NUTRITION AND DIETETIC (ENGLISH) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
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. |
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. |
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. |
Anthropological factors affecting nutrition, origin and basic characteristics of human diet, changes in nutritional habits in the historical process. |
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 |
Course Notes / Textbooks: | Haftalık olarak dağıtılacaktır / weekly distributed by the course lecturer |
References: | Beslenme Antropolojisi- Türkan Kutluay Merdol, Antropology -Kottak |
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 |
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 |
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 |