SUSTAINABILITY AND NUTRITION

NUT567

Course Code: NUT567
Semester: -
Theory+Practice: 2 + 1
ECTS: 5

Course Type

Elective Course

Course Level

Master's Degree With Thesis

Year of Study

Semester

ECTS

Name of Lecturer(s)

Assistant Professor İrem Olcay Eminsoy

Learning Outcomes

At the end of this course, the students;

Learn the critical points in the world and their are importance for our life
Learn the relationship between sustainability and nutrition practices
Learn the importance of sustainable diets
Learn alternative food sources

Mode of Delivery

Face to face

Prerequisites

Recommended Optional Programme Components

none

Course Description

Teaching 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	The concept of sustainability according to WHO and FAO
2^nd Week	Critical points for the world
3^rd Week	Climate change and the effects of the food industry
4^th Week	Sustainable nutrition, nutrition system
5^th Week	Article presentation
6^th Week	Republic Day Holiday
7^th Week	Global nutritional issues
8^th Week	Sustainable nutrition models
9^th Week	Plant based nutrition
10^th Week	Alternative food sources
11^th Week	Article presentation
12^th Week	Food production systems and waste
13^th Week	Article presentation
14^th Week	Article presentation
15^th Week	Discussion

Recommended or Required Reading

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

Assessment Methods and Criteria

	Quantity	Percentage (%)
Presentation of Article	2	40
Total(%)		40
Contribution of In-term Studies to Overall Grade(%)		40
Contribution of Final Examination to Overall Grade(%)		60
Total(%)		100

ECTS Allocated Based on Student Workload

Activities	Quantity	Duration (Hour)	Total Workload (Hour)
Midterm exam
Preparation for Quiz
Individual or group work	8	2	16
Preparation for Final exam	10	5	50
Course hours	15	3	45
Preparation for Midterm exam
Laboratory (including preparation)
Final exam	1	1	1
Homework	2	12	24
Project
Total Work Load			136
Total Work Load / 30 (h)			4.53
ECTS Credit of the Course			5

Language of Instruction

Turkish

Work Placement(s)

Programme Qualifications / Learning Outcomes

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