Kodu | Dersin Adı | Yarıyıl | Süresi(T+U) | Kredisi | AKTS Kredisi |
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BEY445E | FOOD-RELATED LEGISLATION | 7 | 2 | 2 | 2 |
DERS BİLGİLERİ |
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Dersin Öğretim Dili : | İngilizce |
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 | Öğr.Gör. AYÇA YILMAZ GEÇKİN |
Ders Ön Koşulu | Yok |
AMAÇ VE İÇERİK |
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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.) |
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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 |
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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 Communique on Food Supplements | 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 |
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Gıda, Tarım ve Hayvancılık Bakanlığı. (2011). Türk Gıda Kodeksi Yönetmeliği. Resmî Gazete, 28157 (3. mükerrer). |
World Health Organization, & Food and Agriculture Organization. Codex Alimentarius: International food standards. |
Food and agricultural organization (FAO), World Health Organization (WHO). 2018. Understanding Codex. 5th ed, Rome. |
ÖLÇME VE DEĞERLENDİRME |
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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 |
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0 | 1 | 2 | 3 | 4 | 5 |
KNOWLEDGE | |||||||
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Theoretical | |||||||
Program Yeterlilikleri/Çıktıları | Katkı Düzeyi | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Define the theoretical and practical concepts which comprise the required basic professional knowledge related to medicine and science.
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3 |
KNOWLEDGE | |||||||
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Factual | |||||||
Program Yeterlilikleri/Çıktıları | Katkı Düzeyi | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Requires the level of nutrition and dietetics, medical and related science and technology defines the concepts of theoretical and applied knowledge-based.
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4 |
SKILLS | |||||||
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Cognitive | |||||||
Program Yeterlilikleri/Çıktıları | Katkı Düzeyi | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Describe the advanced level of knowledge and skills in the fields of nutrition and dietetics based on medical and natural sciences,
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3 |
SKILLS | |||||||
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Practical | |||||||
Program Yeterlilikleri/Çıktıları | Katkı Düzeyi | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Recognize advanced level of theoretical and practical knowledge related to nutrients and nutrition, dietetics, community nutrition and institutional food service systems
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2 |
OCCUPATIONAL | |||||||
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Autonomy & Responsibility | |||||||
Program Yeterlilikleri/Çıktıları | Katkı Düzeyi | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Take responsibility both as a team member and individually in order to provide that unforeseen complex activities faced in the practices in his/her field are carried out.
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4 |
OCCUPATIONAL | |||||||
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Learning to Learn | |||||||
Program Yeterlilikleri/Çıktıları | Katkı Düzeyi | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Evaluate the advanced knowledge and skills s/he has acquired in his/her field with a critical approach.
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3 |
OCCUPATIONAL | |||||||
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Communication & Social | |||||||
Program Yeterlilikleri/Çıktıları | Katkı Düzeyi | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Share his/her ideas and solution proposals for problems related to the issues in his/her field with professionals and non-professionals with the support of qualitative and quantitative data.
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4 |
OCCUPATIONAL | |||||||
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Occupational and/or Vocational | |||||||
Program Yeterlilikleri/Çıktıları | Katkı Düzeyi | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Discharge the responsibilities, duties and obligations in accordance with the rules and regulations of professional ethics related to nutrition and dietetics
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0 |
DERSİN İŞ YÜKÜ VE AKTS KREDİSİ |
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Öğrenme-Öğretme Etkinlikleri İş Yükü | |||
Öğrenme-Öğretme Etkinlikleri | Etkinlik(hafta sayısı) | Süresi(saat sayısı) | Toplam İş Yükü |
Lecture & In-Class Activities | 14 | 3 | 42 |
Preliminary & Further Study | 0 | 0 | 0 |
Land Surveying | 0 | 0 | 0 |
Group Work | 9 | 1 | 9 |
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 | 2 | 2 |
Mid-Term Exam | 1 | 1 | 1 |
Preparation for the Mid-Term Exam | 1 | 1 | 1 |
Short Exam | 0 | 0 | 0 |
Preparation for the Short Exam | 0 | 0 | 0 |
TOTAL | 27 | 0 | 56 |
Genel Toplam | 56 | ||
Toplam İş Yükü / 25.5 | 2,2 | ||
Dersin AKTS(ECTS) Kredisi | 2,0 |