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Course Description Course Name : Vitamins and trace elements in fish nutrition Course Code : SAİ-501 Course Type : Optional Level of Course : Second Cycle Year of Study : 1 Course Semester : Fall (16 Weeks) ECTS : 6 Name of Lecturer(s) : Prof.Dr. ABDURRAHMAN POLAT Learning Outcomes of the Course : Explains the important vitamins in fish Explains the important trace minerals in fish Explains the importance of vitamins and minerals Explains the mineral and vitamine content of fish meat Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : None Recommended Optional Programme Components : None Aim(s) of Course : Teaching on important vitamins and trace elements in fish nutritiıon Course Contents : The importance of vitamins and trace elements in fish nutrition, essential vitamins and trace minerals for fish, requirements of vitamins and trace elements, deficiency symtoms Language of Instruction : Turkish Work Place : Classroom of Faculty Of Fisheries, Çukurova University   Course Outline /Schedule (Weekly) Planned Learning Activities Week Subject Student's Preliminary Work Learning Activities and Teaching Methods 1 Introduction Reading on the related information Lecture 2 Description of vitamins , classification, homework Reading the course notes and related subject Lecture, visual demonstration 3 Water soluble vitamins, symptoms of lack of water soluble vitamins in fish Reading the course notes and related subject Lecture, visual demonstration 4 Fat souble vitamins, symptoms of lack of fat soluble vitamins in fish, homework Reading the course notes and related subject Lecture, visual demonstration 5 Vitamin requirements and vitamin contents of fish as a food source Reading the course notes and related subject Lecture, visual demonstration 6 Mineral requirements of fish, homework Reading the course notes and related subject Lecture, visual demonstration 7 Mineral contents of fish meat Reading the course notes and related subject Lecture, visual demonstration 8 Midterm exam Preparation for midterm exam Written exam 9 Macro minerals, symptoms in lack and over dose of macro minerals, homework Reading the course notes and related subject Lecture, visual demonstration 10 Trace minerals, symptoms in lack and over dose of trace minerals Reading the course notes and related subject Lecture, visual demonstration 11 Homework and study Reading the course notes and related subject Lecture, visual demonstration 12 Homework and study Reading the course notes and related subject Lecture, visual demonstration 13 Homework and study Reading the course notes and related subject Lecture, visual demonstration 14 General evaluation Reading the course notes and related subject Brainstorm 15 General evaluation Reading the course notes and related subject Brainstorm 16/17 final exam Studying for final exam Written exam   Required Course Resources Resource Type Resource Name Recommended Course Material(s)  Potter, N.N., Hotchkiss, J.H.,1996. Food Science  Fish Nutrition, John E.Halver, Ronald W.Hardy,2002  Voet, D.,Voet, J.G., 1990. Biochemistry Required Course Material(s)   Assessment Methods and Assessment Criteria Semester/Year Assessments Number Contribution Percentage     Mid-term Exams (Written, Oral, etc.) 1 40     Homeworks/Projects/Others 4 60 Total 100 Rate of Semester/Year Assessments to Success 40   Final Assessments 100 Rate of Final Assessments to Success 60 Total 100   Contribution of the Course to Key Learning Outcomes # Key Learning Outcome Contribution* 1 Deepens and improves the information based on university education up to expertise level in Fishing and Seafood Processing Technology 4 2 Comprehends interaction of expertise area in relation to interdisciplinary relationships 5 3 Comprehends interdisciplinary relationships between theoretical and applied information of their expertise to synthesize and to produce new information 1 4 Solves problems by using problem-solving and suitable methods, establishes cause and effect relationships in the process in his/her expertise. 2 5 Is able to carry out an independent study related to fishing and seafood processing technology and assesses the results of work. 2 6 Improves skills for independent study in their area of expertise, determinates unpredictable problems and produces methods of solutions 2 7 Accesses literature in their area of expertise and assesses knowledge and skill critically and leads to training. 3 8 Develops a positive attitude towards life long learning. 5 9 Prepares written and visual presentations with technological devices in their area of expertise 2 10 Examines and develops social relations and norms critically and changes all if necessary 3 11 Communicates both in written and verbal in one foreign language 1 12 Uses computer and communication technologies effectively for their expertise area. 2 13 Collects, assesses and publishes data related to their expertise area, cares publical, scientifical, cultural and ethicals values during data collection. 2 14 Develops strategy, politics and application plan in relation to expertise area and assesses the results obtained within the scope of quality process 4 15 Applies interdisciplinary studies with assimilated knowledge and skills for solving problem 0 * Contribution levels are between 0 (not) and 5 (maximum).   Student Workload - ECTS Works Number Time (Hour) Total Workload (Hour) Course Related Works     Class Time (Exam weeks are excluded) 14 2 28     Out of Class Study (Preliminary Work, Practice) 14 3 42 Assesment Related Works     Homeworks, Projects, Others 4 13 52     Mid-term Exams (Written, Oral, etc.) 1 7 7     Final Exam 1 9 9 Total Workload: 138 Total Workload / 25 (h): 5.52 ECTS Credit: 6