HEALHTY FOOD CHOICE PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
BEY314E	HEALHTY FOOD CHOICE	6	3	3	6

GENERAL INFORMATION
Language of Instruction :	English
Level of the Course Unit :	BACHELOR'S DEGREE, TYY: + 6.Level, EQF-LLL: 6.Level, QF-EHEA: First Cycle
Type of the Course :	Elective
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit	Assist.Prof. HATİCE MERVE BAYRAM
Instructor(s) of the Course Unit
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	It is aimed to gain knowledge about the factors affecting food selection and the models that will direct individuals to the right food selection.
Contents of the Course Unit:	Importance of nutrient selection in adequate and balanced nutrition, Biological, economic, physical, social and psychological factors that affect food selection, Characteristics of healthy food, healthy food selection in different groups

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Relate food selection to hunger, taste and appetite mechanisms.
Interpret the factors affecting food selection.
Explain healthy food selection models.
Explain the factors affecting the consumer in food purchases.
Define functional foods.
Explain the effect of functional foods on health.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Literature review, Individual research	Importance of food selection in an adequate and balanced diet	Lecture, Discussion, Individual study, Case study
2	Literature review, Individual research	Biological factors affecting nutritional selection, genetic taste markers, appetite mechanism and nutrient selection	Lecture, Discussion, Individual study, Case study
3	Literature review, Individual research	Economic, physical and social factors affecting the choice of food	Lecture, Discussion, Individual study, Case study
4	Literature review, Individual research	Psychological factors affecting nutrient selection and nutritional neophobia	Lecture, Discussion, Individual study, Case study
5	Literature review, Individual research	Factors affecting nutrition and lifestyle changes, factors affecting new food selection learning	Lecture, Discussion, Individual study, Case study
6	Literature review, Individual research	Consumer education, food label information	Lecture, Discussion, Individual study, Case study
7	Literature review, Individual research	Food selection in children and adolescence	Lecture, Discussion, Individual study, Case study
8	-	MID-TERM EXAM	-
9	Literature review, Individual research	Homework presentations	- Lecture, Discussion, Individual study, Case study
10	Literature review, Individual research	Nutrient selection and flavor in obesity	Lecture, Discussion, Individual study, Case study
11	Literature review, Individual research	Food selection and eating disorders	Lecture, Discussion, Individual study, Case study
12	Literature review, Individual research	Functional foods	Lecture, Discussion, Individual study, Case study
13	Literature review, Individual research	Selection of foods in different groups (child, elderly, pregnant and lactating, worker, athlete, vegetarian)	Lecture, Discussion, Individual study, Case study
14	Literature review, Individual research	Homework presentations	Lecture, Discussion, Individual study, Case study
15	Literature review, Individual research	Overwiew	Lecture, Discussion, Individual study, Case study
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Richard Shepherd, Monique Raats (2006). The Psychology of Food Choice.
Mahan, L. K., Escott-Stump, S., Raymond, J. L.; Krause, M. V. (2012). Krause's food & the nutrition care process-e-book. Elsevier Health Sciences.
Schröder, M. J. A. (2003). Food quality and consumer value : Delivering food that satisfies. Retrieved from https://search.proquest.com.

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description

Level of Contribution
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Define the theoretical and practical concepts which comprise the required basic professional knowledge related to medicine and science.					4

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Requires the level of nutrition and dietetics, medical and related science and technology defines the concepts of theoretical and applied knowledge-based.				3

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Describe the advanced level of knowledge and skills in the fields of nutrition and dietetics based on medical and natural sciences,					4

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Recognize advanced level of theoretical and practical knowledge related to nutrients and nutrition, dietetics, community nutrition and institutional food service systems						5

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Take responsibility both as a team member and individually in order to provide that unforeseen complex activities faced in the practices in his/her field are carried out.					4

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Evaluate the advanced knowledge and skills s/he has acquired in his/her field with a critical approach.					4

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Share his/her ideas and solution proposals for problems related to the issues in his/her field with professionals and non-professionals with the support of qualitative and quantitative data.			2

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Discharge the responsibilities, duties and obligations in accordance with the rules and regulations of professional ethics related to nutrition and dietetics					4

WORKLOAD & ECTS CREDITS OF THE COURSE UNIT
Workload for Learning & Teaching Activities
Type of the Learning Activites	Learning Activities (# of week)	Duration (hours, h)	Workload (h)
Lecture & In-Class Activities	14	3	42
Preliminary & Further Study	14	2	28
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	0	0	0
Reading	14	3	42
Assignment (Homework)	0	0	0
Project Work	0	0	0
Seminar	0	0	0
Internship	0	0	0
Technical Visit	0	0	0
Web Based Learning	0	0	0
Implementation/Application/Practice	0	0	0
Practice at a workplace	0	0	0
Occupational Activity	0	0	0
Social Activity	0	0	0
Thesis Work	0	0	0
Field Study	0	0	0
Report Writing	14	1	14
Final Exam	1	1	1
Preparation for the Final Exam	1	20	20
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	1	10	10
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	60	0	158