Nutritional Anthropology (NUT307) Course Detail

Course Name	Course Code	Season	Lecture Hours	Application Hours	Lab Hours	Credit	ECTS
Nutritional Anthropology	NUT307	5. Semester	3	0	0	3	4

Pre-requisite Course(s)
N/A

Course Language	English
Course Type	Compulsory Departmental Courses
Course Level	Bachelor’s Degree (First Cycle)
Mode of Delivery	Face To Face
Learning and Teaching Strategies	Lecture, Discussion.
Course Coordinator
Course Lecturer(s)
Course Assistants
Course Objectives	To teach the evolution of nutritional habits in history, anthropological evaluation of nutrition
Course Learning Outcomes	The students who succeeded in this course; Has knowledge about the basic nutritional characteristics of primitives Learns the effects of socio-economic factors on the evolution of nutritional habits in prehistoric times Evaluates the effects of socio-economic factors, different religions and enviroments on nutritional habits Learns the equipments used for cooking and nutrition Prepares and present a report Takes into account nutrition habits of individual while consulting
Course Content	Anthropological factors that affect nutrition, origin and basic characteristics of human nutrition, evolution of nutritional habits in history.

Weekly Subjects and Releated Preparation Studies

Week	Subjects	Preparation
1	Introduction to Nutritional Anthropology ? Pretest	Read from the source
2	Theoretical Approach to Nutritional Anthropology	Read from the source
3	Historical Equipments Used For Cooking and Nutrition	Read from the source
4	Nutritional Applications and Food Taboos in Prehistoric, Historic Period	Read from the source
5	Nutritional Applications in Prehistoric, Historic Period	Read from the source
6	Midterm Exam 1	Read from the source
7	Current Nutritional Application in Various Religions	Read from the source
8	Current Nutritional Application in Various Religions	Read from the source
9	History of Nutritional Supplements	Read from the source
10	Effect of Globalization on Nutrition	Read from the source
11	Current Nutritional Application and Food Taboos	Read from the source
12	Current Nutritional Application and Food Taboos	Read from the source
13	Globalisation and Changes in Nutritional Habits	Read from the source
14	Globalisation and Changes in Nutritional Habits	Read from the source
15	General Discussion	Read from the source
16	Final Exam	Read from the source

Sources

Course Book	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
Other Sources	8. www.as.ua.edu (Nutritional Anthropology)

Evaluation System

Requirements	Number	Percentage of Grade
Attendance/Participation	-	-
Laboratory	-	-
Application	-	-
Field Work	-	-
Special Course Internship	-	-
Quizzes/Studio Critics	-	-
Homework Assignments	1	20
Presentation	-	-
Project	-	-
Report	-	-
Seminar	-	-
Midterms Exams/Midterms Jury	1	30
Final Exam/Final Jury	1	50
Toplam	3	100

Percentage of Semester Work	50
Percentage of Final Work	50
Total	100

Course Category

Core Courses	X
Major Area Courses
Supportive Courses
Media and Managment Skills Courses
Transferable Skill Courses

The Relation Between Course Learning Competencies and Program Qualifications

#	Program Qualifications / Competencies	Level of Contribution
#	Program Qualifications / Competencies	1	2	3	4	5
1	Develop the capability of using theoretical and practical knowledge acquired during nutrition and dietetic education for individuals and public for health promotion, prevention of the diseases and treatment of the diseases when necessary.					X
2	Can reach evidence-based knowledge in nutrition and dietetics by searching available journals and books published then using all computer programs assess this knowledge, interpret and share.					X
3	Develop strategical plans and programs for solving nutrition-based health problems at individual and community level, by considering professional and ethical values.					X
4	Can analyze food consumptions of individuals and create diet plans by taking into consideration of their age, gender, socio-cultural, economical, biochemical and personal characteristics then can give necessary education to them.					X
5	Can identify all the nutrients and chemical substances that foods contain and help individuals how and what kind of foods to be chosen for their health and/or disease conditions.			X
6	Can conduct their work independently with the help of the information gained, take individual responsibility to solve problems in practice, and collaborate with other members of the health team.				X
7	Can explain all reduction or loss of nutrients may happen during food preparation and cooking both home or institutional settings.			X
8	Can make all necessary dietary adjustments where special nutrition is required.			X
9	Can compare and discuss nutrition policies and food legislation both in the country and world experiences levels.			X
10	Can develop and organize training programs to provide adequate, balanced and healthy nutrition for individuals and groups, and can effectively use the communication and education methods and materials required for the sessions.					X
11	Can evaluate individual and cultural differences by having knowledge and practices of the traditions and cultures of the countries.				X

ECTS/Workload Table

Activities	Number	Duration (Hours)	Total Workload
Course Hours (Including Exam Week: 16 x Total Hours)	16	3	48
Laboratory
Application
Special Course Internship
Field Work
Study Hours Out of Class	14	2	28
Presentation/Seminar Prepration
Project
Report
Homework Assignments	1	5	5
Quizzes/Studio Critics
Prepration of Midterm Exams/Midterm Jury	1	10	10
Prepration of Final Exams/Final Jury	1	10	10
Total Workload			101