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) Gains knowledge about the relationship between agriculture, food, environment and health issues and the effectiveness of nutritionists in this relationship. 2) Gains knowledge about the journey of food from seed to table. 3) Gains knowledge about the problems and alternative methods in accessing healthy food. 4) Gains knowledge about the role of nutritionists in sustainable food systems. 5) Gain knowledge of food strategies and diets that contribute to a more sustainable food system.
MODE OF DELIVERY	Face to face
PRE-REQUISITES OF THE COURSE	No
RECOMMENDED OPTIONAL PROGRAMME COMPONENT	no
COURSE DEFINITION	It is aimed to understand and discuss solutions based on alternative and sustainable food production and supply, to emphasize the effectiveness of dietitians on this issue, by defining the concept of sustainable nutrition, food safety and food security issues and revealing the problems in this regard.
COURSE CONTENTS	WEEK TOPICS 1st Week INTRODUCTION 2nd Week FOOD SAFETY, FOOD SECURITY, FOOD Dominance CONCEPTS, GLOBAL FOOD PROBLEMS: FOOD ACCESSIBILITY AND FOOD JUSTICE HEALTHY QUALITY RELIABLE FOOD 3rd Week WHAT IS A SEED? JOURNEY OF FOOD FROM SEED TO TABLE, SEED, LOCAL SEED, ATALIK SEED 4th Week PROBLEMS IN NUTRITION: FOOD PRODUCTION/INDUSTRIAL METHODS/IMPACTS/PROBLEMS 5th Week METHODS OF COATING WITH PESTS 6th Week SOIL SCIENCE, IMPORTANCE OF SOIL MICROBIOLOGY, BASIC INFORMATION, RELATIONSHIP WITH NUTRITION 7th Week ALTERNATIVE FOOD PRODUCTION SYSTEMS 8th Week ALTERNATIVE FOOD PRODUCTION SYSTEMS 9th Week EXAMPLES OF ECOLOGICAL PRODUCTION 10th Week FOOD WASTE 11th Week LOCAL, NATURAL, SEASONAL FOOD 12th Week ALTERNATIVES TO ACCESS TO HEALTHY, QUALITY, RELIABLE FOOD 13th Week HEALTHY NUTRITION AND THE ROLE OF THE NUTRITIONAL EXPERT IN A SUSTAINABLE FOOD SYSTEM 14th Week AGRICULTURE AND NUTRITION IN THE NEW WORLD ORDER
RECOMENDED OR REQUIRED READING	oys.baskent.edu.tr (moodle) öğrenme ve yönetim sisteminden verilen güncel ders notları ve diğer elektronik kitap vb. yardımcı kaynaklar
PLANNED LEARNING ACTIVITIES AND TEACHING METHODS	Lecture,Discussion,Questions/Answers,Project,Presentation
ASSESSMENT METHODS AND CRITERIA	Quantity Percentage(%) Mid-term 1 30 Presentation of Article 1 20 Total(%) 50 Contribution of In-term Studies to Overall Grade(%) 50 Contribution of Final Examination to Overall Grade(%) 50 Total(%) 100
ECTS WORKLOAD	Activities Number Hours Workload Midterm exam 1 1 1 Preparation for Quiz Individual or group work 14 2 28 Preparation for Final exam 14 2 28 Course hours 14 3 42 Preparation for Midterm exam 7 2 14 Laboratory (including preparation) Final exam 1 1 1 Homework Total Workload 114 Total Workload / 30 3,8 ECTS Credits of the Course 4
LANGUAGE OF INSTRUCTION	Turkish
WORK PLACEMENT(S)	No