Faculty of Health Sciences · Nutrition and Dietetics · Undergraduate
ECTS: 3 T+P+L: 2+0+0 Departmental Elective
Coordinator: Doç. Dr. Serap ANDAÇ
Course Objective
Teaching changes in eating habits under the influence of cultural factors, cuisines and eating habits of different countries
Course Content
Changes in eating habits under the influence of cultural factors, cuisines and eating habits of different countries.
Required Resources
Beşirli, H. (2012). Yemek sosyolojisi: Yiyeceklere ve mutfağa sosyolojik bakış. Ankara: Phoenix Yayınevi, p. 125.
Recommended Resources
Gürman, Ü. (1993). Mutfak ve yemek: Temel bilgiler. Ankara: Alfa Yayınları.
Bilgin, A., & Samancı, Ö. (2008). Türk Mutfağı. Ankara: T.C. Kültür ve Turizm Bakanlığı.
Course Learning Outcomes
- The student examines the changes in eating habits caused by the influence of culture in prehistoric and posthistoric periods.
- The student evaluates the effects of beliefs, socio-economic structures, and the environment on the development and changes of eating habits.
- The student explains the factors to consider when planning an individual's diet.
Core Area Distribution
(72) Health%100
Teaching Methods
ExpressionQuestion-AnswerDiscussionSelf study
Assessment & Evaluation
Testing (Essay / Tests: True-Falls, multiple-choice, short answer, matching)
ECTS / Workload
| Activity | Quantity | Duration (h) | Total Workload |
|---|---|---|---|
| Course Duration (Including Exam Week) | 16 | 2 | 32 |
| Out of Class Study Period | 16 | 2 | 32 |
| Midterm | 1 | 4 | 4 |
| Quiz | 0 | 5 | 0 |
| Assignment | 0 | 0 | 0 |
| Practice | 0 | 0 | 0 |
| Final | 1 | 7 | 7 |
Course Schedule
| Week | Subject | Preparation |
|---|---|---|
| 1 | Introduction | Review of the course syllabus and references |
| 2 | Definitions and General Concepts | Review of the course syllabus and references |
| 3 | Cuisine in Prehistoric and Historical Periods | Review of the course syllabus and references |
| 4 | Eating Utensils and Meals | Review of the course syllabus and references |
| 5 | Food and Culture | Review of the course syllabus and references |
| 6 | Religion and Nutrition | Review of the course syllabus and references |
| 7 | Turkish and Ottoman Cuisine | Review of the course syllabus and references |
| 8 | Midterm | Midterm |
| 9 | Regional Turkish Cuisines | Review of the course syllabus and references |
| 10 | Regional Turkish Cuisines | Review of the course syllabus and references |
| 11 | Regional Turkish Cuisines | Review of the course syllabus and references |
| 12 | World Cuisines | Review of the course syllabus and references |
| 13 | World Cuisines | Review of the course syllabus and references |
| 14 | World Cuisines | Review of the course syllabus and references |
| 15 | General Evaluation | Review of the course syllabus and references |
| 16 | Final Exam | Final Exam |