GASTRONOMY AND CULINARY ARTS
Bachelor TR-NQF-HE: Level 6 QF-EHEA: First Cycle EQF-LLL: Level 6

General Information about the Course

Course Code: IKU-Y-225
Course Title: Family Health and Nutrition
Course Semester: 1. Semester / Fall
Course Credits:
Theoretical Practical Credit ECTS
1 0 1 1
Language of instruction: TR
Prerequisite of the course: No
Type of course: Üniversite Seçmeli
Level of course:
Bachelor TR-NQF-HE:6. Master`s Degree QF-EHEA:First Cycle EQF-LLL:6. Master`s Degree
Course Lecturer(s): Dr. Öğr. Üyesi Deniz Tığlı Torun

Purpose and content of the course

Course Objectives: To ensure that the family is informed about maintaining and improving their health and planning and the impact of nutrition on these issues.
Course Objective: To inform students about family health and planning and their relationship with nutrition.
Mode of Delivery: E-Learning

Learning Outcomes

Knowledge (Described as Theoritical and/or Factual Knowledge.)
  1) Explains the relationships between family health, diseases and nutrition
  2) Defines family health and explains its scope
  3) Defines family health and explains its scope
  4) Explains the concept of family and family health.
  5) Explains the importance of protecting the health of family members.
  6) Explains family types and their effects on health.
  7) Explains the relationship between family and health
Skills (Describe as Cognitive and/or Practical Skills.)
Competences (Described as "Ability of the learner to apply knowledge and skills autonomously with responsibility", "Learning to learn"," Communication and social" and "Field specific" competences.)

Course Topics

Week Subject
Related Preparation Pekiştirme
1) Introduction to Family Health and the Concept of Family
2) Factors Affecting Family Health
3) The Relationship Between Health and Nutrition
4) Health services and Public health
5) Causes of diseases and their relationship with nutrition
6) personal health protection approach
7) Family planning and its importance
8) exam week
9) Sexual identy and rights
10) reproductive system and reproductive health
11) sexually transmitted diseases
12) Reproductive health and nutrition
13) Family planning and pregnancy
14) Nutrition in Pregnancy
15) Mom and child health and its importance
16) Exam week
References: 1. Lowdermilk,D.,Perry,S.,Maternity & Women’s Health Care,Mosby Company,Eighth Editiion,Printed in the United States of America,2004.
2. Saygılı, S. Aile Sağlığı Ansiklopedisi, Timaş Yayınları
3. Taşkın ,L.,Doğum ve Kadın Sağlığı Hemşireliği,Geliştirilmiş III.Baskı,Sistem Ofset Matbaacılık,Ankara 2002
4. Akın,A.Demirel S.(2003); Toplumsal Cinsiyet Kavramı Ve Sağlığa Etkileri, C. Ü. Tıp Fakültesi Dergisi 25 (4), 2003 Özel Eki, 8. Halk Sağlığı Günleri,Halk Sağlığı Ve Sosyal Bilimler, 23 - 25 Haziran 2003 Sivas
5. T.C. Sağlık Bakanlığı, Ana Çocuk Sağlığı ve Aile Planlaması Genel Müdürlüğü. Ulusal Aile Planlaması Hizmet Rehberi, Cilt I Aile Planl aması ve Ü reme Sağlığı . Ankara : 2000

Ders - Program Öğrenme Kazanım İlişkisi

No Effect 1 Lowest 2 Average 3 Highest
       
Ders Öğrenme Kazanımları

1

2

2

3

4

5

6

Program Outcomes
1) PO1: Explains the basic concepts, theories and principles specific to the field of Gastronomy and Culinary Arts.
2) PO2: Conducts kitchen management and operations independently.
3) POÇ 3: Performs various cooking techniques and culinary applications from Turkish and world cuisines at a professional level.
4) PO4: Explains the historical development and diversity of Turkish and world culinary cultures.
5) PO 5: Provides leadership and takes responsibility in teamwork.
6) POÇ 6: Applies food safety, hygiene and sanitation rules.
7) POÇ 7: Produces solutions with an innovative perspective to meet changing consumer expectations.
8) POÇ 8: Analyzes and produces solutions to problems encountered in the field of Gastronomy and Culinary Arts.
9) POÇ 9: Demonstrates behaviors in accordance with environmental awareness and sustainability principles and develops innovative and entrepreneurial ideas.
10) POÇ 10: Uses information and communication technologies, software and tools in the field.
11) POÇ 11: Acting in accordance with professional ethical rules and integrating these rules into business life.

Course Teaching, Learning Methods

Q & A
Case Problem Solving/ Drama- Role/ Case Management
Laboratory
Quantitative Problem Solving
Fieldwork
Group Study / Assignment
Individual Assignment
WEB-based Learning
Internship
Practice in Field
Project Preparation
Report Writing
Seminar
Supervision
Social Activity
Occupational Activity
Occupational Trip
Application (Modelling, Design, Model, Simulation, Experiment et.)
Reading
Thesis Preparation
Field Study
Student Club and Council Activities
Other
Logbook
Interview and Oral Conversation
Research
Watching a movie
Bibliography preparation
Oral, inscribed and visual knowledge production
Taking photographs
Sketching
Mapping and marking
Reading maps
Copying textures
Creating a library of materials
Presentation

Evaluation System

Semester Requirements Number of Activities Level of Contribution
Attendance 0 % 0
Laboratory 0 % 0
Application 0 % 0
Practice Exam 0 % 0
Quizzes 0 % 0
Homework Assignments 0 % 0
Presentation 0 % 0
Project 0 % 0
Special Course Internship (Work Placement) 0 % 0
Field Study 0 % 0
Article Critical 0 % 0
Article Writing 0 % 0
Module Group Study 0 % 0
Brainstorming 0 % 0
Role Playing + Dramatizing 0 % 0
Out of Class Study 0 % 0
Preliminary Work, Reinforcement 0 % 0
Application Repetition etc. 0 % 0
Homework (reading, writing, watching movies, etc.) 0 % 0
Project Preparation + Presentation 0 % 0
Report Preparation + Presentation 0 % 0
Presentation / Seminar Preparation + Presenting 0 % 0
Oral examination 0 % 0
Midterms 1 % 40
Final 1 % 60
Practical Final % 0
Report Submission 0 % 0
Bütünleme % 0
Bütünleme Pratik % 0
Kanaat Notu 0 % 0
Committee 0 % 0
Yazma Ödev Dosyası 0 % 0
Portfolio 0 % 0
Take-Home Exam 0 % 0
Logbook 0 % 0
Participation 0 % 0
Discussion 0 % 0
total % 100
PERCENTAGE OF SEMESTER WORK % 40
PERCENTAGE OF FINAL WORK % 60
total % 100

Calculation of Workload and ECTS Credits

Activities Number of Activities Workload
Course Hours 14 14
Laboratory
Application
Practice Exam
Special Course Internship (Work Placement)
Field Work
Study Hours Out of Class
Article Critical
Article Writing
Module Group Study
Brainstorming
Role Playing + Dramatizing
Out-of-Class Study (Pre-study, Reinforcement, Practice Review, etc.)
Homework (reading, writing, watching movies, etc.)
Project Preparation + Presentation
Report Preparation + Presentation
Presentation / Seminar Preparation + Presenting
Oral examination
Preparing for Midterm Exams
MIDTERM EXAM (Visa) 1 1
Preparing for the General Exam
GENERAL EXAM (Final) 1 1
Participation
Discussion
Portfolio
Take-Home Exam
Logbook
Total Workload 16
ECTS (30 saat = 1 AKTS ) 0