Role and Importance of Seafood In Human Nutrition
Fisheries
Institute of Natural and Applied Sciences
Second Cycle (Master's Degree)
| Course Unit Title | Course Unit Code | Type of Course Unit | Level of Course Unit | Year of Study | Semester | ECTS Credits |
|---|---|---|---|---|---|---|
| Role and Importance of Seafood In Human Nutrition | SUR515 | Elective | Master's degree | 1 | Spring | 8 |
Name of Lecturer(s)
Prof. Dr. Nil Pembe ÖZER
Research Assistant Dr. Sevilay OKKAY
Lecturer Dr. ÇIĞDEM TÜRKSÖNMEZ
Learning Outcomes of the Course Unit
1) Know the importance of seafoods in human nutrition
2) Informing about structures and mechanism of action food components
3) Informing about nutrition in chronic diseases, obesity, diet
Program Competencies-Learning Outcomes Relation
| Program Competencies | |||||||
| 1 | 2 | 3 | 4 | 5 | 6 | ||
| Learning Outcomes | |||||||
| 1 | Middle | Middle | Middle | Low | High | Low | |
| 2 | High | Middle | Middle | Middle | High | Low | |
| 3 | High | Low | No relation | No relation | High | No relation | |
Mode of Delivery
Face to Face
Prerequisites and Co-Requisites
None
Recommended Optional Programme Components
Not Required
Course Contents
Nutrient composition of aquatic and seafods products, physical and chemical properties of water; structure and properties of proteins and amino acids; properties, and classification of lipids and fatty acids; carbohydrates and their classification; minerals and vitamins; enzymes and their functions, and the importance of these items in the quality of seafoods.
Recommended or Required Reading
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Number |
Percentage |
|
|---|---|---|
Contribution of Quiz to Course Grade |
2 |
50% |
Contribution of Final Examination to Course Grade |
1 |
50% |
Total |
100% |
|
Language of Instruction
Turkish
Work Placement(s)
Not Required