• Course Information
  • Course Title Code Semester Laboratory+Practice (Hour) Pool Type ECTS
    Nutritional Anthropology BES112 FALL-SPRING 2+0 E 3
    Learning Outcomes
    1-Evaluate information about the basic characteristics of the first people`s diets.
    2- Interpret the changes in nutritional habits and effects of socio-economic factors in prehistoric and posthistoric periods.
    3-Evaluate the effects of their beliefs, socio-economic structures and the environment they live in the development and change of a country of choice and their feeding habits.
  • ActivityPercentage


    NumberTime (Hours)Total Workload (hours)
    Course Duration (Weeks x Course Hours)14228
    Classroom study (Pre-study, practice)14114
    Short-Term Exams (exam + preparation) 0000
    Midterm exams (exam + preparation)4011515
    Laboratory 0000
    Final exam (exam + preparation) 6013030
    Other 0000
    Total Workload (hours)   87
    Total Workload (hours) / 30 (s)     2,9 ---- (3)
    ECTS Credit   3
  • Course Content
  • Week Topics Study Metarials
    1 Introduction to Nutrition Anthropology
    2 Nutrition according to different life and settlement styles in historical process
    3 Nutrition according to different life and settlement styles in historical process
    4 Kitchen in Prehistoric and Posthistoric Periods
    5 Nutrition in Ancient and Hittite Periods
    6 Eating Tools
    7 Religions and Nutrition
    8 Midterm exams
    9 Meals Religions and Nutrition Food Selection and Culture
    10 Food Selection and Culture
    11 Food Selection and Culture
    12 Turkish cuisine
    13 Local Turkish Cuisine
    14 World Cuisines
    15 World Cuisines
    Prerequisites -
    Language of Instruction Turkish
    Coordinator Asst. Prof. Tuğçe ORKUN ERKILIÇ Asst. Prof. Güzin Yasemin TUNÇAY
    Instructors -
    Assistants -
    Resources 1. Beslenme Antropolojisi-1, Prof. Dr. Türkan Kutluay Merdol, Hatiboğlu Yayınları, Ankara, 2012 (2. Baskı).
    Supplementary Book 1. Kutluay Merdol, T, Tarihten Günümüze Toplumlar ve Beslenme Alışkanları, Türk Halk Kültürü Araştırma Ve Tanıtım Vakfı yayın, 1998
    Goals The aim of this course is to inform the students about the change-development of nutritional habits in historical process, nutritional habits in different religions, social, economic, cultural, political, geographic causes / factors, differences in nutritional habits between our country and countries.
    Content Introduction to Nutrition Anthropology, Nutrition according to different life and settlement styles in historical process, Nutrition according to different life and settlement styles in historical process, Kitchen in Prehistoric and Posthistoric Periods, Nutrition in Ancient and Hittite Periods Eating Tools, Religions and Nutrition, Meals Religions and Nutrition Food Selection and Culture, Food Selection and Culture, Turkish cuisine, Local Turkish Cuisine, World Cuisines.
  • Program Learning Outcomes
  • Program Learning Outcomes Level of Contribution
    1 Gains the ability to plan, implement and evaluate the nutrition and menu programs, in the process of the treatment of diseases, development and protection of the public health. 1
    2 Gains the ability to use foreign language, statistics, computer, information and communication technologies required by the profession. -
    3 Gains the ability of follow current informations in nutiriton and dietetics, evalation and transfer to publich. 2
    4 Gains the ability to take an active role in the education, management, applications, consultancy and multidisciplinary researches necessary for improving the health of public. -
    5 Gains the ability of strategy development, implementation and training for food safety of society. 1
    6 Learns the professional ethical values and gain the ability to act according to these ethical rules with all stakeholders. -
    7 Gains the ability to communicate effectively with team members, patient and other people. -
    8 Has knowledge about national / international food and nutrition policies and legal regulations. -
    9 Gains the skill of evaluating the factors affecting food quality and applying the legal regulations in the food production-consumption chain. -
    10 Gains the ability of to take individual responsibility to solve problems and the interpretation, evaluation and make laboratory studies for product development, nutrient analysis and food quality. -
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