ECTS - Nutritional Anthropology
Nutritional Anthropology (NUT307) Course Detail
| Course Name | Course Code | Season | Lecture Hours | Application Hours | Lab Hours | Credit | ECTS |
|---|---|---|---|---|---|---|---|
| Nutritional Anthropology | NUT307 | 5. Semester | 3 | 0 | 0 | 3 | 4 |
| Pre-requisite Course(s) |
|---|
| N/A |
| Course Language | English |
|---|---|
| Course Type | Compulsory Departmental Courses |
| Course Level | Bachelor’s Degree (First Cycle) |
| Mode of Delivery | Face To Face |
| Learning and Teaching Strategies | Lecture, Discussion. |
| Course Lecturer(s) |
|
| Course Objectives | To teach the evolution of nutritional habits in history, anthropological evaluation of nutrition |
| Course Learning Outcomes |
The students who succeeded in this course;
|
| Course Content | Anthropological factors that affect nutrition, origin and basic characteristics of human nutrition, evolution of nutritional habits in history. |
Weekly Subjects and Releated Preparation Studies
| Week | Subjects | Preparation |
|---|---|---|
| 1 | Introduction to Nutritional Anthropology | |
| 2 | Theoretical Approach to Nutritional Anthropology | S1: Chapter 1-A Taste of Nutritional Anthropology https://doi.org/10.1186/s40101-023-00345-0 |
| 3 | Historical Equipments Used for Cooking and Nutrition | S1: Chapter 2-The Quest for Food: Evolutionary and Comparative Perspectives |
| 4 | Nutritional Applications and Food Taboos in Prehistoric Period | S1: Chapter 3- No Heads, No Feet, No Monkeys, No Dogs: The Evolution of Personal Food Taboos |
| 5 | Nutritional Applications and Food Taboos in Historic Period | S1: Chapter 3- No Heads, No Feet, No Monkeys, No Dogs: The Evolution of Personal Food Taboos Meyer-Rochow VB. Food taboos: their origins and purposes. J Ethnobiol Ethnomed. 2009 Jun 29;5:18. doi: 10.1186/1746-4269-5-18. |
| 6 | Current Nutritional Application in Various Religions | S1: Chapter 32- You Are What You Eat: Religious Aspects of the Health Food Movement, Jill Dubisch |
| 7 | Current Nutritional Application in Various Religions | S1: Chapter 32- You Are What You Eat: Religious Aspects of the Health Food Movement, Jill Dubisch |
| 8 | Midterm Exam | |
| 9 | History of Nutritional Supplements | Coates PM, Bailey RL, Blumberg JB, El-Sohemy A, Floyd E, Goldenberg JZ, Gould Shunney A, Holscher HD, Nkrumah-Elie Y, Rai D, Ritz BW, Weber WJ. The Evolution of Science and Regulation of Dietary Supplements: Past, Present, and Future. J Nutr. 2024 Aug;154(8):2335-2345. doi: 10.1016/j.tjnut.2024.06.017. Epub 2024 Jul 4. PMID: 38971530; PMCID: PMC11375470. |
| 10 | Effect of Globalization on Nutrition | S1: Chapter 38-Diet and Delocalization - S1:Chapter 41-Nutrition Transitions: A View from Anthropology |
| 11 | Globalisation and Changes in Nutritional Habits | S1: Chapter 38-Diet and Delocalization - S1:Chapter 41-Nutrition Transitions: A View from Anthropology |
| 12 | Current Nutritional Application and Food Taboos | Sproesser G, Ruby MB, Arbit N, Akotia CS, Alvarenga MDS, Bhangaokar R, Furumitsu I, Hu X, Imada S, Kaptan G, Kaufer-Horwitz M, Menon U, Fischler C, Rozin P, Schupp HT, Renner B. Understanding traditional and modern eating: the TEP10 framework. BMC Public Health. 2019 Dec 2;19(1):1606. doi: 10.1186/s12889-019-7844-4. - Meyer-Rochow VB. Food taboos: their origins and purposes. J Ethnobiol Ethnomed. 2009 Jun 29;5:18. doi: 10.1186/1746-4269-5-18. |
| 13 | Current Nutritional Application and Food Taboos | Sproesser G, Ruby MB, Arbit N, Akotia CS, Alvarenga MDS, Bhangaokar R, Furumitsu I, Hu X, Imada S, Kaptan G, Kaufer-Horwitz M, Menon U, Fischler C, Rozin P, Schupp HT, Renner B. Understanding traditional and modern eating: the TEP10 framework. BMC Public Health. 2019 Dec 2;19(1):1606. doi: 10.1186/s12889-019-7844-4. - Meyer-Rochow VB. Food taboos: their origins and purposes. J Ethnobiol Ethnomed. 2009 Jun 29;5:18. doi: 10.1186/1746-4269-5-18. |
| 14 | Current Nutritional Application and Food Taboos | Sproesser G, Ruby MB, Arbit N, Akotia CS, Alvarenga MDS, Bhangaokar R, Furumitsu I, Hu X, Imada S, Kaptan G, Kaufer-Horwitz M, Menon U, Fischler C, Rozin P, Schupp HT, Renner B. Understanding traditional and modern eating: the TEP10 framework. BMC Public Health. 2019 Dec 2;19(1):1606. doi: 10.1186/s12889-019-7844-4. - Meyer-Rochow VB. Food taboos: their origins and purposes. J Ethnobiol Ethnomed. 2009 Jun 29;5:18. doi: 10.1186/1746-4269-5-18. |
| 15 | General Discussion | |
| 16 | Final Exam |
Sources
| Course Book | 1. Darna L. Dufour, Alan H. Goodman, and Gretel H. Pelto (eds), Nutritional Anthropology: Biocultural Perspectives on Food and Nutrition, Oxford University Press, 2012. |
|---|---|
| 2. Claflin, Kyri & Scholliers, Peter (eds), Writing Food History. A Global Perspective, London & New York, 2012. |
Evaluation System
| Requirements | Number | Percentage of Grade |
|---|---|---|
| Attendance/Participation | - | - |
| Laboratory | - | - |
| Application | - | - |
| Field Work | - | - |
| Special Course Internship | - | - |
| Quizzes/Studio Critics | - | - |
| Homework Assignments | - | - |
| Presentation | 1 | 20 |
| Project | - | - |
| Report | - | - |
| Seminar | - | - |
| Midterms Exams/Midterms Jury | 1 | 30 |
| Final Exam/Final Jury | 1 | 50 |
| Toplam | 3 | 100 |
| Percentage of Semester Work | 50 |
|---|---|
| Percentage of Final Work | 50 |
| Total | 100 |
Course Category
| Core Courses | X |
|---|---|
| Major Area Courses | |
| Supportive Courses | |
| Media and Managment Skills Courses | |
| Transferable Skill Courses |
The Relation Between Course Learning Competencies and Program Qualifications
| # | Program Qualifications / Competencies | Level of Contribution | ||||
|---|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | ||
| 1 | Acquires and applies theoretical and practical knowledge based on current literature in the field of Nutrition and Dietetics. | |||||
| 2 | Identifies and analyzes nutritional problems at the individual and societal levels and produces evidence-based solutions. | X | ||||
| 3 | Collects, analyzes, interprets, and reports data in scientific research; gains the ability to work in national/international, disciplinary, and multidisciplinary teams. | X | ||||
| 4 | Plans, implements, and develops policies for appropriate nutrition interventions and education, taking into account the age, gender, socio-cultural, economic, and health status of individuals and communities. | X | ||||
| 5 | Effectively uses field-specific technological equipment and information technologies. | X | ||||
| 6 | Acquires the ability to communicate in writing and orally in Turkish and a second foreign language on topics related to the field of Nutrition and Dietetics. | X | ||||
| 7 | Acquires the ability for lifelong learning, access to scientifically proven information, and continuous self-renewal during and after education. | X | ||||
| 8 | Acts with professional ethics and a sense of responsibility, demonstrating awareness of the universal and societal impacts of the dietitian profession and its legal consequences. | X | ||||
| 9 | - | |||||
| 10 | - | |||||
| 11 | - | |||||
ECTS/Workload Table
| Activities | Number | Duration (Hours) | Total Workload |
|---|---|---|---|
| Course Hours (Including Exam Week: 16 x Total Hours) | 16 | 3 | 48 |
| Laboratory | |||
| Application | |||
| Special Course Internship | |||
| Field Work | |||
| Study Hours Out of Class | 16 | 1 | 16 |
| Presentation/Seminar Prepration | 1 | 20 | 20 |
| Project | |||
| Report | |||
| Homework Assignments | |||
| Quizzes/Studio Critics | |||
| Prepration of Midterm Exams/Midterm Jury | 1 | 10 | 10 |
| Prepration of Final Exams/Final Jury | 1 | 10 | 10 |
| Total Workload | 104 | ||