Nutrition and Dietetics
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

General course introduction information

Course Code:

BES309

Course Name:

Nutritional Anthropology

Course Semester:

Fall

Course Credits:

Theoretical	Practical	Credit	ECTS
2	0	2	3

Language of instruction:

TR-EN

Course Requisites:

Does the Course Require Work Experience?:

Type of course:

Department Elective

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator :

Öğr.Gör. BEKİR KÜRŞAT AYDIN

Course Lecturer(s):

Öğr.Gör. İPEK AHU SOMAY
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 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 food culture of past civilizations.
2) Central Asia, the Seljuk and learn the culinary culture of the era and examines the connection with our day.
3) Realizes the importance and value of Turkish cuisine culture.
2 - Skills
Cognitive - Practical
1) List the characteristics of the Republican era and today's culinary culture.
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 characteristics 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 Ancient Times	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) Graduates have the knowledge of attaining scientific knowledge in the field, monitoring, evaluating and applying current literature.
2) Graduates provide preventive health education for individual, family and community by using the information obtained in health field.
3) Graduates take responsibility as individuals and team members to solve complex and unforeseen problems encountered in the field of practice.
5) Graduates evaluates advanced knowledge and skills in the field of health with a critical approach.
6) Graduates transfer information and solution proposal for problems to people and institutions concerned about health field in written and verbally; listen to the thoughts, expectations and expectations of the people and institutions concerned.
7) Graduates become a role model for colleagues and society through Professional identity.
8) Graduates are competent enough to understand the anatomy, physiological functions and behavior of healthy individuals and/or the patients; it is empowering to understand the relationship between the individual's health and the physical and social environment.
9) As an individual, he acts in accordance with laws, regulations, legislation and professional codes of ethics regarding his duties, rights and responsibilities.
10) Cooperate with persons from related disciplines and act in accordance with social, scientific, cultural and ethical values at the stages of data collection, interpretation, application and announcement of results related to the health field.

Course - Learning Outcome Relationship

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

	Program Outcomes	Level of Contribution
1)	Graduates have the knowledge of attaining scientific knowledge in the field, monitoring, evaluating and applying current literature.	4
2)	Graduates provide preventive health education for individual, family and community by using the information obtained in health field.	4
3)	Graduates take responsibility as individuals and team members to solve complex and unforeseen problems encountered in the field of practice.	4
5)	Graduates evaluates advanced knowledge and skills in the field of health with a critical approach.	4
6)	Graduates transfer information and solution proposal for problems to people and institutions concerned about health field in written and verbally; listen to the thoughts, expectations and expectations of the people and institutions concerned.	5
7)	Graduates become a role model for colleagues and society through Professional identity.	5
8)	Graduates are competent enough to understand the anatomy, physiological functions and behavior of healthy individuals and/or the patients; it is empowering to understand the relationship between the individual's health and the physical and social environment.	4
9)	As an individual, he acts in accordance with laws, regulations, legislation and professional codes of ethics regarding his duties, rights and responsibilities.	3
10)	Cooperate with persons from related disciplines and act in accordance with social, scientific, cultural and ethical values at the stages of data collection, interpretation, application and announcement of results related to the health field.	4

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	14	2	28
Study Hours Out of Class	4	8	32
Presentations / Seminar	1	2	2
Homework Assignments	2	4	8
Midterms	1	1	1
Paper Submission	1	4	4
Final	1	1	1
Total Workload			76