NUTRITION AND DIETETICS (MASTER) (WITH 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) To be able to use theoretical and practical knowledge in the field of Nutrition and Dietetics with sufficient knowledge in the basic health field and Nutrition and Dietetics profession. | ||||||||||
2) Takes at least two out-of-field courses in the training programs. | ||||||||||
3) Gains the ability to design experiments/field studies on discipline-specific issues, collect data, analyze, interpret and report the results. | ||||||||||
4) Ability to detect, define, interpret, formulate and solve problems in the field of Nutrition and Dietetics; For this purpose, it selects and applies appropriate analysis and intervention approaches. | ||||||||||
5) Understanding and interpreting a process, event, case, equipment or product and solving related problems with a holistic perspective and contemporary methods. | ||||||||||
6) Ability to develop, select and use up-to-date and functional tools required for field applications, as well as effectively use information technologies. | ||||||||||
7) It develops a positive attitude towards lifelong learning and turns it into behavior. | ||||||||||
8) To be able to communicate verbally and in writing in Turkish at national and international level on professional issues by using professional knowledge and skills. | ||||||||||
9) Nutrition and Dietetics can direct their learning by critically evaluating the knowledge and skills at the level of expertise they have acquired. | ||||||||||
10) They can use the knowledge, problem solving and/or application skills they have absorbed in the field of Nutrition and Dietetics in interdisciplinary studies. | ||||||||||
11) To be able to use at least one foreign language to access and evaluate the international literature in the field and use it for professional development. |
No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
Program Outcomes | Level of Contribution | |
1) | To be able to use theoretical and practical knowledge in the field of Nutrition and Dietetics with sufficient knowledge in the basic health field and Nutrition and Dietetics profession. | |
2) | Takes at least two out-of-field courses in the training programs. | |
3) | Gains the ability to design experiments/field studies on discipline-specific issues, collect data, analyze, interpret and report the results. | |
4) | Ability to detect, define, interpret, formulate and solve problems in the field of Nutrition and Dietetics; For this purpose, it selects and applies appropriate analysis and intervention approaches. | |
5) | Understanding and interpreting a process, event, case, equipment or product and solving related problems with a holistic perspective and contemporary methods. | |
6) | Ability to develop, select and use up-to-date and functional tools required for field applications, as well as effectively use information technologies. | |
7) | It develops a positive attitude towards lifelong learning and turns it into behavior. | |
8) | To be able to communicate verbally and in writing in Turkish at national and international level on professional issues by using professional knowledge and skills. | |
9) | Nutrition and Dietetics can direct their learning by critically evaluating the knowledge and skills at the level of expertise they have acquired. | |
10) | They can use the knowledge, problem solving and/or application skills they have absorbed in the field of Nutrition and Dietetics in interdisciplinary studies. | |
11) | To be able to use at least one foreign language to access and evaluate the international literature in the field and use it for professional development. |
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 |