BESİNLE İLGİLİ YASAL DÜZENLEMELER DERS TANITIM VE UYGULAMA BİLGİLERİ

Kodu	Dersin Adı	Yarıyıl	Süresi(T+U)	Kredisi	AKTS Kredisi
BEY445	BESİNLE İLGİLİ YASAL DÜZENLEMELER	7	2	2	2

DERS BİLGİLERİ
Dersin Öğretim Dili :	Türkçe
Dersin Düzeyi	BACHELOR'S DEGREE, TYY: + 6.Level, EQF-LLL: 6.Level, QF-EHEA: First Cycle
Dersin Türü	Zorunlu
Dersin Veriliş Şekli	-
Dersin Koordinatörü	Assist.Prof. HATİCE MERVE BAYRAM
Dersi Veren Öğretim Üyesi/Öğretim Görevlisi	Dr.Öğr.Üyesi BAŞAK FUNDA EKEN
Ders Ön Koşulu	Yok

AMAÇ VE İÇERİK
Amaç:	It's aimed to gain knowledge and attitudes related to food control, food legislation, and food safety.
İçerik:	Food control worldwide and in Türkiye, laws, regulations, and directives related to food control, legal regulations on food safety, food additives, factors and contaminants compromising food safety, and hygiene and sanitation in legislation.

DERSİN ÖĞRENME ÇIKTILARI (Öğrenciler, bu dersi başarı ile tamamladıklarında aşağıda belirtilen bilgi, beceri ve/veya yetkinlikleri gösterirler.)
Identifies the fundamental principles of food control and food legislation.
Explains the purpose of food safety.
Demonstrates the importance of quality control and legislation in foods with examples.
Follows the Turkish Food Codex and uses relevant criteria in daily practices.
Identifies food safety and explains the necessary precautions.
Discovers laws, regulations, and directives related to food control and safety in Türkiye.
Studies the health effects of food additives and chemical contaminants.
Demonstrates the risks during food production, processing, and storage stages and adheres to relevant legislation in these processes.

HAFTALIK DERS KONULARI VE ÖNGÖRÜLEN HAZIRLIK ÇALIŞMALARI
Hafta	Ön Hazırlık	Konular	Yöntem
1	Web based search, Individual research	Introduction to Food Control and Food Legislation	Lecture, Discussion,
2	Web based search, Individual research	Veterinary Services, Plant Health, Food and Feed Law (5996)	Lecture, Discussion,
3	Web based search, Individual research	Food Hygiene Regulation	Lecture, Discussion,
4	Web based search, Individual research	Turkish Food Codex Microbiological Criteria Regulation	Lecture, Discussion,
5	Web based search, Individual research	Turkish Food Codex Egg Communique	Lecture, Discussion,
6	Web based search, Individual research	Food Irradiation Regulation	Lecture, Discussion,
7	Web based search, Individual research	Turkish Food Codex Food Labeling and Consumer Information Regulation	Lecture, Discussion,
8	-	MID-TERM EXAM	-
9	Web based search, Individual research	Turkish Food Codex Meat, Prepared Meat Mixtures, and Meat Products Communique	Lecture, Discussion,
10	Web based search, Individual research	Turkish Food Codex Drinking Milk Communique	Lecture, Discussion,
11	Web based search, Individual research	Turkish Food Codex Fermented Milk Products Communique	Lecture, Discussion,
12	Web based search, Individual research	Turkish Food Codex Contaminants Regulation	Lecture, Discussion,
13	Web based search, Individual research	Turkish Food Codex Food Supplements Communique	Lecture, Discussion,
14	Web based search, Individual research	Turkish Food Codex Food Additives Regulation	Lecture, Discussion,
15	Web based search, Individual research	Legal Regulations on the Production, Processing, and Storage of Foods	Lecture, Discussion,
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

KAYNAKLAR
Gıda, Tarım ve Hayvancılık Bakanlığı. (2011). Türk Gıda Kodeksi Yönetmeliği. Resmî Gazete, 28157 (3. mükerrer).
World Health Organization, & Food and Agriculture Organization. (n.d.). Codex Alimentarius: International food standards.
Food and Agriculture Organization (FAO), & World Health Organization (WHO). (2018). Understanding Codex (5th ed.). Rome.

ÖLÇME VE DEĞERLENDİRME
Yarıyıl İçi Yapılan Çalışmaların Ölçme ve Değerlendirmesi	Etkinlik Sayısı	Katkı Yüzdesi	Açıklama

(0) Etkisiz	(1) En Düşük	(2) Düşük	(3) Orta	(4) İyi	(5) Çok İyi
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Assess the knowledge of all disciplines that examine the relationship between humans, the environment and food and form the basis of Nutrition and Dietetic practice.				3
2	Define current knowledge and practices in Nutrition and Dietetics.					4

KNOWLEDGE
Factual
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Use up-to-date technological resources in the process of obtaining and providing information in the field of Nutrition and Dietetics.				3

SKILLS
Cognitive
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Asses general health problems related to nutrition.	0
2	Explain the Nutrition and Dietetic practices by using knowledge in this field.					4

SKILLS
Practical
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Apply legal and ethical principles in the use of knowledge in the field of Nutrition and Dietetics.						5

OCCUPATIONAL
Autonomy & Responsibility
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Apply knowledge and skills in the field of Nutrition and Dietetics.				3
2	Follow the plans, policies, laws, regulations and legislations that affect the dietitian profession.						5

OCCUPATIONAL
Learning to Learn
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Evaluate the information about Nutrition and Dietetics with a critical perspective.			2

OCCUPATIONAL
Communication & Social
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Follow new developments in the field of Nutrition and Dietetics with sufficient foreign language knowledge.			2
2	Communicate effective verbal and written interaction between individuals.			2

OCCUPATIONAL
Occupational and/or Vocational
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Evaluate the factors affecting the food quality of the individual and society in the production-consumption chain.						5
2	Respond to clients' health, social and environmental problems.	0
3	Evaluate the nutritional status of the patients.	0
4	Interpret the clinical findings of the patients in terms of nutrition.	0
5	Plan client-specific nutritional treatments.	0

DERSİN İŞ YÜKÜ VE AKTS KREDİSİ
Öğrenme-Öğretme Etkinlikleri İş Yükü
Öğrenme-Öğretme Etkinlikleri	Etkinlik(hafta sayısı)	Süresi(saat sayısı)	Toplam İş Yükü
Lecture & In-Class Activities	14	2	28
Preliminary & Further Study	14	1	14
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	0	0	0
Reading	0	0	0
Assignment (Homework)	0	0	0
Project Work	0	0	0
Seminar	0	0	0
Internship	0	0	0
Technical Visit	0	0	0
Web Based Learning	0	0	0
Implementation/Application/Practice	0	0	0
Practice at a workplace	0	0	0
Occupational Activity	0	0	0
Social Activity	0	0	0
Thesis Work	0	0	0
Field Study	0	0	0
Report Writing	0	0	0
Final Exam	1	1	1
Preparation for the Final Exam	1	7	7
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	1	5	5
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	32	0	56