Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| NUTRITIONAL ANTHROPOLOGY | - | Spring Semester | 2+0 | 2 | 3 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Elective |
| Course Coordinator | Prof.Dr. Gülgün ERSOY |
| Name of Lecturer(s) | Assist.Prof. Neda SALEKİ |
| Assistant(s) | |
| Aim | To provide instruction in changes and developments in dietary habits throughout the history, dietary habits in different societies and religions, social, economic, cultural, and geographical factors/causes which influence the dietary habits, variations in the dietary habits of our country and the others. |
| Course Content | This course contains; Define nutritional antropology and influencing factors,,Nutrition forms with respect to social organization during various phases of history,Nutrition with respect to geography and climate,Nutrition evolution and transformation under various social, cultural and economic formations,Nutrition evolution and transformation with respect to religion and political formations,A distinct cuisine: Mediterrenean cuisine,A distinct cuisine: Far Eastern cuisines,A distinct cuisine: Middle Eastern cuisine,A distinct cuisine: Ottoman cuisine,Turkish cuisine and food culture,Eastern, South Eastern and Central Anatolian cuisines,egean, Marmara and Black Sea cuisines,Fast food and ready-made food culture,Evaluation of the nutritional habits with respect to health. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| 1. Compares the variations in dietary habits throughout the history, | 9 | A, E |
| 2. Interprets the dietary habits of regional and international cuisines. | 9 | A, E |
| 3. Evaluates the influences of culture on diet and health. | 9 | A, E |
| Teaching Methods: | 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam, E: Homework |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Define nutritional antropology and influencing factors, | Preparation from related course sources |
| 2 | Nutrition forms with respect to social organization during various phases of history | Preparation from related course sources |
| 3 | Nutrition with respect to geography and climate | Preparation from related course sources |
| 4 | Nutrition evolution and transformation under various social, cultural and economic formations | Preparation from related course sources |
| 5 | Nutrition evolution and transformation with respect to religion and political formations | Preparation from related course sources |
| 6 | A distinct cuisine: Mediterrenean cuisine | Preparation from related course sources |
| 7 | A distinct cuisine: Far Eastern cuisines | Preparation from related course sources |
| 8 | A distinct cuisine: Middle Eastern cuisine | Preparation from related course sources |
| 9 | A distinct cuisine: Ottoman cuisine | Preparation from related course sources |
| 10 | Turkish cuisine and food culture | Preparation from related course sources |
| 11 | Eastern, South Eastern and Central Anatolian cuisines | Preparation from related course sources |
| 12 | egean, Marmara and Black Sea cuisines | Preparation from related course sources |
| 13 | Fast food and ready-made food culture | Preparation from related course sources |
| 14 | Evaluation of the nutritional habits with respect to health | Preparation from related course sources |
| Resources |
| Lecture notes |
| 1. Kutluay-Merdol T, Nutritional Anthropology ISBN: 978-975-832-242-8, Türkçe, 2012 2.Baysal A, Kutluay-Merdol T., Başoğlu S., Ciğerim N. Examples of Turkish cuisine, Min. Of Culture, 2005. 3. Nutritional Anthropology Biocultural Perspectives on Food & Nutrition 2th edition Oxford University Press, 2013 4. Belge M. Nutrition Culture through history,, ISBN: 9789754708653 İletişim Yayınevi. 2008. |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | PQ-1. They have basic knowledge in the field of Nutrition and Dietetics. | X | |||||
| 2 | PQ-2. Use vocational knowledge and skills for the development of health at individual and community level, for the prevention and treatment of diseases. | X | |||||
| 3 | PQ-3. Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations. | X | |||||
| 4 | PQ-4. Carries out independent research on the field using knowledge accumulation, and takes part in research, projects and events in collaboration with the health team and other disciplines. | X | |||||
| 5 | PQ-5. Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. | X | |||||
| 6 | PQ-6. Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. | ||||||
| 7 | PQ-7. Uses at least one foreign language to reach, evaluate and use it for professional development. | X | |||||
| 8 | PQ-8. Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. | X | |||||
| 9 | PQ-9. Communicates effectively both verbally and written in occupational field. | X | |||||
| 10 | PQ-10. They have general cultural knowledge that profession requires. | X | |||||
| 11 | PQ-11. Develop positive attitudes toward lifelong learning and turn them into behavior. | X | |||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 20 | |
| Rate of Final Exam to Success | 80 | |
| Total | 100 | |
| ECTS / Workload Table | ||||||
| Activities | Number of | Duration(Hour) | Total Workload(Hour) | |||
| Course Hours | 14 | 2 | 28 | |||
| Guided Problem Solving | 14 | 2 | 28 | |||
| Resolution of Homework Problems and Submission as a Report | 14 | 1 | 14 | |||
| Term Project | 1 | 1 | 1 | |||
| Presentation of Project / Seminar | 1 | 1 | 1 | |||
| Quiz | 1 | 1 | 1 | |||
| Midterm Exam | 1 | 11 | 11 | |||
| General Exam | 1 | 16 | 16 | |||
| Performance Task, Maintenance Plan | 0 | 0 | 0 | |||
| Total Workload(Hour) | 100 | |||||
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(100/30) | 3 | |||||
| ECTS of the course: 30 hours of work is counted as 1 ECTS credit. | ||||||
Detail Informations of the Course
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| NUTRITIONAL ANTHROPOLOGY | - | Spring Semester | 2+0 | 2 | 3 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Elective |
| Course Coordinator | Prof.Dr. Gülgün ERSOY |
| Name of Lecturer(s) | Assist.Prof. Neda SALEKİ |
| Assistant(s) | |
| Aim | To provide instruction in changes and developments in dietary habits throughout the history, dietary habits in different societies and religions, social, economic, cultural, and geographical factors/causes which influence the dietary habits, variations in the dietary habits of our country and the others. |
| Course Content | This course contains; Define nutritional antropology and influencing factors,,Nutrition forms with respect to social organization during various phases of history,Nutrition with respect to geography and climate,Nutrition evolution and transformation under various social, cultural and economic formations,Nutrition evolution and transformation with respect to religion and political formations,A distinct cuisine: Mediterrenean cuisine,A distinct cuisine: Far Eastern cuisines,A distinct cuisine: Middle Eastern cuisine,A distinct cuisine: Ottoman cuisine,Turkish cuisine and food culture,Eastern, South Eastern and Central Anatolian cuisines,egean, Marmara and Black Sea cuisines,Fast food and ready-made food culture,Evaluation of the nutritional habits with respect to health. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| 1. Compares the variations in dietary habits throughout the history, | 9 | A, E |
| 2. Interprets the dietary habits of regional and international cuisines. | 9 | A, E |
| 3. Evaluates the influences of culture on diet and health. | 9 | A, E |
| Teaching Methods: | 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam, E: Homework |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Define nutritional antropology and influencing factors, | Preparation from related course sources |
| 2 | Nutrition forms with respect to social organization during various phases of history | Preparation from related course sources |
| 3 | Nutrition with respect to geography and climate | Preparation from related course sources |
| 4 | Nutrition evolution and transformation under various social, cultural and economic formations | Preparation from related course sources |
| 5 | Nutrition evolution and transformation with respect to religion and political formations | Preparation from related course sources |
| 6 | A distinct cuisine: Mediterrenean cuisine | Preparation from related course sources |
| 7 | A distinct cuisine: Far Eastern cuisines | Preparation from related course sources |
| 8 | A distinct cuisine: Middle Eastern cuisine | Preparation from related course sources |
| 9 | A distinct cuisine: Ottoman cuisine | Preparation from related course sources |
| 10 | Turkish cuisine and food culture | Preparation from related course sources |
| 11 | Eastern, South Eastern and Central Anatolian cuisines | Preparation from related course sources |
| 12 | egean, Marmara and Black Sea cuisines | Preparation from related course sources |
| 13 | Fast food and ready-made food culture | Preparation from related course sources |
| 14 | Evaluation of the nutritional habits with respect to health | Preparation from related course sources |
| Resources |
| Lecture notes |
| 1. Kutluay-Merdol T, Nutritional Anthropology ISBN: 978-975-832-242-8, Türkçe, 2012 2.Baysal A, Kutluay-Merdol T., Başoğlu S., Ciğerim N. Examples of Turkish cuisine, Min. Of Culture, 2005. 3. Nutritional Anthropology Biocultural Perspectives on Food & Nutrition 2th edition Oxford University Press, 2013 4. Belge M. Nutrition Culture through history,, ISBN: 9789754708653 İletişim Yayınevi. 2008. |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | PQ-1. They have basic knowledge in the field of Nutrition and Dietetics. | X | |||||
| 2 | PQ-2. Use vocational knowledge and skills for the development of health at individual and community level, for the prevention and treatment of diseases. | X | |||||
| 3 | PQ-3. Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations. | X | |||||
| 4 | PQ-4. Carries out independent research on the field using knowledge accumulation, and takes part in research, projects and events in collaboration with the health team and other disciplines. | X | |||||
| 5 | PQ-5. Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. | X | |||||
| 6 | PQ-6. Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. | ||||||
| 7 | PQ-7. Uses at least one foreign language to reach, evaluate and use it for professional development. | X | |||||
| 8 | PQ-8. Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. | X | |||||
| 9 | PQ-9. Communicates effectively both verbally and written in occupational field. | X | |||||
| 10 | PQ-10. They have general cultural knowledge that profession requires. | X | |||||
| 11 | PQ-11. Develop positive attitudes toward lifelong learning and turn them into behavior. | X | |||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 20 | |
| Rate of Final Exam to Success | 80 | |
| Total | 100 | |