Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
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BEY445 | FOOD-RELATED LEGISLATION | 7 | 2 | 2 | 2 |
GENERAL INFORMATION |
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Language of Instruction : | Turkish |
Level of the Course Unit : | BACHELOR'S DEGREE, TYY: + 6.Level, EQF-LLL: 6.Level, QF-EHEA: First Cycle |
Type of the Course : | Compulsory |
Mode of Delivery of the Course Unit | - |
Coordinator of the Course Unit | Assist.Prof. HATİCE MERVE BAYRAM |
Instructor(s) of the Course Unit | Assist.Prof. BAŞAK FUNDA EKEN |
Course Prerequisite | No |
OBJECTIVES AND CONTENTS |
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Objectives of the Course Unit: | It's aimed to gain knowledge and attitudes related to food control, food legislation, and food safety. |
Contents of the Course Unit: | 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. |
KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to) |
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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. |
WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY |
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Week | Preparatory | Topics(Subjects) | Method |
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 | - |
SOURCE MATERIALS & RECOMMENDED READING |
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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. (n.d.). Codex Alimentarius: International food standards. |
Food and Agriculture Organization (FAO), & World Health Organization (WHO). (2018). Understanding Codex (5th ed.). Rome. |
ASSESSMENT |
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Assessment & Grading of In-Term Activities | Number of Activities | Degree of Contribution (%) | Description |
Level of Contribution | |||||
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0 | 1 | 2 | 3 | 4 | 5 |
KNOWLEDGE |
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Theoretical |
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Programme Learning Outcomes | Level of Contribution | ||||||
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.
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3 | |||||
2 |
Define current knowledge and practices in Nutrition and Dietetics.
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4 |
KNOWLEDGE |
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Factual |
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Programme Learning Outcomes | Level of Contribution | ||||||
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.
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3 |
SKILLS |
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Cognitive |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Asses general health problems related to nutrition.
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0 | |||||
2 |
Explain the Nutrition and Dietetic practices by using knowledge in this field.
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4 |
SKILLS |
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Practical |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Apply legal and ethical principles in the use of knowledge in the field of Nutrition and Dietetics.
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5 |
OCCUPATIONAL |
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Autonomy & Responsibility |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Apply knowledge and skills in the field of Nutrition and Dietetics.
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3 | |||||
2 |
Follow the plans, policies, laws, regulations and legislations that affect the dietitian profession.
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5 |
OCCUPATIONAL |
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Learning to Learn |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Evaluate the information about Nutrition and Dietetics with a critical perspective.
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2 |
OCCUPATIONAL |
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Communication & Social |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Follow new developments in the field of Nutrition and Dietetics with sufficient foreign language knowledge.
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2 | |||||
2 |
Communicate effective verbal and written interaction between individuals.
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2 |
OCCUPATIONAL |
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Occupational and/or Vocational |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Evaluate the factors affecting the food quality of the individual and society in the production-consumption chain.
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5 | |||||
2 |
Respond to clients' health, social and environmental problems.
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0 | |||||
3 |
Evaluate the nutritional status of the patients.
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0 | |||||
4 |
Interpret the clinical findings of the patients in terms of nutrition.
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0 | |||||
5 |
Plan client-specific nutritional treatments.
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0 |
WORKLOAD & ECTS CREDITS OF THE COURSE UNIT |
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Workload for Learning & Teaching Activities |
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Type of the Learning Activites | Learning Activities (# of week) | Duration (hours, h) | Workload (h) |
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 |
Total Workload of the Course Unit | 56 | ||
Workload (h) / 25.5 | 2,2 | ||
ECTS Credits allocated for the Course Unit | 2,0 |