HEALTHY FOOD CHOICES PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
BEY245	HEALTHY FOOD CHOICES	3	3	3	6

GENERAL INFORMATION
Language of Instruction :	Turkish
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 teach the factors that affect the choice of food and the models that will direct the 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, healthy food and characteristics, 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)
Interpret healthy food selection in different groups.
Explain the mechanisms of hunger, flavor and appetite which are effective in the selection of nutrients and the interaction between them.
Explain the various factors that are effective in food selection.
Explains the models developed for a healthy selection of individuals in food selection.
Explains the factors that affect consumers in purchasing nutrients.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Literature review, Individual research	The Importance of Food Selection in Adequate and Balanced Nutrition	Lecture, Discussion, Individual study, Case study
2	Literature review, Individual research	Biological Factors Affecting Food Selection, Genetic Taste Markers, Appetite Mechanism and Food Selection	Lecture, Discussion, Individual study, Case study
3	Literature review, Individual research	Economic, Physical and Social Factors Affecting Food Selection	Lecture, Discussion, Individual study, Case study
4	Literature review, Individual research	Psychological Factors Affecting Food Selection, Food Neophobia	Lecture, Discussion, Individual study, Case study
5	Literature review, Individual research	Factors Preventing Nutrition and Lifestyle Changes, Factors Affecting Learning New Food Selection	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 Adolescents	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	Food Selection and Taste 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	Food Selection 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
Kutluay Merdol, T.(2012). Beslenme Antropolojisi 1. Ankara, Hatiboğlu Yayınevi.
Baysal, A., (2018) Beslenme. (17.Baskı). Ankara: Hatiboğlu.
Karaağaoğlu, N., Eroğlu Samur G., (2017). Anne ve Çocuk Beslenmesi. (5.Baskı). Ankara: Pegem.

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	3	42
Land Surveying	0	0	0
Group Work	1	6	6
Laboratory	0	0	0
Reading	5	2	10
Assignment (Homework)	1	9	9
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	0	0	0
Final Exam	1	1	1
Preparation for the Final Exam	6	3	18
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	8	3	24
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	51	0	153