WORLD CUISINES

Course Description

The main topics of this course are nutrition and environment interaction, changes in nutrition habits in historical process, nutrition habits of countries, change of nutrition development in the historical process, religion and nutrition, economic, political, social, geographical factors affecting nutrition. Historical changes in nutritional habits, eating habits in different religions and cultures, social, economic, cultural, political, geographical factors / factors affecting nutrition and differences in country and country nutritional habits will help to understand the historical development of the nutrition as well as country- differences in cooking techniques will be taught to the students by combining the people living in the geography and country with the historical process. During the course, students are asked to make researches about different cultures and make them presentations.

WORLD CUISINES

Evaluation Tools (Active Term)

No evaluation items have been defined.

Course outcomes

No course outcomes have been defined yet.

Course Syllabus

Reference Books & Course Materials

1. 01 1. Kiple, Kenneth F., and Kriemhild Coneè Ornelas. The Cambridge World History of Food. 2nd Edition. Cambridge University Press, 2020.
2. 02 2. Albala, Ken. Food in World History. 3rd Edition. Routledge, 2019.
3. 03 3. National Geographic. "Food Through Time." Accessed January 20, 2024.
4. 04 4. Smith, Jane. "How Globalization Is Changing What We Eat." The New York Times, March 15, 2023, sec. Food.

Learning Outcomes

1. L01 Recognize the cuisines and local dishes of different countries and cultures in the world, SOLO 2
2. L02 Examine the effects of cuisines on health, SOLO 4
3. L03 List the eating habits of different religions SOLO 3
4. L04 Develop research skills SOLO 5

Program Outcomes

1. P01 Has the theoretical and applied knowledge required by the dietitian profession
2. P02 Uses the knowledge and skills throughout the professional life, in the protection and improvement of individual, family and community health, to prevent and treat the diseases.
3. P03 Provides training and consultancy by using scientific evidence in order to increase the health level and quality of life of the society.
4. P04 Have the ability of learning, critical thinking, problem solving and decision making skills in the field of Nutrition and Dietetics.
5. P05 Uses information technologies and specific technological equipment to the field effectively
6. P06 Maintains personal and professional development with the awareness of lifelong learning.
7. P07 Carries out its profession in accordance with in the line with ethical principles, legal framework and standards.
8. P08 Uses the professional skills in accordance with the fundamental values and culture of the population at national and international statues.
9. P09 Acts in accordance with quality management processes.
10. P10 Takes a role in research, projects and activities in collaborate with the healthcare team and other disciplines.
11. P11 Have the ability to follow information in the professional field and to communicate with colleagues by using Turkish and at least one foreign language.

Po-Lo Matrix