13th Week
Vegetarian Cuisine: Desserts, features and recipes
14th Week
İnternational cuisine and vegetarian food samples
15th Week
Final Exam
RECOMENDED OR REQUIRED READING
1. Şişman, F. (2003). Dünya Vejeteryan Mutfağı. Dost Kitabevi Yayınları, Ankara. 2. Gülan, B. C. (2006). Vejeteryan Mutfağı. Boyun Yayın Grubu, İstanbul.