MANAGEMENT OF HEALTH (TURKISH)
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 :	Assist. Prof. İLAYDA ÖZTÜRK ALTUNCEVAHİR
Course Lecturer(s):	Assoc. Prof. GÖKÇEN GARİPOĞLU
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)	To have theoretical and practical knowledge required to fulfill professional roles and functions of Management of Health Scşences field.	3
2)	To act in accordance with ethical principles and values in management, to learn and implement related regulations and guides.	3
3)	To use life-long learning, problem-solving and critical thinking skills.	3
4)	To identify the process of management functions (management and organization, public relations, human resources, cost accounting, marketing) in the Management of Health Sciences field.	2
5)	To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach.	2
6)	To have skills for planning training programs and projects according to health education needs of individual, family and the community.	2
7)	To be sensitive to health problems of the community and to be able to offer solutions.	2
8)	To be able to use effective communication skills; to take responsibility as a team member in collaboration with other professions.	2
9)	To have skills for research, planning and practice about health systems and health information systems field within national and international level.	2
10)	To be able to search for literature in health sciences and management and information sources to access to information and use the information effectively.	2
11)	To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level.	2
12)	To be a role model with contemporary and professional identity.	2