Nutrition and Dietetics
Course Details
KTO KARATAY UNIVERSITY
Faculty of Health Sciences
Programme of Nutrition and Dietetics
Course Details
Faculty of Health Sciences
Programme of Nutrition and Dietetics
Course Details
| Course Code | Course Name | Year | Period | Semester | T+A+L | Credit | ECTS |
|---|---|---|---|---|---|---|---|
| 02120006 | Nutrition Anthropology | 1 | Spring | 2 | 1+0+0 | 7 | 7 |
| Course Type | Compulsory |
| Course Cycle | Bachelor's (First Cycle) (TQF-HE: Level 6 / QF-EHEA: Level 1 / EQF-LLL: Level 6) |
| Course Language | Turkish |
| Methods and Techniques | - |
| Mode of Delivery | Face to Face |
| Prerequisites | - |
| Coordinator | - |
| Instructor(s) | Dr. Res. Asst. Pınar ERDOĞAN SEZGEN |
| Instructor Assistant(s) | - |
Course Content
It is to inform about the changes in nutrition habits in the historical process, nutrition habits in different religions, social, economic, cultural, political, geographical factors / factors affecting nutrition, differences in nutrition habits between our country and country.
Objectives of the Course
Teaching the development of the historical process and the story of the basic purpose of nutrition preferences and habits of the course.
Contribution of the Course to Field Teaching
| Basic Vocational Courses | |
| Specialization / Field Courses | X |
| Support Courses | |
| Transferable Skills Courses | |
| Humanities, Communication and Management Skills Courses |
Relationships between Course Learning Outcomes and Program Outcomes
| Relationship Levels | ||||
| Lowest | Low | Medium | High | Highest |
| 1 | 2 | 3 | 4 | 5 |
| # | Program Learning Outcomes | Level |
|---|---|---|
| P2 | Ability to identify, define, interpret, formulate and solve problems in the field; ability to select and apply appropriate analysis and intervention approaches for this purpose | 4 |
Course Learning Outcomes
| Upon the successful completion of this course, students will be able to: | |||
|---|---|---|---|
| No | Learning Outcomes | Outcome Relationship | Measurement Method ** |
| O1 | To be able to explain the importance of nutrition and the causes of nutritional problems | P.2.1 | 1 |
| O2 | To be able to determine the nutritional status and nutritional habits of the society and to analyse the differences depending on the groups | P.2.4 | 1 |
| ** Written Exam: 1, Oral Exam: 2, Homework: 3, Lab./Exam: 4, Seminar/Presentation: 5, Term Paper: 6, Application: 7 | |||
Weekly Detailed Course Contents
| Week | Topics |
|---|---|
| 1 | Introduction to nutrition anthropology |
| 2 | Factors affecting food choices of societies |
| 3 | Tools used for nutrition in the historical development process |
| 4 | Nutrition practices in prehistoric and posthistoric periods |
| 5 | Nutrition in ancient times |
| 6 | Diet in the Hittites |
| 7 | Midterm |
| 8 | Religions and nutrition |
| 9 | Religions and nutrition |
| 10 | Nutritional habits in different cultures |
| 11 | Turkish cuisine, its characteristics and interactions |
| 12 | Turkish cuisine, its characteristics and interactions |
| 13 | Nutrition habits and practices in European countries |
| 14 | Final exam |
Textbook or Material
| Resources | Beslenme Antropolojisi. Kutluay Merdol, T.Nobel Yayınları.Ankara.2015. |
Evaluation Method and Passing Criteria
| In-Term Studies | Quantity | Percentage |
|---|---|---|
| Attendance | - | - |
| Practice | - | - |
| Course Specific Internship (If Any) | - | - |
| Homework | - | - |
| Presentation | - | - |
| Projects | - | - |
| Seminar | - | - |
| Listening | - | - |
| Midterms | 1 | 40 (%) |
| Final Exam | 1 | 60 (%) |
| Total | 100 (%) | |
ECTS / Working Load Table
| Quantity | Duration | Total Work Load | |
|---|---|---|---|
| Course Week Number and Time | 14 | 1 | 14 |
| Out-of-Class Study Time (Pre-study, Library, Reinforcement) | 14 | 6 | 84 |
| Midterms | 1 | 30 | 30 |
| Quiz | 0 | 0 | 0 |
| Homework | 0 | 0 | 0 |
| Practice | 0 | 0 | 0 |
| Laboratory | 0 | 0 | 0 |
| Project | 0 | 0 | 0 |
| Workshop | 0 | 0 | 0 |
| Presentation/Seminar Preparation | 0 | 0 | 0 |
| Fieldwork | 0 | 0 | 0 |
| Final Exam | 1 | 35 | 35 |
| Other | 4 | 10 | 40 |
| Total Work Load: | 203 | ||
| Total Work Load / 30 | 6,77 | ||
| Course ECTS Credits: | 7 | ||
Course - Learning Outcomes Matrix
| Relationship Levels | ||||
| Lowest | Low | Medium | High | Highest |
| 1 | 2 | 3 | 4 | 5 |
| # | Learning Outcomes | P2 |
|---|---|---|
| O1 | To be able to explain the importance of nutrition and the causes of nutritional problems | 4 |
| O2 | To be able to determine the nutritional status and nutritional habits of the society and to analyse the differences depending on the groups | 4 |