NTD3066 Nutritional AnthropologyBahçeşehir UniversityDegree Programs NUTRITION AND DIETETIC (ENGLISH)General Information For StudentsDiploma SupplementErasmus Policy StatementNational QualificationsBologna Commission
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
NTD3066 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: English
Type of course: Departmental Elective
Course Level: Bachelor’s Degree (First Cycle)
Mode of Delivery: Hybrid
Course Coordinator : Dr. Öğr. Üyesi CAN ERGÜN
Recommended Optional Program Components: NONE
Course Objectives: To teach the differences in nutritional habits in historical development and the anthropological evaluation of nutrition.

Learning Outcomes

The students who have succeeded in this course;
1. Gains knowledge of the basic features of the diets of early humans.
2. Comment on the changes in eating habits with the effect of socio-economic factors in prehistoric and posthistorical periods.
3. Evaluates the effects of their beliefs, socio-economic structures and the environment they live in on the development and change of a country they will choose and their eating habits.
4. Learns the tools and equipment used for nutrition in the historical development process.
5. Considers the nutritional habits of the individual while forming his/her diet.

Course Content

Anthropological factors affecting nutrition, origin and basic characteristics of human diet, changes in nutritional habits in the historical process.

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 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
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 Duration (Hours) Workload
Course Hours 14 2 28
Study Hours Out of Class 14 8 112
Midterms 1 2 2
Final 1 2 2
Total Workload 144

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. 4
3) To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) 4
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. 4
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. 3
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. 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 take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. 1
12) To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. 1