SUSTAINABLE NUTRITION

NUT264

Course Code: NUT264
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)

Assistant Professor İrem Olcay Eminsoy

Learning Outcomes

At the end of this course, the students;

Effective use of resources assimilates
Understand the importance of using a healthy, appropriate and correct food source for the world

Mode of Delivery

Prerequisites

Recommended Optional Programme Components

None

Course Description

It teaches the necessary activities to take part in sustainable nutrition, sustainable health and sustainable environmental approaches in the vocational education and training program of dietitians.

Course Contents

WEEK	TOPICS
1^st Week	Introduction to sustainable nutrition
2^nd Week	The concept of sustainability according to WHO and FAO
3^rd Week	Climate and food companies
4^th Week	Sustainable nutrition,
5^th Week	Global nutritional issues
6^th Week	Sustainable nutrition models
7^th Week	Plant based nutrition
8^th Week	Midterm
9^th Week	Production systems and waste
10^th Week	Bespoke and sustainability
11^th Week	Sustainable dietary practices and cost
12^th Week	Article presentation
13^th Week	Article presentation
14^th Week	Discussion

Recommended or Required Reading

Carolan,Michael S.Reclaiming food security. 1st ed. New York : Routledge, 2013
Klemmer,Amy Milson.Zooarchaeological Study of Fishing Strategies Over Time at the Rio Chico Site on the Central Coast of Ecuador
Huis,Arnold van.Edible insects:future prospects for food and feed security illustrations,FAO
Robinson,Zoe.Sustainability Singapore. Marshall Cavendish Editions,2012
Portney, Kent E.Sustainability.MIT Press essential knowledge series
Kenny, Michael. Planning sustainability. London;New York Routledge,1999
Oosterveer, Peter. Food, globalization and sustainability. London,New York:Earthscan,2012
Ekins, Paul. Trade, globalization and sustainability impact assessment a critical look at methods and outcomes, 1st ed. Sterling,VA,London Earthscan
https://bucemcevremerkezi.wixsite.com/baskent Başkent Üniversitesi Sürdürebilir Çevre Uygulama ve araştırma Merkezi
http://www.fao.org/3/ca6640en/ca6640en.pdf
https://www.bda.uk.com/food-health/your-health/sustainable-diets.html
https://www.healthyeating.org/nutrition-topics/general/sustainable-nutrition
https://www.who.int/
http://www.fao.org/home/en/
https://eatforum.org/content/uploads/2019/07/EAT-Lancet_Commission_Summary_Report.pdf
https://www.mooc-list.com/
https://www.mooc-list.com/course/nutrition-health-and-sustainability-futurelearn
https://www.mooc-list.com/search/node?keys=sustainable+nutrition

Planned Learning Activities and Teaching Methods

Lecture
Discussion
Presentation
Questions/Answers
Project

Assessment Methods and Criteria

	Quantity	Percentage (%)
Mid-term	1	30
Quiz	1	10
Presentation of Article	1	20
Total(%)		60
Contribution of In-term Studies to Overall Grade(%)		60
Contribution of Final Examination to Overall Grade(%)		40
Total(%)		100

ECTS Allocated Based on Student Workload

Activities	Quantity	Duration (Hour)	Total Workload (Hour)
Midterm exam	1	1	1
Preparation for Quiz	3	2	6
Individual or group work
Preparation for Final exam	8	4	32
Course hours	14	3	42
Preparation for Midterm exam	6	3	18
Laboratory (including preparation)
Final exam	1	1	1
Homework	2	5	10
Total Work Load			110
Total Work Load / 30 (h)			3.66
ECTS Credit of the Course			4

Language of Instruction

Work Placement(s)

Programme Qualifications / Learning Outcomes

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