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|
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| Knowledge
(Described as Theoritical and/or Factual Knowledge.)
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1) To recognize the materials to be used for public nutrition.
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2) To learn about nutrition culture in different geographical and climatic conditions
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3) To learn about the development of eating habits under different social, cultural and economic structures.
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| Skills
(Describe as Cognitive and/or Practical Skills.)
|
1) Recognizing world cuisine.
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2) Recognizing Ottoman cuisine.
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3) Recognition of Turkish cuisine, nutritional habits and evaluation in terms of health.
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| 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.)
|
1) To learn about eating habits in the historical process, to recognize Turkish cuisine and world cuisine, to evaluate eating habits in terms of health and to have the general culture knowledge required by the profession.
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| Week |
Subject |
| Related Preparation |
Pekiştirme |
| 1) |
Definition of nutritional anthropology and factors affecting nutrition |
| 2) |
Nutrition according to different forms of life and settlement in the historical process |
| 3) |
Nutrition in different geographical and climatic conditions |
| 4) |
Dietary habits under different social, cultural and economic structures |
| 5) |
Development of dietary habits under different political and religious structures |
| 6) |
Examples from world cuisines: Mediterranean cuisine
|
| 7) |
Examples from world cuisines:Far East cuisine
|
| 8) |
Examples from world cuisines:Middle Eastern cuisine
|
| 9) |
Examples from world cuisines: Ottoman cuisine
|
| 10) |
Turkish cuisine and food culture
|
| 11) |
Eastern, South Eastern, Central Anatolia region cuisines
|
| 12) |
Aegean, Black Sea and Marmara regions
|
| 13) |
Fast, ready-to-eat food culture |
| 14) |
Evaluation of changes in food habits in terms of nutrition and health
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| References: |
1.Beslenme Antropolojisi, Kutluay- Merdol T. ISBN: 978-975-832-242-8, Türkçe, 2012
2. Baysal A, Kutluay-Merdol T., Başoğlu S., Ciğerim N. Türk Mutfağından Örnekler, Hatiboğlu Yayınları, 2005.
3.. Nutritional Anthropology Biocultural Perspectives on Food & Nutrition 2th edition Oxford University Press, 2013
4. Belge M. Tarih Boyunca Yemek kültürü, ISBN: 9789754708653
İletişim Yayınevi. 2008.
|
|
| Q & A |
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| Case Problem Solving/ Drama- Role/ Case Management |
|
| Laboratory |
|
| Quantitative Problem Solving |
|
| Fieldwork |
|
| Group Study / Assignment |
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| Individual Assignment |
|
| WEB-based Learning |
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| Internship |
|
| Practice in Field |
|
| Project Preparation |
|
| Report Writing |
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| Seminar |
|
| Supervision |
|
| Social Activity |
|
| Occupational Activity |
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| Occupational Trip |
|
| Application (Modelling, Design, Model, Simulation, Experiment et.) |
|
| Reading |
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| Thesis Preparation |
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| Field Study |
|
| Student Club and Council Activities |
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| Other |
|
| Logbook |
|
| Interview and Oral Conversation |
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| Research |
|
| Watching a movie |
|
| Bibliography preparation |
|
| Oral, inscribed and visual knowledge production |
|
| Taking photographs |
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| Sketching |
|
| Mapping and marking |
|
| Reading maps |
|
| Copying textures |
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| Creating a library of materials |
|
| Presentation |
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| 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 |
|
% 0 |
| Final |
|
% 0 |
| 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 |
% 0 |
| PERCENTAGE OF SEMESTER WORK |
|
% 0 |
| PERCENTAGE OF FINAL WORK |
|
% 0 |
| total |
% 0 |
| 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 |
14 |
14 |
| Article Critical |
|
|
| Article Writing |
|
|
| Module Group Study |
|
|
| Brainstorming |
|
|
| Role Playing + Dramatizing |
|
|
| Out-of-Class Study (Pre-study, Reinforcement, Practice Review, etc.) |
|
|
| Homework (reading, writing, watching movies, etc.) |
5 |
10 |
| Project Preparation + Presentation |
1 |
3 |
| Report Preparation + Presentation |
|
|
| Presentation / Seminar Preparation + Presenting |
|
|
| Oral examination |
|
|
| Preparing for Midterm Exams |
7 |
14 |
| MIDTERM EXAM (Visa) |
1 |
1 |
| Preparing for the General Exam |
14 |
14 |
| GENERAL EXAM (Final) |
1 |
1 |
| Participation |
|
|
| Discussion |
|
|
| Portfolio |
|
|
| Take-Home Exam |
|
|
| Logbook
|
|
|
| Total Workload |
85 |
| ECTS (30 saat = 1 AKTS ) |
2 |
