NUTRITION AND DIETETICS (MASTER) (WITHOUT THESIS) | |||||
Master | TR-NQF-HE: Level 7 | QF-EHEA: Second Cycle | EQF-LLL: Level 7 |
Course Code: | 3013002017 | ||||||||
Ders İsmi: | Sustainable Nutrition | ||||||||
Ders Yarıyılı: |
Fall |
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Ders Kredileri: |
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Language of instruction: | |||||||||
Ders Koşulu: | |||||||||
Ders İş Deneyimini Gerektiriyor mu?: | No | ||||||||
Type of course: | Anabilim Dalı/Lisansüstü Seçmeli | ||||||||
Course Level: |
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Mode of Delivery: | Face to face | ||||||||
Course Coordinator : | Prof. Dr. M.Emel ALPHAN | ||||||||
Course Lecturer(s): | |||||||||
Course Assistants: |
Course Objectives: | To learn the concept of sustainability in sustainable food systems and nutrition and to have information about the factors included in sustainable nutrition. |
Course Content: | Sustainable nutrition, the relationship between nutrition and health, food chains and food web, effects of industrial food production on health and environment, carbon and water footprints of food, food safety and food security concepts, health effects of malnutrition and overnutrition, food waste, food waste and evaluation, studies on alternative foods of the future |
The students who have succeeded in this course;
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Week | Subject | Related Preparation |
1) | Food systems, Sustainability, Sustainable nutrition concept and influencing factors | PPT prepared for lesson |
2) | Food systems, Sustainability, Sustainable nutrition concept and influencing factors | PPT prepared for lesson |
3) | Climate change - Global food issues | PPT prepared for lesson |
4) | Climate change - Global food issues | PPT prepared for lesson |
5) | Population changes, migrations and their effects on sustainability | PPT prepared for lesson |
6) | Population changes, migrations and their effects on sustainability | PPT prepared for lesson |
7) | Poverty and hunger - Food security | PPT prepared for lesson |
8) | Midterm exam | - |
9) | Poverty and hunger - Food security | PPT prepared for lesson |
10) | Agriculture, water and sustainable development goals | PPT prepared for lesson |
11) | Food losses and waste | PPT prepared for lesson |
12) | Food losses and waste | PPT prepared for lesson |
13) | Sustainable Healthy Diets: Models and metrics | PPT prepared for lesson |
14) | Sustainable Healthy Diets: Models and metrics | PPT prepared for lesson |
15) | Sustainable Healthy Diets: Models and metrics | PPT prepared for lesson |
16) | Final exam | - |
Course Notes / Textbooks: | Ders için hazırlanmış PPT |
References: | 1. Chiba, L. (2013). Sustainable swine nutrition. L. Chiba (Ed.). Wiley-Blackwell. 2. Farmer, G. T., & Cook, J. (2013). Climate change science: A modern synthesis: Volume 1-The physical climate (Vol. 1). Springer Science & Business Media. 3. Mason, P., & Lang, T. (2017). Sustainable diets: how ecological nutrition can transform consumption and the food system. Taylor & Francis. |
Ders Öğrenme Kazanımları | 1 |
2 |
3 |
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Program Outcomes | |||||
1) Gains up-to-date evidence-based knowledge about nutrition and dietetics. | |||||
2) Gains information about technological tools by accessing up-to-date information. | |||||
3) She/He synthesizes and analyzes the scientific knowledge she has acquired using technology, develops comments, reports and solution suggestions, communicates with colleagues from different disciplines and in line with ethical principles and shares her knowledge. | |||||
4) When faced with problems related to her field, she/he takes responsibility, sets an example for the society, offers solutions, uses information and communication technologies by working as a team. | |||||
5) She/ He updates itself by adopting lifelong learning principles, evaluates, discusses and interprets scientific articles with a critical approach and statistical evidence-based practices in line with ethical principles. | |||||
6) She/He collects and interprets scientific information in line with ethical principles, contributes to studies that will guide national and international nutrition plans and policies, taking into account the individual and society, conducts, manages and evaluates. |
No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
Program Outcomes | Level of Contribution | |
1) | Gains up-to-date evidence-based knowledge about nutrition and dietetics. | |
2) | Gains information about technological tools by accessing up-to-date information. | |
3) | She/He synthesizes and analyzes the scientific knowledge she has acquired using technology, develops comments, reports and solution suggestions, communicates with colleagues from different disciplines and in line with ethical principles and shares her knowledge. | |
4) | When faced with problems related to her field, she/he takes responsibility, sets an example for the society, offers solutions, uses information and communication technologies by working as a team. | |
5) | She/ He updates itself by adopting lifelong learning principles, evaluates, discusses and interprets scientific articles with a critical approach and statistical evidence-based practices in line with ethical principles. | |
6) | She/He collects and interprets scientific information in line with ethical principles, contributes to studies that will guide national and international nutrition plans and policies, taking into account the individual and society, conducts, manages and evaluates. |
Anlatım | |
Bireysel çalışma ve ödevi | |
Course | |
Okuma | |
Homework |
Yazılı Sınav (Açık uçlu sorular, çoktan seçmeli, doğru yanlış, eşleştirme, boşluk doldurma, sıralama) | |
Homework | |
Sunum |
Semester Requirements | Number of Activities | Level of Contribution |
Homework Assignments | 1 | % 20 |
Midterms | 1 | % 30 |
Semester Final Exam | 1 | % 50 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 50 | |
PERCENTAGE OF FINAL WORK | % 50 | |
total | % 100 |
Activities | Number of Activities | Duration (Hours) | Workload |
Course Hours | 14 | 3 | 42 |
Study Hours Out of Class | 14 | 3 | 42 |
Homework Assignments | 10 | 10 | 100 |
Midterms | 1 | 2 | 2 |
Final | 1 | 2 | 2 |
Total Workload | 188 |