| Nutrition and Dietetics (Master) (with Thesis) | |||||
| Master | TR-NQF-HE: Level 7 | QF-EHEA: Second Cycle | EQF-LLL: Level 7 | ||
| Course Code: | BES5016 | ||||
| Course Name: | Nutrition in Digestive System Diseases | ||||
| Semester: | Fall | ||||
| Course Credits: |
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| Language of instruction: | Turkish | ||||
| Course Condition: | |||||
| Does the Course Require Work Experience?: | No | ||||
| Type of course: | Departmental Elective | ||||
| Course Level: |
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| Mode of Delivery: | Face to face | ||||
| Course Coordinator: | Prof. Dr. FUNDA ELMACIOĞLU | ||||
| Course Lecturer(s): |
Prof. Dr. FUNDA ELMACIOĞLU |
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| Course Assistants: |
| Course Objectives: | To teach the differences in nutritional habits in historical development and the anthropological evaluation of nutrition |
| Course Content: | Anthropological factors affecting nutrition, origin and basic characteristics of human diet, changes in nutritional habits in the historical process |
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The students who have succeeded in this course;
1) Having knowledge about the basic features of early humans. 2) To interpret on the changes in eating habits with the effect of socio-economic factors in prehistoric and posthistorical periods. 3) Choosing a country and evaluating the effects of beliefs, socio-economic structures and the living environment on the development and changing of the eating habits in that country. 4) Learning the tools and equipment used for nutrition in the historical development process 5) To take into account the individual's nutritional habits while preparing a diet. |
| Week | Subject | Related Preparation |
| 1) | Introduction to Nutritional Anthropology | |
| 2) | Theoretical approach to Nutritional Anthropology | |
| 3) | Tools and equipment used for nutrition in the historical development process | |
| 4) | Nutritional practices in prehistoric and posthistorical periods I | |
| 5) | Nutritional practices in prehistoric and posthistorical periods II | |
| 6) | Nutritional practices in different religions I | |
| 7) | Nutritional practices in different religions II | |
| 8) | Midterm Exam | |
| 9) | History of nutritional supplements | |
| 10) | The effects of globalization on nutrition | |
| 11) | Nutritional practices and food taboos at present I | |
| 12) | Nutritional practices and food taboos at present II | |
| 13) | Globalization and change in eating habits I | |
| 14) | Globalization and change in eating habits II | |
| 14) | Globalization and change in eating habits II | |
| 15) | Final Exam |
| Course Notes / Textbooks: | 1. Kutluay Merdol T, Beslenme Antropolojisi, HatiboğlunYayınları, 2012. 2. Fumey G, Etcheverria O, Dünya Mutfakları Atlası, 2007. 3. Baysal, A, Kutluay-Merdol, T. Sasır. H. et al.: Türk Mutfağından örnekler, Kültür Bakanlığı, 1993 4. Kutluay Merdol,T, Tarihten Günümüze Toplumlar ve Beslenme Alışkanlıkları, Türk Halk Kültürü araştırma ve Tanıtım Vakf yayın, 1998 5. Belge, M., Tarih Boyunca Yemek kültürü, 2001 6. Tannahill, R.: Food in History, 1975, 7. Goodman, Al, Dufour, D., Pelto, G: Nutritional Anthropology, 1999 8. www.as.ua.edu (Nutritional Anthropology) |
| References: | 1. Kutluay Merdol T, Beslenme Antropolojisi, HatiboğlunYayınları, 2012. 2. Fumey G, Etcheverria O, Dünya Mutfakları Atlası, 2007. 3. Baysal, A, Kutluay-Merdol, T. Sasır. H. et al.: Türk Mutfağından örnekler, Kültür Bakanlığı, 1993 4. Kutluay Merdol,T, Tarihten Günümüze Toplumlar ve Beslenme Alışkanlıkları, Türk Halk Kültürü araştırma ve Tanıtım Vakf yayın, 1998 5. Belge, M., Tarih Boyunca Yemek kültürü, 2001 6. Tannahill, R.: Food in History, 1975, 7. Goodman, Al, Dufour, D., Pelto, G: Nutritional Anthropology, 1999 8. www.as.ua.edu (Nutritional Anthropology) |
| Course Learning Outcomes | 1 |
2 |
3 |
4 |
5 |
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| Program Outcomes | ||||||||||
| 1) He/she is knowledgeable about up-to-date evidence-based information about his field of expertise and technological tools required by his field. | 3 | 3 | 3 | 3 | 3 | |||||
| 2) He/she makes scientific researches by using the necessary technological equipment to create new knowledge by using the knowledge acquired in the field of specialization. | 3 | 3 | 3 | 3 | 3 | |||||
| 3) He/she has the knowledge of interpreting, analyzing and reporting the data of individual or interdisciplinary scientific studies at the level of expertise. | 1 | 1 | 1 | 1 | 1 | |||||
| 4) He/she makes the synthesis and analysis of the acquired information, interprets, develops reports and solution proposals. | ||||||||||
| 5) He/she uses accurate statistical methods for the analysis of scientific research. | ||||||||||
| 6) He/she publishes and / or presents scientific articles at the national level by carrying out studies related to his field of expertise independently or as a team. | 1 | 1 | 1 | 1 | 1 | |||||
| 7) He/she takes responsibility when faced with problems related to his field, sets an example for the society, offers solutions, uses information and communication technologies. | ||||||||||
| 8) He/she updates himself by adopting lifelong learning principles, evaluates and interprets scientific articles with statistical evidence-based practices with a critical approach. | 1 | 1 | 1 | 1 | 1 | |||||
| 9) He/she performs teamwork at the national or international level related to his field, discusses and shares current scientific developments by complying with quality processes by communicating verbally or in writing with individuals or groups outside the field when necessary. | 1 | 1 | 1 | 1 | 1 | |||||
| 10) He/she collects and interprets scientific information in line with ethical principles, contributes to the studies that will guide national and international nutrition plans and policies by considering the individual and society, conducts, manages and evaluates. | ||||||||||
| No Effect | 1 Lowest | 2 Average | 3 Highest |
| Program Outcomes | Level of Contribution | |
| 1) | He/she is knowledgeable about up-to-date evidence-based information about his field of expertise and technological tools required by his field. | 3 |
| 2) | He/she makes scientific researches by using the necessary technological equipment to create new knowledge by using the knowledge acquired in the field of specialization. | 3 |
| 3) | He/she has the knowledge of interpreting, analyzing and reporting the data of individual or interdisciplinary scientific studies at the level of expertise. | 1 |
| 4) | He/she makes the synthesis and analysis of the acquired information, interprets, develops reports and solution proposals. | |
| 5) | He/she uses accurate statistical methods for the analysis of scientific research. | |
| 6) | He/she publishes and / or presents scientific articles at the national level by carrying out studies related to his field of expertise independently or as a team. | 1 |
| 7) | He/she takes responsibility when faced with problems related to his field, sets an example for the society, offers solutions, uses information and communication technologies. | |
| 8) | He/she updates himself by adopting lifelong learning principles, evaluates and interprets scientific articles with statistical evidence-based practices with a critical approach. | 1 |
| 9) | He/she performs teamwork at the national or international level related to his field, discusses and shares current scientific developments by complying with quality processes by communicating verbally or in writing with individuals or groups outside the field when necessary. | 1 |
| 10) | He/she collects and interprets scientific information in line with ethical principles, contributes to the studies that will guide national and international nutrition plans and policies by considering the individual and society, conducts, manages and evaluates. |
| Semester Requirements | Number of Activities | Level of Contribution |
| Midterms | 1 | % 40 |
| Final | 1 | % 60 |
| total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 40 | |
| PERCENTAGE OF FINAL WORK | % 60 | |
| total | % 100 | |
| Activities | Number of Activities | Workload |
| Course Hours | 13 | 39 |
| Study Hours Out of Class | 15 | 146 |
| Midterms | 1 | 3 |
| Final | 1 | 3 |
| Total Workload | 191 | |