GAZI UNIVERSITY INFORMATION PACKAGE - 2019 ACADEMIC YEAR

COURSE DESCRIPTION
HEALTHY FOOD CHOICE/BES 230
Course Title: HEALTHY FOOD CHOICE
Credits 2 ECTS 3
Course Semester 4 Type of The Course Elective
COURSE INFORMATION
 -- (CATALOG CONTENT)
 -- (TEXTBOOK)
 -- (SUPPLEMENTARY TEXTBOOK)
 -- (PREREQUISITES AND CO-REQUISITES)
 -- LANGUAGE OF INSTRUCTION
  Turkish
 -- COURSE OBJECTIVES
 -- COURSE LEARNING OUTCOMES
Learn the basic factors that affect food choice.
Summarizes the effects of factors such as age, sex, disease status, family structure, religion, cultural structure and economic factors affecting food
Develops suggestions for individuals to make healthy food choices.
Identify the factors influencing food choice in obesity and eating behavior disorders and develop suggestions.
 -- MODE OF DELIVERY
  The mode of delivery of this course is Face to face
 --WEEKLY SCHEDULE
1. Week  Why is food choice important?
2. Week  Biological factors affecting food choice
3. Week  Biological factors affecting food choice
4. Week  Social factors affecting food choice
5. Week  Psychological factors affecting food choice
6. Week  Economic factors affecting food choice
7. Week  Midterm exam
8. Week  Assessment of nutrient content of foods with proper nutrient selection
9. Week  The role of nutrient labels in the selection of the right nutrients
10. Week  The role of the media in selecting the right nutrients
11. Week  Obesity and food choice
12. Week  Eating behavior disorders and food choice
13. Week  Eating behavior disorders and food choice
14. Week  Homework evaluation and discussion
15. Week  
16. Week  
 -- TEACHING and LEARNING METHODS
 -- ASSESSMENT CRITERIA
 
Quantity
Total Weighting (%)
 Midterm Exams
1
40
 Assignment
1
20
 Application
0
0
 Projects
0
0
 Practice
0
0
 Quiz
0
0
 Percent of In-term Studies  
60
 Percentage of Final Exam to Total Score  
40
 -- WORKLOAD
 Activity  Total Number of Weeks  Duration (weekly hour)  Total Period Work Load
 Weekly Theoretical Course Hours
14
2
28
 Weekly Tutorial Hours
0
0
0
 Reading Tasks
8
2
16
 Searching in Internet and Library
4
1
4
 Material Design and Implementation
0
0
0
 Report Preparing
0
0
0
 Preparing a Presentation
0
0
0
 Presentation
2
3
6
 Midterm Exam and Preperation for Midterm Exam
1
4
4
 Final Exam and Preperation for Final Exam
1
8
8
 Other (should be emphasized)
0
0
0
 TOTAL WORKLOAD: 
66
 TOTAL WORKLOAD / 25: 
2.64
 Course Credit (ECTS): 
3
 -- COURSE'S CONTRIBUTION TO PROGRAM
NO
 PROGRAM LEARNING OUTCOMES
1
2
3
4
5
1Use the knowledge of basic and social sciences required by the profession of dietitian effectively throughout his/her professional life.X
2Comprehends the principles of protection and development of individual and community health in the course of his professional life.X
3Uses his/her knowledge to improve the health level and quality of life of the society.X
4Follow the developments in the discipline of nutrition and dietetics.X
5Uses correct and reliable information and informatic technologies in self-development.X
6It renews itself professionally with the awareness of lifelong learning.X
7He/she acts in accordance with the professional ethical consciousness within the legal framework related to his/her duties, rights and responsibilities.X
8Use their professional knowledge and skills in accordance with the basic values and culture of the society at national and international level.X
9Acts in accordance with quality management processes.X
10Do experiments, projects and research with appropriate methods in his / her discipline.X
11Works in conjunction with relevant disciplines in the field of professional practice.X
12Applies personal knowledge specific to the physiological, environmental and socio-cultural needs of healthy and / or sick individuals.X
 -- NAME OF LECTURER(S)
   (Res. Assist. Dr. Hande Mortas )
 -- WEB SITE(S) OF LECTURER(S)
   (https://websitem.gazi.edu.tr/site/handeyilmaz)
 -- EMAIL(S) OF LECTURER(S)
   (hande.mortas@gmail.com)