Master of Arts in Gastronomy with thesis
Master	TR-NQF-HE: Level 7	QF-EHEA: Second Cycle	EQF-LLL: Level 7

General course introduction information

Course Code:

GST531

Course Name:

Nutritional Anthropology

Course Semester:

Spring
Fall

Course Credits:

Theoretical	Practical	Credit	ECTS
3	0	3	5

Language of instruction:

Course Requisites:

Does the Course Require Work Experience?:

Type of course:

Department Elective

Course Level:

Master

TR-NQF-HE:7. Master`s Degree

QF-EHEA:Second Cycle

EQF-LLL:7. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator :

Ar.Gör. MÜGE KAYA

Course Lecturer(s):

Öğr.Gör. İPEK AHU SOMAY

Course Assistants:

Course Objective and Content

Course Objectives:

To inform students about the change-development of eating habits in the historical process, eating habits in different religions, social, economic, cultural, political, geographical reasons / factors affecting nutrition.

Course Content:

This course; Definition of nutritional anthropology and factors affecting nutrition,Nutrition according to different forms of life and settlement in the historical process,Nutrition in different geographical and climatic conditions,Development and transformation of eating habits under different social, cultural and economic structures,Development and transformation of eating habits under different political and religious structures,Examples from advanced cuisines: Mediterranean cuisine, Examples of advanced cuisines: Far Eastern cuisine,Examples of advanced cuisines: Middle Eastern cuisine,Examples of advanced cuisines: Ottoman cuisine, Turkish cuisine and food culture, Eastern, South Eastern, Central Anatolian region cuisines, Aegean, Black Sea and Marmara region, Fast, ready-to-eat food culture, Evaluation of changes in food habits in terms of nutrition and health.

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
1) Compare the eating habits of different countries.
2) Explains the factors affecting nutrition (geography and climatic conditions, social, cultural, economic, political and religious conditions)
3) Explains the differences in the eating habits of our country.
4) Analyzes the effects of fast, ready-to-eat food culture and different eating habits on health.
2 - Skills
Cognitive - Practical
3 - Competences
Communication and Social Competence
Learning Competence
Field Specific Competence
Competence to Work Independently and Take Responsibility

Lesson Plan

Week	Subject	Related Preparation
1)	Definition of nutritional anthropology and factors affecting nutrition
2)	Nutrition according to different forms of life and settlement in the historical process
3)	Nutrition in different geographical and climatic conditions
4)	Development and transformation of eating habits under different social, cultural and economic structures
5)	Development and transformation of dietary habits under different political and religious structures
6)	Examples of developed cuisines: Mediterranean cuisine
7)	Examples from developed cuisines: Far Eastern Cuisine
8)	Examples of developed cuisines: Middle Eastern cuisine
9)	Examples of advanced cuisines: Ottoman cuisine
10)	Turkish cuisine and food culture
11)	Eastern, South Eastern, Central Anatolia region cuisines
12)	Aegean, Black Sea and Marmara regions
13)	Fast food culture
14)	Evaluation of changes in food habits in terms of nutrition and health
15)	final exam

Sources

Course Notes / Textbooks:
References:	. Beslenme Antropolojisi-1. Türkan Kutluay Merdol. Şubat 2012. 2. Tarih Boyunca Yemek Kültürü. Murat Belge. İletişim Yayınları. 2008. 10.basım. 3. Larousse Gastronomique: Dünyanın En Büyük Mutfak Ansiklopedisi.

Course-Program Learning Outcome Relationship

Learning Outcomes	1	2	3	4
Program Outcomes
1) Ability to develop and deepen knowledge at the level of knowledge in the same or a different field, based on undergraduate level eligibility. Being able to comprehend the interdisciplinary interaction that the field spans. Ability to use theoretical and practical knowledge acquired in the field. Ability to interpret the knowledge gained in the field by integrating information from different disciplines and create new knowledge. Ability to solve field-related problems using research methods. Ability to carry out independently by combining field-related parts. To be able to systematically convey current developments in the field and one's own studies, in writing, verbally and visually, to groups within the field and outside the field, by supporting them with good and high-quality data.

Course - Learning Outcome Relationship

No Effect	1 Lowest	2 Low	3 Average	4 High	5 Highest

	Program Outcomes	Level of Contribution
1)	Ability to develop and deepen knowledge at the level of knowledge in the same or a different field, based on undergraduate level eligibility. Being able to comprehend the interdisciplinary interaction that the field spans. Ability to use theoretical and practical knowledge acquired in the field. Ability to interpret the knowledge gained in the field by integrating information from different disciplines and create new knowledge. Ability to solve field-related problems using research methods. Ability to carry out independently by combining field-related parts. To be able to systematically convey current developments in the field and one's own studies, in writing, verbally and visually, to groups within the field and outside the field, by supporting them with good and high-quality data.	5

Learning Activity and Teaching Methods

Peer Review
Expression
Reading
Homework
Q&A / Discussion
Social Activities
Web Based Learning

Assessment & Grading Methods and Criteria

Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing)
Homework
Presentation
Bilgisayar Destekli Sunum

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Homework Assignments	1	% 10
Midterms	1	% 40
Final	1	% 50
total		% 100
PERCENTAGE OF SEMESTER WORK		% 50
PERCENTAGE OF FINAL WORK		% 50
total		% 100

Workload and ECTS Credit Grading

Activities	Number of Activities	Workload
Course Hours	15	30
Midterms	1	2
Final	1	2
Total Workload		34