| Course Type | Elective Course |
|---|
| Course Level | Bachelor's Degree |
|---|
| Year of Study | - |
|---|
| Semester | - |
|---|
| ECTS | 4 |
|---|
| Name of Lecturer(s) |
|
| Learning Outcomes |
At the end of this course, the students;
- Gain knowledge about the relationship between agriculture, food, environment and health issues and the effectiveness of nutritionists in this relationship.
- Gain knowledge about the journey of food from seed to table.
- Gain knowledge about the problems and alternative methods in accessing healthy food.
- Gain knowledge about the role of nutritionists in sustainable food systems.
- Gain knowledge of food strategies and diets that contribute to a more sustainable food system.
|
| Mode of Delivery | Face to face |
|---|
| Prerequisites | No |
|---|
| Recommended Optional Programme Components | no |
|---|
| Course Description | It is aimed to understand and discuss solutions based on alternative and sustainable food production and supply, to emphasize the effectiveness of dietitians on this issue, by defining the concept of sustainable nutrition, food safety and food security issues and revealing the problems in this regard. |
|---|
| Course Contents |
| WEEK |
TOPICS |
|
1st Week |
INTRODUCTION |
|
2nd Week |
FOOD SAFETY, FOOD SECURITY, FOOD Dominance CONCEPTS, GLOBAL FOOD PROBLEMS: FOOD ACCESSIBILITY AND FOOD JUSTICE HEALTHY QUALITY RELIABLE FOOD |
|
3rd Week |
WHAT IS A SEED? JOURNEY OF FOOD FROM SEED TO TABLE, SEED, LOCAL SEED, ATALIK SEED |
|
4th Week |
PROBLEMS IN NUTRITION: FOOD PRODUCTION/INDUSTRIAL METHODS/IMPACTS/PROBLEMS |
|
5th Week |
METHODS OF COATING WITH PESTS |
|
6th Week |
SOIL SCIENCE, IMPORTANCE OF SOIL MICROBIOLOGY, BASIC INFORMATION, RELATIONSHIP WITH NUTRITION |
|
7th Week |
ALTERNATIVE FOOD PRODUCTION SYSTEMS |
|
8th Week |
ALTERNATIVE FOOD PRODUCTION SYSTEMS |
|
9th Week |
EXAMPLES OF ECOLOGICAL PRODUCTION |
|
10th Week |
FOOD WASTE |
|
11th Week |
LOCAL, NATURAL, SEASONAL FOOD |
|
12th Week |
ALTERNATIVES TO ACCESS TO HEALTHY, QUALITY, RELIABLE FOOD |
|
13th Week |
HEALTHY NUTRITION AND THE ROLE OF THE NUTRITIONAL EXPERT IN A SUSTAINABLE FOOD SYSTEM |
|
14th Week |
AGRICULTURE AND NUTRITION IN THE NEW WORLD ORDER |
|
| Recommended or Required Reading | oys.baskent.edu.tr (moodle) öğrenme ve yönetim sisteminden verilen güncel ders notları ve diğer elektronik kitap vb. yardımcı kaynaklar |
|---|
| Planned Learning Activities and Teaching Methods |
- Lecture
- Discussion
- Questions/Answers
- Project
- Presentation
|
|---|
| Assessment Methods and Criteria |
|
Quantity |
Percentage (%) |
| Mid-term |
1 |
30 |
| Presentation of Article |
1 |
20 |
| 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 |
1 |
1 |
| Preparation for Quiz |
|
|
|
| Individual or group work |
15 |
2 |
30 |
| Preparation for Final exam |
15 |
2 |
30 |
| Course hours |
15 |
3 |
45 |
| Preparation for Midterm exam |
7 |
2 |
14 |
| Laboratory (including preparation) |
|
|
|
| Final exam |
1 |
1 |
1 |
| Homework |
|
|
|
| Total Work Load | 121 |
| Total Work Load / 30 (h) | 4.03 |
| ECTS Credit of the Course | 4 |
|
| Language of Instruction | Turkish |
|---|
| Work Placement(s) | No |
|---|
