NUTRITION AND DIETETICS (MASTER) (WITHOUT THESIS)
Master TR-NQF-HE: Level 7 QF-EHEA: Second Cycle EQF-LLL: Level 7

Ders Genel Tanıtım Bilgileri

Course Code: 3013002017
Ders İsmi: Sustainable Nutrition
Ders Yarıyılı: Spring
Ders Kredileri:
Theoretical Practical Credit ECTS
3 0 3 6
Language of instruction:
Ders Koşulu:
Ders İş Deneyimini Gerektiriyor mu?: No
Type of course: Anabilim Dalı/Lisansüstü Seçmeli
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 : Prof. Dr. M.Emel ALPHAN
Course Lecturer(s):
Course Assistants:

Dersin Amaç ve İçeriği

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

Learning Outcomes

The students who have succeeded in this course;
Learning Outcomes
1 - Knowledge
Theoretical - Conceptual
1) Learns the concept of sustainability and up-to-date information about sustainable nutrition.
2) Recognize the effects of individual and social activities on the environment and food web.
2 - Skills
Cognitive - Practical
3 - Competences
Communication and Social Competence
Learning Competence
1) Interpret the relationship between food safety, food security, nutrition and health in terms of sustainability.
Field Specific Competence
Competence to Work Independently and Take Responsibility

Ders Akış Planı

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 -

Sources

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 - Program Öğrenme Kazanım İlişkisi

Ders Öğrenme Kazanımları

1

2

3

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.

Ders - Öğrenme Kazanımı İlişkisi

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.

Öğrenme Etkinliği ve Öğretme Yöntemleri

Anlatım
Bireysel çalışma ve ödevi
Course
Okuma
Homework

Ölçme ve Değerlendirme Yöntemleri ve Kriterleri

Yazılı Sınav (Açık uçlu sorular, çoktan seçmeli, doğru yanlış, eşleştirme, boşluk doldurma, sıralama)
Homework
Sunum

Assessment & Grading

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

İş Yükü ve AKTS Kredisi Hesaplaması

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