Nutrition Science (TOUR323) Course Detail

Course Name Course Code Season Lecture Hours Application Hours Lab Hours Credit ECTS
Nutrition Science TOUR323 Area Elective 3 0 0 3 5
Pre-requisite Course(s)
Course Language English
Course Type Elective Courses
Course Level Bachelor’s Degree (First Cycle)
Mode of Delivery Face To Face
Learning and Teaching Strategies Lecture, Demonstration, Discussion, Question and Answer, Drill and Practice.
Course Coordinator
Course Lecturer(s)
  • Asst. Prof. Dr. Gonca Güzel Şahin
Course Assistants
Course Objectives Expose the facts of nutrition and hygiene beside food safety.
Course Learning Outcomes The students who succeeded in this course;
  • To explain the nocuous and toxicants in foods
  • To explain the organic and inorganic foods
  • To describe and discuss pesticides and drug residues
  • To examine to explain nitrosamines in food
  • To discuss food safety
Course Content Details about food contaminants and food safety, and the healthy nutrition system.

Weekly Subjects and Releated Preparation Studies

Week Subjects Preparation
1 Anti nutrients in Food Chapter 1
2 Naturally Occurring Food Toxicants Chapter 2
3 Nitrate and Nitrate Contents of Fresh Vegetable Samples Chapter 3
4 Inorganic Food Contaminants Chapter 4
5 Persistent Organic Pollutants (POPs) Chapter 5
6 Pesticides Chapter 6
7 Occurrence of Polycyclic Aromatic Hydrocarbons & Seafood Safety Chapter 7
8 Mid-Term Mid-Term
9 Veterinary Drugs Residues Chapter 8
10 Food Color Additives Chapter 9
11 Nitrosamines in Food: Formation, Occurrence and Analytic. Chapter 10
12 Toxigenic Fungi and Myrotoxins Chapter 11
13 Milk Production and Safety Food Chapter 12
14 Food Allergens Chapter 13
15 Review Review
16 Review Review


Course Book 1. Paul. Insel, Don. Ross, Kimberely. McMahon, Melissa. Bernstien,(2011) Nutrition, 4th Ed. Jones and Bartlett publishers, London.

Evaluation System

Requirements Number Percentage of Grade
Attendance/Participation 1 20
Laboratory - -
Application - -
Field Work - -
Special Course Internship - -
Quizzes/Studio Critics - -
Homework Assignments - -
Presentation - -
Project - -
Report - -
Seminar - -
Midterms Exams/Midterms Jury 1 35
Final Exam/Final Jury 1 45
Toplam 3 100
Percentage of Semester Work 0
Percentage of Final Work 100
Total 100

Course Category

Core Courses X
Major Area Courses
Supportive Courses
Media and Managment Skills Courses
Transferable Skill Courses

The Relation Between Course Learning Competencies and Program Qualifications

# Program Qualifications / Competencies Level of Contribution
1 2 3 4 5
1 Have a basic knowledge of theories, facts and principles related to tourism and tourism management. X
2 To have information about the economic, cultural, social and environmental dimensions of tourism.
3 Have knowledge of general business and economics and understand the strategies of human resources management, food and beverage applications, accounting and finance, management and marketing and service marketing in tourism enterprises. X
4 Knows the national and international legal regulations, social, environmental and professional ethical values related to the field of tourism and develops appropriate behaviors to ethics.
5 Demonstrates reading, comprehension, speaking and writing skills in English at least at the B2 level of European Language Portfolio X
6 Demonstrates reading, comprehension, speaking and writing skills at a general level of European Language Portfolio A2 in Russian, French, German or Spanish.
7 Uses the information about Tourism and Hotel Management in the business settings and profession; use information and communication technologies and software related to the field. X
8 Carries out the service processes related to Tourism and Hotel Management in line with the needs and demands of the consumers and proposes solutions to the problems that will affect the service processes. X
9 Generates professional knowledge from the data and synthesizes, analyzes, interprets and evaluates the produced knowledge; gain the ability of doing research project preparation and using the information in solving the problems; makes personal and professional development permanent
10 He / she takes care of personal care, hygiene, clothing and appearance as required by the tourism sector. X
11 Communicates effectively with written, oral, non-verbal and visual ways and demonstrates presentation skills, works effectively as a team and independently.
12 Recognize and understand different cultures and interact with guests from different cultures.

ECTS/Workload Table

Activities Number Duration (Hours) Total Workload
Course Hours (Including Exam Week: 16 x Total Hours) 16 3 48
Special Course Internship 16 3 48
Field Work
Study Hours Out of Class 16 1 16
Presentation/Seminar Prepration
Homework Assignments 2 5 10
Quizzes/Studio Critics
Prepration of Midterm Exams/Midterm Jury 3 5 15
Prepration of Final Exams/Final Jury 1 15 15
Total Workload 152