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:

BDY573

Course Name:

Sustainable Nutrition

Course Semester:

Spring

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:

Master

TR-NQF-HE:7. Master`s Degree

QF-EHEA:Second Cycle

EQF-LLL:7. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator :

Dr.Öğr.Üyesi AHMET MURAT GÜNAL

Course Lecturer(s):

Dr.Öğr.Üyesi AYSUN YÜKSEL

Course Assistants:

Course Objective and Content

Course Objectives:

To provide an introduction to the global food chain, its main components and linkages between them. To examine the main trends and drivers in the food chain, the key problems facing the sector and policy ramifications. To consider how human-induced climate change and population growth may impact on global food systems.

Course Content:

The course covers the following topics: global food chain systems; agriculture and its ancillary industries; trend in the demand for food, determinants of dietary change and expenditure on food; allocation of added value across the food chain; trends in food supply including trade; assessing the impacts of climate change on crops and livestock; food production in the Earth system - the environmental `footprint? of agriculture.

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
2 - Skills
Cognitive - Practical
1) Identify and assess the key problems of the sector and the role of governments
2) Evaluate the competing needs of sustainable food systems versus food quality
3 - Competences
Communication and Social Competence
1) Assess and discuss the main drivers of change and on-going trends
Learning Competence
Field Specific Competence
Competence to Work Independently and Take Responsibility
1) Discuss and explore a range of adaptation strategies of food systems to population growth and human-induced climate change

Lesson Plan

Week	Subject	Related Preparation
1)	Introduction to Course	none
2)	Global food chain systems	none
3)	New challenges for food systems	none
4)	Agriculture, its ancillary industries and sustainability	none
5)	Trends in the demand for food, determinants of dietary change and expenditure on food	none
6)	Allocation of added value across the food chain	none
7)	Trends in food supply including trade	none
8)	Assessing the impacts of climate change on crops and livestock	none
9)	Food production in the Earth system - the environmental `footprint? of agriculture and nutritional quality of diets.	none
10)	Losses and wastage	none
11)	International trade, price volatility and standards for sustainability	none
12)	A critical panorama of methods used to assess food sustainability	none
13)	Project presentation	none
14)	Final Exam	none

Sources

Course Notes / Textbooks:

1. Esnouf C., Russel M., Bricas N., Food System Sustainability. Cambridge University Press, 2013
2. Campbell-Platt G. Food Science and Technology. Wiley-Blackwell, Oxford UK, 2009
3. Barbosa-Canovas G.V., Mortimer A., Lineback A., Spiess W., Buckle K., Colonna P. Global Issues in Food Science and Technology. Academic Press, 2009
4. FAO. The State of Food Insecurity in the World: 2011. Rome, 2011. Food and Agriculture Organization of the United Nations
5. FAO. "Managing Systems at Risk". The State of the World's Land and Water Resources for Food and Agriculture (SOLAW). Retrieved 4 June 2012 from http://www.fao.org/nr/solaw/en/.

References:

1. Esnouf C., Russel M., Bricas N., Food System Sustainability. Cambridge University Press, 2013
2. Campbell-Platt G. Food Science and Technology. Wiley-Blackwell, Oxford UK, 2009
3. Barbosa-Canovas G.V., Mortimer A., Lineback A., Spiess W., Buckle K., Colonna P. Global Issues in Food Science and Technology. Academic Press, 2009
4. FAO. The State of Food Insecurity in the World: 2011. Rome, 2011. Food and Agriculture Organization of the United Nations
5. FAO. ?Managing Systems at Risk?. The State of the World's Land and Water Resources for Food and Agriculture (SOLAW). Retrieved 4 June 2012 from http://www.fao.org/nr/solaw/en/.

Course-Program Learning Outcome Relationship

Learning Outcomes	1	2	4	3
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
Lesson
Problem Solving

Assessment & Grading Methods and Criteria

Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing)
Observation
Reporting

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Homework Assignments	1	% 20
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	3	42
Study Hours Out of Class	14	3	42
Presentations / Seminar	1	1	1
Homework Assignments	1	1	1
Final	1	1	1
Total Workload			87