BES3062 Intercultural Differences in NutritionBahçeşehir UniversityDegree Programs MANAGEMENT ENGINEERINGGeneral Information For StudentsDiploma SupplementErasmus Policy StatementNational QualificationsBologna Commission
MANAGEMENT ENGINEERING
Bachelor TR-NQF-HE: Level 6 QF-EHEA: First Cycle EQF-LLL: Level 6

Course Introduction and Application Information

Course Code Course Name Semester Theoretical Practical Credit ECTS
BES3062 Intercultural Differences in Nutrition Spring
Fall
2 0 2 6
This catalog is for information purposes. Course status is determined by the relevant department at the beginning of semester.

Basic information

Language of instruction: Turkish
Type of course: Non-Departmental Elective
Course Level: Bachelor’s Degree (First Cycle)
Mode of Delivery: Hybrid
Course Coordinator : Dr. Öğr. Üyesi CAN ERGÜN
Course Lecturer(s): Dr. Öğr. Üyesi ESRA MANKAN
Dr. Öğr. Üyesi YONCA SEVİM
Recommended Optional Program Components: NONE
Course Objectives: Defining eating habits differences&similarities and health outcomes of Turkish and International cuisines are this courses main objectives.

Learning Outcomes

The students who have succeeded in this course;
1. Recognize different international cuisines.
2. Describes the similarities and differences between Turkish and international cuisines.
3. Evaluates the effects of different nutritional ingredients on health.

Course Content

Introduction of Turkish and international cuisines, evaluation of similarities and differences and their effects on health.

Weekly Detailed Course Contents

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.

Evaluation System

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

ECTS / Workload Table

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

Contribution of Learning Outcomes to Programme Outcomes

No Effect 1 Lowest 2 Low 3 Average 4 High 5 Highest
           
Program Outcomes Level of Contribution
1) Build up a body of knowledge in mathematics, science and engineering subjects; use theoretical and applied information in these areas to model and solve engineering problems.
2) identify, formulate, and solve complex engineering problems; select and apply proper analysis and modeling methods for this purpose.
3) Design a complex system, process, device or product under realistic constraints and conditions, in such a way as to meet the desired result; apply modern design methods for this purpose. (Realistic constraints and conditions may include factors such as economic and environmental issues, sustainability, manufacturability, ethics, health, safety issues, and social and political issues, according to the nature of the design.)
4) Devise, select, and use modern techniques and tools needed for engineering management practice; employ information technologies effectively.
5) Design and conduct experiments, collect data, analyze and interpret results for investigating engineering management problems.
6) Cooperate efficiently in intra-disciplinary and multi-disciplinary teams; and show self-reliance when working independently.
7) Demonstrate effective communication skills in both oral and written English and Turkish.
8) Recognize the need for lifelong learning; show ability to access information, to follow developments in science and technology, and to continuously educate him/herself.
9) Develop an awareness of professional and ethical responsibility.
10) Know business life practices such as project management, risk management, and change management; develop an awareness of entrepreneurship, innovation, and sustainable development.
11) Know contemporary issues and the global and societal effects of engineering practices on health, environment, and safety; recognize the legal consequences of engineering solutions.
12) Develop effective and efficient managerial skills.