To learn the toxic and natural components and their effects in foods, the contamination of food with toxic compounds, the interaction of food with toxic compounds,the effects of toxic compounds in the body, the food additives and their regulations.
Prerequisite(s)
-
Corequisite(s)
-
Special Requisite(s)
Attendance obligation
Instructor(s)
Assist. Prof. Dr. Aras Fahrettin Korkmaz
Course Assistant(s)
-
Schedule
This course is not offered in this academic year.
Office Hour(s)
Teaching Methods and Techniques
- Lecture, Discussion, Presentation
Principle Sources
-Tayfur M. Gıda hijyeni, gıda kaynaklı enfeksiyonlar ve zehirlenmeler, Kuban matbaası, Ankara, 2009.
Other Sources
- Shibamato T, bjeldanes LF, Introduction to Food Toxicology, Academişc Press, Inc., San Diego, 1993.
- Helferich W, Winter CK. Food Toxicology, CRC Press, Boaca Raton, 2000.
-Altuğ T. Introduction to Toxicology and Food, CRC Press, Boca raton, 2003.
Course Schedules
Week
Contents
Learning Methods
1. Week
Principles of food toxicology
Oral presentation, question-answer
2. Week
Determination of toxic compounds in food
Oral presentation, question-answer
3. Week
Toxicity tests
Oral presentation, question-answer
4. Week
Natural toxic compounds in foods of animal origin
Oral presentation, question-answer
5. Week
Natural toxic compounds in foods of plant origin
Oral presentation, question-answer
6. Week
Microbial toxins in foods; Algae, fungi, bacteria
Oral presentation, question-answer
7. Week
Midterm Exam
Exam
8. Week
Toxic contaminations from industrial wastes
Oral presentation, question-answer
9. Week
Food additives
Oral presentation, question-answer
10. Week
Toxic compounds formed during processing of foods
Oral presentation, question-answer
11. Week
Food allergies and intolerances
Oral presentation, question-answer
12. Week
Term project presentations
Oral presentation, question-answer
13. Week
Term project presentations
Oral presentation, question-answer
14. Week
Term project presentations
Oral presentation, question-answer
15. Week
Final Exam
Exam
16. Week
Final Exam
Exam
17. Week
Final Exam
Exam
Assessments
Evaluation tools
Quantity
Weight(%)
Homework / Term Projects / Presentations
2
40
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.
Learning Outcomes
LO-1
Students gain basic knowledge about food toxicology.
LO-2
Students learn the foods containing toxic compounds.
LO-3
Students discuss about ready-food and label reading.
