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 |
BES3066 | Nutritional Anthropology | Spring | 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: | Face to face |
Course Coordinator : | Assoc. Prof. GÖKÇEN GARİPOĞLU |
Course Lecturer(s): |
Dr. Öğr. Üyesi ESRA MANKAN |
Course Objectives: | To teach the evolution of nutritional habits in history, anthropological evaluation of nutrition. |
The students who have succeeded in this course; 1. Has knowledge about the basic nutritional characteristics of primitives 2. Learns the effects of socio-economic factors on the evolution of nutritional habits in prehistoric times 3. Evaluates the effects of socio-economic factors, different religions and enviroments on nutritional habits 4. Learns the equipments used for cooking and nutrition. 5. Takes into account nutrition habits of individual while consulting |
Anthropological factors that affect nutrition, origin and basic characteristics of human nutrition, evolution of nutritional habits in history |
Week | Subject | Related Preparation | |
1) | Introduction to nutritional anthropology | ||
2) | Theoretical approach to Nutritional Anthropology | ||
3) | Historical equipments used for cooking and nutrition | ||
4) | Nutritional applications and food taboos in prehistoric, historic period | ||
5) | Nutritional applications in prehistoric, historic period | ||
6) | Current Nutritional application in various religions | ||
7) | Midterm Exam | ||
8) | Current Nutritional application in various religions | ||
9) | History of nutritional supplements | ||
10) | Effect of globalization on nutrition | ||
11) | food taboos | ||
12) | Presentations | ||
13) | presentations | ||
14) | Course evaluation |
Course Notes: | Haftalık olarak dağıtılacaktır / weekly distributed by the course lecturer |
References: | Beslenme Antropolojisi-Türkan Kutluay Merdol Antropology -Kottak |
Semester Requirements | Number of Activities | Level of Contribution |
Attendance | 0 | % 0 |
Laboratory | 0 | % 0 |
Application | 0 | % 0 |
Field Work | 0 | % 0 |
Special Course Internship (Work Placement) | 0 | % 0 |
Quizzes | 0 | % 0 |
Homework Assignments | 0 | % 0 |
Presentation | 1 | % 0 |
Project | 0 | % 0 |
Seminar | 0 | % 0 |
Midterms | 1 | % 40 |
Preliminary Jury | 0 | % 0 |
Final | 1 | % 60 |
Paper Submission | 0 | % 0 |
Jury | 0 | % 0 |
Bütünleme | % 0 | |
Total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 40 | |
PERCENTAGE OF FINAL WORK | % 60 | |
Total | % 100 |
Activities | Number of Activities | Workload | |
Course Hours | 15 | 30 | |
Laboratory | |||
Application | |||
Special Course Internship (Work Placement) | |||
Field Work | |||
Study Hours Out of Class | 3 | 30 | |
Presentations / Seminar | 2 | 20 | |
Project | |||
Homework Assignments | |||
Quizzes | |||
Preliminary Jury | |||
Midterms | 2 | 20 | |
Paper Submission | 1 | 10 | |
Jury | |||
Final | 1 | 10 | |
Total Workload | 120 |
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. |