Anthropological evaluation of nutrition and learning to evaluate the country's eating habits.
Prerequisite(s)
-
Corequisite(s)
-
Special Requisite(s)
Obligation to attend class
Instructor(s)
Assist. Prof. Dr. Sevil Nas
Course Assistant(s)
R.A. Nursena Uyarer
Schedule
MONDAY 9:00-10:45 CB03-02
Office Hour(s)
monday 11:00-12:00 teacher room
Teaching Methods and Techniques
Lecture, discussion, question-answer
Principle Sources
Merdol TK. Anthropology of Nutrition. 2nd edition. Ankara: Hatiboglu. 2012.
Other Sources
Naguma Y. The Secret of Ancient Japanese Food. 1st edition. 2018.
Özbek M. Nutritional Culture and Human. Ankara: Alter Publishing. 2013.
Gürsoy D. Our Culture in the History of History. Capricorn Publishing. 2016.
YN the damage. Sapiens from animals to gods. Translator: Genç E. Kolektif Publisher. 2015.
YN the damage. Homo Deus: A Short History of Tomorrow. Translator: Grained PN. Collective Publishing. 2017.
Province M, Segal E. How Human Becomes Human. Translator: İlhan H, Aktan E. Alter Publishing. 2011.
Social Anthropology. Editor: Talaş M. 1. Edition. İstanbul: Undergraduate Publishing. 2014.
Course Schedules
Week
Contents
Learning Methods
1. Week
Historical eating habits
Lecture, question and answer, discussion
2. Week
Historical eating habits
Lecture, question and answer, discussion
3. Week
Factors affecting nutrition
Lecture, question and answer, discussion
4. Week
Religions and Nutrition
Lecture, question and answer, discussion
5. Week
Nutrition Culture of Countries
Lecture, question and answer, discussion
6. Week
Nutrition Culture of Countries
Lecture, question and answer, discussion
7. Week
Nutrition Culture of Countries
Lecture, question and answer, discussion
8. Week
Midterm Exam
9. Week
Nutrition Culture of Countries
Lecture, question and answer, discussion
10. Week
Nutrition Culture of Countries
Lecture, question and answer, discussion
11. Week
Nutrition Culture of Countries
Lecture, question and answer, discussion
12. Week
Nutrition Culture of Countries
Lecture, question and answer, discussion
13. Week
Nutrition Culture of Countries
Lecture, question and answer, discussion
14. Week
Nutrition Culture of Countries
Lecture, question and answer, discussion
15. Week
Final exam
16. Week
Final exam
17. Week
Final exam
Assessments
Evaluation tools
Quantity
Weight(%)
Midterm(s)
1
35
Attendance
1
15
Final Exam
1
50
Program Outcomes
PO-1
It covers the issues of determining and evaluating general health problems related to nutrition. To be able to communicate effectively between individuals, both written and verbal, to be able to work as an interdisciplinary team.
PO-2
To be able to explain Nutrition and Dietetic practices using this knowledge, to develop materials and to provide evidence-based data.
PO-3
Identification of the needs of clients for their nutritional and dietary recommendations, identification of individual treatment protocols, and evaluation of results.
PO-4
Ability to follow plans, policies, laws, regulations, legislation affecting the profession of dieticians, to assume personal responsibility in professional practices and decisions taken.
PO-5
To be able to identify and solve the ethical problems that may arise in the dietitian-client relationship and to develop strategies that will help the clients to choose safe, healthy and accessible foods.
PO-6
Nutrition and Dietetic students and stays, professional trainings and internships.
PO-7
To provide a qualified nutrition and dietetic service, to improve health, to prevent diseases and treatments, to apply professional knowledge and skills in food and beverage sector.
PO-8
Ability to have adequate knowledge of basic knowledge, scientific stance and professional skills in nutrition, nutrition, dietetics, management and other fields.
PO-9
Planning, implementation, follow-up and evaluation of appropriate medical nutrition treatment considering individual's socio-cultural and economic structure and nutrition habits.
PO-10
To be able to evaluate factors affecting nutrient quality of individual and society in food production-consumption chain and to be able to apply standards and legal regulations on nutritional safety and safety.
Learning Outcomes
LO-1
They can assess factors that affect nutrition.
LO-2
Can interpret nutrition habits of our country's regions and different countries
LO-3
Evaluates the effects of different eating habits on health
LO-4
Discuss the impact of diverse political and religious structures on dietary habits.
