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: 3013002019
Ders İsmi: Nutrition Anthropology
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: It is aimed to examine the relationship between nutrition anthropology, culture and nutrition.
Course Content: Nutritional anthropology studies culture and nutrition

Learning Outcomes

The students who have succeeded in this course;
Learning Outcomes
1 - Knowledge
Theoretical - Conceptual
1) Gains knowledge about nutritional anthropology.
2) Gains knowledge about the nutritional characteristics of different countries.
3) Learns the effects of socio-economic factors on nutrition culture.
4) Will have information about the effects of environmental factors on nutrition.
5) Have knowledge about the effects of religious beliefs on nutrition.
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) Anthropological factors affecting nutrition PPT prepared for the lesson
2) Origin of the human diet PPT prepared for the lesson
3) Main features of the human diet-I PPT prepared for the lesson
4) Main features of the human diet-II PPT prepared for the lesson
5) Changes in nutritional habits in the historical process - I PPT prepared for the lesson
6) Changes in nutritional habits in the historical process - II PPT prepared for the lesson
7) Nutritional habits of countries PPT prepared for the lesson
8) General characteristics of Turkish culinary culture PPT prepared for the lesson
9) Food in a cultural context PPT prepared for the lesson
10) Macrobiotic nutrition PPT prepared for the lesson
11) Vegetarian diet PPT prepared for the lesson
12) Religions and nutrition PPT prepared for the lesson
13) Socio-demographic and cultural characteristics in the understanding of food and health PPT prepared for the lesson
14) General discussion PPT prepared for the lesson
15) General discussion PPT prepared for the lesson
16) Final exam -

Sources

Course Notes / Textbooks: Ders için hazırlanmış PPT
References: Beslenme Antropolojisi. Nilüfer Acar Tek, Metin Saip Sürücüoğlu / Hedefcs Yayınları 2021.

Ders - Program Öğrenme Kazanım İlişkisi

Ders Öğrenme Kazanımları

1

2

3

4

5

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
Course
Okuma

Ölçme ve Değerlendirme Yöntemleri ve Kriterleri

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

Assessment & Grading

Semester Requirements Number of Activities Level of Contribution
Homework Assignments 1 % 50
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 4 10 40
Presentations / Seminar 1 10 10
Homework Assignments 4 20 80
Final 1 2 2
Total Workload 174