Course Detail
Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| NUTRITIONAL ANTHROPOLOGY | YBES2254500 | 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 | Assist.Prof. Neda SALEKİ |
| Name of Lecturer(s) | Assist.Prof. Canel ÖNER SAYAR |
| 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. |
| Course Learning Outcomes | 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 | PY-1. Beslenme ve Diyetetik alanında temel bilgiye sahiptir. | X | |||||
| 2 | PY-2. Mesleki bilgi ve becerilerini, bireysel ve toplumsal düzeyde sağlığın geliştirilmesi, hastalıkların önlenmesi ve tedavisi için kullanır. | X | |||||
| 3 | PY-3. Birey, aile ve topluma beslenme ve diyetetik alanında eğitim verir, danışmanlık yapar. | X | |||||
| 4 | PY-4. Toplu beslenme sistemlerinde etkili bilgi ve beceri kazanarak, menü planlama, üretim, hijyen ve besin güvenliği gibi süreçleri yönetir. | ||||||
| 5 | PY-5. Bilgi birikimini kullanarak alanına ilişkin çalışmaları bağımsız olarak yürütür, sağlık ekibi ve diğer disiplinler ile işbirliği içinde araştırma, proje ve etkinliklerde rol alır. | X | |||||
| 6 | PY-6. Mesleğini bilimsel araştırmalar, kanıtlar, gelişen teknoloji, güncel literatür ve sağlık politikaları doğrultusunda yürütür. | X | |||||
| 7 | PY-7. Mesleki uygulamalarını etik ilke ve standartlar doğrultusunda gerçekleştirir. Davranışı ile meslektaşlarına ve topluma örnek olur. | X | |||||
| 8 | PY-8. En az bir yabancı dili kullanarak alanına ilişkin uluslararası literatüre ulaşır, değerlendirir ve mesleki gelişim için kullanır. | ||||||
| 9 | PY-9. Beslenme ve Diyetetik alanında eleştirel düşünme, sorun çözme ve karar verme becerilerini kullanır. | X | |||||
| 10 | PY-10. Mesleki alanda yazılı ve sözlü etkili iletişim kurar. | X | |||||
| 11 | PY-11. Mesleğin gerektirdiği genel kültür bilgisine sahiptir. | X | |||||
| 12 | PY-12. Yaşam boyu öğrenmeye ilişkin olumlu tutum geliştirir ve davranışa dönüştürür. | X | |||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 40 | |
| Rate of Final Exam to Success | 60 | |
| 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 | 0 | 0 | 0 | |||
| Presentation of Project / Seminar | 0 | 0 | 0 | |||
| Quiz | 0 | 0 | 0 | |||
| Midterm Exam | 1 | 10 | 10 | |||
| General Exam | 1 | 14 | 14 | |||
| Performance Task, Maintenance Plan | 0 | 0 | 0 | |||
| Total Workload(Hour) | 94 | |||||
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(94/30) | 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 | YBES2254500 | 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 | Assist.Prof. Neda SALEKİ |
| Name of Lecturer(s) | Assist.Prof. Canel ÖNER SAYAR |
| 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. |
| Course Learning Outcomes | 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 | PY-1. Beslenme ve Diyetetik alanında temel bilgiye sahiptir. | X | |||||
| 2 | PY-2. Mesleki bilgi ve becerilerini, bireysel ve toplumsal düzeyde sağlığın geliştirilmesi, hastalıkların önlenmesi ve tedavisi için kullanır. | X | |||||
| 3 | PY-3. Birey, aile ve topluma beslenme ve diyetetik alanında eğitim verir, danışmanlık yapar. | X | |||||
| 4 | PY-4. Toplu beslenme sistemlerinde etkili bilgi ve beceri kazanarak, menü planlama, üretim, hijyen ve besin güvenliği gibi süreçleri yönetir. | ||||||
| 5 | PY-5. Bilgi birikimini kullanarak alanına ilişkin çalışmaları bağımsız olarak yürütür, sağlık ekibi ve diğer disiplinler ile işbirliği içinde araştırma, proje ve etkinliklerde rol alır. | X | |||||
| 6 | PY-6. Mesleğini bilimsel araştırmalar, kanıtlar, gelişen teknoloji, güncel literatür ve sağlık politikaları doğrultusunda yürütür. | X | |||||
| 7 | PY-7. Mesleki uygulamalarını etik ilke ve standartlar doğrultusunda gerçekleştirir. Davranışı ile meslektaşlarına ve topluma örnek olur. | X | |||||
| 8 | PY-8. En az bir yabancı dili kullanarak alanına ilişkin uluslararası literatüre ulaşır, değerlendirir ve mesleki gelişim için kullanır. | ||||||
| 9 | PY-9. Beslenme ve Diyetetik alanında eleştirel düşünme, sorun çözme ve karar verme becerilerini kullanır. | X | |||||
| 10 | PY-10. Mesleki alanda yazılı ve sözlü etkili iletişim kurar. | X | |||||
| 11 | PY-11. Mesleğin gerektirdiği genel kültür bilgisine sahiptir. | X | |||||
| 12 | PY-12. Yaşam boyu öğrenmeye ilişkin olumlu tutum geliştirir ve davranışa dönüştürür. | X | |||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 40 | |
| Rate of Final Exam to Success | 60 | |
| Total | 100 | |