NUTRITIONAL ANTHROPOLOGY
- Course
- NUTR212 - NUTRITIONAL ANTHROPOLOGY
- Department
- Nutrition and Dietetics - English - Undergraduate
- Course Type
- Course
- Status
- Required
- Language
- English
- Credit
- 2
- ECTS
- 5
- T+P+L
- 2 + 0 + 0
- Course Coordinator(s)
- -
- Prerequisite
- -
- Keywords
Course Description
These include the nutritional and environmental interactions, changes in nutritional habits in the historical process, nutritional habits of the countries, changes in nutritional development in the historical process, religions-nutrition, economic, political, social and geographical factors affecting nutrition. The aim of this course is to give information about the differences in the nutritional habits of the target students in the historical process, the development of the eating habits according to the cultures, the eating habits in different religions and cultures, social, economic, political, geographical reasons and factors affecting nutrition. Students; evaluates their beliefs, socio-economic structures and the impact of the environment they experience in the development and change of the country's dietary habits and takes into account dietary habits as it constitutes the individual's diet.
NUTRITIONAL ANTHROPOLOGY
Evaluation Tools (Active Term)
No evaluation items have been defined.
Course outcomes
No course outcomes have been defined yet.
Course Syllabus
| Week | Topic |
|---|---|
| Week 1 | Introduction |
| Week 2 | Introduction |
| Week 3 | Nutrition and Culture |
| Week 4 | Nutrition and Culture |
| Week 5 | Food Choices |
| Week 6 | Food Choices |
| Week 7 | Midterm |
| Week 8 | Nutrition in Prehistoric Ages ıı |
| Week 9 | Nutrition in the ages of history |
| Week 10 | Nutrition in the ages of history |
| Week 11 | Religion and Food |
| Week 12 | Religion and Food |
| Week 13 | Dicsussion |
| Week 14 | Dicsussion |
| Week 15 | Fianl |
Reference Books & Course Materials
No reference books have been listed.
Learning Outcomes
No learning outcomes have been defined.
Program Outcomes
- P01 Has the theoretical and applied knowledge required by the dietitian profession
- 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.
- P03 Provides training and consultancy by using scientific evidence in order to increase the health level and quality of life of the society.
- P04 Have the ability of learning, critical thinking, problem solving and decision making skills in the field of Nutrition and Dietetics.
- P05 Uses information technologies and specific technological equipment to the field effectively
- P06 Maintains personal and professional development with the awareness of lifelong learning.
- P07 Carries out its profession in accordance with in the line with ethical principles, legal framework and standards.
- P08 Uses the professional skills in accordance with the fundamental values and culture of the population at national and international statues.
- P09 Acts in accordance with quality management processes.
- P10 Takes a role in research, projects and activities in collaborate with the healthcare team and other disciplines.
- 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
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