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Week
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Topics
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Study Metarials
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1
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Properties and measurement of matter
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2
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Atoms and atomic theory
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3
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Chemical compounds
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4
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Chemical reactions
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5
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Introduction to aqueous solution reactions
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6
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Gases
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7
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Electron structure of atom
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8
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Periodic table and some atomic properties
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9
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Chemical bond: Basic concepts, Bond theories
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10
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Chemical kinetics, principles of chemical equilibrium
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11
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Acids and bases
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12
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Introduction to organic chemistry: Saturated hydrocarbons, organic reactions and functional groups
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13
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Alcohols, ethers, aldehydes and ketones
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14
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Carboxylic acids, esters, amines and amides
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Prerequisites
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-
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Language of Instruction
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Turkish
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Responsible
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Assoc. Prof. Şevki ADEM
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Instructors
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-
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Assistants
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-
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Resources
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1. Genel Kimya, 2. Baskı, S. Alpaydın ve A. Şimşek, Nobel Yayın-Dağıtım, 2006, Ankara.
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Supplementary Book
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1. Organik Kimya, M. Akpoyraz, Güneş Kitabevi, 1997, Ankara.
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Goals
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Teaching fundamental concepts of chemistry like matter, properties of matter, theories, chemical compounds, atom, atomic theories, chemical reactions, stoichiometry, aqueous solution reactions, gases, thermochemistry, electron distribution in atoms, periodic table
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Content
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Properties of atom, properties of atom, chemical compounds, chemical reactions, aqueous solutions, gases and simple gas laws, electronic structure of atom, periodic tables and chemical bonds, principles of chemical equilibrium, acids and bases, ıntroduction to organic chemistry, organic reactions and functional groups, alcohols , ethers, aldehydes and ketones, carboxylic acids, esters, amines and amides
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Program Learning Outcomes |
Level of Contribution |
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1
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Gains the ability to plan, implement and evaluate the nutrition and menu programs, in the process of the treatment of diseases, development and protection of the public health.
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-
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2
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Gains the ability to use foreign language, statistics, computer, information and communication technologies required by the profession.
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2
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3
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Gains the ability of follow current informations in nutiriton and dietetics, evalation and transfer to publich.
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1
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4
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Gains the ability to take an active role in the education, management, applications, consultancy and multidisciplinary researches necessary for improving the health of public.
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-
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5
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Gains the ability of strategy development, implementation and training for food safety of society.
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-
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6
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Learns the professional ethical values and gain the ability to act according to these ethical rules with all stakeholders.
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-
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7
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Gains the ability to communicate effectively with team members, patient and other people.
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-
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8
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Has knowledge about national / international food and nutrition policies and legal regulations.
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-
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9
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Gains the skill of evaluating the factors affecting food quality and applying the legal regulations in the food production-consumption chain.
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-
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10
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Gains the ability of to take individual responsibility to solve problems and the interpretation, evaluation and make laboratory studies for product development, nutrient analysis and food quality.
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-
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