EXPERIMENTAL FOOD DEVELOPMENT, PREPARATION AND SERVING IN SPECIAL GROUPS

NUT387

Course Code: NUT387
Semester: -
Theory+Practice: 3 + 0
ECTS: 4

Course Type

Elective Course

Course Level

Bachelor's Degree

Year of Study

Semester

ECTS

Name of Lecturer(s)

Assistant Professor İrem Olcay Eminsoy

Learning Outcomes

At the end of this course, the students;

Know nutritional problems in diseases such as diabetes, kidney disease, liver disease, obesity
Develop recipes for special occasions
Know the importance of standard recipes

Mode of Delivery

Face to face

Prerequisites

Recommended Optional Programme Components

Yok

Course Description

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
1^st Week	Introduction to Experimental Food Development, Preparation and Serving in Special Groups
2^nd Week	Recipe development for obesity
3^rd Week	Recipe development for obesity
4^th Week	Implementation of the developed recipe, making your sensory evaluation
5^th Week	Recipe development for diabetes
6^th Week	Recipe development for diabetes
7^th Week	Implementation of the developed recipe, making your sensory evaluation
8^th Week	Midterm
9^th Week	Recipe development for kidney diseases
10^th Week	Recipe development for celiac
11^th Week	Implementation of the developed recipe, making your sensory evaluation
12^th Week	Recipe for athletes, children and metabolic diseases
13^th Week	Implementation of the developed recipe, sensory evaluation
14^th Week	Implementation of the developed recipe, sensory evaluation
15^th Week	Implementation of the developed recipe, sensory evaluation

Recommended 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 Allocated Based on Student Workload

Activities	Quantity	Duration (Hour)	Total Workload (Hour)
Midterm exam	1	1	1
Preparation for Quiz
Individual or group work	8	3	24
Preparation for Final exam	5	2	10
Course hours	15	3	45
Preparation for Midterm exam	2	3	6
Laboratory (including preparation)	5	3	15
Final exam	1	1	1
Homework	5	2	10
Total Work Load			112
Total Work Load / 30 (h)			3.73
ECTS Credit of the Course			4

Language of Instruction

Turkish

Work Placement(s)

Programme Qualifications / Learning Outcomes

	LO1	LO2	LO3
K1
K2		X
K3	X
K4			X
K5		X
K6
K7		X
K8		X
K9			X