Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| NUTRITIONAL ANTROPOLOGY | - | Spring Semester | 3+0 | 3 | 7 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | Second Cycle (Master's Degree) |
| Course Type | Elective |
| Course Coordinator | Prof.Dr. Gülgün ERSOY |
| Name of Lecturer(s) | Prof.Dr. Gülgün ERSOY |
| Assistant(s) | |
| Aim | Inform students about the changes and developments of nutritional habits in historical process, nutritional habits in diverse religions, the social, economic, cultural, political and geographical reasons and factors affecting nutrition. |
| Course Content | This course contains; The definition of nutritional anthropology and factors affecting nutrition,Nutrition according to the different lives and location styles in historical process,Nutrition in different geography and climate conditions,The development and transformation of nutritional habits of different social, cultural and economical structures,The development and transformation of nutritional habits of different political and religious structures,Examples from advanced cuisine: Mediterranean Cuisine,Examples from advanced cuisine: Far-eastern Cuisine,Examples from advanced cuisine: Middle-eastern cuisine,Examples from advanced cuisine: Ottoman Cuisine,Turkish cuisine and food culture,Eastern, South Eastern, Central Anatolian Regional cuisines,Aegean, Blacksea and Marmara Regions,Fast and instant food culture,The evaluation of the changes in nutritional habits in terms of health. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| 1. explain the factors affecting nutrition. | 10, 16, 9 | A |
| 2. compare the nutritional habits of diverse countries. | 10, 16, 9 | A |
| 3. explain the differences of nutritional habits in our country. | 10, 16, 9 | A |
| 4. Analyze the effects of fast and instant food culture and different nutritional habits on health. | 10, 16, 9 | A |
| Teaching Methods: | 10: Discussion Method, 16: Question - Answer Technique, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | The definition of nutritional anthropology and factors affecting nutrition | Preparation from related courses sources |
| 2 | Nutrition according to the different lives and location styles in historical process | Preparation from related courses sources |
| 3 | Nutrition in different geography and climate conditions | Preparation from related courses sources |
| 4 | The development and transformation of nutritional habits of different social, cultural and economical structures | Preparation from related courses sources |
| 5 | The development and transformation of nutritional habits of different political and religious structures | Preparation from related courses sources |
| 6 | Examples from advanced cuisine: Mediterranean Cuisine | Preparation from related courses sources |
| 7 | Examples from advanced cuisine: Far-eastern Cuisine | Preparation from related courses sources |
| 8 | Examples from advanced cuisine: Middle-eastern cuisine | Preparation from related courses sources |
| 9 | Examples from advanced cuisine: Ottoman Cuisine | Preparation from related courses sources |
| 10 | Turkish cuisine and food culture | Preparation from related courses sources |
| 11 | Eastern, South Eastern, Central Anatolian Regional cuisines | Preparation from related courses sources |
| 12 | Aegean, Blacksea and Marmara Regions | Preparation from related courses sources |
| 13 | Fast and instant food culture | Preparation from related courses sources |
| 14 | The evaluation of the changes in nutritional habits in terms of health | Preparation from related courses sources |
| Resources |
| Powerpoint presentation files |
| 1. Beslenme Antropolojisi-1. Türkan Kutluay Merdol. Şubat 2012. 2. Tarih Boyunca Yemek Kültürü. Murat Belge. İletişim Yayınları. 2008. 10.basım. 3. Larousse Gastronomique: Dünyanın En Büyük Mutfak Ansiklopedisi. |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | They have basic knowledge in the field of Nutrition and Dietetics. | X | |||||
| 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 | Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations. | ||||||
| 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 | Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. | X | |||||
| 6 | Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. | X | |||||
| 7 | Uses at least one foreign language to reach, evaluate and use it for professional development. | ||||||
| 8 | Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. | X | |||||
| 9 | Communicates effectively both verbally and written in occupational field. | X | |||||
| 10 | They have general cultural knowledge that profession requires. | X | |||||
| 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 | 50 | |
| Rate of Final Exam to Success | 50 | |
| Total | 100 | |
| ECTS / Workload Table | ||||||
| Activities | Number of | Duration(Hour) | Total Workload(Hour) | |||
| Course Hours | 14 | 3 | 42 | |||
| Guided Problem Solving | 14 | 6 | 84 | |||
| Resolution of Homework Problems and Submission as a Report | 0 | 0 | 0 | |||
| Term Project | 0 | 0 | 0 | |||
| Presentation of Project / Seminar | 3 | 15 | 45 | |||
| Quiz | 0 | 0 | 0 | |||
| Midterm Exam | 3 | 5 | 15 | |||
| General Exam | 3 | 5 | 15 | |||
| Performance Task, Maintenance Plan | 0 | 0 | 0 | |||
| Total Workload(Hour) | 201 | |||||
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(201/30) | 7 | |||||
| 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 ANTROPOLOGY | - | Spring Semester | 3+0 | 3 | 7 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | Second Cycle (Master's Degree) |
| Course Type | Elective |
| Course Coordinator | Prof.Dr. Gülgün ERSOY |
| Name of Lecturer(s) | Prof.Dr. Gülgün ERSOY |
| Assistant(s) | |
| Aim | Inform students about the changes and developments of nutritional habits in historical process, nutritional habits in diverse religions, the social, economic, cultural, political and geographical reasons and factors affecting nutrition. |
| Course Content | This course contains; The definition of nutritional anthropology and factors affecting nutrition,Nutrition according to the different lives and location styles in historical process,Nutrition in different geography and climate conditions,The development and transformation of nutritional habits of different social, cultural and economical structures,The development and transformation of nutritional habits of different political and religious structures,Examples from advanced cuisine: Mediterranean Cuisine,Examples from advanced cuisine: Far-eastern Cuisine,Examples from advanced cuisine: Middle-eastern cuisine,Examples from advanced cuisine: Ottoman Cuisine,Turkish cuisine and food culture,Eastern, South Eastern, Central Anatolian Regional cuisines,Aegean, Blacksea and Marmara Regions,Fast and instant food culture,The evaluation of the changes in nutritional habits in terms of health. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| 1. explain the factors affecting nutrition. | 10, 16, 9 | A |
| 2. compare the nutritional habits of diverse countries. | 10, 16, 9 | A |
| 3. explain the differences of nutritional habits in our country. | 10, 16, 9 | A |
| 4. Analyze the effects of fast and instant food culture and different nutritional habits on health. | 10, 16, 9 | A |
| Teaching Methods: | 10: Discussion Method, 16: Question - Answer Technique, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | The definition of nutritional anthropology and factors affecting nutrition | Preparation from related courses sources |
| 2 | Nutrition according to the different lives and location styles in historical process | Preparation from related courses sources |
| 3 | Nutrition in different geography and climate conditions | Preparation from related courses sources |
| 4 | The development and transformation of nutritional habits of different social, cultural and economical structures | Preparation from related courses sources |
| 5 | The development and transformation of nutritional habits of different political and religious structures | Preparation from related courses sources |
| 6 | Examples from advanced cuisine: Mediterranean Cuisine | Preparation from related courses sources |
| 7 | Examples from advanced cuisine: Far-eastern Cuisine | Preparation from related courses sources |
| 8 | Examples from advanced cuisine: Middle-eastern cuisine | Preparation from related courses sources |
| 9 | Examples from advanced cuisine: Ottoman Cuisine | Preparation from related courses sources |
| 10 | Turkish cuisine and food culture | Preparation from related courses sources |
| 11 | Eastern, South Eastern, Central Anatolian Regional cuisines | Preparation from related courses sources |
| 12 | Aegean, Blacksea and Marmara Regions | Preparation from related courses sources |
| 13 | Fast and instant food culture | Preparation from related courses sources |
| 14 | The evaluation of the changes in nutritional habits in terms of health | Preparation from related courses sources |
| Resources |
| Powerpoint presentation files |
| 1. Beslenme Antropolojisi-1. Türkan Kutluay Merdol. Şubat 2012. 2. Tarih Boyunca Yemek Kültürü. Murat Belge. İletişim Yayınları. 2008. 10.basım. 3. Larousse Gastronomique: Dünyanın En Büyük Mutfak Ansiklopedisi. |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | They have basic knowledge in the field of Nutrition and Dietetics. | X | |||||
| 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 | Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations. | ||||||
| 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 | Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. | X | |||||
| 6 | Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. | X | |||||
| 7 | Uses at least one foreign language to reach, evaluate and use it for professional development. | ||||||
| 8 | Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. | X | |||||
| 9 | Communicates effectively both verbally and written in occupational field. | X | |||||
| 10 | They have general cultural knowledge that profession requires. | X | |||||
| 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 | 50 | |
| Rate of Final Exam to Success | 50 | |
| Total | 100 | |