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
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. Gains effective knowledge and skills in mass food service systems and manages processes such as menu planning, production, hygiene, and food safety.
X
5
PQ-5. 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
6
PQ-6. Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies.
X
7
PQ-7. Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public.
X
8
PQ-8. Uses at least one foreign language to reach, evaluate and use it for professional development.
X
9
PQ-9. Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics.
X
10
PQ-10. Communicates effectively both verbally and written in occupational field.
X
11
PQ-11. They have general cultural knowledge that profession requires.
X
12
PQ-12. 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
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
BES2116426
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
Assoc.Prof. Indrani KALKAN
Name of Lecturer(s)
Assoc.Prof. Indrani KALKAN
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
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. Gains effective knowledge and skills in mass food service systems and manages processes such as menu planning, production, hygiene, and food safety.
X
5
PQ-5. 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
6
PQ-6. Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies.
X
7
PQ-7. Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public.
X
8
PQ-8. Uses at least one foreign language to reach, evaluate and use it for professional development.
X
9
PQ-9. Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics.
X
10
PQ-10. Communicates effectively both verbally and written in occupational field.
X
11
PQ-11. They have general cultural knowledge that profession requires.
X
12
PQ-12. Develop positive attitudes toward lifelong learning and turn them into behavior.
