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
GEP0631	Sustainability and Climate Action	Spring	3	0	3	5

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:	GE-Elective
Course Level:	Bachelor’s Degree (First Cycle)
Mode of Delivery:	E-Learning
Course Coordinator :	Dr. BURCU ALARSLAN ULUDAŞ
Course Objectives:	The course aims to informing, awareness and provide examples of emergency measures to combat climate change and its effects. In this sense, the course provides the participants of the course with the basics of transforming our living habits from individual to society on topics such as being informed about the global environmental policies followed and their integration into national climate plans, gaining a critical view on climate action campaigns, examining the solutions brought by nature-based and nature-friendly technologies to mitigate climate change, and assimilating the philosophy of sustainability.

Learning Outcomes

The students who have succeeded in this course;
1) You can explain what climate change is
2) You can describe how we plan to adapt to the negative impacts of climate change
3) You can identify opportunities for low carbon development
4) You can describe the transformative role that cities can play in achieving green and climate resilient development.
5) You can explain how climate negotiations work
6) You can formulate a climate pledge, project or policy.
7) You can explain how weather, climate variability and climate change can affect human health.
8) You can identify ways in which changing your diet makes a positive impact.

Course Content

This lecture focus on the integration of climate change measures into national plans, the improvement of education, awareness-raising and climate change mitigation, adaptation, impact reduction and early warnings.

Weekly Detailed Course Contents

Week	Subject	Related Preparation
1)	Introduction to Climate Change
2)	An Overview of Ecology
3)	The Sustainable Development Goals and Climate Action
4)	The Basic Concepts of Climate Change
5)	Adaptation to Climate Change
6)	Climate Change and Human Health
7)	Sustainable Diet, Agriculture and Impacts on the Planet
8)	Nature-based and Eco-friendly Technological Solutions
9)	The Key Issues in the ongoing International Climate Change Negotiations
10)	The Roles of Educational Institutions in Climate Actions
11)	Study Case: Cities and Climate Action: The Sustainable Environmental Projects of a Municipality
12)	The Overview to Climate Actions in Turkey and World
12)	The Overview to Climate Actions in Turkey and World
13)	The Principal Challenges and Opportunities for Climate Change Action
14)	Overview

Sources

Course Notes / Textbooks:	ItsLearning platformuna ders kaynakları ve notları öğretim elemanı tarafından yüklenecektir.
References:	UNITAR, FAO, Birleşmiş Milletler

Evaluation System

Semester Requirements	Number of Activities	Level of Contribution
Quizzes	2	% 10
Homework Assignments	1	% 10
Presentation	1	% 5
Midterms	1	% 20
Final	1	% 55
Total		% 100
PERCENTAGE OF SEMESTER WORK		% 45
PERCENTAGE OF FINAL WORK		% 55
Total		% 100

ECTS / Workload Table

Activities	Number of Activities	Duration (Hours)	Workload
Course Hours	13	3	39
Study Hours Out of Class	13	3	39
Presentations / Seminar	1	5	5
Project	1	15	15
Quizzes	2	10	20
Midterms	1	2	2
Final	1	2	2
Total Workload			122

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