NUTRITION LITERACY IN THE MEDIA

NUT147

Course Code: NUT147
Semester: -
Theory+Practice: 3 + 0
ECTS: 4

Course Type

Elective Course

Course Level

Bachelor's Degree

Year of Study

Semester

ECTS

Name of Lecturer(s)

Learning Outcomes

At the end of this course, the students;

Learn the effect of media on feeding behavior
Research the news that will affect the feeding behavior in the media.
Evaluate the scope of the news that will affect the nutrition behavior in the media within the scope of literature information.
Evaluate the impact of the news in the media
Analyze the programs of visual media that affect nutritional behavior

Mode of Delivery

Face to face

Prerequisites

Recommended Optional Programme Components

Course Description

It is a course that examines the effects of social media on nutritional behavior.

Course Contents

WEEK	TOPICS
1^st Week	Definition of the Media, written visual and social media definition and legal applications
2^nd Week	Definition of the Media, written visual and social media definition and legal applications
3^rd Week	Discussing the news about nutrition in the written and visual media and the accuracy of the news with the literature Discussing the news about nutrition in social media and the accuracy of the news with the literature
4^th Week	Social Media and health communication
5^th Week	Reliability of social media in the field of health and nutrition.
6^th Week	Midterm
7^th Week	Social media and nutrition nehavior, its effects
8^th Week	Social media and nutrition nehavior, its effects
9^th Week	Article discussion
10^th Week	Article discussion
11^th Week	Article discussion
12^th Week	Article discussion
13^th Week	Article discussion
14^th Week

Recommended or Required Reading

T.L. Peterson Exploring baseline food-media literacy of adults J Media Literacy Educ, 4 (2012), pp. 3-11
H. Gibbs, K. Chapman-Novakofski Establishing content validity for the nutrition literacy assessment instrument
Prev Chronic Dis, 10 (2013), pp. e109-e119
Teng, C. C., & Chih, C. (2022). Sustainable food literacy: A measure to promote sustainable diet practices. Sustainable Production and Consumption, 30, 776-786.

Planned Learning Activities and Teaching Methods

Lecture
Discussion

Assessment Methods and Criteria

	Quantity	Percentage (%)
Mid-term	1	20
Assignment	1	15
Presentation of Article	1	15
Total(%)		50
Contribution of In-term Studies to Overall Grade(%)		50
Contribution of Final Examination to Overall Grade(%)		50
Total(%)		100

ECTS Allocated Based on Student Workload

Activities	Quantity	Duration (Hour)	Total Workload (Hour)
Midterm exam	1	2	2
Preparation for Quiz
Individual or group work
Preparation for Final exam	14	2	28
Course hours	14	3	42
Preparation for Midterm exam	6	2	12
Laboratory (including preparation)
Final exam	1	2	2
Homework	1	10	10
Article Presentation	1	10	10
Total Work Load			106
Total Work Load / 30 (h)			3.53
ECTS Credit of the Course			4

Language of Instruction

Turkish

Work Placement(s)

Programme Qualifications / Learning Outcomes

	LO1	LO2	LO3	LO4	LO5
K1	X	X
K2			X	X
K3	X	X
K4	X	X
K5	X	X
K6			X
K7				X	X
K8	X	X	X
K9				X