To learn the basic principles of menu planning in the students and the points to be considered in different groups.
Prerequisite(s)
-
Corequisite(s)
-
Special Requisite(s)
-
Instructor(s)
Dyt. Belgin Gözke
Course Assistant(s)
Schedule
This course is not offered in this academic semester.
Office Hour(s)
-
Teaching Methods and Techniques
-Lecture Question-Answer Discussion Practice and Application
Principle Sources
1. Baysal A., Küçükaslan N. Beslenme İlkeleri ve Menü Planlama. Ekin Kitabevi, Bursa, 2003.
2. Ciğerim N., Beyhan Y. Toplu Beslenme Sistemlerinde Menü Yönetimi ve Denetimi. Kök Yayıncılık, Ankara, 1995.
Other Sources
1. Sandra J.F. Menu Solution: Quantity Recipes for Regular and Special Diets. John Wiley&Sons Inc., New York, 1996.
2. Albin S. Menu Design: Merchandising and Marketing. Van Nostrand Reinhold, New York, 1991.
Menu concept, development and menu planning principles
Lecture Question-Answer Discussion Practice and Application
2. Week
Menu Types 1
Lecture Question-Answer Discussion Practice and Application
3. Week
Menu Types 2
Lecture Question-Answer Discussion Practice and Application
4. Week
Menu cards and menu marketing efforts in Commercial Business
Lecture Question-Answer Discussion Practice and Application
5. Week
Standard prescriptions
Lecture Question-Answer Discussion Practice and Application
6. Week
Menu planning in preschool and primary education
Lecture Question-Answer Discussion Practice and Application
7. Week
Midterm
8. Week
Menu planning in adolescents - menu planning in workers
Lecture Question-Answer Discussion Practice and Application
9. Week
Menu planning in ages and vegetarians
Lecture Question-Answer Discussion Practice and Application
10. Week
Menu planning for sports
Lecture Question-Answer Discussion Practice and Application
11. Week
Menu planning according to diseases
Lecture Question-Answer Discussion Practice and Application
12. Week
Men's pricing methods
Lecture Question-Answer Discussion Practice and Application
13. Week
Project presentation
Lecture Question-Answer Discussion Practice and Application
14. Week
Project presentation
Lecture Question-Answer Discussion Practice and Application
15. Week
Final Exam
16. Week
Final Exam
17. Week
Final Exam
Assessments
Evaluation tools
Quantity
Weight(%)
Midterm(s)
1
30
Homework / Term Projects / Presentations
1
10
Final Exam
1
60
Program Outcomes
PO-1
It covers the issues of determining and evaluating general health problems related to nutrition. To be able to communicate effectively between individuals, both written and verbal, to be able to work as an interdisciplinary team.
PO-2
To be able to explain Nutrition and Dietetic practices using this knowledge, to develop materials and to provide evidence-based data.
PO-3
Identification of the needs of clients for their nutritional and dietary recommendations, identification of individual treatment protocols, and evaluation of results.
PO-4
Ability to follow plans, policies, laws, regulations, legislation affecting the profession of dieticians, to assume personal responsibility in professional practices and decisions taken.
PO-5
To be able to identify and solve the ethical problems that may arise in the dietitian-client relationship and to develop strategies that will help the clients to choose safe, healthy and accessible foods.
PO-6
Nutrition and Dietetic students and stays, professional trainings and internships.
PO-7
To provide a qualified nutrition and dietetic service, to improve health, to prevent diseases and treatments, to apply professional knowledge and skills in food and beverage sector.
PO-8
Ability to have adequate knowledge of basic knowledge, scientific stance and professional skills in nutrition, nutrition, dietetics, management and other fields.
PO-9
Planning, implementation, follow-up and evaluation of appropriate medical nutrition treatment considering individual's socio-cultural and economic structure and nutrition habits.
PO-10
To be able to evaluate factors affecting nutrient quality of individual and society in food production-consumption chain and to be able to apply standards and legal regulations on nutritional safety and safety.
