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Prerequisites
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Language of Instruction
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Turkish
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Coordinator
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Asst. Prof. Tuğçe ORKUN ERKILIÇ
Asst. Prof. Güzin Yasemin TUNÇAY
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Instructors
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Assistants
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Resources
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1. Beslenme Antropolojisi-1, Prof. Dr. Türkan Kutluay Merdol, Hatiboğlu Yayınları, Ankara, 2012 (2. Baskı).
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Supplementary Book
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1. Kutluay Merdol, T, Tarihten Günümüze Toplumlar ve Beslenme Alışkanları, Türk Halk Kültürü Araştırma Ve Tanıtım Vakfı yayın, 1998
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Goals
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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.
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Content
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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.
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Program Learning Outcomes |
Level of Contribution |
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1
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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.
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1
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2
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Gains the ability to use foreign language, statistics, computer, information and communication technologies required by the profession.
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3
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Gains the ability of follow current informations in nutiriton and dietetics, evalation and transfer to publich.
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2
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4
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Gains the ability to take an active role in the education, management, applications, consultancy and multidisciplinary researches necessary for improving the health of public.
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5
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Gains the ability of strategy development, implementation and training for food safety of society.
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1
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6
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Learns the professional ethical values and gain the ability to act according to these ethical rules with all stakeholders.
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7
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Gains the ability to communicate effectively with team members, patient and other people.
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8
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Has knowledge about national / international food and nutrition policies and legal regulations.
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9
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Gains the skill of evaluating the factors affecting food quality and applying the legal regulations in the food production-consumption chain.
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10
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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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