PhD in Nutrition and Dietetics with a bachelor's degree | |||||
PhD | TR-NQF-HE: Level 8 | QF-EHEA: Third Cycle | EQF-LLL: Level 8 |
Course Code: | BDY553 | ||||||||
Course Name: | Beslenme Antropolojisi | ||||||||
Course Semester: | Fall | ||||||||
Course Credits: |
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Language of instruction: | TR | ||||||||
Course Requisites: | |||||||||
Does the Course Require Work Experience?: | No | ||||||||
Type of course: | Department Elective | ||||||||
Course Level: |
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Mode of Delivery: | Face to face | ||||||||
Course Coordinator : | Dr.Öğr.Üyesi AHMET MURAT GÜNAL | ||||||||
Course Lecturer(s): |
Dr.Öğr.Üyesi AHMET MURAT GÜNAL Dr.Öğr.Üyesi FUNDA ŞENSOY |
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Course Assistants: |
Course Objectives: | To examine the history of nutrition and the changes in the culture of nutrition in the period from the past to the present. |
Course Content: | Nutritional patterns of individuals from the first people to the present, changes in nutrition in prehistoric and posthistorical periods, factors affecting food selection, differences in nutritional practices between countries, factors affecting food habits, America, Europe, Far East Countries, African Countries nutrition practices and basic Turkish Cuisine with its basic features and kitchens where it is affected. |
The students who have succeeded in this course;
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Week | Subject | Related Preparation |
1) | Introduction to Nutritional Anthropology | Course Slides |
2) | Factors affecting the nutritional culture of societies and their results | Course slides |
3) | Nutrition Culture in Paleolithic Period | Course slides |
4) | Nutrition Culture in the Neolithic Period | Course slides |
5) | Nutrition Culture in Antiquity | Course slides |
6) | Nutrition Culture in Hittites | Course slides |
7) | Midterm | Midterm |
8) | Religions and Nutrition Culture | Course slides |
9) | Historical Development of Turkish Cuisine (Central Asia, Seljuk, Ottoman Period) | Course slides |
10) | Republican Period and Today's Culinary Culture and Local Differences | Course slides |
11) | Tableware and Service in Turkish Cuisine, Banquet and Special Day Tables | Course slides |
12) | General Features of Turkish Cuisine, Features of Nutrition and Health | Course slides |
13) | Sweeteners Used in Turkish Cuisine and Wild Herbs in Turkish Cuisine | Course slides |
14) | Final exam | Final exam |
Course Notes / Textbooks: | Öğretim elemanı tarafından sağlanan ders notları. / Notes, provided by lecturer. |
References: | Merdol Kutluay, Türkan. (2015). Beslenme Antropolojisi I Hatiboğlu Yayınları, Ankara. Belge, Murat. (2010). Tarih Boyunca Yemek Kültürü. İletişim Yayınları, İstanbul, Uhri, Ahmet. Boğaz derdi: arkeolojik, arkeobotanik, tarihsel ve etimolojik veriler ışığında tarım ve beslenmenin kültür tarihi, Ege Yayınları. |
Learning Outcomes | 1 |
2 |
6 |
3 |
4 |
5 |
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Program Outcomes | ||||||
1) To be able to defend original ideas in discussing the issues in the field, to analyze and develop social relations and norms that direct these relations with a critical point of view | ||||||
1) Increase decision-making ability by developing rational solutions with creative and critical thinking method to new developments related to the field and possible problems. | ||||||
2) To acquire the ability to develop, authenticate and deepen the level of expertise by researching, discussing and discussing more sophisticated and advanced information in an up-to-date and original manner in relation to the graduate education that the student has received. | ||||||
3) Be able to evaluate and use new information in the field with a systematic approach. | ||||||
5) To develop multidisciplinary study skills and to provide practical approaches to solve interdisciplinary problems and to be a leader in the team here. | ||||||
7) to contribute to the solution of social, scientific, cultural and ethical problems encountered in the issues related to the moment, to make good use of the strategic decision-making processes in the solution of these problems and to contribute to the society in which it lives |
No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
Program Outcomes | Level of Contribution | |
1) | To be able to defend original ideas in discussing the issues in the field, to analyze and develop social relations and norms that direct these relations with a critical point of view | |
1) | Increase decision-making ability by developing rational solutions with creative and critical thinking method to new developments related to the field and possible problems. | |
2) | To acquire the ability to develop, authenticate and deepen the level of expertise by researching, discussing and discussing more sophisticated and advanced information in an up-to-date and original manner in relation to the graduate education that the student has received. | |
3) | Be able to evaluate and use new information in the field with a systematic approach. | |
5) | To develop multidisciplinary study skills and to provide practical approaches to solve interdisciplinary problems and to be a leader in the team here. | |
7) | to contribute to the solution of social, scientific, cultural and ethical problems encountered in the issues related to the moment, to make good use of the strategic decision-making processes in the solution of these problems and to contribute to the society in which it lives |
Expression | |
Lesson | |
Homework | |
Q&A / Discussion |
Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing) | |
Homework | |
Presentation |
Semester Requirements | Number of Activities | Level of Contribution |
Homework Assignments | 1 | % 10 |
Presentation | 1 | % 10 |
Midterms | 1 | % 20 |
Final | 1 | % 60 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 40 | |
PERCENTAGE OF FINAL WORK | % 60 | |
total | % 100 |
Activities | Number of Activities | Duration (Hours) | Workload |
Course Hours | 2 | 14 | 28 |
Study Hours Out of Class | 14 | 10 | 140 |
Presentations / Seminar | 1 | 20 | 20 |
Homework Assignments | 1 | 10 | 10 |
Midterms | 1 | 10 | 10 |
Final | 1 | 20 | 20 |
Total Workload | 228 |