DEPARTMENT OF NUTRITION AND DIETETICS | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | 1210002005 | ||||||||
Ders İsmi: | Nutrition Anthropology | ||||||||
Ders Yarıyılı: | Spring | ||||||||
Ders Kredileri: |
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Language of instruction: | TR | ||||||||
Ders Koşulu: | |||||||||
Ders İş Deneyimini Gerektiriyor mu?: | No | ||||||||
Type of course: | Bölüm Seçmeli | ||||||||
Course Level: |
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Mode of Delivery: | Face to face | ||||||||
Course Coordinator : | Prof. Dr. M.Emel ALPHAN | ||||||||
Course Lecturer(s): |
Öğr.Gör. Betül KOÇAK |
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Course Assistants: |
Course Objectives: | To provide an anthropological evaluation of the differences in nutritional habits and nutrition in historical development. |
Course Content: | Anthropological factors affecting nutrition, Origin and basic characteristics of the human diet, Changes in nutritional habits in the historical process. |
The students who have succeeded in this course;
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Week | Subject | Related Preparation |
1) | Introduction to Nutrition Anthropology and pre-test | PPT prepared for the lesson |
2) | Theoretical approach to Nutrition Anthropology | PPT prepared for the lesson |
3) | Tools and materials used for nutrition in the historical development process | PPT prepared for the lesson |
4) | Nutrition practices and food taboos in pre and posthistoric periods | PPT prepared for the lesson |
5) | Nutritional practices and food taboos in pre and posthistoric periods | PPT prepared for the lesson |
6) | Nutritional Practices in Different Religions | Student presentations |
7) | Midterm Exam | |
8) | Nutritional practices in different religions | Student presentations |
9) | Nutritional Practices in Different Religions | Student presentations |
10) | History of food supplements | PPT prepared for the lesson |
11) | Effects of globalization on nutrition | PPT prepared for the lesson |
12) | Today's nutritional practices and food taboos | PPT prepared for the lesson |
13) | Globalization and change in eating habits | PPT prepared for the lesson |
14) | Globalization and change in eating habits | PPT prepared for the lesson |
15) | general evaluation | PPT prepared for the lesson |
16) | Final Exam |
Course Notes / Textbooks: | 1. Kutluay Merdol T, Beslenme Antropolojisi, Hatiboğlu Yayınları, 2012. 2. Baysal, A, Kutluay-Merdol, T. Sasır. H. et al.: Türk Mutfağından örnekler, Kültür Bakanlığı, 1993 "3.Kutluay Merdol,T, Tarihten Günümüze Toplumlar ve Beslenme Alışkanlıkları, Türk Halk Kültürü araştırma ve Tanıtım Vakfı yayın, 1998" |
References: | Kutluay Merdol,T, Tarihten Günümüze Toplumlar ve Beslenme Alışkanlıkları, Türk Halk Kültürü araştırma ve Tanıtım Vakfı yayın, 1998" |
Ders Öğrenme Kazanımları | 1 |
2 |
3 |
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Program Outcomes | ||||||||||
1) Have sufficient knowledge in the field of primary health and the profession of Nutrition and Dietetics, and have the ability to use their theoretical and practical knowledge in the field of Nutrition and Dietetics. | ||||||||||
2) Takes at least two out-of-field courses in training programs. | ||||||||||
3) Gain the ability to design experiments/field studies on discipline-specific issues, collect data, analyze, interpret and report 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) Understand and interpret a process, event, case, equipment or product, and solve 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 use information technologies effectively. | ||||||||||
7) Develops a positive attitude towards lifelong learning and turns it into behavior. | ||||||||||
8) Communicates verbally and in writing in Turkish on professional matters at national and international levels by using professional knowledge and skills. | ||||||||||
9) Has awareness of the universal and social effects and legal consequences of applications in the field of Nutrition and Dietetics. | ||||||||||
10) Accesses and evaluates international literature in his field by using at least one foreign language and uses it for professional development. | ||||||||||
11) Can work effectively individually and in teams with awareness of professional ethics and responsibility. |
No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
Program Outcomes | Level of Contribution | |
1) | Have sufficient knowledge in the field of primary health and the profession of Nutrition and Dietetics, and have the ability to use their theoretical and practical knowledge in the field of Nutrition and Dietetics. | 2 |
2) | Takes at least two out-of-field courses in training programs. | |
3) | Gain the ability to design experiments/field studies on discipline-specific issues, collect data, analyze, interpret and report results. | 1 |
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) | Understand and interpret a process, event, case, equipment or product, and solve 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 use information technologies effectively. | |
7) | Develops a positive attitude towards lifelong learning and turns it into behavior. | 3 |
8) | Communicates verbally and in writing in Turkish on professional matters at national and international levels by using professional knowledge and skills. | 2 |
9) | Has awareness of the universal and social effects and legal consequences of applications in the field of Nutrition and Dietetics. | 1 |
10) | Accesses and evaluates international literature in his field by using at least one foreign language and uses it for professional development. | 2 |
11) | Can work effectively individually and in teams with awareness of professional ethics and responsibility. | 2 |
Alan Çalışması | |
Akran Değerlendirmesi | |
Anlatım | |
Course | |
Okuma | |
Homework |
Yazılı Sınav (Açık uçlu sorular, çoktan seçmeli, doğru yanlış, eşleştirme, boşluk doldurma, sıralama) | |
Homework | |
Gözlem | |
Bireysel Proje |
Semester Requirements | Number of Activities | Level of Contribution |
Midterms | 1 | % 40 |
Semester Final Exam | 1 | % 60 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 40 | |
PERCENTAGE OF FINAL WORK | % 60 | |
total | % 100 |
Activities | Number of Activities | Duration (Hours) | Workload |
Course Hours | 14 | 2 | 28 |
Study Hours Out of Class | 14 | 5 | 70 |
Midterms | 1 | 1 | 1 |
Final | 1 | 1 | 1 |
Total Workload | 100 |