ISTANBUL OKAN UNIVERSITY INFORMATION PACKAGE / COURSE CATALOGUE
| Nutrition and Dietetics non-thesis | |||||
| Master | TR-NQF-HE: Level 7 | QF-EHEA: Second Cycle | EQF-LLL: Level 7 | ||
General course introduction information
| Course Code: | BDY553 | ||||||||
| Course Name: | Nutrition Anthropology | ||||||||
| Course Semester: | Spring | ||||||||
| 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 Objective and Content
| 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. |
Learning Outcomes
The students who have succeeded in this course;
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Lesson Plan
| 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 |
Sources
| 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. |
Course-Program Learning Outcome Relationship
| Learning Outcomes | 1 |
2 |
6 |
3 |
4 |
5 |
|---|---|---|---|---|---|---|
| Program Outcomes | ||||||
| 1) It has up-to-date knowledge on nutrition and dietetics. | ||||||
| 2) It obtains information about technological tools to reach the current knowledge. | ||||||
| 3) Using technology, it analyzes and synthesizes scientific information, develops interpretations, reports and solution proposals, and shares information with different disciplines and colleagues by communicating in line with ethical principles. | ||||||
| 4) Taking responsibilities when faced with problems related to the field, collecting examples, bringing solution proposals, using teamwork and communication and information technology. | ||||||
| 5) Adopts lifelong learning principles and evaluates, discusses, interprets statistically based on the statistically based practice of scientific articles in the direction of ethical principles with a critical approach. | ||||||
| 6) 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. | ||||||
Course - Learning Outcome Relationship
| 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. | 3 |
| 2) | It obtains information about technological tools to reach the current knowledge. | 2 |
| 3) | Using technology, it analyzes and synthesizes scientific information, develops interpretations, reports and solution proposals, and shares information with different disciplines and colleagues by communicating in line with ethical principles. | 3 |
| 4) | Taking responsibilities when faced with problems related to the field, collecting examples, bringing solution proposals, using teamwork and communication and information technology. | 3 |
| 5) | Adopts lifelong learning principles and evaluates, discusses, interprets statistically based on the statistically based practice of scientific articles in the direction of ethical principles with a critical approach. | 4 |
| 6) | 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. | 3 |
Learning Activity and Teaching Methods
| Expression | |
| Lesson | |
| Homework | |
| Q&A / Discussion |
Assessment & Grading Methods and Criteria
| Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing) | |
| Homework | |
| Presentation |
Assessment & Grading
| 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 | |
Workload and ECTS Credit Grading
| 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 | ||