|
|
|
|
| Knowledge
(Described as Theoritical and/or Factual Knowledge.)
|
1) Know the general principles of food processing methods and new and frequently used techniques.
|
2) Knows the energy and nutrient needs of individuals according to their occupations. Knows the problems that may be encountered in worker nutrition.
|
3) Learns production technologies applied to different food groups.
|
| Skills
(Describe as Cognitive and/or Practical Skills.)
|
1) Understands the importance of worker nutrition. Can make menu planning according to the characteristics of occupational groups. Master the principles and practices of nutrition in and out of the workplace.
|
2) Understands the changes in the structure of food caused by the applied technology.
|
| 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.)
|
1) Learns the effect of nutrition on work efficiency. To be able to comment on the plans and policies developed on the subject and to have the ability to produce ideas and to speak at seminars or meetings related to the subject.
|
2) Evaluates the effects of changes in the applied technology on health.
|
| Week |
Subject |
| Related Preparation |
Pekiştirme |
| 1) |
Occupational Health and Safety |
| 2) |
Worker nutrition and its importance, healthy nutrition at work |
| 3) |
Work productivity and nutrition |
| 4) |
The effects of different business lines on nutrition, Occupational diseases and nutrition |
| 5) |
Energy and macronutrient requirements according to occupational groups |
| 6) |
Micronutrient requirements according to occupational groups |
| 7) |
Midterm Exam |
| 8) |
Oxidant stress and other health risks |
| 9) |
Problems that may be encountered in worker nutrition |
| 10) |
Risk groups and nutrition in working life; Measures to be taken to ensure adequate and balanced nutrition of workers |
| 11) |
Principles of menu preparation according to occupational groups |
| 12) |
Nutrition practices of workers at work and outside of work |
| 13) |
Article evaluation-student presentations |
| 14) |
General Review |
| 15) |
Final Exam |
| References: |
1.Centers for disease control and prevention, work place health model, http://www.cdc.gov/workplacehealthpromotion/model/index.html (16.07.2012) 2.Centers for disease control and prevention, Lactation Support Program, http://www.cdc.gov/nccdphp/dnpao/hwi/toolkits/lactation/index.htm (16.07.2012)
3.Baysal, A. (2011) Beslenme (13.baskı). Ankara: Hatipoğlu Yayıncılık.
4.Beyhan Y. (2008). Beslenme Bilgi serisi (A16) T.C. Sağlık Bakanlığı Temel Sağlık Hizmetleri Genel Müdürlüğü ve Hacettepe Üniversitesi Beslenme ve Diyetetik Bölümü, Ankara.
5.Wanjek C. Food at work:Workplace solutions for malnutrition, obesity and chronic diseases. Geneva, ILO, 2005.
6.İşyeri Hekimliği Ders Notları, Türk tabipler Birliği Yayınları, 8. Basım, Ankara, 2004. |
|
| 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 |
|
| Semester Requirements |
Number of Activities |
Level of Contribution |
| Attendance |
|
% 0 |
| Laboratory |
|
% 0 |
| Application |
|
% 0 |
| Practice Exam |
|
% 0 |
| Quizzes |
|
% 0 |
| Homework Assignments |
|
% 0 |
| Presentation |
|
% 0 |
| Project |
|
% 0 |
| Special Course Internship (Work Placement) |
|
% 0 |
| Field Study |
|
% 0 |
| Article Critical |
|
% 0 |
| Article Writing |
|
% 0 |
| Module Group Study |
|
% 0 |
| Brainstorming |
|
% 0 |
| Role Playing + Dramatizing |
|
% 0 |
| Out of Class Study |
|
% 0 |
| Preliminary Work, Reinforcement |
|
% 0 |
| Application Repetition etc. |
|
% 0 |
| Homework (reading, writing, watching movies, etc.) |
|
% 0 |
| Project Preparation + Presentation |
|
% 0 |
| Report Preparation + Presentation |
|
% 0 |
| Presentation / Seminar Preparation + Presenting |
1 |
% 10 |
| Oral examination |
|
% 0 |
| Midterms |
1 |
% 30 |
| Final |
1 |
% 60 |
| Report Submission |
|
% 0 |
| Bütünleme |
|
% 0 |
| Kanaat Notu |
|
% 0 |
| Committee |
|
% 0 |
| Yazma Ödev Dosyası |
|
% 0 |
| Portfolio |
|
% 0 |
| Take-Home Exam |
|
% 0 |
| Logbook
|
|
% 0 |
| Discussion |
|
% 0 |
| Participation |
|
% 0 |
| total |
% 100 |
| PERCENTAGE OF SEMESTER WORK |
|
% 40 |
| PERCENTAGE OF FINAL WORK |
|
% 60 |
| total |
% 100 |
| 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.) |
14 |
28 |
| 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) |
7 |
21 |
| Preparing for the General Exam |
14 |
25 |
| GENERAL EXAM (Final) |
1 |
1 |
| Participation |
|
|
| Discussion |
|
|
| Portfolio |
|
|
| Take-Home Exam |
|
|
| Logbook
|
|
|
| Total Workload |
89 |
| ECTS (30 saat = 1 AKTS ) |
2 |
