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Information
| Unit | |
| Code | SD0827 |
| Name | Nutritional Anthropology |
| Term | 2026-2027 Academic Year |
| Term | Fall |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Üniversite Dersi |
| Label | UCC University Common Course |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Doç. Dr. Ebru MELEKOĞLU BAYRAM |
| Course Instructor |
Doç. Dr. Ebru MELEKOĞLU BAYRAM
(Güz)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
The aim of this course is to enable students to evaluate human nutrition within the interaction of biological and cultural processes. By the end of the course, students are expected to: • understand the basic concepts of nutritional anthropology, • explain the evolutionary development of human nutrition, • evaluate the impact of culture on food preferences and eating behaviors, • analyze the role of religion, tradition, family, gender, and social class on nutrition, • compare the dietary habits of different societies, • discuss the impact of globalization, migration, and urbanization on eating behaviors, • evaluate nutritional problems from a biocultural perspective.
Course Content
The course on Nutritional Anthropology examines human nutrition from biological, cultural, social, economic, ecological, and evolutionary perspectives. Topics covered include the evolution of human nutrition, the dietary habits of hunter-gatherer societies, the transition to agriculture, the cultural meanings of food, the relationship between food and identity, religious and cultural dietary practices, food taboos, gender, migration and nutrition, and globalization and dietary transitions.
Course Precondition
Resources
Dufour DL, Goodman AH, Pelto GH (eds.). Nutritional Anthropology: Biocultural Perspectives on Food and Nutrition. 2nd ed. Oxford University Press; 2013.
Notes
ittler PG, Sucher KP, Nelms MN. Food and Culture. 7th ed. Cengage. Nutritional Anthropology-1. Türkan Kutluay Merdol, Hatiboğlu Yayınları.
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Explains the basic concepts of nutritional anthropology. |
| LO02 | Evaluates the evolutionary development of human nutrition. |
| LO03 | Applies the biocultural approach to nutritional problems. |
| LO04 | Analyzes the impact of culture on nutritional behaviors. |
| LO05 | Explains the role of religion, tradition, and food taboos in nutrition. |
| LO06 | Evaluates the relationship between food and identity. |
| LO07 | Compares the nutritional patterns of different societies. |
| LO08 | Discusses the impact of globalization, migration, and urbanization on nutrition. |
| LO09 | Evaluates nutritional problems within a social and cultural context. |
| LO10 | Analyzes a nutritional behavior from an anthropological perspective. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Introduction to Nutritional Anthropology – What is anthropology? The biocultural approach, the scope of nutritional anthropology. | Reading | Öğretim Yöntemleri: Soru-Cevap, Tartışma, Beyin Fırtınası |
| 2 | Human Evolution and Evolution of Nutrition – Hominin nutrition, hunter-gatherers, cooking, energy and nutritional adaptations | Reading | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 3 | The Agricultural Revolution and Nutrition – The transition from hunter-gatherer to agriculture, dietary changes, and health. | Reading | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 4 | Food, Culture and Identity – Food and identity, national and regional cuisines. | Reading | Öğretim Yöntemleri: Soru-Cevap, Anlatım, Tartışma |
| 5 | Dining Rituals and Social Relationships | Reading | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 6 | Religion, Beliefs and Nutrition – Halal, kosher, vegetarianism, fasting, religious food restrictions | Reading | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 7 | Food Taboos and Traditional Nutritional Practices – Cultural practices during pregnancy, childhood, illness, and the postpartum period. | Reading | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 8 | Mid-Term Exam | Ölçme Yöntemleri: Yazılı Sınav |
|
| 9 | Nutrition and Gender – Food preparation, care work, and the nutritional roles of women and men. | Reading | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 10 | Migration, Acculturation and Nutrition | Reading | Öğretim Yöntemleri: Soru-Cevap, Anlatım, Tartışma |
| 11 | Globalization and Dietary Transition – Fast food, ultra-processed foods, urbanization | Reading | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 12 | Mediterranean Diet: From Food to Culture – The Mediterranean diet, commensality, traditional knowledge, sustainability | Reading | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 13 | Food, Inequality and Society – Poverty, food insecurity, class and nutrition | Reading | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 14 | The Future of Nutrition and an Anthropological Perspective – Digital food culture, artificial intelligence, globalization, and student presentations. | Reading | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 15 | Student presentations | Reading | Ölçme Yöntemleri: Proje / Tasarım |
| 16 | Student presentations | Reading | Ölçme Yöntemleri: Proje / Tasarım |
| 17 | Term Exams | Ölçme Yöntemleri: Ödev |
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 | 8 | 8 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 8 | 8 |
| Final Exam | 1 | 16 | 16 |
| Total Workload (Hour) | 74 | ||
| Total Workload / 25 (h) | 2,96 | ||
| ECTS | 3 ECTS | ||