OPTICIANRY (TURKISH)
Associate	TR-NQF-HE: Level 5	QF-EHEA: Short Cycle	EQF-LLL: Level 5

Ders Genel Tanıtım Bilgileri

Course Code:

BES3062

Ders İsmi:

Intercultural Differences in Nutrition

Ders Yarıyılı:

Spring

Ders Kredileri:

Theoretical	Practical	Credit	ECTS
2	0	2	6

Language of instruction:

Turkish

Ders Koşulu:

Ders İş Deneyimini Gerektiriyor mu?:

Type of course:

Non-Departmental Elective

Course Level:

Associate

TR-NQF-HE:5. Master`s Degree

QF-EHEA:Short Cycle

EQF-LLL:5. Master`s Degree

Mode of Delivery:

Hybrid

Course Coordinator :

Dr. Öğr. Üyesi CAN ERGÜN

Course Lecturer(s):

Course Assistants:

Dersin Amaç ve İçeriği

Course Objectives:	Defining eating habits differences&similarities and health outcomes of Turkish and International cuisines are this courses main objectives.
Course Content:	Introduction of Turkish and international cuisines, evaluation of similarities and differences and their effects on health.

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
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 & General Course Information
2)	Ancient Greek food culture
3)	The relationship between World religions and cuisines
4)	Turkish cuisine I
5)	Turkish cuisine II
6)	Asian Cuisine I
7)	Asian Cuisine II
8)	Australian and African cuisines
9)	Midterm Exam
10)	Project presentations
11)	Project presentations
12)	Project presentations
13)	Project presentations
14)	Course Evaluation

Sources

Course Notes / Textbooks:

Haftalık olarak dağıtılacaktır / Weekly distributed by the course lecturer.

References:

1. Akın E., Von Bremzen A., Essential Turkish Cuisine, (2015), Stewart, Tabori & Chang, ISBN: 978-91769-172-0
2. Güngör, C., Baltacı F., Aykut E., Erkut E., Turkish cuisine: A benchmark dataset with Turkish Meals for Food Recognition, (2017), IEEE, ISBN: 978-1-5090-6494-6
3. Schmidt Rivera X. C., Azapagic A., Life cycle environmental impacts of ready-made meals considering different cuisines and recipes, Science of the Total Environment 660 (2019) 1168-1181.

Ders - Program Öğrenme Kazanım İlişkisi

Ders Öğrenme Kazanımları
Program Outcomes
1) The student acquires theoretical and practical knowledge related to his field at a basic level.
2) The student owns information about moral discipline and ethical rules related to his field.
3) The student uses theoretical and practical knowledge related to his field at a basic level; basic fundamental computer programs and related technologies.
4) The student manages a duty independently by using the knowledge about his field at a basic level.
5) The student evaluates the knowledge about his field at a basic level with a critical approach, he designates his learning needs and directs his learning.
6) The student uses information and communication technologies with at least at basic level of European Computer Using Licence basic level of computer software which his field of study requires.
7) The student complies with and contributes to quality management and processes.
8) The student has sufficient consciousness about individual and public health, environmental protection and work safety issues.
9) The student acts in accordance with laws, regulations, legislations and professional ethics related to individual duties, rights and responsibilities.

Ders - Öğrenme Kazanımı İlişkisi

No Effect	1 Lowest	2 Low	3 Average	4 High	5 Highest

	Program Outcomes	Level of Contribution
1)	The student acquires theoretical and practical knowledge related to his field at a basic level.
2)	The student owns information about moral discipline and ethical rules related to his field.
3)	The student uses theoretical and practical knowledge related to his field at a basic level; basic fundamental computer programs and related technologies.
4)	The student manages a duty independently by using the knowledge about his field at a basic level.
5)	The student evaluates the knowledge about his field at a basic level with a critical approach, he designates his learning needs and directs his learning.
6)	The student uses information and communication technologies with at least at basic level of European Computer Using Licence basic level of computer software which his field of study requires.
7)	The student complies with and contributes to quality management and processes.
8)	The student has sufficient consciousness about individual and public health, environmental protection and work safety issues.
9)	The student acts in accordance with laws, regulations, legislations and professional ethics related to individual duties, rights and responsibilities.

Öğrenme Etkinliği ve Öğretme Yöntemleri

Ölçme ve Değerlendirme Yöntemleri ve Kriterleri

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Homework Assignments	1	% 20
Midterms	1	% 20
Final	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	7	98
Homework Assignments	1	20	20
Midterms	1	2	2
Final	1	2	2
Total Workload			150