| Course Objectives: |
The aim of this course is to examine the development of nutrition throughout the historical process in its biological, cultural, and social dimensions; and to analyze approaches to the production, consumption, and interpretation of foods in different civilizations. Within the scope of the course, how dietary habits are shaped by environmental conditions, economic structures, belief systems, and technological developments will be discussed, and the historical foundations of contemporary food culture will be evaluated. Furthermore, it is emphasized that foods are not only elements that meet physiological needs but also carry symbolic and cultural meanings, and it is aimed for students to develop a multidimensional perspective on the concept of nutrition. |
| Course Objective: |
The objective of this course is to enable students to comprehend the historical development of nutrition across different civilizations and periods; to support their ability to analyze how dietary habits are shaped by cultural, economic, and environmental factors; and to provide them with a multidimensional perspective that allows them to evaluate foods not only in terms of their biological functions but also their cultural and symbolic meanings. |
| Mode of Delivery: |
E-Learning
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| Knowledge
(Described as Theoritical and/or Factual Knowledge.)
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1) Explain the historical development of nutrition within the context of different civilizations and periods.
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2) Analyze the relationship between food production and consumption patterns and environmental, economic, and social factors.
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3) Interpret the symbolic and cultural meanings of foods in different cultures.
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4) Discuss the relationship between nutrition, anthropology, history, and culture from a holistic perspective.
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5) Examine nutritional practices from past to present by integrating scientific and cultural perspectives.
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6) Express fundamental concepts and approaches related to the history of nutrition at an academic level.
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| Skills
(Describe as Cognitive and/or Practical Skills.)
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1) Evaluate the changes in dietary habits throughout history and their effects on contemporary food culture.
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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.)
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| Week |
Subject |
| Related Preparation |
Pekiştirme |
| 1) |
Human Evolution and the History of Nutrition |
| 2) |
Nutrition in the Prehistoric Period
Hunter-Gatherer Groups and the Agricultural Revolution |
| 3) |
Ancient Times (Nutrition in the Classical Period - Greek and Roman Periods) |
| 4) |
Nutrition in the Classical Period: From West to East (Egypt and Mesopotamia) |
| 5) |
The Impact of Social Class, Religious Rules, and Food Security on Nutrition in the Middle Ages |
| 6) |
nutrition during the Renaissance |
| 7) |
Nutrition in the Industrial Revolution |
| 8) |
Foods and Legends in World Mythologies |
| 9) |
Nutrition of Nomadic Turks from Central Asia to Anatolia |
| 10) |
Nutrition in Anatolian Civilizations |
| 11) |
Nutrition in the Ottoman Empire |
| 12) |
Nutritional Habits in and After the Republic of Türkiye |
| 13) |
World Cuisines - Part 1 |
| 14) |
World Cuisines - Part 2 |
| 15) |
Nutritional Problems Brought About by Globalization |
| 16) |
The Importance of Nutrition in Protecting and Maintaining Health Today |
| References: |
Kittler, P. G., & Sucher, K. P. (n.d.). Nutritional anthropology.
Merdol, T. K. (n.d.). Beslenme antropolojisi I.
Akdağ, O. (n.d.). Selçuklu mutfağı.
Tez, Z. (n.d.). Lezzetin tarihi.
Uhri, A. (n.d.). Anadolu mutfak kültürünün kökenleri.
Beslenme tarihi albümü. (n.d.).
Bardakçı, M. (n.d.). Atatürk’ün mutfağı.
Ünsal, A. (n.d.). İstanbul’un lezzet tarihi.
Cömert, Ö., & Cömert, S. (n.d.). Dünya mitolojilerinde bitkiler.
Akkor, Ö. (n.d.). Türk mutfağı atlası.
Belge, M. (n.d.). Tarih boyunca yemek kültürü.
Pilcher, J. M. (Ed.). (n.d.). The Oxford handbook of food history.
Solak, U. M. (n.d.). Asker sofrası.
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| Q & A |
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| Case Problem Solving/ Drama- Role/ Case Management |
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| Laboratory |
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| Quantitative Problem Solving |
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| Fieldwork |
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| Group Study / Assignment |
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| Individual Assignment |
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| WEB-based Learning |
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| Internship |
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| Practice in Field |
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| Project Preparation |
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| Report Writing |
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| Seminar |
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| Supervision |
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| Social Activity |
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| Occupational Activity |
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| Occupational Trip |
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| Application (Modelling, Design, Model, Simulation, Experiment et.) |
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| Reading |
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| Thesis Preparation |
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| Field Study |
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| Student Club and Council Activities |
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| Other |
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| Logbook |
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| Interview and Oral Conversation |
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| Research |
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| Watching a movie |
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| Bibliography preparation |
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| Oral, inscribed and visual knowledge production |
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| Taking photographs |
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| Sketching |
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| Mapping and marking |
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| Reading maps |
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| Copying textures |
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| Creating a library of materials |
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| 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 |
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% 0 |
| Presentation |
|
% 0 |
| Project |
|
% 0 |
| Special Course Internship (Work Placement) |
|
% 0 |
| Field Study |
|
% 0 |
| Article Critical |
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% 0 |
| Article Writing |
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% 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 |
| Practical Final |
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% 0 |
| Report Submission |
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% 0 |
| Bütünleme |
|
% 0 |
| Bütünleme Pratik |
|
% 0 |
| Kanaat Notu |
|
% 0 |
| Committee |
|
% 0 |
| Yazma Ödev Dosyası |
|
% 0 |
| Portfolio |
|
% 0 |
| Take-Home Exam |
|
% 0 |
| Logbook
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|
% 0 |
| Participation |
|
% 0 |
| Discussion |
|
% 0 |
| total |
% 0 |
| PERCENTAGE OF SEMESTER WORK |
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% 0 |
| PERCENTAGE OF FINAL WORK |
|
% 0 |
| total |
% 0 |
| Activities |
Number of Activities |
Workload |
| Course Hours |
14 |
14 |
| Laboratory |
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| Application |
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| Practice Exam |
|
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| Special Course Internship (Work Placement) |
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| Field Work |
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| Study Hours Out of Class |
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| Article Critical |
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| Article Writing |
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| Module Group Study |
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| Brainstorming |
|
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| Role Playing + Dramatizing |
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| Out-of-Class Study (Pre-study, Reinforcement, Practice Review, etc.) |
|
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| Homework (reading, writing, watching movies, etc.) |
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| Project Preparation + Presentation |
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| Report Preparation + Presentation |
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| Presentation / Seminar Preparation + Presenting |
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| Oral examination |
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| Preparing for Midterm Exams |
7 |
7 |
| MIDTERM EXAM (Visa) |
1 |
1 |
| Preparing for the General Exam |
14 |
14 |
| GENERAL EXAM (Final) |
1 |
1 |
| Participation |
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| Discussion |
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| Portfolio |
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| Take-Home Exam |
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| Logbook
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| Total Workload |
37 |
| ECTS (30 saat = 1 AKTS ) |
1 |