Nutrition and Dietetics Preview
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Course General Introduction Information

Course Code:

SBF359

Course Name:

World Cuisine

Course Semester:

Fall

Course Credits:

ECTS

Language of instruction:

Course Requirement:

Does the Course Require Work Experience?:

Type of course:

Area Ellective

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator :

Ar.Gör. BETÜL YILDIRIM ÇAVAK

Course Lecturer(s):

Dr.Öğr.Üyesi İKBAL SÜHEYLA ALTAY

Course Assistants:

Course Purpose and Content

Course Objectives:	The aim of this course is to define ecology, understand the relationship between ecological factors and nutrition, gain knowledge about historical processes and changes in eating habits, and develop a perspective on evaluating individuals' eating habits by taking into account the effects of society, religions and all other factors.
Course Content:	This course covers the topics of how nutrition changes with environmental interaction, changes in nutritional habits over the historical process, differences between nutritional habits of countries, basic features of nutrition in the prehistoric period, interaction between religion and nutrition, and the effects of economy, politics, urbanization and globalization on nutritional habits.

Learning Outcomes

The students who have succeeded in this course;
1) Being able to understand and interpret the relationship between nutrition and ecological concepts
2) Being able to learn world cuisines and food cultures of local cuisines
3) Ability to describe changes in eating habits throughout history
4) Being able to understand the effects of religions on nutrition
5) Being able to describe the differences between the nutritional habits of countries
6) Ability to identify economic, political, social and geographical reasons affecting nutrition
7) Being able to transfer the causes and solutions of environmental, nutrition and food problems to daily life
8) Ability to interpret the effects of economy, politics, urbanization and globalization on eating habits.
9) Being able to develop a perspective on evaluating individuals' eating habits, taking into account the impact of society, religions and all other factors.
10) Ability to read, analyze and question environmental problems related to food, nutrition and culinary culture and act responsibly towards these problems.

Course Flow Plan

Week	Subject	Related Preparation
1)	Introduction, Ecology
2)	Economic, Political, Social, Geographical, etc. Reasons Affecting Nutrition
3)	Nutrition and Environment Interaction
4)	Changes in Nutritional Habits in the Historical Process I
5)	Changes in Nutritional Habits in the Historical Process II
6)	Changes in Nutritional Habits in the Historical Process III
7)	Food Production and Consumption in Prehistoric and Posthistoric Periods I
8)	Food Production and Consumption in Prehistoric and Posthistoric Periods II
9)	Religions and Nutrition
10)	Differences Between Nutritional Habits of Countries
11)	Sustainable diet
12)	Organic farming
13)	Nutrition by Regions in Turkey
14)	World Cuisines

Sources

Course Notes / Textbooks:

-Türk mutfağı, Editör : Nevin Şanlıer, Metin Saip Sürücüoğlu ; Yazar : Ayşe Özfer-Özçelik, Metin Saip Sürücüoğlu, Nurten Çekal, Aslı Uçar,
Aybuke Ceyhun-Sezgin, Emel Memiş Kocaman, Menekşe Cömert, Ümit Sormaz, Yasemin Akdecelioğlu, Ebru Bayrak, Şef Emrah Köksal
Sezgin, Gülçin Algan-Özkök, Mehmet Akman, Mehmet Güllü, Nermin Işık, Sertaç Sert, Zuhal Özdemir-Yaman. Ankara. 2020. ISBN:
9786257965026
- Asırlık tariflerle Türk mutfağı : sağlıklı - geleneksel - atıksız. Proje koordinatörü : Ebru Erke ; Proje danışmanları : Fecir Alptekin, H.
Hümeyra Şahin, Sümeyra Merve Kılınç. T.C. Kültür ve Turizm Bakanlığı. Ankara. 2021. ISBN: 9789751748621.
- Beslenme antropolojisi. Editör : Nilüfer Acar-Tek, Metin Saip Sürüoğlu ; Yazar : Türkan Kutluay-Merdol, Metin Saib Sürücüoğlu, Nilüfer
Acar-Tek, Aydan Ercan, Funda Şensoy, Mehmet Akman, Merve Şeyda Karaçil-Ermumcu, Gamze Yurtdaş. Hedef CS. Ankara. 2020. ISBN:
9786059877992.

References:

Course - Learning Outcome Relationship

No Effect	1 Lowest	2 Medium	3 Highest

	Program Outcomes	Level of Contribution
1)	Has the ability to use evidence-based basic and professional knowledge in the field of Nutrition and Dietetics theoretically and practically.	3
2)	Gains the ability to identify, define, interpret, decide, and solve problems that may be encountered in different fields of Nutrition and Dietetics.	3
3)	Has the ability to determine the nutritional status of healthy individuals, society, and patient individuals by using the current knowledge and skills he has acquired in the field of Nutrition and Dietetics, to choose and apply appropriate evidence-based intervention approaches by using analytical thinking in the problems (case, event, equipment, product, etc.).	3
4)	Gains the ability to effectively use modern information technologies and field-specific technological equipment required in Nutrition and Dietetics practices.	3
5)	Gains the ability to communicate verbally and in writing at national and international levels on professional issues related to the field of Nutrition and Dietetics.	3
6)	Gains the ability to communicate verbally and in writing at national and international levels on professional issues related to the field of Nutrition and Dietetics.	3
7)	Ability to work effectively in different fields of Nutrition and Dietetics such as Nutrition Sciences, Dietetics, Collective Nutrition Systems and Community Nutrition, in a national and international disciplinary or interdisciplinary team or independently, taking responsibility, planning scientific studies, collecting data, analyzing results, interpreting, writing and verbal reporting skills.	3
8)	It acquires knowledge and practical skills in developing individual and social nutritional recommendations at a national and international level, in the creation of food and nutrition plans and policies, taking into account the nutritional status of individuals and society with different sociodemographic characteristics throughout their entire life cycle.	3
9)	Gains awareness of acting by the principles of professional ethics towards the individual, society, profession, and other professional groups, and awareness of the legal process of their professional practices.	3
10)	Have theoretical and applied information about the Department of Nutrition and Dietetics and the sciences supporting this field and research methods.	2
11)	Using critical thinking, problem-solving skills, and information technologies, reaches scientific and evidence-based information, integrates it with the knowledge base, makes decisions, and makes evidence-based practices.	2
12)	Identify and select appropriate research documents. Conducts, reports and shares research using appropriate research methods, ethical approaches, numerical and organizational skills, and information technologies.	2
13)	Using her/his digital skills effectively, she communicates verbally and in writing, and works as a team.	3
14)	Defines and applies professional ethical rules.	2
15)	It performs the nutritional care of individuals and groups by applying the "Nutrition Care Process".	3
16)	Applies nutrition education and counseling methods that facilitate behavior change and improve health, taking into account the person-centered and sustainability.	3
17)	It performs managerial processes in collective nutrition systems, ensures the implementation of food safety principles for patients, patients' relatives, employees, and customers, and exhibits competencies that protect the environment and support sustainability.	3
18)	They define the relevant legislation and the basic working principles of health professionals, carry out their practices individually, accept compliance with the legislation and accountability, take responsibility for leadership, professional advocacy, quality, and sustainable service, and become role models.	3
19)	Has taken at least two non-field courses, participated in the training, and gained the competence of "learning to learn", in which he can improve his scientific and digital literacy, entrepreneurship, foreign language, numerical, social, cultural, artistic skills, and attitudes.	3
20)	Uses English at least at the European Language Portfolio B1 General Level to follow international studies in the field, to communicate with foreign colleagues, employees, patients, and clients, and to gain international career opportunities.	3

Learning Activity and Teaching Methods

Course

Measurement and Evaluation Methods and Criteria

Yazılı Sınav (Açık uçlu sorular, çoktan seçmeli, doğru yanlış, eşleştirme, boşluk doldurma, sıralama)

Assessment & Grading

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

İş Yükü ve AKTS Kredisi Hesaplaması

Activities	Number of Activities	Aktiviteye Hazırlık	Aktivitede Harçanan Süre	Aktivite Gereksinimi İçin Süre	Workload
Course Hours	14	2			28
Study Hours Out of Class	14	4			56
Midterms	1	1			1
Final	1	1			1
Total Workload					86