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- 25TH YEAR
Department of Nutrition and Dietetics
BES 301 | Course Introduction and Application Information
| Course Name |
Public Nutrition Systems I
|
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
|
BES 301
|
Fall
|
3
|
2
|
4
|
4
|
| Prerequisites |
None
|
|||||
| Course Language |
Turkish
|
|||||
| Course Type |
Required
|
|||||
| Course Level |
First Cycle
|
|||||
| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | DiscussionGroup WorkQ&AApplication: Experiment / Laboratory / WorkshopLecture / Presentation | |||||
| National Occupation Classification | - | |||||
| Course Coordinator | ||||||
| Course Lecturer(s) | ||||||
| Assistant(s) | ||||||
| Course Objectives | The objective of this course is to enable students to comprehend the significance of food service systems, and to equip them with the knowledge and skills regarding menu planning principles, menu planning processes for special target groups, and fundamental principles within the scope of food safety to ensure the production of healthy, hygienic, and highly nutritious foods. Within the scope of this course, it is aimed to foster students' creative thinking, problem-solving, teamwork, and quality-oriented implementation skills by utilizing fundamental knowledge of nutritional science. Furthermore, with the aim of contributing to the fields of community nutrition and food service management, it is intended to instill in students the roles and responsibilities of the dietitian in this domain. |
| Learning Outcomes |
The students who succeeded in this course;
|
| Course Description | This course covers the structure of food service systems, menu planning principles, management and organizational principles, and the systems approach. Throughout the course, in accordance with fundamental menu planning principles, the design, analysis, and practical implementation of menu models tailored to the physiological and institutional requirements of diverse target groups—such as school-age children, adults, the elderly, workers, athletes, and inpatient healthcare facilities—are addressed. |
| Related Sustainable Development Goals |
|
|
|
Core Courses |
X
|
| Major Area Courses | ||
| Supportive Courses | ||
| Media and Management Skills Courses | ||
| Transferable Skill Courses |
WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES
| Week | Subjects | Related Preparation |
| 1 | Introduction to Food Service Systems and Their History / Syllabus Introduction | Toplu Beslenme Sistemleri, Hedef CS Yayıncılık, 1. Baskı, Ankara Baysal, A. (2004). Beslenme. Hatiboğlu Yayınları:93, 10.Baskı, Ankara. T.C. Sağlık Bakanlığı (2020), Toplu Beslenme Sistemleri (Toplu Tüketim Yerleri) için Ulusal Menü Planlama ve Uygulama Rehberi, Ankara. |
| 2 | Food Service Establishments in Food Service Systems | Toplu Beslenme Sistemleri, Hedef CS Yayıncılık, 1. Baskı, Ankara Baysal, A. (2004). Beslenme. Hatiboğlu Yayınları:93, 10.Baskı, Ankara. T.C. Sağlık Bakanlığı (2020), Toplu Beslenme Sistemleri (Toplu Tüketim Yerleri) için Ulusal Menü Planlama ve Uygulama Rehberi, Ankara. |
| 3 | Systems Approach to the Organization of Food Service Systems | Toplu Beslenme Sistemleri, Hedef CS Yayıncılık, 1. Baskı, Ankara Baysal, A. (2004). Beslenme. Hatiboğlu Yayınları:93, 10.Baskı, Ankara. T.C. Sağlık Bakanlığı (2020), Toplu Beslenme Sistemleri (Toplu Tüketim Yerleri) için Ulusal Menü Planlama ve Uygulama Rehberi, Ankara. |
| 4 | Management in Food Service Systems | Toplu Beslenme Sistemleri, Hedef CS Yayıncılık, 1. Baskı, Ankara Baysal, A. (2004). Beslenme. Hatiboğlu Yayınları:93, 10.Baskı, Ankara. T.C. Sağlık Bakanlığı (2020), Toplu Beslenme Sistemleri (Toplu Tüketim Yerleri) için Ulusal Menü Planlama ve Uygulama Rehberi, Ankara. |
| 5 | Introduction to Menu Planning – Basic Menu Types | Toplu Beslenme Sistemleri, Hedef CS Yayıncılık, 1. Baskı, Ankara Baysal, A. (2004). Beslenme. Hatiboğlu Yayınları:93, 10.Baskı, Ankara. T.C. Sağlık Bakanlığı (2020), Toplu Beslenme Sistemleri (Toplu Tüketim Yerleri) için Ulusal Menü Planlama ve Uygulama Rehberi, Ankara. |
| 6 | Principles of Menu Planning | Toplu Beslenme Sistemleri, Hedef CS Yayıncılık, 1. Baskı, Ankara Baysal, A. (2004). Beslenme. Hatiboğlu Yayınları:93, 10.Baskı, Ankara. T.C. Sağlık Bakanlığı (2020), Toplu Beslenme Sistemleri (Toplu Tüketim Yerleri) için Ulusal Menü Planlama ve Uygulama Rehberi, Ankara. |
| 7 | Standardized Recipes | Toplu Beslenme Sistemleri, Hedef CS Yayıncılık, 1. Baskı, Ankara Baysal, A. (2004). Beslenme. Hatiboğlu Yayınları:93, 10.Baskı, Ankara. T.C. Sağlık Bakanlığı (2020), Toplu Beslenme Sistemleri (Toplu Tüketim Yerleri) için Ulusal Menü Planlama ve Uygulama Rehberi, Ankara. |
| 8 | MIDTERM EXAM | |
| 9 | Menu Planning and Standardized Recipe Applications | Toplu Beslenme Sistemleri, Hedef CS Yayıncılık, 1. Baskı, Ankara Baysal, A. (2004). Beslenme. Hatiboğlu Yayınları:93, 10.Baskı, Ankara. T.C. Sağlık Bakanlığı (2020), Toplu Beslenme Sistemleri (Toplu Tüketim Yerleri) için Ulusal Menü Planlama ve Uygulama Rehberi, Ankara. |
| 10 | Menu Planning for Preschool and School-Age Children | Toplu Beslenme Sistemleri, Hedef CS Yayıncılık, 1. Baskı, Ankara Baysal, A. (2004). Beslenme. Hatiboğlu Yayınları:93, 10.Baskı, Ankara. T.C. Sağlık Bakanlığı (2020), Toplu Beslenme Sistemleri (Toplu Tüketim Yerleri) için Ulusal Menü Planlama ve Uygulama Rehberi, Ankara. |
| 11 | Menu Planning for Adults and Older Adults | Toplu Beslenme Sistemleri, Hedef CS Yayıncılık, 1. Baskı, Ankara Baysal, A. (2004). Beslenme. Hatiboğlu Yayınları:93, 10.Baskı, Ankara. T.C. Sağlık Bakanlığı (2020), Toplu Beslenme Sistemleri (Toplu Tüketim Yerleri) için Ulusal Menü Planlama ve Uygulama Rehberi, Ankara. |
| 12 | Menu Planning for Athletes | Toplu Beslenme Sistemleri, Hedef CS Yayıncılık, 1. Baskı, Ankara Baysal, A. (2004). Beslenme. Hatiboğlu Yayınları:93, 10.Baskı, Ankara. T.C. Sağlık Bakanlığı (2020), Toplu Beslenme Sistemleri (Toplu Tüketim Yerleri) için Ulusal Menü Planlama ve Uygulama Rehberi, Ankara. |
| 13 | Menu Planning for Workers | Toplu Beslenme Sistemleri, Hedef CS Yayıncılık, 1. Baskı, Ankara Baysal, A. (2004). Beslenme. Hatiboğlu Yayınları:93, 10.Baskı, Ankara. T.C. Sağlık Bakanlığı (2020), Toplu Beslenme Sistemleri (Toplu Tüketim Yerleri) için Ulusal Menü Planlama ve Uygulama Rehberi, Ankara. |
| 14 | Menu Planning in Inpatient Institutions | Toplu Beslenme Sistemleri, Hedef CS Yayıncılık, 1. Baskı, Ankara Baysal, A. (2004). Beslenme. Hatiboğlu Yayınları:93, 10.Baskı, Ankara. T.C. Sağlık Bakanlığı (2020), Toplu Beslenme Sistemleri (Toplu Tüketim Yerleri) için Ulusal Menü Planlama ve Uygulama Rehberi, Ankara. |
| 15 | Review of the Semester | |
| 16 | FINAL EXAM |
| Course Notes/Textbooks | Toplu Beslenme Sistemleri, Hedef CS Yayıncılık, 1. Baskı, Ankara |
| Suggested Readings/Materials |
EVALUATION SYSTEM
| Semester Activities | Number | Weigthing |
| Participation | ||
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments |
1
|
10
|
| Presentation / Jury | ||
| Project | ||
| Seminar / Workshop | ||
| Oral Exams | ||
| Midterm |
1
|
40
|
| Final Exam |
1
|
50
|
| Total |
| Weighting of Semester Activities on the Final Grade |
2
|
50
|
| Weighting of End-of-Semester Activities on the Final Grade |
1
|
50
|
| Total |
ECTS / WORKLOAD TABLE
| Semester Activities | Number | Duration (Hours) | Workload |
|---|---|---|---|
| Theoretical Course Hours (Including exam week: 16 x total hours) |
16
|
3
|
48
|
| Laboratory / Application Hours |
16
|
2
|
32
|
| Study Hours Out of Class |
14
|
1
|
14
|
| Field Work |
0
|
||
| Quizzes / Studio Critiques |
0
|
||
| Portfolio |
0
|
||
| Homework / Assignments |
1
|
6
|
6
|
| Presentation / Jury |
0
|
||
| Project |
0
|
||
| Seminar / Workshop |
0
|
||
| Oral Exam |
0
|
||
| Midterms |
1
|
8
|
8
|
| Final Exam |
1
|
12
|
12
|
| Total |
120
|
COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP
|
#
|
Program Competencies/Outcomes |
* Contribution Level
|
|||||
|
1
|
2
|
3
|
4
|
5
|
|||
| 1 |
Effectively uses evidence-based professional knowledge of basic, health and social sciences required by the dietitian profession throughout their professional life. |
-
|
-
|
-
|
-
|
-
|
|
| 2 |
Gains the ability to use the acquired knowledge to improve the health level and quality of life of the society. |
-
|
-
|
-
|
-
|
-
|
|
| 3 |
Gains the ability to work effectively as an individual and to take responsibility in multidisciplinary teamwork. |
-
|
-
|
-
|
-
|
-
|
|
| 4 |
Identifies, defines, interprets, decides and solves the problems that may be encountered in different fields of Nutrition and Dietetics. |
-
|
-
|
-
|
-
|
-
|
|
| 5 |
Applies individual-specific professional knowledge in accordance with the physiological, environmental and socio-cultural needs of healthy and/or sick individuals. |
-
|
-
|
-
|
-
|
-
|
|
| 6 |
Continuously improve themselves in their field by using accurate and reliable information and modern information technologies. |
-
|
X
|
-
|
-
|
-
|
|
| 7 |
Acquires the ability to communicate verbally and in writing at national and international level on professional issues related to the field of Nutrition and Dietetics. |
-
|
-
|
X
|
-
|
-
|
|
| 8 |
Acts in accordance with social, scientific and ethical values in the stages of data collection, interpretation and evaluation of results while conducting research in the field of Nutrition and Dietetics. |
-
|
-
|
-
|
-
|
-
|
|
| 9 |
Acquires knowledge and practical skills in the development of individual and social nutrition recommendations at national and international level, and the establishment of food and nutrition plans and policies. |
-
|
-
|
X
|
-
|
-
|
|
| 10 |
Acts in accordance with the awareness of professional ethics within the legal framework related to their duties, rights and responsibilities. Sets an example to colleagues and society. |
-
|
-
|
X
|
-
|
-
|
|
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
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