Nutrition and Dietetics
Course Details
KTO KARATAY UNIVERSITY
School of Health Sciences
Programme of Nutrition and Dietetics
Course Details
School of Health Sciences
Programme of Nutrition and Dietetics
Course Details
| Course Code | Course Name | Year | Period | Semester | T+A+L | Credit | ECTS |
|---|---|---|---|---|---|---|---|
| 021310035 | Nutrition Ecology | 2 | Autumn | 3 | 2+0+0 | 5 | 5 |
| Course Type | Elective |
| 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) | Asst. Prof. Fatma Didem TUNÇEZ |
| Instructor Assistant(s) | - |
Course Content
Nutritional status and eating disorders of various religions and groups. The eating behaviors and attitudes of the individuals living in the historical period and prehistoric period, the relationship between environment and nutrition.
Objectives of the Course
Dersin temel amacı, ekolojinin temeli, beslenmeyle ve çevreyle olan değişkenliği saptamaktır.
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 |
|---|---|---|
| P4 | Ability to work effectively individually and in teams | 4 |
| P6 | Ability to develop, select and use up-to-date and functional tools required for field applications, as well as the ability to use information technologies effectively | 5 |
| P8 | Awareness of lifelong learning, access to information, ability to follow developments in science and technology and continuous self-renewal | 4 |
Weekly Detailed Course Contents
| Week | Topics |
|---|---|
| 1 | Interaction between nutrition and environment |
| 2 | Antiquity and Nutrition |
| 3 | B.C. Nutrition in the period |
| 4 | A.D. Nutrition in the Period |
| 5 | Food Production and Consumption in Historical Process |
| 6 | Food Production Tools and Equipment in Historical Process |
| 7 | Midterm |
| 8 | Changes in Nutrition Habits in Historical Process-I |
| 9 | Differences between eating habits of countries -I |
| 10 | The Effect of Religions and Islam on Nutrition |
| 11 | Effect of economy on nutrition |
| 12 | The effect of policy on nutrition |
| 13 | Effect of social situation and environment on nutrition |
| 14 | Final exam |
Textbook or Material
| Resources | Belge, M., Tarih boyunca Yemek Kültürü, 2001 |
| Kutluay Merdol, t, Tarihten Günümüze Toplumlar ve beslenme alışkanlıkları, Türk Halk Kültürü araştırma ve tanıtım Vakıf Yayın, 1998 |
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 | 2 | 28 |
| Out-of-Class Study Time (Pre-study, Library, Reinforcement) | 14 | 3 | 42 |
| Midterms | 1 | 20 | 20 |
| Quiz | 0 | 0 | 0 |
| Homework | 7 | 3 | 21 |
| 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 | 25 | 25 |
| Other | 0 | 0 | 0 |
| Total Work Load: | 136 | ||
| Total Work Load / 30 | 4,53 | ||
| Course ECTS Credits: | 5 | ||