| NUTRITION AND DIETETIC (TURKISH) | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
| Course Code | Course Name | Semester | Theoretical | Practical | Credit | ECTS |
| BES3062 | Intercultural Differences in Nutrition | Fall | 2 | 0 | 2 | 6 |
| The course opens with the approval of the Department at the beginning of each semester |
| Language of instruction: | Tr |
| Type of course: | Departmental Elective |
| Course Level: | Bachelor |
| Mode of Delivery: | Hybrid |
| Course Coordinator : | Dr. Öğr. Üyesi CAN ERGÜN |
| Course Lecturer(s): |
Dr. Öğr. Üyesi ESRA MANKAN Dr. Öğr. Üyesi YONCA SEVİM |
| Course Objectives: | Defining eating habits differences&similarities and health outcomes of Turkish and International cuisines are this courses main objectives. |
|
The students who have succeeded in this course; 1. Recognize different international cuisines. 2. Describes the similarities and differences between Turkish and international cuisines. 3. Evaluates the effects of different nutritional ingredients on health. |
| Introduction of Turkish and international cuisines, evaluation of similarities and differences and their effects on health. |
| Week | Subject | Related Preparation | |
| 1) | Introduction & General Course Information | ||
| 2) | Ancient Greek food culture | ||
| 3) | The relationship between World religions and cuisines | ||
| 4) | Turkish cuisine I | ||
| 5) | Turkish cuisine II | ||
| 6) | Asian Cuisine I | ||
| 7) | Asian Cuisine II | ||
| 8) | Australian and African cuisines | ||
| 9) | Midterm Exam | ||
| 10) | Project presentations | ||
| 11) | Project presentations | ||
| 12) | Project presentations | ||
| 13) | Project presentations | ||
| 14) | Course Evaluation | ||
| Course Notes: | Haftalık olarak dağıtılacaktır / Weekly distributed by the course lecturer. |
| References: | 1. Akın E., Von Bremzen A., Essential Turkish Cuisine, (2015), Stewart, Tabori & Chang, ISBN: 978-91769-172-0 2. Güngör, C., Baltacı F., Aykut E., Erkut E., Turkish cuisine: A benchmark dataset with Turkish Meals for Food Recognition, (2017), IEEE, ISBN: 978-1-5090-6494-6 3. Schmidt Rivera X. C., Azapagic A., Life cycle environmental impacts of ready-made meals considering different cuisines and recipes, Science of the Total Environment 660 (2019) 1168-1181. |
| Semester Requirements | Number of Activities | Level of Contribution |
| Attendance | % 0 | |
| Laboratory | % 0 | |
| Application | % 0 | |
| Field Work | % 0 | |
| Special Course Internship (Work Placement) | % 0 | |
| Quizzes | % 0 | |
| Homework Assignments | 1 | % 20 |
| Presentation | % 0 | |
| Project | % 0 | |
| Seminar | % 0 | |
| Midterms | 1 | % 20 |
| Preliminary Jury | % 0 | |
| Final | 1 | % 60 |
| Paper Submission | % 0 | |
| Jury | % 0 | |
| Bütünleme | % 0 | |
| 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 |
| Laboratory | 0 | 0 | 0 |
| Application | 0 | 0 | 0 |
| Special Course Internship (Work Placement) | 0 | 0 | 0 |
| Field Work | 0 | 0 | 0 |
| Study Hours Out of Class | 14 | 7 | 98 |
| Presentations / Seminar | 0 | 0 | 0 |
| Project | 0 | 0 | 0 |
| Homework Assignments | 1 | 20 | 20 |
| Quizzes | 0 | 0 | 0 |
| Preliminary Jury | 0 | 0 | 0 |
| Midterms | 1 | 2 | 2 |
| Paper Submission | 0 | 0 | 0 |
| Jury | 0 | 0 | 0 |
| Final | 1 | 2 | 2 |
| Total Workload | 150 | ||
| 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. | |
| 2) | To act in accordance with ethical principles and values in professional practice. | |
| 3) | To use life-long learning, problem-solving and critical thinking skills. | |
| 4) | To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. | |
| 5) | To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. | |
| 6) | To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. | |
| 7) | To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) | |
| 8) | To communicate effectively with advisee, colleagues for effective professional relationships. | |
| 9) | To use healthcare, information technologies for Nutrition and Dietetic practice and research. | |
| 10) | To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. | |
| 11) | To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. | |
| 12) | To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. |