| 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. |