NUTRITION, HYGIENE AND SANITATION

Course Description

The course covers nutrition basics, macro and micronutrients, and food groups. On the other hand, food and beverage employees' personal hygiene, kitchen and tool sanitation, hygiene steps for healthy production, HACCP, ISO, and quality and hygiene standards are taught. Students will learn food safety and consumer health rules for mass food production by the end of the course. It contains information to ensure food safety during storage, preparation, cooking, thawing, and keeping warm, as well as all hygiene factors (personal, production, equipment, etc.). It's taught how to eliminate food-borne disease and poisoning causes, ensure personal and food hygiene, and use quality assurance systems effectively.

NUTRITION, HYGIENE AND SANITATION

Evaluation Tools (Active Term)

Course outcomes

1. 01 students are able to define healthy nutrition
2. 02 students are able to calculate energy in the foods
3. 03 students will able to define the importance of macro nutrients effects on health
4. 04 students will able to define the importance of micro nutrients effects on health
5. 05 students are able to define hygiene and sanitation
6. 06 students are able to identify the outcomes of HACCIP

Course Syllabus

Reference Books & Course Materials

1. 01 1. Motarjemi, Y., Lelieveld, H., & Käferstein, F. (Eds.). (2023). Food safety management: A practical guide for the food industry (2nd ed.). Academic Press.
2. 02 2. Sizer, F. S., Whitney, E. N., & Piché, L. A. (2023). Nutrition: Concepts and controversies (16th ed.). Cengage Learning.
3. 03 3. World Health Organization. (2024). Food safety: Global burden of foodborne diseases and emerging challenges. World Health Organization.
4. 04 4. Zaitun. (2024). Culinary hygiene and sanitation: A systematic literature review. Jurnal Penelitian Pendidikan IPA, 10(8), 598–605.

Learning Outcomes

1. L01 students are able to define HACCP hygiene and sanitation SOLO 4
2. L02 students are able to define and discuss healthy nutrition SOLO 5
3. L03 students are able to calculate energy for carbohysrates, protein and fats SOLO 4
4. L04 Discuss the importance of macro and micro nutrients effects on health SOLO 5
5. L05 Discusses food production methods to maintain hygiene and sanitation during culinary practices. SOLO 5
6. L06 Classify the microorganisms that cause food poisoning. SOLO 3

Program Outcomes

1. P01 Should have sufficient knowledge in mathematics, science, and subjects specific to the relevant engineering discipline.
2. P02 Should have the ability to use theoretical and applied knowledge in mathematics, science, and related engineering disciplines in complex engineering problems.
3. P03 Should have the ability to detect, define, formulate, and solve complex engineering problems.
4. P04 Should have the ability to select and apply appropriate analysis and modeling methods to solve complex engineering problems.
5. P05 Should have the ability to design a complex system, process, device, or product to meet specific requirements under realistic constraints and conditions.
6. P06 Should have the ability to apply modern design methods.
7. P07 Should have the ability to develop, select, and use modern techniques and tools necessary for the analysis and solution of complex problems encountered in engineering applications.
8. P08 Should have the ability to use information technologies effectively.
9. P09 Should have the ability to design experiments, for the study of complex problems or discipline-specific research topics.
10. P10 Should have the ability to conduct experiments, collect data, analyze and interpret results for the study of complex problems or discipline-specific research topics.
11. P11 Should have the ability to work in intradisciplinary teams.
12. P12 Should have the ability to work in interdisciplinary teams.
13. P13 Should have the skills to work individually.
14. P14 Should have the ability to communicate effectively verbally and in writing.
15. P15 Should have the knowledge of at least one foreign language.
16. P16 Should be able to write effective reports, understand written reports, and prepare design and production reports.
17. P17 Should have the ability to make effective presentations.
18. P18 Should have the ability to give and have clear and understandable instructions.
19. P19 Should gain consciousness (awareness) about the necessity of lifelong learning.
20. P20 Should have the ability to access information.
21. P21 Should have the ability to follow developments in science and technology and constantly renew himself/herself.
22. P22 Should gain the awareness of professional and ethical responsibility and should act in accordance with ethical principles.
23. P23 Should gain knowledge about the standards used in engineering applications.
24. P24 Should gain knowledge about project management, risk management, and change management practices in business life.
25. P25 Should gain awareness about entrepreneurship, and innovation.
26. P26 Should gain knowledge about development in sustainability.
27. P27 Should gain knowledge about the effects of engineering practices on health, environment, and security at universal and social dimensions and the problems of the age reflected in the field of engineering.
28. P28 Awareness should be gained about the legal consequences of engineering solutions.

Po-Lo Matrix