To introduce the concept of sustainable nutrition from a holistic perspective; to enable students to understand the environmental, economic, social, and health dimensions of food systems; to evaluate the current status of food resources at both global and national levels as well as the impacts of factors such as climate change and population growth on these systems; and to enhance knowledge and awareness regarding sustainable dietary models and innovative food production systems.
Course Content
This course contains; The Concept of Sustainability, Definition and Importance of Sustainable Nutrition,United Nations Sustainable Development Goals (SDGs),Food and Water Resources - Hunger,Water and Air Quality: Impact on Sustainable Living,Sustainable Food Systems,Sustainable Agriculture,Food Loss and Food Waste,Food Security and Food Safety,Sustainable Nutrition Literacy: Individual and Societal Awareness,Sustainable Dietary Models – 1,Sustainable Dietary Models – 2,The Future of Nutrition – 1. Alternative Food Sources,The Future of Nutrition – 2. Genetically Modified Foods,National and International Sustainable Nutrition Policies.
Course Learning Outcomes
Teaching Methods
Assessment Methods
Can define the concept of sustainable nutrition and its fundamental principles.
14, 16, 9
C
Can evaluate the current status of global water and food resources.
14, 16, 9
C
Can analyze the impacts of climate change on food systems.
14, 16, 9
C
Can compare sustainable dietary models (Mediterranean, DASH, New Nordic, etc.) in terms of health and environmental effects.
14, 16, 9
C
Can recognize alternative and innovative food production systems.
The Concept of Sustainability, Definition and Importance of Sustainable Nutrition
Review of Class Notes
2
United Nations Sustainable Development Goals (SDGs)
Review of Class Notes
3
Food and Water Resources - Hunger
Review of Class Notes
4
Water and Air Quality: Impact on Sustainable Living
Review of Class Notes
5
Sustainable Food Systems
Review of Class Notes
6
Sustainable Agriculture
Review of Class Notes
7
Food Loss and Food Waste
Review of Class Notes
8
Food Security and Food Safety
Review of Class Notes
9
Sustainable Nutrition Literacy: Individual and Societal Awareness
Review of Class Notes
10
Sustainable Dietary Models – 1
Review of Class Notes
11
Sustainable Dietary Models – 2
Review of Class Notes
12
The Future of Nutrition – 1. Alternative Food Sources
Review of Class Notes
13
The Future of Nutrition – 2. Genetically Modified Foods
Review of Class Notes
14
National and International Sustainable Nutrition Policies
Review of Class Notes
Resources
-Class Notes
-Supplementary Textbook: Next-Generation Diet: A Guide to Creating Your Sustainable Nutrition Program (Betül Karakuş, MSc, RD), ALFA Publishing, 2023.
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.
X
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
0
0
0
Term Project
0
0
0
Presentation of Project / Seminar
0
0
0
Quiz
0
0
0
Midterm Exam
1
14
14
General Exam
1
20
20
Performance Task, Maintenance Plan
0
0
0
Total Workload(Hour)
90
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(90/30)
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
SUSTAINABLE NUTRITION
YBES2116426
Fall Semester
2+0
2
3
Course Program
Pazartesi 11:00-11:45
Pazartesi 12:00-12:45
Prerequisites Courses
Recommended Elective Courses
Language of Course
Turkish
Course Level
First Cycle (Bachelor's Degree)
Course Type
Elective
Course Coordinator
Assoc.Prof. Indrani KALKAN
Name of Lecturer(s)
Assist.Prof. Canel ÖNER SAYAR
Assistant(s)
None
Aim
To introduce the concept of sustainable nutrition from a holistic perspective; to enable students to understand the environmental, economic, social, and health dimensions of food systems; to evaluate the current status of food resources at both global and national levels as well as the impacts of factors such as climate change and population growth on these systems; and to enhance knowledge and awareness regarding sustainable dietary models and innovative food production systems.
Course Content
This course contains; The Concept of Sustainability, Definition and Importance of Sustainable Nutrition,United Nations Sustainable Development Goals (SDGs),Food and Water Resources - Hunger,Water and Air Quality: Impact on Sustainable Living,Sustainable Food Systems,Sustainable Agriculture,Food Loss and Food Waste,Food Security and Food Safety,Sustainable Nutrition Literacy: Individual and Societal Awareness,Sustainable Dietary Models – 1,Sustainable Dietary Models – 2,The Future of Nutrition – 1. Alternative Food Sources,The Future of Nutrition – 2. Genetically Modified Foods,National and International Sustainable Nutrition Policies.
Course Learning Outcomes
Teaching Methods
Assessment Methods
Can define the concept of sustainable nutrition and its fundamental principles.
14, 16, 9
C
Can evaluate the current status of global water and food resources.
14, 16, 9
C
Can analyze the impacts of climate change on food systems.
14, 16, 9
C
Can compare sustainable dietary models (Mediterranean, DASH, New Nordic, etc.) in terms of health and environmental effects.
14, 16, 9
C
Can recognize alternative and innovative food production systems.
The Concept of Sustainability, Definition and Importance of Sustainable Nutrition
Review of Class Notes
2
United Nations Sustainable Development Goals (SDGs)
Review of Class Notes
3
Food and Water Resources - Hunger
Review of Class Notes
4
Water and Air Quality: Impact on Sustainable Living
Review of Class Notes
5
Sustainable Food Systems
Review of Class Notes
6
Sustainable Agriculture
Review of Class Notes
7
Food Loss and Food Waste
Review of Class Notes
8
Food Security and Food Safety
Review of Class Notes
9
Sustainable Nutrition Literacy: Individual and Societal Awareness
Review of Class Notes
10
Sustainable Dietary Models – 1
Review of Class Notes
11
Sustainable Dietary Models – 2
Review of Class Notes
12
The Future of Nutrition – 1. Alternative Food Sources
Review of Class Notes
13
The Future of Nutrition – 2. Genetically Modified Foods
Review of Class Notes
14
National and International Sustainable Nutrition Policies
Review of Class Notes
Resources
-Class Notes
-Supplementary Textbook: Next-Generation Diet: A Guide to Creating Your Sustainable Nutrition Program (Betül Karakuş, MSc, RD), ALFA Publishing, 2023.
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.
X
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.
