NTD4079 Sustainable NutritionBahçeşehir 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
NTD4079 Sustainable Nutrition Fall 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: 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.

Learning Outcomes

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.

Course Content

The effects of food production, food consumption and nutrition models on the environment and sustainable methods constitute the content of the course.

Weekly Detailed Course Contents

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

Sources

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...

Evaluation System

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

ECTS / Workload Table

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

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. 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