Course Objectives: |
The aim of this course is to introduce to food control and legislation, to define the food control in Turkey (responsible institutions and practices), laws and regulations of food control, food statements, features and usage of food additives in foods, legislations related to food additives, nutrient pollution and related legislations (Pesticides, Plant Growth Regulators), food pollution and related legislations. |
Course Content: |
• Food Control and Legislation
• Responsible Institutions and Applications
• Laws related to day-to-day nutrient control from past, regulations on nutrient control
• Food labeling and related legal regulations; regulations and certifications related to food security in the world and Turkey
Definition of food additives, usage purposes, usage areas and functions in foods; classification of food additives; health effects of food additives
Types of contamination in food (physical, chemical and biological) and preventive-legal regulations; nutrient risk analysis and related legal regulations
• Health effects of toxic compounds in foods and related regulations
• Definition of hygiene and sanitation in legislation, personnel hygiene and sanitation
• Food pollution and related legal regulations
• Organic foods, genetically modified organisms and related legal regulations
• Presentations of food notifications
|
Week |
Subject |
Related Preparation |
1) |
Food Control and Legislation |
Read lecture notes |
2) |
Responsible Institutions and Applications |
Read lecture notes |
3) |
Laws related to day-to-day food control from past, regulations on food control |
Read lecture notes |
4) |
Food labeling and related legal regulations; regulations and certifications related to food security in the world and Turkey |
Read lecture notes |
5) |
Definition of food additives, usage purposes, usage areas and functions in foods; classification of food additives; health effects of food additives |
Read lecture notes |
6) |
Types of contamination in food (physical, chemical and biological) and preventive-legal regulations; nutrient risk analysis and related legal regulations |
Reading lecture notes and related regulations |
7) |
Midterm |
Study lecture notes |
8) |
Health effects of toxic compounds in foods and related regulations |
Reading lecture notes and related regulations |
9) |
Definition of hygiene and sanitation in legislation, personnel hygiene and sanitation |
Read lecture notes |
10) |
Food pollution and related legal regulations |
Read lecture notes |
11) |
Organic foods, genetically modified organisms and related legal regulations |
Reading lecture notes and related regulations |
12) |
Presentations of food notifications |
Reading related notifications and preparing them for presentation |
13) |
Presentations of food notifications |
Reading related papers and preparing them for presentation |
14) |
Presentations of food notifications |
Reading related notifications and preparing them for presentation |
|
Program Outcomes |
Level of Contribution |
1) |
Graduates have the knowledge of attaining scientific knowledge in the field, monitoring, evaluating and applying current literature. |
3 |
2) |
Graduates provide preventive health education for individual, family and community by using the information obtained in health field. |
1 |
3) |
Graduates take responsibility as individuals and team members to solve complex and unforeseen problems encountered in the field of practice. |
2 |
5) |
Graduates evaluates advanced knowledge and skills in the field of health with a critical approach. |
2 |
6) |
Graduates transfer information and solution proposal for problems to people and institutions concerned about health field in written and verbally; listen to the thoughts, expectations and expectations of the people and institutions concerned. |
2 |
7) |
Graduates become a role model for colleagues and society through Professional identity. |
4 |
8) |
Graduates are competent enough to understand the anatomy, physiological functions and behavior of healthy individuals and/or the patients; it is empowering to understand the relationship between the individual's health and the physical and social environment. |
2 |
9) |
As an individual, he acts in accordance with laws, regulations, legislation and professional codes of ethics regarding his duties, rights and responsibilities. |
5 |
10) |
Cooperate with persons from related disciplines and act in accordance with social, scientific, cultural and ethical values at the stages of data collection, interpretation, application and announcement of results related to the health field. |
4 |