Faculty of Health Sciences · Nutrition and Dietetics · Undergraduate
Course Objective
The aim of this course is to enable dietitians to understand the necessary activities to be involved in sustainable nutrition, sustainable health, and sustainable environmental approaches within their professional education and training program, and to teach what geographically indicated foods and products exist in Turkey and around the world, as well as the legal regulations related to this topic.
Course Content
The content of this course includes sustainable nutrition, definitions from organizations such as WHO and FAO, climate change, sustainable dietary models, plant-based nutrition, geographically indicated products in Turkey and worldwide, and the legal regulations related to geographically indicated products.
Required Resources
"Current Guidelines and Academic Articles"
Course Learning Outcomes
- Explain the concepts of sustainability and sustainable nutrition in terms of their environmental, economic, social, and health dimensions, and evaluate the relationship between nutrition, climate change, and greenhouse gas emissions.
- Compare sustainable dietary models and alternative food sources in terms of nutrition, health, and environmental sustainability.
- Apply sustainable nutrition principles to daily dietary and foodservice practices and develop sustainable nutrition behaviors and practices.
- Evaluate the role of the Slow Food movement, local cuisines, and geographically indicated foods in sustainable nutrition and cultural sustainability.
- Evaluate sustainable restaurant practices and zero-waste kitchen approaches in terms of resource use, food waste prevention, and reduction of environmental impacts.
Core Area Distribution
Teaching Methods
Assessment & Evaluation
ECTS / Workload
| Activity | Quantity | Duration (h) | Total Workload |
|---|---|---|---|
| Course Duration (Including Exam Week) | 15 | 2 | 30 |
| Out of Class Study Period | 15 | 2 | 30 |
| Midterm | 1 | 4 | 4 |
| Quiz | 0 | 0 | 0 |
| Assignment | 1 | 5 | 5 |
| Practice | 0 | 0 | 0 |
| Final | 1 | 6 | 6 |
Course Schedule
| Week | Subject | Preparation |
|---|---|---|
| 1 | Introduction of the course, Concept of Sustainability and Dimensions of Sustainability | |
| 2 | The Concept of Sustainable Nutrition, Climate Change and Greenhouse Gas Emissions in relation to Nutrition | |
| 3 | Article Presentation (Alternative Foods of the Future in the Face of Global Climate Crisis and Nutritional Problems) | |
| 4 | Sustainable Nutrition Models - I (Double Pyramid Model, Mediterranean Diet, DASH Diet, Vegetarian Diet, New Nordic Diet) | |
| 5 | Article Presentation (Advantages and Disadvantages of Sustainable Nutrition Models) | |
| 6 | Article Presentation (Advantages and Disadvantages of Sustainable Nutrition Models) | |
| 7 | Public Holiday | |
| 8 | Midterm | |
| 9 | Slow Food Movement | |
| 10 | The Role of Local Cuisine in Sustainable Nutrition | |
| 11 | Turkey's geographically labelled foods and foods' products | |
| 12 | Geographically labelled foods and foods' products in the world | |
| 13 | Sustainable Restaurant Practices | |
| 14 | Zero-Waste Kitchen Practices | |
| 15 | Final Exam | |
| 16 | Final Exam |