Nutrition and Dietetics with thesis | |||||
Master | TR-NQF-HE: Level 7 | QF-EHEA: Second Cycle | EQF-LLL: Level 7 |
Course Code: | BDY573 | ||||||||
Course Name: | Sustainable Nutrition | ||||||||
Course Semester: |
Fall Spring |
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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 AYSUN YÜKSEL |
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Course Assistants: |
Course Objectives: | To provide an introduction to the global food chain, its main components and linkages between them. To examine the main trends and drivers in the food chain, the key problems facing the sector and policy ramifications. To consider how human-induced climate change and population growth may impact on global food systems. |
Course Content: | The course covers the following topics: global food chain systems; agriculture and its ancillary industries; trend in the demand for food, determinants of dietary change and expenditure on food; allocation of added value across the food chain; trends in food supply including trade; assessing the impacts of climate change on crops and livestock; food production in the Earth system - the environmental `footprint? of agriculture. |
The students who have succeeded in this course;
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Week | Subject | Related Preparation |
1) | Introduction to Course | none |
2) | Global food chain systems | none |
3) | New challenges for food systems | none |
4) | Agriculture, its ancillary industries and sustainability | none |
5) | Trends in the demand for food, determinants of dietary change and expenditure on food | none |
6) | Allocation of added value across the food chain | none |
7) | Trends in food supply including trade | none |
8) | Assessing the impacts of climate change on crops and livestock | none |
9) | Food production in the Earth system - the environmental `footprint? of agriculture and nutritional quality of diets. | none |
10) | Losses and wastage | none |
11) | International trade, price volatility and standards for sustainability | none |
12) | A critical panorama of methods used to assess food sustainability | none |
13) | Project presentation | none |
14) | Final Exam | none |
Course Notes / Textbooks: | 1. Esnouf C., Russel M., Bricas N., Food System Sustainability. Cambridge University Press, 2013 2. Campbell-Platt G. Food Science and Technology. Wiley-Blackwell, Oxford UK, 2009 3. Barbosa-Canovas G.V., Mortimer A., Lineback A., Spiess W., Buckle K., Colonna P. Global Issues in Food Science and Technology. Academic Press, 2009 4. FAO. The State of Food Insecurity in the World: 2011. Rome, 2011. Food and Agriculture Organization of the United Nations 5. FAO. "Managing Systems at Risk". The State of the World's Land and Water Resources for Food and Agriculture (SOLAW). Retrieved 4 June 2012 from http://www.fao.org/nr/solaw/en/. |
References: | 1. Esnouf C., Russel M., Bricas N., Food System Sustainability. Cambridge University Press, 2013 2. Campbell-Platt G. Food Science and Technology. Wiley-Blackwell, Oxford UK, 2009 3. Barbosa-Canovas G.V., Mortimer A., Lineback A., Spiess W., Buckle K., Colonna P. Global Issues in Food Science and Technology. Academic Press, 2009 4. FAO. The State of Food Insecurity in the World: 2011. Rome, 2011. Food and Agriculture Organization of the United Nations 5. FAO. ?Managing Systems at Risk?. The State of the World's Land and Water Resources for Food and Agriculture (SOLAW). Retrieved 4 June 2012 from http://www.fao.org/nr/solaw/en/. |
Learning Outcomes | 1 |
2 |
4 |
3 |
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Program Outcomes | ||||
1) It has up-to-date knowledge on nutrition and dietetics. | ||||
2) During and after graduation, the institutional, national and international scientific meetings are held. | ||||
3) Has knowledge of reaching scientific knowledge in nutrition and dietetics, monitoring, evaluating and applying current literature | ||||
4) It contributes, conducts, manages and evaluates the scientific information in the direction of ethical principles, taking into account the opinions, the individual and the society, and will direct the national and international nutrition plans and policies. | ||||
5) Can convey the thoughts and projects in the field effectively |
No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
Program Outcomes | Level of Contribution | |
1) | It has up-to-date knowledge on nutrition and dietetics. | 4 |
2) | During and after graduation, the institutional, national and international scientific meetings are held. | 4 |
3) | Has knowledge of reaching scientific knowledge in nutrition and dietetics, monitoring, evaluating and applying current literature | 5 |
4) | It contributes, conducts, manages and evaluates the scientific information in the direction of ethical principles, taking into account the opinions, the individual and the society, and will direct the national and international nutrition plans and policies. | 5 |
5) | Can convey the thoughts and projects in the field effectively | 4 |
Expression | |
Lesson | |
Problem Solving |
Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing) | |
Observation | |
Reporting |
Semester Requirements | Number of Activities | Level of Contribution |
Homework Assignments | 1 | % 20 |
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 | 14 | 3 | 42 |
Study Hours Out of Class | 14 | 3 | 42 |
Presentations / Seminar | 1 | 1 | 1 |
Homework Assignments | 1 | 1 | 1 |
Final | 1 | 1 | 1 |
Total Workload | 87 |