Topics: Nutrition, Cooking, Food Pages: 6 (960 words) Published: March 19, 2013


Lecture Meetings: Wednesday 12:00-14:00 (Room: )
Practicum/Kitchen Meetings: Wednesday 14:00-16:00 (Section 1), Friday 09:00-11:00 (Section 2), Friday 11:00- 13:00 (Section 3)

Instructor: Eda Kıvılcım Çağlayan, Dietitian, Lactation Consultant, Yoga Instructor E-mail:
Tel: 0216 578 1560 (Nutrition Department)
Office Hours: by appointment

Aim of the Course:
The aim of this course is to provide the student with food science’s foundational principles including an introduction to nutrition science in the kitchen. The macronutrients, Carbohydrates, Fats, and Proteins will be studied thoroughly with attention to its chemical nature, physical properties, nutritional composition, and basic physiology. The study of each macronutrient will include practices and experiments in various cooking methods, and their use in cooking Emphasis will also be given to safe food handling and preparation techniques. Applications of the macronutrients in the kitchen will include preparation of traditional Turkish cuisine and various other cuisines to provide a multicultural understanding of food science.

Learning Objectives:

After taking this course, the student is expected to have an understanding of: • Interrelationships between consumers and their food, including scientific and safety factors influencing agriculture, production, and marketing. • Significance of water activity in foods during cooking. • Various carbohydrates included in starch, sugars, and plants on the basis of their chemical structures, nutritional contributions, and applications in food products. • Chemical structures of edible lipids and their manufacturing and modification into food fats, including their applications in food preparation. • The composition, nutritional contributions, cooking applications, and types of proteins that comprise various foods, including milk products, meats, eggs, and vegetarian sources. • Appropriate ingredient choices, and the effects of technique for specific baking applications, including pastries and breads. • Safe preparation and preservation of various foods.

Method of Instruction: The course will be conducted through lectures and accompaning kitchen practicum. Students will either be given or be assigned exercises from the textbook and laboratory book, and will be expected to complete these assignements in the given amount of time. Students will also be expected to participate in the kitchen practicum doing food experiements, evaluations, observations, calculations, and discussions. The kitchen experiements will be designed to accompany the topics covered at lectures. The text will be supplemented with current material from the supporting books, on-line material, and other related publications. Parts of food science and nutrition related documentaries will also be shown to accompany some of the studied topics. Class attendance will be taken.

Recommended Textbook:
• Margaret McWilliams. 2011. FOODS Experimental Perspectives. Seventh Edition. Pearson, Prentice Hall. • Margaret McWilliams. 2012. Experimental Foods Laboratory Manuel. Eight Edition. Pearson, Prentice Hall.

Supporting Reading Material & References:
• Eleanor N. Whitney & Sharon R. Rolfes. 2007. Understanding Nutrition. Eleventh Edition. Wadsworth Publishing. • (American Academy of Nutrition and Dietetics) • (United States Department of Agriculture) • (Harvard School of Public Health Nutrition Source) •

• ( T.C. Gıda, Tarım ve Hayvancılık Bakanlığı)


|Midterm I |30pts. |...
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