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Course Details
KTO KARATAY UNIVERSITY
School 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) Lect. İrem ALAÇIK DEVELİOĞLU
Instructor Assistant(s) -
Course Instructor(s)
Name and Surname Room E-Mail Address Internal Meeting Hours
Lect. İrem ALAÇIK DEVELİOĞLU - [email protected]
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 Religions and nutrition
8 Midterm
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 - -
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