TÜRKÇE
ENGLISH
Information
| Unit | FACULTY OF HEALTH SCIENCES |
| NUTRITION AND DIETETICS PR. (ENGLISH) | |
| Code | BDS104 |
| Name | Nutritional Ecology |
| 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
Evaluating the effects of environmental factors on nutrition and understanding the differences in nutritional habits across countries.
Course Content
Changes in eating habits due to environmental and socio-economic factors, cuisines and eating habits of different countries.
Course Precondition
There is no prerequisite for this course.
Resources
Kutluay Merdol T, Beslenme Antropolojisi, HatiboğlunYayınları, 2012. Fumey G, Etcheverria O. Dünya Mutfakları Atlası, 2007. www.as.ua.edu (Nutritional Anthropology)
Notes
Lecture notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Learn about the relationship between environmental factors and nutrition. |
| LO02 | Interpret changes in nutritional habits due to socio-economic factors. |
| LO03 | Learn about the culinary cultures of different countries and the factors that influence eating habits. |
| LO04 | Gather, report, and present information on a selected culinary culture. |
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 | Environmental, socioeconomic, and cultural factors affecting eating habits I | Reading-Research | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 2 | Environmental, socioeconomic, and cultural factors affecting eating habits II | Reading-Research | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 3 | Differences in Eating Habits across Countries | Reading-Research | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 4 | World Religions and Their Effects on Eating Habits | Reading-Research | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 5 | Basic Characteristics of Turkish Cuisine and Its Interaction with Other Countries I | Reading-Research | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 6 | Basic Characteristics of Turkish Cuisine and Its Interaction with Other Countries II | Reading-Research | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 7 | Basic Characteristics of European Cuisine I | Reading-Research | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 8 | Mid-Term Exam | Reading-Research | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Basic Characteristics of European Cuisine II | Reading-Research | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 10 | Basic Characteristics of Asian Cuisine | Reading-Research | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 11 | Basic Characteristics of Far Eastern Cuisine | Reading-Research | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 12 | Basic Characteristics of North and South American Cuisine | Reading-Research | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 13 | Presentation of reports prepared by students I | Reading-Research | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 14 | Presentation of reports prepared by students II | Reading-Research | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 15 | Presentation of reports prepared by students III | Reading-Research | Öğretim Yöntemleri: Tartışma, Soru-Cevap, Anlatım |
| 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 | ||