Course Name: Food Science and Nutrition

Degree: Associate’s degree

Code

Year/Semester

Local Credits

ECTS Credits

Course Implementation, Hours/Week

Course

Tutorial

Laboratory

GA1007

1/1 (Fall)

3

4

3

0

-

Department

Hotel, Restaurant and Catering  Services

Instructor

Contact Information

Office Hours

Web page

www.pirireis.edu.tr

Course Type

 Compulsory

Course Language

English

Course Prerequisites

Course Category by Content, %

Basic Sciences

Engineering Science

Engineering Design

Humanities

100

Course Description

Basic functions and contents of nutrition, Balanced and healthy diet, Menu planning, Fundamentals of food science, Dieatary guidelines, terminologies related to nutrition, Chemistry of water, Foams, Emulsions, Chemistry of protein and carbonhydrates, Effects of heat, Significance of egg products, Sugar, Baked products: Batters and Dough, Oxidation, Freezing, Boiling and Pressure

Course Objectives

• To learn basic theoretical knowledge and concepts about nutrition
• - Understanding of general characteristics of food items
• - Knowing the tasks of the food items in the body
• - Knowledge of adequate and balanced nutrition
• - Understanding and implementing the concept of nutrition in menu planning
• - General terminology and knowledge about food science

Course Learning Outcomes

Students who successfully complete this course:

(I)   Defines Macronutrients and Micronutrients and Knows the Functions in Metabolism.

(II)  Describe The Processes Of Digestion, Absorption, Transport, Metabolism and Excretory Processes in Living Physiology.

(III)  Having Information About the Problems That Result From Malnutrition.

(IV)  Know the Rules Of Balanced Nutrition.

(V)   Take Into Account the Basic Principles Of Nutrition in Planning Menu and Know Menu Planning Principles and Methods.

(VI)   Learn to Analyze Food Labels.

(VII)  Know the Basic Principles of Food Science.

(VIII) Can Use the Information Provided to Prepare Meals According to Different Nutritional Needs.

(IX)  Develop Recommendations for Healthy Nutrition.

(X)  Know the Type and Amount of Daily Energy, Carbohydrate, Protein and Fat Requirements and the Nutrients That Can Be Provided By Different Age and Sex.

Instructional Methods and Techniques

Slide, Video Applications and Lectures in Class

Textbook

Other References

Homework & Projects

Assessment Criteria

Activities

Quantity

Effects on Grading, %

Attendance

Midterm

1

30

Quiz

1

20

Homework

Term Paper/Project

Laboratory Work

Practices

Tutorial

Seminar

Presentation

Field Study

Final Exam

1

50

TOTAL

100

Effects of Midterm on Grading, %

50

Effects of Final on Grading, %

50

TOTAL

100

ECTS/

WORKLOAD TABLE

Activities

Count

Hours

Total

Workload

Lecture

14

3

42

Midterm

1

20

20

Quiz

1

10

10

Homework

Term Paper/Project

Laboratory Work

Practices

Tutorial

Seminar

Presentation

Field Study

Final Exam

1

30

30

Total Workload

102

Total Workload/25

102/25

Course ECTS Credits

4,08

Week

Topics

Corse Outcomes

1

Introduction to the Course, An Overview of the Course, and Concepts Related to Nutrition and Food Science

I-II

2

Proteins

I

3

Carbonhydrates

I

4

Oils

I

5

Vitamins

I

6

Minerals

         I

7

Explanation of Nutrition Related Terms and Nutritional Problems (Diet, Balanced Nutrition, Metabolism, Insufficient Nutrition, Over-Nutrition / Obesity)

II-III-IV-V

8

Dietary Guidelines (Factors Affecting Food Needs, Planning and Preparing Meals, Special Nutrition Types (Pregnancy, Convalescence, Vegetarian (Vegans and Lacto Vegetarian)), Nutrition Information for Special Days, Packaged Products, Snacks and Drinks)

  II-III-IX-X

9

Midterm Exam

10

Food Composition and Food Ingredients (Milk, Meat, Fish, Cheese, Eggs, Butter, Cereals (Wheat, Rice, Corn, Oats, Rye), Fruits and Vegetables

II-III-IV-V

11

Relationship Between Cooking Techniques And Nutrition (Heat Transfer Types, Conduction, Convection, Radiation) Interpretation of Various Cooking Techniques in Terms of Nutrition, Storage and Cooking Methods to Be Used to Protect Nutritional Value of Foods,

II-III-IV-V

12

Examination of Convenience Foods and Food Storage Methods in Terms of Nutrition (Semi-Processed, Fully Processed, Dried, Canned, Frozen And Ready To Eat Foods, Correct Use of These Products, Advantages And Disadvantages of Different Methods, Packaging Types of Ready to Eat Foods and Various Materials Used , and Labeling)

II-III-IV-V

13

Food Science - I (Sensory Analysis, Various Chemical Properties Of Sugars, Starch Structure, Gelatinization, Amylose, Amylopectin, Gels, Retrogradation, Syneresis, Starch Use in Food, Pectins, Gums, Turgor Pressure in Fruit and Vegetables, Maturation, Enzymatic Browning ...)

II-VII

14

Food Science - II (Reactions and Properties of Proteins, Denaturation, Quenching, Pasteurization, Homogenization, Fortification, Modification And Degradation Of Oils, Hydrogenation, Interesterification, Rancidity, Emulsification, Smoke Point, Emulsions And Foams ...)

II-VII

15

Final Exam

I-II-III-IV-V-VI-VII-VIII-IX-X

Level of   Contribution

1

2

3

a

Defines the basic concepts and fundamentals related to food and beverage sector

X

b

Has basic knowledge, concepts and principles related to the field, uses the acquired knowledge in the business environment and profession

X

c

Recognizes and uses the physical environment, tools and technologies related to the field

X

d

Has ability to communicate on a foreign language related to the field

X

e

Takes part in food production, food hygiene, quality and service

X

f

Follows innovations in his / her profession, becomes open to technological applications, and continuously develops himself by acquiring a cultural and artistic point of view.

X

g

Has a powerful communication, adapts to the team spirit

X

h

Has full knowledge of Turkish/World cuisines, dessert, bakery and pastry making techniques

X

i

Learns the tourism industry

X

j

With acquired theoretical and practical knowledge, he/she analyzes the problems encountered in the sector in a way that is appropriate to ethical rules and creates solutions. Self-assesses the results.

X

k

He / she knows the legal processes related to his / her profession, ethical rules, hygiene rules.

X

l

Knows the application of cookery.

X

m

In accidents that may occur in the food and beverage areas, the patient / wounded may be first-aided

X

Course

Outcomes

I

II

III

IV

V

VI

VII

VIII

IX

X

XI

Programme Outcomes

a

X

X

X

X

X

X

X

X

X

X

b

X

X

X

X

X

X

X

X

X

X

c

X

X

X

X

X

X

X

X

X

X

d

e

f

g

h

i

j

X

X

X

X

X

X

X

X

X

X

k

X

X

X

X

X

X

X

X

X

X

l

m