PhD in Nutrition and Dietetics with a bachelor's degree
PhD	TR-NQF-HE: Level 8	QF-EHEA: Third Cycle	EQF-LLL: Level 8

General course introduction information

Course Code:

BDY553

Course Name:

Nutrition Anthropology

Course Semester:

Fall

Course Credits:

Theoretical	Practical	Credit	ECTS
3	0	3	8

Language of instruction:

Course Requisites:

Does the Course Require Work Experience?:

Type of course:

Department Elective

Course Level:

PhD

TR-NQF-HE:8. Master`s Degree

QF-EHEA:Third Cycle

EQF-LLL:8. Master`s Degree

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

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;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
1) Understands the nutrition culture of past civilizations.
2) Learns the nutrition culture of Central Asia, Seljuks and Principalities and examines its connection with today.
3) Realizes the importance and value of Turkish cuisine culture.
2 - Skills
Cognitive - Practical
1) List the characteristics of the culinary culture of the Republican era and today.
3 - Competences
Communication and Social Competence
Learning Competence
1) Understands the characteristics of the Ottoman cuisine. Learns the historical development and general characteristics of the Turkish Cuisine and examines its connection with the present day.
Field Specific Competence
1) Learns the general features of Turkish Cuisine and the factors that cause its change.
Competence to Work Independently and Take Responsibility

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) 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

Course - Learning Outcome Relationship

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

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