| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | BD114B | Anthropology of Nutrition | Compulsory | 1 | 2 | 4 |
|
| Level of Course Unit |
| First Cycle |
| Objectives of the Course |
| The aim of this course is to teach people the differences in nutritional habits in historical development and the anthropological evaluation of nutrition. |
| Name of Lecturer(s) |
| Prof. Dr. Ali Savaş BÜLBÜL |
| Learning Outcomes |
| 1 | Have knowledge about the basic features of first people’s diet. | | 2 | Comment on the effects of socio-economic factors in prehistoric and posthistorical periods and changes in eating habits. | | 3 | In the development and change of eating habits of an elected country, evaluate the effects of their beliefs, socio-economic structures and the environment they live in. | | 4 | Learns the tools used for nutrition in the historical development process. | | 5 | Prepare and present the report. Takes into account the eating habits of the individual as he/she constitutes the diet. |
|
| Mode of Delivery |
| Second Education |
| Prerequisites and co-requisities |
| None |
| Recommended Optional Programme Components |
| None |
| Course Contents |
| To teach anthropological factors that affect nutrition, origin and basic characteristics of human nutrition, evolution of nutritional habits in history, anthropological evaluation of nutrition. |
| Weekly Detailed Course Contents |
|
| 1 | Introduction to Anthropology | | | | 2 | Nutrition and Basic Features in Sustaining Life | | | | 3 | Factors Affecting Societies' Food Choices I | | | | 4 | Factors Affecting Societies' Food Choices II | | | | 5 | Meals and Their Importance | | | | 6 | Pre- and Post-History Nutrition | | | | 7 | History of Nutritional Diseases | | | | 8 | MIDTERM EXAM | | | | 9 | Religions and Nutrition | | | | 10 | Nutrition and Habits in European Countries | | | | 11 | Globalization and Nutrition | | | | 12 | Nutritional Supplements History | | | | 13 | Nutrition practices and nutrient taboos in today | | | | 14 | Vegetarian Nutrition History | | | | 15 | An Overview | | |
|
| Recommended or Required Reading |
| • Kutluay Merdol T, Beslenme Antropolojisi, HatiboğlunYayınları, 2012.
• Fumey G, Etcheverria O, Dünya Mutfakları Atlası, 2007.
• Baysal, A, Kutluay-Merdol, T. Sasır. H. et al.: Türk Mutfağından örnekler, Kültür Bakanlığı, 1993
• Kutluay Merdol,T, Tarihten Günümüze Toplumlar ve Beslenme Alışkanlıkları, Türk Halk Kültürü araştırma ve Tanıtım Vakf yayın, 1998.
• Belge, M., Tarih Boyunca Yemek kültürü, 2001
• Goodman, Al, Dufour, D., Pelto, G: Nutritional Anthropology, 1999 |
| Planned Learning Activities and Teaching Methods |
|
| Assessment Methods and Criteria | |
| Midterm Examination | 1 | 70 | | Report Presentation | 1 | 30 | | SUM | 100 | |
| Final Examination | 1 | 100 | | SUM | 100 | | Term (or Year) Learning Activities | 40 | | End Of Term (or Year) Learning Activities | 60 | | SUM | 100 |
| | Language of Instruction | | Turkish | | Work Placement(s) | | None |
|
| Workload Calculation |
|
| Midterm Examination | 1 | 1 | 1 |
| Final Examination | 1 | 2 | 2 |
| Attending Lectures | 14 | 2 | 28 |
| Question-Answer | 14 | 1 | 14 |
| Report Presentation | 1 | 9 | 9 |
| Self Study | 14 | 2 | 28 |
| Individual Study for Mid term Examination | 1 | 10 | 10 |
| Individual Study for Final Examination | 1 | 15 | 15 |
|
| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | 4 | 5 | 1 | 3 | 4 | 1 | 3 | 1 | 2 | 2 | 1 | 3 | 4 | 3 | 4 | | LO2 | 3 | 3 | 1 | 4 | 3 | 1 | 3 | 1 | 2 | 1 | 1 | 1 | 4 | 4 | 4 | | LO3 | 2 | 1 | 3 | 5 | 3 | 1 | 5 | 1 | 3 | 1 | 3 | 1 | 5 | 5 | 5 | | LO4 | 1 | 1 | 1 | 1 | 1 | 1 | 2 | 1 | 1 | 1 | 1 | 1 | 2 | 1 | 2 | | LO5 | 3 | 3 | 1 | 4 | 4 | 1 | 5 | 1 | 3 | 1 | 3 | 1 | 5 | 5 | 5 |
|
| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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