HEALTHY FOOD CHOICE

Course Description

The importance of food choice adequate and balanced nutrition, biological factors that influence food choice (hunger, appetite, taste etc.), Appetite mechanism and food choice, people's taste perception and food choice (sweet, salty, sour and bitter tatları- food choice), Genetics taste markers, the economic factors that influence food choice (cost, price, food accessibility, etc.), physical factors influence food choice (accessibility, education, cooking knowledge and skills, and time etc.), social factors influence food choice (culture, family, friends and meal scheme etc.), and psychological factors that influence food choice (mood, stress and guilt etc.), food neofibi, Nutrition and lifestyle changes to prevent factors, factors affecting learning new food choice, food in the food choice labels and nutrient pattern profiles, childhood food choice, you Obezitedeb choice and taste, food choice and eating disorders

HEALTHY FOOD CHOICE

Evaluation Tools (Active Term)

Course outcomes

1. 01 -
2. 02 -
3. 03 -
4. 04 -

Course Syllabus

Reference Books & Course Materials

1. 01 Preedy, V. R., Watson, R. & Martin, C.R. (2010). Handbook of Behavior Food and Nutrition. Springer, Electronic Book.Dergileri(Pediatrics,JADA,American Journal of Clinical Nutrition,vs.) ve Kitapları
2. 02 Merdol TK, Baş M, Kızıltan G, Şensoy F, Şeker E, Dağ A, Acar Tek N. Genel Beslenme. Anadolu Üniversitesi Yayını No: 2768, 2013
3. 03 Pekcan G, Şanlıer N, Baş M. Türkiye Beslenme Rehberi(TÜBER), 2019
4. 04 Kutlay Merdol T. Temel Beslenme ve Diyetetik, ,Güneş Tıp Kitapevleri, 2015

Learning Outcomes

1. L01 Will be able to explain the factors affecting food choices and societies' food choices in historical ages. SOLO 4
2. L02 Define the terminology related to adequate balanced and healthy nutrition SOLO 2
3. L03 Explain the mechanisms of hunger, taste and appetite, which are effective in food selection, and the interaction between them. SOLO 4
4. L04 Will be able to explain economic factors, social factors, physical factors, psychological factors affecting food choice SOLO 4
5. L05 Explain the relationship between food choice and hedonic hunger SOLO 4
6. L06 Define food neophobia and explain its characteristics SOLO 4
7. L07 Will be able to explain the food groups that should be consumed daily within the scope of healthy food selection and their amounts. SOLO 4
8. L08 Explain the place of milk in healthy food selection, the relationship between milk and chronic diseases, fermented milk products and their relationship with health, the relationship between meat, poultry meat and fish and health. SOLO 4
9. L09 Will explain healthy food selection, healthy food storage methods in food purchase SOLO 4

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