Nutrition and Dietetics | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | BES309 | ||||||||
Course Name: | Beslenme Antropolojisi | ||||||||
Course Semester: | Fall | ||||||||
Course Credits: |
|
||||||||
Language of instruction: | TR-EN | ||||||||
Course Requisites: | |||||||||
Does the Course Require Work Experience?: | No | ||||||||
Type of course: | Department Elective | ||||||||
Course Level: |
|
||||||||
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 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. |
The students who have succeeded in this course;
|
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 |
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. |
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. |
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 |
Expression | |
Lesson | |
Homework | |
Q&A / Discussion |
Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing) | |
Homework | |
Presentation |
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 |
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 |