The purpose of the eatology course; To examine and evaluate the science before, during and after of eating.
Course Content
This course contains; General concepts of eatology,Food systems,Ecology and food relationship,The carbon and water footprint of nutrition; low carbon footprint diet planning,Food sovereignty,Functional and traditional foods,Alternative foods of the future and laboratory-produced (artificial) foods,Metabolic processes of eating function,Factors causing malnutrition and its effects on human quality of life,Factors causing overnutrition (obesity) and their effects on human quality of life,Food waste and waste,The effects of the industrialization process on food consumption and healthy nutrition,United Nations Sustainable Development Goals,Sustainable Development Goals in our country.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
They will be able to evaluate the science of eating as a whole.
14, 16, 9
A, E
They will be able to evaluate all food processes from production to plate.
14, 16, 9
E
They will be able to evaluate the relationship between healthy food and balanced-adequate nutrition in terms of sustainability.
14, 16, 9
A, E
They will be able to evaluate food and nutrition problems in the world and in our country and discuss solutions.
The carbon and water footprint of nutrition; low carbon footprint diet planning
5
Food sovereignty
6
Functional and traditional foods
7
Alternative foods of the future and laboratory-produced (artificial) foods
8
Metabolic processes of eating function
9
Factors causing malnutrition and its effects on human quality of life
10
Factors causing overnutrition (obesity) and their effects on human quality of life
11
Food waste and waste
12
The effects of the industrialization process on food consumption and healthy nutrition
13
United Nations Sustainable Development Goals
14
Sustainable Development Goals in our country
Resources
Lecture notes
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.
X
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
40
Rate of Final Exam to Success
60
Total
100
ECTS / Workload Table
Activities
Number of
Duration(Hour)
Total Workload(Hour)
Course Hours
0
0
0
Guided Problem Solving
0
0
0
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
0
0
0
General Exam
0
0
0
Performance Task, Maintenance Plan
0
0
0
Total Workload(Hour)
0
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(0/30)
0
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
EATOLGY
-
Fall 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
Name of Lecturer(s)
Assistant(s)
Aim
The purpose of the eatology course; To examine and evaluate the science before, during and after of eating.
Course Content
This course contains; General concepts of eatology,Food systems,Ecology and food relationship,The carbon and water footprint of nutrition; low carbon footprint diet planning,Food sovereignty,Functional and traditional foods,Alternative foods of the future and laboratory-produced (artificial) foods,Metabolic processes of eating function,Factors causing malnutrition and its effects on human quality of life,Factors causing overnutrition (obesity) and their effects on human quality of life,Food waste and waste,The effects of the industrialization process on food consumption and healthy nutrition,United Nations Sustainable Development Goals,Sustainable Development Goals in our country.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
They will be able to evaluate the science of eating as a whole.
14, 16, 9
A, E
They will be able to evaluate all food processes from production to plate.
14, 16, 9
E
They will be able to evaluate the relationship between healthy food and balanced-adequate nutrition in terms of sustainability.
14, 16, 9
A, E
They will be able to evaluate food and nutrition problems in the world and in our country and discuss solutions.
The carbon and water footprint of nutrition; low carbon footprint diet planning
5
Food sovereignty
6
Functional and traditional foods
7
Alternative foods of the future and laboratory-produced (artificial) foods
8
Metabolic processes of eating function
9
Factors causing malnutrition and its effects on human quality of life
10
Factors causing overnutrition (obesity) and their effects on human quality of life
11
Food waste and waste
12
The effects of the industrialization process on food consumption and healthy nutrition
13
United Nations Sustainable Development Goals
14
Sustainable Development Goals in our country
Resources
Lecture notes
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.
X
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.
