General Information about the Course

Course Code:	BSL 717
Course Title:	Anthropology of Nutrition
Course Semester:	8. Semester / Spring
Course Credits:	Theoretical Practical Credit ECTS 2 0 2 3
Language of instruction:	TR
Prerequisite of the course:	No
Ders İş Deneyimini Gerektiriyor mu?:	No
Type of course:	Non-Departmental Elective
Level of course:	Bachelor TR-NQF-HE:6. Master`s Degree QF-EHEA:First Cycle EQF-LLL:6. Master`s Degree
Course Lecturer(s):	Büşra Umut Oyman
Course Assistants:

Purpose and content of the course

Course Objectives:	To inform students about the nutritional habits in the historical process and the differences in nutritional habits between countries.
Course Objective:	To learn about social, economic, cultural, political, geographical reasons/factors affecting nutrition.
Mode of Delivery:	Face to face

Learning Outcomes

Knowledge (Described as Theoritical and/or Factual Knowledge.)

Skills (Describe as Cognitive and/or Practical Skills.)

Competences (Described as "Ability of the learner to apply knowledge and skills autonomously with responsibility", "Learning to learn"," Communication and social" and "Field specific" competences.)

Course Topics

Week	Subject
Related Preparation	Pekiştirme
1)	Definition of nutritional anthropology and factors affecting nutrition
1)	Nutritional habits in the historical process and differences in dietary habits between countries.
2)	Nutrition according to different lifestyles and settlements in the historical process
3)	Nutrition in different geographical and climatic conditions
4)	Development and transformation of eating habits under different social, cultural and economic structures
5)	Development and transformation of eating habits under different political and religious structures
6)	Examples from world cuisines: Mediterranean cuisine
7)	Examples from world cuisines: Far Eastern cuisine
8)	Examples from world cuisines: Middle Eastern cuisine
9)	Examples from world cuisines: Ottoman cuisine
10)	Turkish cuisine and food culture
11)	Eastern, Southeastern, Central Anatolian cuisines
12)	Aegean, Black Sea and Marmara region
13)	Fast food culture
14)	Evaluation of changes in food habits in terms of nutrition and health
References: Beslenme Antropolojisi, Kutluay- Merdol T. ISBN: 978-975-832-242-8, Türkçe, 2012 Baysal A, Kutluay-Merdol T., Başoğlu S., Ciğerim N. Türk Mutfağından Örnekler, Hatiboğlu Yayınları, 2005 Nutritional Anthropology Biocultural Perspectives on Food & Nutrition 2th edition Oxford University Press, 2013 Belge M. Tarih Boyunca Yemek kültürü, ISBN: 9789754708653 İletişim Yayınevi. 2008.

Ders - Program Öğrenme Kazanım İlişkisi

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Ders Öğrenme Kazanımları
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Course Teaching, Learning Methods

Q & A
Case Problem Solving/ Drama- Role/ Case Management
Laboratory
Quantitative Problem Solving
Fieldwork
Group Study / Assignment
Individual Assignment
WEB-based Learning
Internship
Practice in Field
Project Preparation
Report Writing
Seminar
Supervision
Social Activity
Occupational Activity
Occupational Trip
Application (Modelling, Design, Model, Simulation, Experiment et.)
Reading
Thesis Preparation
Field Study
Student Club and Council Activities
Other
Logbook
Interview and Oral Conversation
Research
Watching a movie
Bibliography preparation
Oral, inscribed and visual knowledge production
Taking photographs
Sketching
Mapping and marking
Reading maps
Copying textures
Creating a library of materials
Presentation

Evaluation System

Semester Requirements	Number of Activities	Level of Contribution
Attendance		% 0
Laboratory		% 0
Application		% 0
Practice Exam		% 0
Quizzes		% 0
Homework Assignments		% 0
Presentation		% 0
Project		% 0
Special Course Internship (Work Placement)		% 0
Field Study		% 0
Article Critical		% 0
Article Writing		% 0
Module Group Study		% 0
Brainstorming		% 0
Role Playing + Dramatizing		% 0
Out of Class Study		% 0
Preliminary Work, Reinforcement		% 0
Application Repetition etc.		% 0
Homework (reading, writing, watching movies, etc.)		% 0
Project Preparation + Presentation		% 0
Report Preparation + Presentation		% 0
Presentation / Seminar Preparation + Presenting		% 0
Oral examination		% 0
Midterms	1	% 40
Final	1	% 60
Report Submission		% 0
Bütünleme		% 0
Kanaat Notu		% 0
Committee		% 0
Yazma Ödev Dosyası		% 0
Portfolio		% 0
Take-Home Exam		% 0
Logbook		% 0
Discussion		% 0
Participation		% 0
total		% 100
PERCENTAGE OF SEMESTER WORK		% 40
PERCENTAGE OF FINAL WORK		% 60
total		% 100

Calculation of Workload and ECTS Credits

Activities	Number of Activities	Workload
Course Hours	14	28
Laboratory
Application
Practice Exam
Special Course Internship (Work Placement)
Field Work
Study Hours Out of Class
Article Critical
Article Writing
Module Group Study
Brainstorming
Role Playing + Dramatizing
Out-of-Class Study (Pre-study, Reinforcement, Practice Review, etc.)	14	14
Homework (reading, writing, watching movies, etc.)	5	10
Project Preparation + Presentation	3	3
Report Preparation + Presentation
Presentation / Seminar Preparation + Presenting
Oral examination
Preparing for Midterm Exams	7	14
MIDTERM EXAM (Visa)
Preparing for the General Exam
GENERAL EXAM (Final)	14	14
Participation
Discussion
Portfolio
Take-Home Exam
Logbook
Total Workload		83
ECTS (30 saat = 1 AKTS )		2