| 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 |
| GEP0640 | Towards Zero Hunger (SDG 2) | Fall | 3 | 0 | 3 | 5 |
| 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: | GE-Elective |
| Course Level: | Bachelor’s Degree (First Cycle) |
| Mode of Delivery: | Hybrid |
| Course Coordinator : | Assist. Prof. MÜGE KESİCİ |
| Recommended Optional Program Components: | Yok |
| Course Objectives: | The aim of this course is to present the developmental stages of agriculture through human history and the projection into the future. In addition, it is to ensure that they have information about how today's technologies and possible future scenarios will affect and direct agriculture. At the end of the course, students will design the agriculture of the future with the knowledge they have acquired. |
|
The students who have succeeded in this course; 1. Gain information about agriculture history. 2. Comprehend the contribution of food safety to the world development. 3. Learn about poverty. 4. Learn examples in food right. 5. Understand the relationship between agriculture and food security. 6. Gain knowledge about sustainable agriculture. 7. Learn European Green Deal, green transition and etc. 8. Have foresight about the effect of global climate change on food safety. |
| Students who responsible the course are expected to follow the course in MSTeams during the course hours. Students who have questions can have either an online or a face-to-face meeting with the instructor during the office hours. The teaching method of the course is lecture. Project assignments (in the form of a case study) given at the beginning of the semester will be given to students individually as oral presentations in the last two weeks of the semester. |
| Week | Subject | Related Preparation |
| 1) | Introduction to the course | yok |
| 2) | Brief history of agriculture and revolutions | yok |
| 3) | What is F2F strategy? | yok |
| 4) | World hunger and poverty | yok |
| 5) | Agricultural production systems | yok |
| 6) | Transition to sustainable agriculture | yok |
| 7) | Paradigm for zero hunger | yok |
| 8) | Mid term exam | |
| 9) | Food security | yok |
| 10) | Global climate change effect on agriculture | yok |
| 11) | Technology impact to achieve zero hunger | yok |
| 12) | European green deal | yok |
| 13) | Student assignment presentations | yok |
| 14) | Student assignment presentations | yok |
| Course Notes / Textbooks: | FAO, The Future of Food and Agriculture: Trends and Challenges, 2017. Scientific papers |
| References: | FAO, The Future of Food and Agriculture: Trends and Challenges, 2017. Scientific papers |
| Semester Requirements | Number of Activities | Level of Contribution |
| Attendance | 14 | % 0 |
| Presentation | 1 | % 20 |
| Midterms | 1 | % 30 |
| Final | 1 | % 50 |
| Total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 50 | |
| PERCENTAGE OF FINAL WORK | % 50 | |
| Total | % 100 | |
| Activities | Number of Activities | Duration (Hours) | Workload |
| Course Hours | 13 | 3 | 39 |
| Study Hours Out of Class | 12 | 4 | 48 |
| Presentations / Seminar | 2 | 10 | 20 |
| Homework Assignments | 1 | 10 | 10 |
| Midterms | 1 | 2 | 2 |
| Final | 1 | 2 | 2 |
| Total Workload | 121 | ||
| 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 |