ECTS - Water and Food Resources in the World
Water and Food Resources in the World (NUT309) Course Detail
| Course Name | Course Code | Season | Lecture Hours | Application Hours | Lab Hours | Credit | ECTS |
|---|---|---|---|---|---|---|---|
| Water and Food Resources in the World | NUT309 | Area Elective | 2 | 0 | 0 | 2 | 4 |
| Pre-requisite Course(s) |
|---|
| N/A |
| Course Language | English |
|---|---|
| Course Type | Elective 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 give information about the depleted global water and food resources, the effects of climate changes and the pollution on food and water resources, learn and interpret the measures should be taken in national and international context in order to protect the food and water resources. |
| Course Learning Outcomes |
The students who succeeded in this course;
|
| Course Content | Hunger and the global food and water resources, ecological systems and biodiversity, soil pollution, farm, safe farming practices and agricultural food resources, genetically modified foods, fishery, air pollution, livestock, climate changes, policies about sustainable food and water resources in Turkey and the World. |
Weekly Subjects and Releated Preparation Studies
| Week | Subjects | Preparation |
|---|---|---|
| 1 | Introduction | |
| 2 | Hunger, Malnutrition and Food Security | FAO, IFAD, UNICEF, WFP and WHO. 2025. The State of Food Security and Nutrition in the World 2025 – Addressing high food price inflation for food security and nutrition. Rome. https://doi.org/10.4060/cd6008en - European Commission. (2020). A Farm to Fork Strategy for a fair, healthy and environmentally-friendly food system. Brussels: European Commission. https://food.ec.europa.eu/system/files/2020-05/f2f_action-plan_2020_strategy-info_en.pdf |
| 3 | Sustainability and Sustainable Development Goals | United Nations Department of Economic and Social Affairs (2025). The Sustainable Development Goals Report 2025. New York. (revision August 2025) https://www.un.org/sustainabledevelopment/ |
| 4 | Sustainable Food Systems | Food and Agriculture Organization of the United Nations. (2018). Sustainable food systems: Concept and framework. FAO. |
| 5 | Water and Ecosystems | United Nations Environment Programme (2023). Measuring Progress: Water-related ecosystems and the SDGs. |
| 6 | Soil Pollution and Ecosystems | FAO and UNEP. 2021. Global Assessment of Soil Pollution: Report. Rome. https://doi.org/10.4060/cb4894en |
| 7 | Air Pollution and Ecosystems | Bell, J. N. B., Power, S. A., Jarraud, N., Agrawal, M., & Davies, C. (2011). The effects of air pollution on urban ecosystems and agriculture. International Journal of Sustainable Development & World Ecology, 18(3), 226–235. https://doi.org/10.1080/13504509.2011.570803 |
| 8 | Midterm Exam | |
| 9 | Climate Changes and Effects on Food and Water Resources | S1: Chapter 5- Climate Change, Soil Carbon Dynamics, and Global Food Security. Page 113-143 - Myers SS, Smith MR, Guth S, Golden CD, Vaitla B, Mueller ND, Dangour AD, Huybers P. Climate Change and Global Food Systems: Potential Impacts on Food Security and Undernutrition. Annu Rev Public Health. 2017 Mar 20;38:259-277. doi: 10.1146/annurev-publhealth-031816-044356. |
| 10 | Ensuring Sustainable Food and Water Resources | FAO and WHO. 2019. Sustainable healthy diets – Guiding principles. Rome. - Willett W. et al (2019), ‘Food in the Anthropocene: the EAT–Lancet Commission on healthy diets from sustainable food systems’, in Lancet, Vol. 393, pp. 447–92. |
| 11 | Plans and Policies for Sustainable Food and Water Resources in Our Country and World | Burgaz, C., Gorasso, V., Achten, W.M.J. et al. The effectiveness of food system policies to improve nutrition, nutrition-related inequalities and environmental sustainability: a scoping review. Food Sec. 15, 1313–1344 (2023). https://doi.org/10.1007/s12571-023-01385-1 |
| 12 | Future of Food and Water: Innovations and Technologies | Habib M, Singh S, Jan S, Jan K, Bashir K. The future of the future foods: understandings from the past towards SDG-2. NPJ Sci Food. 2025 Jul 12;9(1):138. doi: 10.1038/s41538-025-00484-x. - Hefferon KL, De Steur H, Perez-Cueto FJA and Herring R (2023) Alternative protein innovations and challenges for industry and consumer: an initial overview. Front. Sustain. Food Syst. 7:1038286. doi: 10.3389/fsufs.2023.1038286 |
| 13 | Term Project | |
| 14 | Term Project | |
| 15 | General Discussion | |
| 16 | Final Exam |
Sources
| Course Book | 1. Boca Raton, 2005. Climate Change and Global Food Security, Taylor & Francis |
|---|---|
| 2. Claudia Ringler, Asit K. Biswas,Sarah Cline, 2010. Global Change: Impacts on Water and Food Security, Springer, New York. | |
| 3. Çepel, N. 2003. Ekolojik Sorunlar ve Çözümleri, TÜBİTAK Popüler Bilim Kitapları 180, Ankara. | |
| Other Sources | 4. United Nations Department of Economic and Social Affairs (2025). The Sustainable Development Goals Report 2025. New York. |
| 5. United Nations Environment Programme (2023). Measuring Progress: Water-related ecosystems and the SDGs. | |
| 6. FAO and UNEP. 2021. Global Assessment of Soil Pollution: Report. Rome. |
Evaluation System
| Requirements | Number | Percentage of Grade |
|---|---|---|
| Attendance/Participation | - | - |
| Laboratory | - | - |
| Application | - | - |
| Field Work | - | - |
| Special Course Internship | - | - |
| Quizzes/Studio Critics | - | - |
| Homework Assignments | - | - |
| Presentation | 1 | 10 |
| Project | 1 | 10 |
| Report | - | - |
| Seminar | - | - |
| Midterms Exams/Midterms Jury | 1 | 30 |
| Final Exam/Final Jury | 1 | 50 |
| Toplam | 4 | 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 | 2 | 32 |
| Laboratory | |||
| Application | |||
| Special Course Internship | |||
| Field Work | |||
| Study Hours Out of Class | 14 | 2 | 28 |
| Presentation/Seminar Prepration | 1 | 10 | 10 |
| Project | 1 | 10 | 10 |
| 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 | 100 | ||