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Course Code: 
NUT 254
Course Period: 
Autumn
Course Type: 
Free Elective
Theoric: 
3
Practice: 
0
Lab: 
0
Credits: 
3
ECTS: 
5
Course Language: 
English
Course Coordinator: 
Serdar ÖZTEZCAN
Course Objectives: 
It is aimed to understand and discuss solutions based on alternative and sustainable food production and supply, and to emphasize the effectiveness of dieticians in this regard, by defining the concept of sustainable nutrition, food safety and food security and revealing the problems in this regard.
Course Content: 

Food safety, food security, food sovereignty concepts, global food problems, food accessibility and food justice, healthy quality reliable food, the importance of local seeds and healthy soil, the effects of industrial methods in food production, methods of dealing with pests, soil science, ecological production, food waste, agriculture and nutrition in the new world order, sustainable access to healthy food

Course Methodology: 
1: Lecture, 2: Case Study, 3: Problem Solving Technics 4: Discussion, 5: Simulation, 6: Group Study
Course Evaluation Methods: 
1:Writing Exam 2: Multiple Choice Test 3: Blank Filling 4: True-False 5: Oral Examination 6: Presentation

Vertical Tabs

Course Learning Outcomes

 

Learning Outcomes

Program Learning Outcomes

 

Teaching

Methods

 

Assessment Methods

1) Have knowledge about the interrelationship of agriculture, food, environment and health issues and the effectiveness of nutritionists in this relationship.

1,2,7,9,10

1,4,5

6

2) Learn about the journey of food from seed to table.

1,2,7,9,10

1,4,5

6

3) Have knowledge about the problems in accessing healthy food and alternative methods.

1,2,7,9,10

1,4,5

6

4) Learn about the role of nutritionists in sustainable food systems.

1,2,7,9,10

1,4,5

6

5) Learn about food strategies and diets that contribute to a more sustainable food system.

1,2,7,9,10

1,4,5

6
 
 

Course Flow

COURSE CONTENT

Week

Topics

Study Materials

1

INTRODUCTION

  

2

FOOD SAFETY, FOOD SECURITY, FOOD SOVEREIGNTY CONCEPTS, GLOBAL FOOD PROBLEMS: FOOD ACCESSIBILITY AND FOOD JUSTICE HEALTHY QUALITY RELIABLE FOOD

  

3

WHAT IS SEEDS? THE JOURNEY OF FOOD FROM SEED TO TABLE, SEED, LOCAL SEED, ANCESTRY SEEDS

  

4

PROBLEMS IN NUTRITION: FOOD PRODUCTION / INDUSTRIAL METHODS / EFFECTS / PROBLEMS

  

5

ECOLOGICAL FOOD PRODUCTION SYSTEMS

  

6

SOIL SCIENCE, IMPORTANCE OF SOIL MICROBIOLOGY, BASIC INFORMATION, RELATIONSHIP WITH NUTRITION

  

7

ALTERNATIVE FOOD PRODUCTION SYSTEMS

  

8

ALTERNATIVE FOOD PRODUCTION SYSTEMS

  

9

ECOLOGICAL PRODUCTION EXAMPLES

  

10

FOOD WASTE

  

11

LOCAL, NATURAL, SEASONAL FOOD

  

12

ALTERNATIVES IN ACCESS TO HEALTHY, QUALITY, SAFETY FOOD

  

13

THE ROLE OF A HEALTHY NUTRITION AND DIETITIAN IN A SUSTAINABLE FOOD SYSTEM

  

14

AGRICULTURE AND NUTRITION IN THE NEW WORLD ORDER

  

15

OVERVIEW

 
 
 

Recommended Sources

RECOMMENDED SOURCES

Textbook

INSTRUCTOR’S LECTURE NOTES

Additional Resources

 
 

 

 

Material Sharing

MATERIAL SHARING

Documents

Lecture-related slides, videos

Assignments

  

Exams

  
 

 

Assessment

ASSESSMENT

IN-TERM STUDIES

NUMBER

PERCENTAGE

Oral Presentation

1

100

Total

 

100

CONTRIBUTION OF THE OVERALL GRADE

 

100

Total

 

100
 

Course’s Contribution to Program

COURSE'S CONTRIBUTION TO PROGRAM

No

Program Learning Outcomes

Contribution

1

2

3

4

5

1

Knows chemical structures of nutrients and human nutrition under different conditions thoroughly and uses proper sources for implementation. 

 

 

 

X

 

 

 

2

 Gains expertise in the scientific researh methods.

 

 

 

 

X

 

3

Knows spesific nutritional requirements of children and adolescents, and performs the necessary action by evaluating this information in an analytical manner under individual and social conditions.

X

 

 

 

 

 

4

Applies professional ethics and legal regulations within the framework of nutrition and diet counseling.

X

 

 

 

 

 

5

Knows the nutritional requirements specific to the periods of pregnancy and lactation, and performs the necessary action by evaluating this information in an analytical manner under individual and social conditions.

X

 

 

 

 

6

Knows adulthood diseases requiring nutritional therapy and acts regarding those processes.

X

 

 

 

 

 

7

Develops solutions for social nutrition problems and contributes to the development of plans and policies.

 

 

 

 

 

x

8

Gains abilitiy to communicate with his/her colleagues and applies the most appropriate and recent techniques in multi-disciplinary work.

 

 

X

 

 

 

 

9

Organizes activities aimed at improving nutritional status if necessary by determining the nutritional status of his/her environment.

 

 

 

x

 

 

 

10

Develops himself/herself and creativity by following the developments in his/her profession and related technologies, and can take initiative when necessary.

 

 

 

 

 

x

 

11

Knows the importance of food service systems institutions on human health and applies total quality management in production processes.

X

 

 

 

 

 

ECTS

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Activities

Quantity

Duration

(Hour)

Total Workload (Hour)

Course Duration (Including the exam week: 15x Total course hours)

15

3

45

Hours for off-the-classroom study (Pre-study, practice)

15

5

75

Oral Presentation

1

4

4

Total Work Load

 

 

124

Total Work Load / 25 (h)

 

 

4,96

ECTS Credit of the Course

 

 

5
 

 

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