CHILD DEVELOPMENT (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 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) To gain both theoretical and practical knowledge about physical, cognitive, social-emotional aspects of child development. 4
2) To display actions in professional practice based on ethical principles and values. 5
3) To adopt the principle of lifelong learning, using efficient ways for accessing information. 5
4) To know the stages of child development and to be able to use models / theories efficiently for supporting children's cognitive, affective and psycho-motor development. 5
5) To plan, implement and evaluate professional projects, research and events with a sense of social responsibility, 5
6) To be able to use effective communication methods in counseling and child and family-based guidance. 3
7) To be sensitive to the child and family-related issues taking into account the child's stages of development, and to implement strategies for personal development of child and education methods which are vital for leading effective and productive life. 5
8) To use the education and communication materials according to the child development stage, and to create proper educational environment. 5
9) To take responsibilities in the field of child development and education using interdisciplinary approach, and to use information technologies, and to engage in projects and activities. 5
10) To use health information technologies for research in the field of child development. 5
11) To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. 5
12) To become a good example for colleagues and society, and represent efficiently the professional identity using advanced knowledge about child development. 5