NUTRITION AND DIETETIC (ENGLISH)
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
NTD3062	Turkish and International Cuisines	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:	English
Type of course:	Departmental Elective
Course Level:	Bachelor’s Degree (First Cycle)
Mode of Delivery:	Hybrid
Course Coordinator :	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

Defining eating habits differences&similarities and health outcomes of Turkish and International cuisines are this courses main objectives.

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