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
GEP1633	Environment and Sustainable Development	Fall	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:	Turkish
Type of course:	GE-Elective
Course Level:	Bachelor’s Degree (First Cycle)
Mode of Delivery:	Hybrid
Course Coordinator :	Assist. Prof. PINAR ÖZUYAR
Recommended Optional Program Components:	NA
Course Objectives:	This course aims to enable students to understand the principles of the concept of sustainable development in general and to think in a versatile way especially in terms of environment. In addition to the relationship with the environmental sustainability components like air, water and land (including biodiversity), it defines individual contribution possibilities with current as well as the global changing norms and approaches regarding resources, use and pollution.

Learning Outcomes

The students who have succeeded in this course;
Learning Outcomes
Can state and explain the principles of sustainable development
Knows the basic concepts of sustainable development.
State and define the relationship between selected global topics and sustainable development.
Knows the basic global problems in terms of environment
Understands what needs to be done for environmental sustainability regarding air, water and soil (including biodiversity) receptive environments.
Explains the impact of global warming and climate change in our daily lifes and what can be done.

Course Content

This course focuses on the concept of sustainable development that is organized in meeting human development goals while maintaining the ability of natural systems to provide the natural resources and ecosystem services on which the economy and society depend. Sustainable development differs from the concept of sustainability by adding the 'future' factor. Although sustainable development is a major subject with many sub-sections, the course covers the knowledge and skills that form the basis for understanding the concept, especially in the context of environmental quality.
Teaching methods and techniques used in the course are: lecture, group work, case study, discussion, observation and use of digital resources.

Weekly Detailed Course Contents

Week	Subject	Related Preparation
1)	Sustainable development indicators, goals and global efforts
2)	Sustainable development indicators, goals and global efforts
3)	Project 1
4)	Population and city
5)	Population and city
6)	Natural resources, biodiversity and waste
7)	Natural resources, biodiversity -Food and water
8)	Midterm Week
9)	Climate Change and Energy
10)	Climate Change and Energy
11)	Project 2
12)	Circular Economy, Clean Production and consumption
13)	Circular Economy, Clean Production and consumption
14)	Project 3

Sources

Course Notes / Textbooks:	Hot, Flat, and Crowded by Thomas L. Friedman, The Age of Sustainable Development, Jeffrey Sachs, The Upcycle by William McDonough, Michael Braungart and others (detaylı liste daha sonra verilecektir)
References:	Daha sonra verilecektir

Evaluation System

Semester Requirements	Number of Activities	Level of Contribution
Project	5	% 20
Midterms	1	% 40
Final	1	% 40
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	13	3	39
Study Hours Out of Class	10	4	40
Project	5	6	30
Midterms	1	2	2
Final	1	2	2
Total Workload			113

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.	4
2)	To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection.	3
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.	4
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.	5
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.	3
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.	4
11)	To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition.	5
12)	To carry out dietetic practices considering cultural differences and different health needs of different groups in the community.	4