NUTRITIONAL ANTHROPOLOGY

Course Description

Diet and environment interaction, historical process, the dietary changes that occur in the habit of countries eating habits, feeding the development of the change in the historical process, religions and nutrition, economic affect nutrition, political, social and geographical factors. exchange-development of eating habits during the historical period, different religions and eating habits in the culture, nutrition affects social, economic, cultural, political, geographic reasons / factors, the differences in our country and between countries eating habits.

NUTRITIONAL ANTHROPOLOGY

Evaluation Tools (Active Term)

No evaluation items have been defined.

Course outcomes

1. 01 1. Has knowledge about the basic nutritional characteristics of primitives
2. 02 2. Learns the effects of socio-economic factors on the evolution of nutritional habits in prehistoric times
3. 03 3. Evaluates the effects of socio-economic factors, different religions and enviroments on nutritional habits
4. 04 4. Learns the equipments used for cooking and nutrition
5. 05 5. Prepares and present a report
6. 06 6. Takes into account nutrition habits of individual while consulting

Course Syllabus

Reference Books & Course Materials

1. 01 Kutluay Merdol T, Beslenme Antropolojisi, Hatipoğlu Yayınları, 2012.
2. 02 Acar Tek Nilüfer, Sürücüoğlu Saip M, Beslenme Antropolojisi, Hedef Yayınları
3. 03 Kutluay Merdol T, Tarihten Günümüze Toplumlar ve Beslenme Alışkanlıkları, Türk Halk Kültürü Araştırma ve Tanıtım Vakfı Yayın, 1998..
4. 04 Kathryn P. Sucher., Thomson Wadsworth, Food And Culture

Learning Outcomes

1. L01 Explain the basic characteristics of the diets of early humans. SOLO 4
2. L02 Distinguish between the changes in dietary habits caused by socio-economic factors in prehistoric and posthistoric periods. SOLO 4
3. L03 Evaluate the influence of their beliefs, socio-economic structures, and the environment they inhabit on the development and change of dietary habits in a chosen country. SOLO 5
4. L04 List the tools and equipment used for nutrition throughout historical development. SOLO 3
5. L06 Evaluate an individual's dietary habits when creating their diet. 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