TÜRKÇE
ENGLISH
Information
| Code | SUF425 |
| Name | Fish Nutrition |
| Semester | 7. Semester |
| Duration (T+A) | 3-0 (T-A) (17 Week) |
| ECTS | 5 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | Türkçe |
| Level | Lisans Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. ABDURAHMAN POLAT |
Course Goal
Teching on basic principles of fish nutrition, digestion of fish feed and netabolism of nutrients, antinutritional substances and their importance in fish nutrition, protein, amino acid, fat, fatty acid, carbohydrate, vitamin and mineral requirements of fish
Course Content
The important criterias and principles in fish nutrition, antinutritional substances and their importance in fish nutrition, digestion and metabolism, protein and aminoacid requirements of fish, essential aminoasids, metabolism of aminoacids, bioenergetics of feeds, protein-energy balance in fish nutrition, lipids and fatty acid requirements of fish, essential fatty acids, beta oxidation of fatty acids, carbohydrate digestion and metabolism in fish, the importance and roles of vitamins in metabolism, vitamin requirements, the importance and requirements of minerals in fish nutrition, the deficiency signs of vitamins, aminoacids,fatty acids and mineral in fish.
Course Precondition
none
Resources
Fish Nutrition book
Notes
Articles on Fish Nutrition
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Explaine the feeding of fish, feeding ratio and feeding frequency |
| LO02 | Explaine the requirements of protein and essential aminoacids |
| LO03 | Explaine the importance of fatty acids and essential fattyacids in fish |
| LO04 | Explaine the importance of vitamins and minerals for fish |
| LO05 | Explaine the Antinutritional substances and its importance in fish nutrition |
| LO06 | Explains the semptoms of vitamin deficiency |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Having knowledge on “natural and applied sciences” and “basic engineering”; combination of their theoretical and practical knowledge on fisheries engineering applications. | 4 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Assessment of data scientifically on fisheries engineering, determining and solving the problems | |
| PLO03 | Bilgi - Kuramsal, Olgusal | Uses theoretical and practical knowledge in the field of fisheries to design; investigates and interprets events and phenomena usig scientific methods and techniques. | 2 |
| PLO04 | Bilgi - Kuramsal, Olgusal | Collecting data in fisheries science, making the basic experimental studies, evaluating the results, identifying the problems and developing methods of solution | |
| PLO05 | Bilgi - Kuramsal, Olgusal | Having plan any study related to fisheries science as an individually, managing and consulting. | |
| PLO06 | Bilgi - Kuramsal, Olgusal | Learning the knowledge by the determining learning needs; developing positive attitude towards lifelong learning | 3 |
| PLO07 | Beceriler - Bilişsel, Uygulamalı | Communicating oral and written in expertise field, monitoring the seminars and meeting in expertise field, following the foreign language publication. | 5 |
| PLO08 | Beceriler - Bilişsel, Uygulamalı | Improving life-long learning attitude and using the information to the public interest. | 2 |
| PLO09 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Creating public awareness about fisheries and having the ability to ensure sustainable use of aquatic resources. | 3 |
| PLO10 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Communicating oral and written effectively, participating the seminars and meetings in expertise field, following the foreign language publications. | 1 |
| PLO11 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Using the informatics and communicating technology | |
| PLO12 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Improves constantly itself , as well as professional development scientific, social, cultural and artistic fields according to his/her interests and abilities identifying needs of learning. | |
| PLO13 | Yetkinlikler - Öğrenme Yetkinliği | Gaining competence to determine the current status of aquatic resources and its sustainable use, water pollution and control, and biotechnology areas. | |
| PLO14 | Yetkinlikler - Öğrenme Yetkinliği | Having ability to promote the study about aquaculture techniques by saving the natural environment, fishery diseases, fishing and processing technology, structure of fishery sector, problems and solution of their expertise field | 4 |
| PLO15 | Yetkinlikler - Öğrenme Yetkinliği | Ability to act in accordance with the regulation, social, scientific, cultural, and ethical values on fisheries field | 4 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Introduction | Reading the related information on the course subject | Öğretim Yöntemleri: Anlatım, Gösteri, Beyin Fırtınası |
| 2 | Feed inteke, feeding behaviour in fish, homework | Reading the corse notes and related information | Öğretim Yöntemleri: Anlatım, Tartışma, Gösteri, Beyin Fırtınası |
| 3 | Feeding ratio, frequency and feeding typs in fish | Reading the corse notes and related information, study for homework | Öğretim Yöntemleri: Anlatım, Tartışma, Gösteri, Beyin Fırtınası |
| 4 | Digestion of food and metabolism of nutrients, homework | Reading the corse notes and related information, study for homework | Öğretim Yöntemleri: Anlatım, Tartışma, Gösteri, Beyin Fırtınası |
| 5 | Metabolism, energetics of nutrients | Reading the corse notes and related information, study for homework | Öğretim Yöntemleri: Anlatım, Tartışma, Gösteri, Beyin Fırtınası |
| 6 | Protein Requirements and essential aminoacids in fish,homework | Reading the corse notes and related information, study for homework | Öğretim Yöntemleri: Anlatım, Tartışma, Gösteri, Beyin Fırtınası |
| 7 | Deamination of amino acids | Reading the corse notes and related information. | Öğretim Yöntemleri: Anlatım, Tartışma, Gösteri, Beyin Fırtınası |
| 8 | Mid-Term Exam | Study for midterm exam | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | The importance of lipids in fish nutrition, homework | Reading the corse notes and related information, study for homework | Öğretim Yöntemleri: Anlatım, Tartışma, Gösteri, Beyin Fırtınası |
| 10 | Fats as energy source, essential fatty acids in fish | Reading the corse notes and related information. | Öğretim Yöntemleri: Anlatım, Tartışma, Gösteri, Beyin Fırtınası |
| 11 | The importance of carbohydrate in fish, glycose metabolism | Reading the corse notes and related information, study for homework | Öğretim Yöntemleri: Anlatım, Tartışma, Gösteri, Beyin Fırtınası |
| 12 | Use of carbohydrate in fish | Reading the corse notes and related information. | Öğretim Yöntemleri: Anlatım, Tartışma, Gösteri, Beyin Fırtınası |
| 13 | The importance and requirements of vitaminsin fish, symptoms of lack of vitamin | Reading the corse notes and related information. | Öğretim Yöntemleri: Anlatım, Tartışma, Gösteri, Beyin Fırtınası |
| 14 | Fat soluble vitamin, water soluble vitamin | Reading the corse notes and related information, study for homework | Öğretim Yöntemleri: Anlatım, Tartışma, Gösteri, Beyin Fırtınası |
| 15 | Evaluation of homework | Reading the corse notes and related information, study for homework | Öğretim Yöntemleri: Anlatım, Tartışma, Gösteri, Beyin Fırtınası |
| 16 | Term Exams | Study for final exam | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Study for final exam | Ölçme Yöntemleri: Yazılı Sınav |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 3 | 42 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 3 | 42 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 12 | 12 |
| Final Exam | 1 | 18 | 18 |
| Total Workload (Hour) | 114 | ||
| Total Workload / 25 (h) | 4,56 | ||
| ECTS | 5 ECTS | ||