Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | GIM-23-104 | BESLENMEDE SÜT VE SÜT ÜRÜNLERİNİN ÖNEMİ | Elective | 1 | 1 | 6 |
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Level of Course Unit |
Second Cycle |
Objectives of the Course |
Milk and milk products provide the opportunity to learn more about the importance of nutrition
Detail to inform students about the importance of milk and milk products, nutrition and the community informed on this issue to ensure the correct knowledge. |
Name of Lecturer(s) |
Dr. Öğr. Üyesi Mubin Koyuncu |
Learning Outcomes |
1 | At the end of this course, the student; In terms of dairy products; will learn the nutritional needs and the biochemical basis of nutrition. |
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Mode of Delivery |
Daytime Class |
Prerequisites and co-requisities |
None |
Recommended Optional Programme Components |
None |
Course Contents |
The importance of the diet of milk and milk products
Life-long milk and milk products
Deficient intake of dairy products and the content of nutrients
Milk and dairy foods
Preserving the quality of milk and milk products
Characteristics that affect the quality of milk
Natural contamination in milk
Processes applied to milk
Milk and milk products, use the width
Chocolate milk
Cheese
Were added to the culture milk products
Whey
Whey products
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Weekly Detailed Course Contents |
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1 | The importance of the diet of milk and milk products. | | | 2 | Life-long milk and milk products
| | | 3 | Deficient intake of dairy products and the content of nutrients
| | | 4 | Milk and dairy foods
| | | 5 | Preserving the quality of milk and milk products
| | | 6 | Characteristics that affect the quality of milk
| | | 7 | Natural contamination in milk | | | 8 | Processes applied to milk | | | 9 | Milk and milk products, use the width | | | 10 | Chocolate milk | | | 11 | Cheese | | | 12 |
Were added to the culture milk products
| | | 13 | Whey | | | 14 | Whey products | | | 15 | | | | 16 | | | |
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Recommended or Required Reading |
Beslenme, Prof.Dr. Mehmet DEMİRCİ, Rebel Yayıncılık, Tekirdağ, 2003.
Beslenme, Prof.Dr. Ayşe BAYSAL, Hatiboğlu Basım, Ankara, 1999.
Besinler ve Beslenme, Hikmet YAŞAR, Suat MELEK, Ankara, 2003.
Genel Beslenme Bilgisi, Prof.Dr. Ayşe BAYSAL, Hatiboğlu Basım, Ankara, 1985.
Beslenme İlkeleri ve Mönü Planlama, Prof.Dr. Sıdıka BULDUK, Anakara, 2002.
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Planned Learning Activities and Teaching Methods |
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Assessment Methods and Criteria | |
Criticising Paper | 4 | 100 | SUM | 100 | |
Seminar | 1 | 100 | SUM | 100 | Term (or Year) Learning Activities | 40 | End Of Term (or Year) Learning Activities | 60 | SUM | 100 |
| Language of Instruction | | Work Placement(s) | None |
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Workload Calculation |
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Midterm Examination | 1 | 2 | 2 |
Final Examination | 1 | 2 | 2 |
Laboratory | 5 | 5 | 25 |
Discussion | 4 | 6 | 24 |
Individual Study for Mid term Examination | 1 | 40 | 40 |
Individual Study for Final Examination | 1 | 85 | 85 |
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Contribution of Learning Outcomes to Programme Outcomes |
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* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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Iğdır University, Iğdır / TURKEY • Tel (pbx): +90 476
226 13 14 • e-mail: info@igdir.edu.tr
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