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| Course Description |
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| Course Name |
: |
Minerals in Nutrition |
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| Course Code |
: |
GM-675 |
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| Course Type |
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Optional |
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| Level of Course |
: |
Second Cycle |
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| Year of Study |
: |
1 |
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| Course Semester |
: |
Fall (16 Weeks) |
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| ECTS |
: |
6 |
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| Name of Lecturer(s) |
: |
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| Learning Outcomes of the Course |
: |
1.Knows the chemical characteristics of minerals in foods.
2.Knows the vitamin losses that may occur in foods and the factors leading to these losses
3.Knows the factors affecting the quality of foods and consider them during the food formulation, processing and storage
4.Knows the usage of minerals in human body
5.Knows the enrichment of foods in terms of minerals, renewal and reinforcement applications
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| Mode of Delivery |
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Face-to-Face |
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| Prerequisites and Co-Prerequisites |
: |
None |
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| Recommended Optional Programme Components |
: |
None |
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| Aim(s) of Course |
: |
To give information about chemical properties of mineral substances, their resolutions, their functions in the body; to teach about digestion, absorption and metabolism, factors that affect the bioavailability of minerals in foods, daily requirements, enrichment of foods in terms of minerals, the renewal and reinforcement applications
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| Course Contents |
: |
Chemical properties of mineral substances, solubility, bioavailability factors that affect;
Heavy metals and Toxic effects;
Enrichment of foods in terms of vitamins and minerals, renewal and reinforcement applications. |
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| Language of Instruction |
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Turkish |
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| Work Place |
: |
Classroom |
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Course Outline /Schedule (Weekly) Planned Learning Activities |
| Week | Subject | Student's Preliminary Work | Learning Activities and Teaching Methods |
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1 |
Chemical properties of mineral substances, solubility, bioavailability factors that affect
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Reading the related references |
Lecture, Question and answer, discussion |
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2 |
Electrolyte minerals (sodium, potassium, chloride)
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Reading the related references |
Lecture, Question and answer, discussion |
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3 |
Calcium, phosphorus |
Reading the related references |
Lecture, Question and answer, discussion |
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4 |
iron |
Reading the related references |
Lecture, Question and answer, discussion |
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5 |
Magnesium, Copper
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Reading the related references |
Lecture, Question and answer, discussion |
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6 |
Iodine, fluoride |
Reading the related references |
Lecture, Question and answer, discussion |
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7 |
zinc |
Reading the related references |
Lecture, Question and answer, discussion |
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8 |
Midterm exam
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Review of the exam |
Written exam |
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9 |
Manganese , Chrome
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Reads of Recommended resources |
Lecture, Question and answer, discussion |
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10 |
Molybdenum, sülfür
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Reading the related references |
Lecture, Question and answer, discussion |
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11 |
Selenium, Cobalt
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Reading the related references |
Lecture, Question and answer, discussion |
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12 |
Heavy metals and Toxic effects
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Reading the related references |
Lecture, Question and answer, discussion |
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13 |
Heavy metals and toxic effects (continued) |
Reading the related references |
Lecture, Question and answer, discussion |
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14 |
Enrichment of foods in terms of vitamins and minerals, renewal and reinforcement applications
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Reading the related references |
Lecture, Question and answer, discussion |
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15 |
Enrichment of foods in terms of vitamins and minerals, renewal and reinforcement applications (continued)
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Reading the related references |
Lecture, Question and answer, discussion |
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16/17 |
Final exam |
Review for the exam |
Written exam |
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Required Course Resources |
| Resource Type | Resource Name |
| Recommended Course Material(s) |
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| |
| Required Course Material(s) | |
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Assessment Methods and Assessment Criteria |
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Semester/Year Assessments |
Number |
Contribution Percentage |
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Mid-term Exams (Written, Oral, etc.) |
1 |
70 |
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Homeworks/Projects/Others |
1 |
30 |
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Total |
100 |
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Rate of Semester/Year Assessments to Success |
40 |
| |
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Final Assessments
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100 |
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Rate of Final Assessments to Success
|
60 |
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Total |
100 |
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| Contribution of the Course to Key Learning Outcomes |
| # | Key Learning Outcome | Contribution* |
|
1 |
Transfer current developments in the field of food engineering in written, oral and visual presentations with the support of the qualitative and quantitative data to the groups in their fields as well as in other disciplines. |
3 |
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2 |
Examine and improve the social relationships and the norms; act to change them if necessary |
3 |
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3 |
Have the ability to use one foreign language to communicate both in oral and written form at the level of B2 of the European Language Portfolio |
3 |
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4 |
Use advanced information and communication technologies along with the required level of computer software knowledge |
3 |
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5 |
Improve their knowledge related with food engineering fields based on undergraduate qualifications to the level of the expertise |
4 |
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6 |
Comprehend the interdisciplinary relationships relevant to the field of expertise in food engineering |
5 |
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7 |
Interpret and produce new knowledge with synthesizing interdisciplinary knowledge by using theoretical and practical knowledge at the expertise level in food engineering |
5 |
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8 |
Resolve food-related problems by using research methods and setting up cause-and-effect relationship |
4 |
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9 |
Carry out work reqiring expertise in the food engineering field independently |
3 |
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10 |
Develop new approaches to unforeseen complex problems emerged in the field and take responsibility to produce solutions. |
3 |
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11 |
Have the ability to lead in situations requiring solutions to the problems in the field of food engineering |
4 |
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12 |
Evaluate the skills and knowledge acquired at the level of expertise in the field of food engineering with a critical approach and direct his/her learning |
5 |
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13 |
Inspect and teach the stages of data collection, interpretation, implementation and announcement related with food engineering field considering social, scientific, cultural and ethical values |
3 |
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14 |
Develop strategy, policy and implementation plans related with food engineering and evaluate the obtained results considering the framework of quality assurance processes |
4 |
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15 |
Have the ability to use his/her knowledge of solving problems and practical skills obtained in the field of food engineering at the interdisciplinary studies |
4 |
| * Contribution levels are between 0 (not) and 5 (maximum). |
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| Student Workload - ECTS |
| Works | Number | Time (Hour) | Total Workload (Hour) |
| Course Related Works |
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Class Time (Exam weeks are excluded) |
14 |
2 |
28 |
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Out of Class Study (Preliminary Work, Practice) |
14 |
5 |
70 |
| Assesment Related Works |
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Homeworks, Projects, Others |
1 |
12 |
12 |
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Mid-term Exams (Written, Oral, etc.) |
1 |
14 |
14 |
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Final Exam |
1 |
14 |
14 |
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Total Workload: | 138 |
| Total Workload / 25 (h): | 5.52 |
| ECTS Credit: | 6 |
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