Course Detail

Course Description Course Outline Course Contribution to Program Qualifications Assessment Methods ECTS-Workload Detail Informations of the Course Numerical Data

Course Description

Course	Code	Semester	T+P (Hour)	Credit	ECTS
SUSTAINABLE NUTRITION	BES2116426	Fall Semester	2+0	2	3

Course Program

Perşembe 10:00-10:45

Perşembe 11:00-11:45

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)	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.	14, 16, 9	C

Teaching Methods:	14: Self Study Method, 16: Question - Answer Technique, 9: Lecture Method
Assessment Methods:	C: Multiple-Choice Exam

Course Outline

Order	Subjects	Preliminary Work
1	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
No	Program Qualification	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