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: | BDY567 | ||||||||
| Course Name: | Globalization and Nutrition | ||||||||
| 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): | |||||||||
| Course Assistants: |
Course Objective and Content
| Course Objectives: | Students will be able to understand and explain how their eating habits have changed, depending on the globalization that has emerged with growing and developing technologies. |
| Course Content: | How nutrition changes with globalization and transportation opportunities, and the effects of this change on the health of individuals are examined. |
Learning Outcomes
The students who have succeeded in this course;
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Lesson Plan
| Week | Subject | Related Preparation |
| 1) | Globalization | Reading, Research |
| 2) | Effect of Globalization | Reading, Research |
| 3) | Globalization and Nutrition | Reading, Research |
| 4) | Globalization and Nutrition | Reading, Research |
| 5) | Presentations on Globalization and Nutrition | Preparing a Presentation |
| 6) | Presentations on Globalization and Nutrition | Preparing a Presentation |
| 7) | Presentations on Globalization and Nutrition | Preparing a Presentation |
| 8) | Presentations on Globalization and Nutrition | Preparing a Presentation |
| 9) | Presentations on Globalization and Nutrition | Preparing a Presentation |
| 10) | Presentations on Globalization and Nutrition | Preparing a Presentation |
| 11) | Presentations on Globalization and Nutrition | Preparing a Presentation |
| 12) | Presentations on Globalization and Nutrition | Preparing a Presentation |
| 13) | Presentations on Globalization and Nutrition | Preparing a Presentation |
| 14) | FINAL EXAM | Subject Repetition and Self Study |
Sources
| Course Notes / Textbooks: | Makaleler |
| References: | Articles |
Course-Program Learning Outcome Relationship
| Learning Outcomes | 1 |
2 |
3 |
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|---|---|---|---|---|---|
| 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. | |
| 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. |
Learning Activity and Teaching Methods
| Expression | |
| Individual study and homework | |
| Lesson | |
| Homework |
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 |
| Presentation | 1 | % 40 |
| 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 | 3 | 42 |
| Study Hours Out of Class | 14 | 9 | 126 |
| Presentations / Seminar | 1 | 1 | 1 |
| Final | 1 | 1 | 1 |
| Total Workload | 170 | ||