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 |
NTD4079 | Sustainable Nutrition | 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 : | Assist. Prof. İLAYDA ÖZTÜRK ALTUNCEVAHİR |
Recommended Optional Program Components: | NONE |
Course Objectives: | The aim of this course is to learn the effects of nutrition and sustainable nutrition models in terms of transferring food sources to future generations and protecting the environment. |
The students who have succeeded in this course; 1) Learns the Effects of Food and Nutrition on the Environment. 2) Learns the Effects of Nutrition Practices on Sustainability. 3) Learns Sustainable Nutrition Models. 4) Learns the Effects of Agriculture and Food on Sustainability. |
The effects of food production, food consumption and nutrition models on the environment and sustainable methods constitute the content of the course. |
Week | Subject | Related Preparation |
1) | Orientation - The concept of sustainability and sustainable development goals | |
2) | Sustainable nutrition, nutrition and greenhouse gas relationship | |
3) | Ecological footprint and sustainability | |
4) | Biodiversity, sustainability nutrient loss and nutrient waste | |
5) | Sustainable nutrition models, dietary guidelines and sustainability | |
6) | The effects of agriculture and food policies on sustainability | |
7) | Midterm Exam | |
8) | Project presentations | |
9) | Project presentations | |
10) | Project presentations | |
11) | Project presentations | |
12) | Project presentations | |
13) | Project presentations | |
14) | Course evaluation |
Course Notes / Textbooks: | Haftalık olarak dağıtılacaktır / Weekly distributed by the course lecturer |
References: | 1. Food and Agriculture Organization of the United Nations (FAO). Building a common vision for sustainable food and agriculture. www.fao.org/3/a-i3940e.pdf 2. World Health Organization. Nutrition, Challenges https://www.who.int/nutrition/challenges/en/ 4. World Health Organization. A healthy diet sustainably produced. 2018. https://apps.who.int/.../WHO-NMH-NHD-18.12-eng.pdf?ua... |
Semester Requirements | Number of Activities | Level of Contribution |
Project | 1 | % 10 |
Midterms | 1 | % 30 |
Final | 1 | % 60 |
Total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 30 | |
PERCENTAGE OF FINAL WORK | % 70 | |
Total | % 100 |
Activities | Number of Activities | Duration (Hours) | Workload |
Course Hours | 14 | 2 | 28 |
Study Hours Out of Class | 14 | 8 | 112 |
Project | 1 | 13 | 13 |
Midterms | 1 | 2 | 2 |
Final | 1 | 2 | 2 |
Total Workload | 157 |
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. | 5 |
2) | To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. | 5 |
3) | To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) | 5 |
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. | 5 |
6) | To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. | 3 |
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. | 5 |
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. | 3 |
11) | To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. | 2 |
12) | To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. | 4 |