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 | Can compare and discuss nutrition policies and food legislation both in the country and world experiences levels. | |||||
| 10 | Can develop and organize training programs to provide adequate, balanced and healthy nutrition for individuals and groups, and can effectively use the communication and education methods and materials required for the sessions. | |||||
| 11 | Can evaluate individual and cultural differences by having knowledge and practices of the traditions and cultures of the countries. | |||||
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 | ||