| TYPE OF COURSE UNIT | Elective Course |
| LEVEL OF COURSE UNIT | Bachelor's Degree |
| YEAR OF STUDY | - |
| SEMESTER | - |
| NUMBER OF ECTS CREDITS ALLOCATED | 4 |
| NAME OF LECTURER(S) | Assistant Professor İrem Olcay Eminsoy
|
| LEARNING OUTCOMES OF THE COURSE UNIT |
At the end of this course, the students;
1) Knows nutritional problems in diseases such as diabetes, kidney disease, liver disease, obesity
2) Develops recipes for special occasions
3) Knows the importance of standard recipes
|
| MODE OF DELIVERY | Face to face |
| PRE-REQUISITES OF THE COURSE | No |
| RECOMMENDED OPTIONAL PROGRAMME COMPONENT | Yok |
| COURSE DEFINITION | Develops new recipes for groups that differ in terms of nutrition, using healthy preparation and cooking methods, and makes the application and presentation of these recipes. |
| COURSE CONTENTS | | WEEK | TOPICS |
|---|
| 1st Week | Introduction to Experimental Food Development, Preparation and Serving in Special Groups | | 2nd Week | Recipe development for obesity | | 3rd Week | Recipe development for obesity | | 4th Week | Implementation of the developed recipe, making your sensory evaluation | | 5th Week | Recipe development for diabetes | | 6th Week | Recipe development for diabetes | | 7th Week | Implementation of the developed recipe, making your sensory evaluation | | 8th Week | Midterm Exam | | 9th Week | Recipe development for kidney diseases | | 10th Week | Recipe development for celiac | | 11th Week | Implementation of the developed recipe, making your sensory evaluation | | 12th Week | developed a recipe for athletes, children and metabolic diseases. | | 13th Week | Implementation of the developed recipe, making your sensory evaluation | | 14th Week | Implementation of the developed recipe, making your sensory evaluation | | 15th Week | |
|
| RECOMENDED OR REQUIRED READING | https://www.eatingwell.com/recipes/17899/health-condition/diabetic/
https://www.nwkidney.org/living-with-kidney-disease/recipes/
https://www.beyondceliac.org/gluten-free-diet/gluten-free-recipes/
https://www.bbcgoodfood.com/recipes/collection/eat-athlete-recipes |
| PLANNED LEARNING ACTIVITIES AND TEACHING METHODS | Lecture,Discussion,Practice,Experiment,Presentation |
| ASSESSMENT METHODS AND CRITERIA | | | Quantity | Percentage(%) |
|---|
| Mid-term | 1 | 10 | | Assignment | 5 | 10 | | Quiz | 1 | 10 | | Practice | 5 | 10 | | Project | 1 | 30 | | Total(%) | | 70 | | Contribution of In-term Studies to Overall Grade(%) | | 70 | | Contribution of Final Examination to Overall Grade(%) | | 30 | | Total(%) | | 100 |
|
| ECTS WORKLOAD |
| Activities |
Number |
Hours |
Workload |
| Midterm exam | 1 | 1 | 1 | | Preparation for Quiz | | | | | Individual or group work | 8 | 3 | 24 | | Preparation for Final exam | 5 | 2 | 10 | | Course hours | 14 | 3 | 42 | | Preparation for Midterm exam | 2 | 3 | 6 | | Laboratory (including preparation) | 5 | 3 | 15 | | Final exam | 1 | 1 | 1 | | Homework | 5 | 2 | 10 | | Total Workload | | | 109 |
|---|
| Total Workload / 30 | | | 3,63 |
|---|
| ECTS Credits of the Course | | | 4 |
|---|
|
| LANGUAGE OF INSTRUCTION | Turkish |
| WORK PLACEMENT(S) | No |
| | |
