Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | BD114 | Nutrition Anthropology | Compulsory | 1 | 2 | 3 |
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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. |
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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 |
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1 | Introduction to Anthropology | | | 2 | Nutrition and Basic Features in Sustaining Life | | | 3 | Factors Affecting Food Choices of Societies I | | | 4 | Factors Affecting Food Choices of Societies 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 | History of Nutritional Supplements | | | 13 | History of Breast Milk | | | 14 | Vegetarian Nutrition History | | | 15 | An Overview | | |
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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 |
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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 |
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Workload Calculation |
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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 | 1 | 14 |
Individual Study for Mid term Examination | 1 | 10 | 10 |
Individual Study for Final Examination | 1 | 12 | 12 |
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Contribution of Learning Outcomes to Programme Outcomes |
LO1 | 3 | 3 | 3 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 3 | 4 | 4 | 3 | LO2 | 3 | 3 | 3 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 3 | 4 | 4 | 3 | LO3 | 3 | 3 | 3 | 4 | 4 | 4 | 3 | 4 | 4 | 3 | 4 | 4 | 4 | 4 | 4 | LO4 | 3 | 3 | 3 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 5 | LO5 | 4 | 4 | 4 | 5 | 4 | 5 | 5 | 4 | 3 | 3 | 4 | 4 | 4 | 4 | 4 |
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* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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