TYPE OF COURSE UNIT	Elective Course
LEVEL OF COURSE UNIT	Bachelor's Degree
YEAR OF STUDY	-
SEMESTER	-
NUMBER OF ECTS CREDITS ALLOCATED	4
NAME OF LECTURER(S)	Assistant Professor İrem Olcay Eminsoy
LEARNING OUTCOMES OF THE COURSE UNIT	At the end of this course, the students; 1) Effective use of resources assimilates 2) Understands the importance of using a healthy, appropriate and correct food source for the world.
MODE OF DELIVERY
PRE-REQUISITES OF THE COURSE	No
RECOMMENDED OPTIONAL PROGRAMME COMPONENT	None
COURSE DEFINITION	It teaches the necessary activities to take part in sustainable nutrition, sustainable health and sustainable environmental approaches in the vocational education and training program of dietitians.
COURSE CONTENTS	WEEK TOPICS 1st Week Introduction to sustainable nutrition 2nd Week The concept of sustainability according to WHO and FAO 3rd Week Climate and food companies 4th Week Sustainable Nutrition, The Five System 5th Week Global Nutritional Issues 6th Week Sustainable Nutrition Models 7th Week Plant Based Nutrition 8th Week midterm 9th Week Five production systems and waste 10th Week bespoke and sustainability 11th Week Sustainable dietary practices and cost 12th Week Article presentation 13th Week Article presentation 14th Week Discussion
RECOMENDED OR REQUIRED READING	Carolan,Michael S.Reclaiming food security. 1st ed. New York : Routledge, 2013 Klemmer,Amy Milson.Zooarchaeological Study of Fishing Strategies Over Time at the Rio Chico Site on the Central Coast of Ecuador Huis,Arnold van.Edible insects:future prospects for food and feed security illustrations,FAO Robinson,Zoe.Sustainability Singapore. Marshall Cavendish Editions,2012 Portney, Kent E.Sustainability.MIT Press essential knowledge series Kenny, Michael. Planning sustainability. London;New York Routledge,1999 Oosterveer, Peter. Food, globalization and sustainability. London,New York:Earthscan,2012 Ekins, Paul. Trade, globalization and sustainability impact assessment a critical look at methods and outcomes, 1st ed. Sterling,VA,London Earthscan https://bucemcevremerkezi.wixsite.com/baskent Başkent Üniversitesi Sürdürebilir Çevre Uygulama ve araştırma Merkezi http://www.fao.org/3/ca6640en/ca6640en.pdf https://www.bda.uk.com/food-health/your-health/sustainable-diets.html https://www.healthyeating.org/nutrition-topics/general/sustainable-nutrition https://www.who.int/ http://www.fao.org/home/en/ https://eatforum.org/content/uploads/2019/07/EAT-Lancet_Commission_Summary_Report.pdf https://www.mooc-list.com/ https://www.mooc-list.com/course/nutrition-health-and-sustainability-futurelearn https://www.mooc-list.com/search/node?keys=sustainable+nutrition
PLANNED LEARNING ACTIVITIES AND TEACHING METHODS	Lecture,Discussion,Presentation,Questions/Answers,Project
ASSESSMENT METHODS AND CRITERIA	Quantity Percentage(%) Mid-term 1 30 Quiz 1 10 Presentation of Article 1 20 Total(%) 60 Contribution of In-term Studies to Overall Grade(%) 60 Contribution of Final Examination to Overall Grade(%) 40 Total(%) 100
ECTS WORKLOAD	Activities Number Hours Workload Midterm exam 1 1 1 Preparation for Quiz 3 2 6 Individual or group work Preparation for Final exam 8 4 32 Course hours 14 3 42 Preparation for Midterm exam 6 3 18 Laboratory (including preparation) Final exam 1 1 1 Homework 2 5 10 Total Workload 110 Total Workload / 30 3,66 ECTS Credits of the Course 4
LANGUAGE OF INSTRUCTION
WORK PLACEMENT(S)	No