TÜRKÇE
ENGLISH
Information
| Unit | FACULTY OF HEALTH SCIENCES |
| NUTRITION AND DIETETICS PR. (ENGLISH) | |
| Code | BDS102 |
| Name | Healthy Food Choice |
| Term | 2025-2026 Academic Year |
| Semester | 2. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Belirsiz |
| Type | Normal |
| Label | E Elective |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Doç. Dr. Eda ADAL KARAKAYA |
| Course Instructor |
The current term course schedule has not been prepared yet.
|
Course Goal / Objective
To understand the socio-economic factors (age, gender, family, ethnicity, culture, religion, income level) that affect food choices in individuals and societies, and to gain a perspective on the social factors that affect food availability in terms of food choices.
Course Content
The biological, psychological, and sociocultural factors that influence food choices are examined, and recommendations specific to these factors are developed. Factors affecting food choices in conditions such as obesity and eating disorders are discussed, and the factors individuals should consider when making the right food choices are learned.
Course Precondition
There are no prerequisites for the course.
Resources
The Psychology of Food Choice, Richard Shepherd, Monique Raats, CABI, UK, 2010. Food choice, acceptance and consumption, Armand V. Cardello, Springer, US, 1996. Consuming the Inedible: Neglected Dimensions of Food Choice, Jeremy MacClancy, Jeremy MacClancy, C. Jeya Henry, Helen Macbeth, Anthropology of Food and Nutrition. Berghan Books, 2007. Handbook of Behavior Food and Nutrition, Victor R. Preedy, Ronald Ross Watson and Colin R. Martin, Springer, Electronic Book, 2011
Notes
Lecture notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Learn the basic factors that affect food choice. |
| LO02 | Summarizes the effects of factors such as age, sex, disease status, family structure, religion, cultural structure and economic factors affecting food choice. |
| LO03 | Develops suggestions for individuals to make healthy food choices. |
| LO04 | Identify the factors influencing food choice in obesity and eating behavior disorders and develop suggestions |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Belirsiz | Effectively uses the basic and social sciences knowledge required by the dietetic profession in professional practice. | 5 |
| PLO02 | Belirsiz | Adopts the principles of protecting and improving individual and community health and acts in accordance with these principles throughout his/her professional life. | 5 |
| PLO03 | Belirsiz | Applies the professional knowledge acquired to increase the health level of society and improve the quality of life. | 5 |
| PLO04 | Belirsiz | Follows current developments in the field of nutrition and dietetics and integrates them into professional practice. | |
| PLO05 | Belirsiz | Uses information technologies effectively to access accurate and reliable information in his/her field. | |
| PLO06 | Belirsiz | By adopting a lifelong learning approach, he/she ensures continuous professional development | |
| PLO07 | Belirsiz | Knows his/her duties, rights and responsibilities within the legal framework and acts in accordance with the principles of professional ethics. | |
| PLO08 | Belirsiz | Uses the professional knowledge and skills acquired at national and international levels in accordance with the basic values and cultural differences of society. | 5 |
| PLO09 | Belirsiz | Knows nutrition and dietetics terminology in English and contributes to professional development by accessing international literature. | 5 |
| PLO10 | Belirsiz | Designs and conducts scientific research, projects and experiments related to his/her field. | |
| PLO11 | Belirsiz | Works in collaboration with different disciplines in the field of professional practice. | |
| PLO12 | Belirsiz | Develops and implements individualized professional approaches appropriate to the physiological, environmental, and socio-cultural needs of healthy or sick individuals. | 5 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Why is food choice important? | Reading-Research | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 2 | Biological factors affecting food choice I | Reading-Research | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 3 | Biological factors affecting food choice II | Reading-Research | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 4 | Social factors affecting food choice | Reading-Research | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 5 | Cultural factors affecting food choice | Reading-Research | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 6 | Psychological factors affecting food choice | Reading-Research | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 7 | Economic factors affecting food choice | Reading-Research | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 8 | Mid-Term Exam | Reading-Research | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Assessing the nutrient content of foods in ensuring sound food choices I | Reading-Research | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 10 | The role of food labels in ensuring sound food choices II | Reading-Research | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 11 | The role of the media in ensuring sound food choices | Reading-Research | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 12 | Obesity and food choice | Reading-Research | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 13 | Eating behavior disorders and food choice I | Reading-Research | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 14 | Eating behavior disorders and food choice II | Reading-Research | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 15 | Homework assessment and discussion | Reading-Research | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 16 | Term Exams I | Reading-Research | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams II | Reading-Research | Ölçme Yöntemleri: Yazılı Sınav |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 2 | 28 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 1 | 14 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 1 | 10 | 10 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 4 | 4 |
| Final Exam | 1 | 8 | 8 |
| Total Workload (Hour) | 64 | ||
| Total Workload / 25 (h) | 2,56 | ||
| ECTS | 3 ECTS | ||