Ders Planı

Lesson Information

Course Credit	2.0
Course ECTS Credit	3.0
Teaching Language of Instruction	Türkçe
Level of Course	Bachelor's Degree, TYYÇ: Level 6, EQF-LLL: Level 6, QF-EHEA: First Cycle
Type of Course	Programme Elective
Mode of Delivery	Face-to-face
Does the course require compulsory or optional work experience?	S
Course Coordinator	Assist. Prof. Dr. ZEYNEP BEGÜM KALYONCU ATASOY
Instructor (s)
Course Assistant

Purpose and Content

The aim of the course	To teach the differences in eating habits in historical development and the anthropological evaluation of nutrition.
Course Content	Anthropological factors affecting nutrition, Origin and basic features of the human diet, Changes in nutritional habits throughout history.

Learning Outcomes

To be able to associate the necessary knowledge in the field of nutrition and dietetics with the developments encountered in current life and / or in the national-international field, to carry out a study independently and to take responsibility as a team member.
Using the current knowledge and skills acquired in the field of Nutrition and Dietetics; determines, evaluates, interprets, produces solutions to the nutritional status of individuals, applies medical nutrition therapy, follows and evaluates the events / developments on the agenda of the society and the world, applies ethical rules in health and proposes solutions.
Uses the theoretical and practical knowledge acquired for health promotion, prevention of diseases and treatment when necessary.
Uses computer, statistics, information and communication technologies and research competencies in nutrition sciences.
To be able to think and apply the basic knowledge related to the field of Nutrition and Dietetics in detail, especially to have problem solving and decision making skills, to evaluate critically, to plan, implement, monitor, evaluate and evaluate appropriate medical nutrition therapy for patients in different age groups and to participate in clinical research.
Adopts personal development and lifelong learning; adopts the understanding of quality, has the ability to evaluate information related to the field and different disciplines and supports educational promotion and information programs related to the field.
Uses his/her knowledge to demonstrate the accuracy of practices in the field of Nutrition and Dietetics, expresses his/her thoughts and opinions clearly verbally and in writing by presenting reasons and evidence, and communicates effectively with all stakeholders in line with ethical principles.
At every stage of their work, they communicate effectively with their patients and other disciplines required by the treatment, and ensure that teamwork is carried out in a coordinated manner.
To be able to follow the information in the field of nutrition and dietetics and communicate with colleagues and have the ability to communicate interculturally by using a foreign language at least at the European Language Portfolio B1 General Level.
In order to contribute to the development of the dietetic profession, they follow current treatment approaches, follow evidence-based scientific research, act in accordance with ethical values, adopt the importance of social justice and environmental sustainability as well as having awareness of quality culture, and develop educational materials in these directions.

Weekly Course Subjects

1	Orientation/Introduction
2	Anthropology theories + Introduction to Nutritional Anthropology
3	Biocultural Dimension of Human Nutrition
4	Evolution of Human Nutrition
5	Evolution from the Perspective of Anthropologist
6	Culture and Nutrition/Food Taboos
7	Nutrition in Abrahamic Religions and Eastern Religions
8	Midterm
9	Feeding Rituals and Habits of the Natives
10	Nutritional Differences Specific to Countries
11	Nutritional Differences Specific to Countries
12	Nutritional Differences Specific to Countries
13	Nutritional Differences Specific to Countries
14	General Review

Resources

1. Kutluay Merdol T, Beslenme Antropolojisi, HatiboğlunYayınları, 2012.

2. Fumey G, Etcheverria O, Dünya Mutfakları Atlası, 2007.

3. Baysal, A, Kutluay-Merdol, T. Sasır. H. et al.: Türk Mutfağından örnekler, Kültür Bakanlığı, 1993

4. Kutluay Merdol,T, Tarihten Günümüze Toplumlar ve Beslenme Alışkanlıkları, Türk Halk Kültürü araştırma ve Tanıtım Vakf yayın, 1998

5. Belge, M., Tarih Boyunca Yemek kültürü, 2001

6. Tannahill, R.: Food in History, 1975,

7. Goodman, Al, Dufour, D., Pelto, G: Nutritional Anthropology, 1999

8. www.as.ua.edu (Nutritional Anthropology)

CLASS 1

CLASS 2

CLASS 3

CLASS 4

Lesson Information

Purpose and Content

Learning Outcomes

Weekly Course Subjects

Resources

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