NUTRITION AND DIETETIC (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
BES3066	Nutritional Anthropology	Fall 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:	Departmental Elective
Course Level:	Bachelor’s Degree (First Cycle)
Mode of Delivery:	Face to face
Course Coordinator :	Assoc. Prof. GÖKÇEN GARİPOĞLU
Course Lecturer(s):	Assoc. Prof. GÖKÇEN GARİPOĞLU
Course Objectives:	To teach the evolution of nutritional habits in history, anthropological evaluation of nutrition.

Learning Outcomes

The students who have succeeded in this course;
1. Has knowledge about the basic nutritional characteristics of primitives 2. Learns the effects of socio-economic factors on the evolution of nutritional habits in prehistoric times 3. Evaluates the effects of socio-economic factors, different religions and enviroments on nutritional habits 4. Learns the equipments used for cooking and nutrition. 5. Takes into account nutrition habits of individual while consulting

Course Content

Anthropological factors that affect nutrition, origin and basic characteristics of human nutrition, evolution of nutritional habits in history

Weekly Detailed Course Contents

Week	Subject	Related Preparation
1)	Introduction to nutritional anthropology
2)	Theoretical approach to Nutritional Anthropology
3)	Historical equipments used for cooking and nutrition
4)	Nutritional applications and food taboos in prehistoric, historic period
5)	Nutritional applications in prehistoric, historic period
6)	Current Nutritional application in various religions
7)	Midterm Exam
8)	Current Nutritional application in various religions
9)	History of nutritional supplements
10)	Effect of globalization on nutrition
11)	food taboos
12)	Presentations
13)	presentations
14)	Course evaluation

Sources

Course Notes / Textbooks:	Haftalık olarak dağıtılacaktır / weekly distributed by the course lecturer
References:	Beslenme Antropolojisi-Türkan Kutluay Merdol Antropology -Kottak

Evaluation System

Semester Requirements	Number of Activities	Level of Contribution
Presentation	1	% 0
Midterms	1	% 40
Final	1	% 60
Total		% 100
PERCENTAGE OF SEMESTER WORK		% 40
PERCENTAGE OF FINAL WORK		% 60
Total		% 100

ECTS / Workload Table

Activities	Number of Activities	Workload
Course Hours	15	30
Study Hours Out of Class	3	30
Presentations / Seminar	2	20
Midterms	2	20
Paper Submission	1	10
Final	1	10
Total Workload		120

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 use theoretic and methodological approach, evidence-based principles and scientific literature in Nutrition and Dietetics field systematically for practice.	3
2)	To act in accordance with ethical principles and values in professional practice.	4
3)	To use life-long learning, problem-solving and critical thinking skills.	4
4)	To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection.	3
5)	To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach.	4
6)	To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition.	2
7)	To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.)	3
8)	To communicate effectively with advisee, colleagues for effective professional relationships.	2
9)	To use healthcare, information technologies for Nutrition and Dietetic practice and research.	1
10)	To be able to search for literature in health sciences databases 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.	1
12)	To carry out dietetic practices considering cultural differences and different health needs of different groups in the community.	1