DEPARTMENT OF NUTRITION AND DIETETICS
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Ders Genel Tanıtım Bilgileri

Course Code:

1210002005

Ders İsmi:

Nutrition Anthropology

Ders Yarıyılı:

Spring

Ders Kredileri:

Theoretical	Practical	Credit	ECTS
2	0	2	3

Language of instruction:

Ders Koşulu:

Ders İş Deneyimini Gerektiriyor mu?:

Type of course:

Bölüm Seçmeli

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator :

Prof. Dr. M.Emel ALPHAN

Course Lecturer(s):

Öğr.Gör. Betül KOÇAK

Course Assistants:

Dersin Amaç ve İçeriği

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.

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
1) Counts the tools used for nutrition in the historical development process.
2) Comment on the changes in eating habits with the effect of socio-economic factors in prehistoric and post-historical periods.
3) Evaluate the effects of their beliefs, socio-economic structures and the environment they live in on the development and change of a country and dietary habits.
2 - Skills
Cognitive - Practical
3 - Competences
Communication and Social Competence
Learning Competence
Field Specific Competence
Competence to Work Independently and Take Responsibility

Ders Akış Planı

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

Sources

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 - Program Öğrenme Kazanım İlişkisi

Ders Öğrenme Kazanımları	1	2	3
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.

Ders - Öğrenme Kazanımı İlişkisi

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

Öğrenme Etkinliği ve Öğretme Yöntemleri

Alan Çalışması
Akran Değerlendirmesi
Anlatım
Course
Okuma
Homework

Ölçme ve Değerlendirme Yöntemleri ve Kriterleri

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

Assessment & Grading

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

İş Yükü ve AKTS Kredisi Hesaplaması

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