Course Details

FOOD & HEALTH

GLB201

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Course Information
SemesterCourse Unit CodeCourse Unit TitleT+P+LCreditNumber of ECTS Credits
3GLB201FOOD & HEALTH3+0+034

Course Details
Language of Instruction English
Level of Course Unit Bachelor's Degree
Department / Program ARCHITECTURE
Type of Program Formal Education
Type of Course Unit Elective
Course Delivery Method Face To Face
Objectives of the Course Assisting students increase their awareness of the definition of SDG 3.
Encouraging individuals and team members to actively engage in in-depth conversations about SDG 3.
Implementing team-oriented learning methods.
Fostering peer learning across different disciplines.
Course Content The course focuses on today's and future health concerns and solutions. The course expects students to bring their disciplinary knowledge in conversation to advance treatment and prevention options to “ensure healthy lives and promote well-being for all at all ages” (SDG 3).
Course Methods and Techniques The course is designed to introduce students to these goals using innovative and student-centered methods; therefore, traditional lecturing will not be used. Instructors will introduce group-based learning models and encourage students to express themselves in creative ways. Throughout the semester, students will learn even more through the materials shared by their peers from other disciplines.
Prerequisites and co-requisities None
Course Coordinator Asist Prof.Dr. Sinan Akyüz sinan.akyuz@agu.edu.tr
Asist Prof.Dr. Çağlar Kurç caglar.kurc@agu.edu.tr
Name of Lecturers None
Assistants None
Work Placement(s) No

Recommended or Required Reading
Resources https://sdgs.un.org/goals


Planned Learning Activities and Teaching Methods
Activities are given in detail in the section of "Assessment Methods and Criteria" and "Workload Calculation"

Assessment Methods and Criteria
In-Term Studies Quantity Percentage
Yarıyıl İçi Çalışmalarının Başarı Notunun Katkısı 2 % 20
Yarıl yılSonu Sınavı/Dönem Projesinin Başarı Notuna Katkısı 1 % 25
Quiz/Küçük Sınav 1 % 15
Ödev 5 % 35
Diğer (Staj vb.) 1 % 5
Total
10
% 100

 
ECTS Allocated Based on Student Workload
Activities Quantity Duration Total Work Load
Araştırma Ödevi 5 4 20
Sınıf İçi Aktivitesi 3 14 42
Sunum için Hazırlık 1 14 14
Soru Çözümü 2 9 18
Ders dışı çalışma 1 14 14
Takım/Grup Çalışması 2 5 10
Total Work Load   Number of ECTS Credits 4 118

Course Learning Outcomes: Upon the successful completion of this course, students will be able to:
NoLearning Outcomes
1 Identify key features of SDG 3
2 Analyze SDG 3 according to its political, economic, scientific, technological, and social dimensions in local and global context. 
3 Compare how SDG 3 is related to their fields. 
4 Evaluate the impact of individual and professional decisions as related to SDG 3 at a basic level. 
5 Defend the necessity of interdisciplinary understanding of SDG 3.


Weekly Detailed Course Contents
WeekTopicsStudy MaterialsMaterials
1 Welcome and introduction to the lecture and its rules
2 Some Structural Determinants of Food and Health
3 Economics of Food Consumption and Health
4 Global Food Security & Feeding the Planet Sustainability
5 Obesity: A first world problem?
6 Guest speaker
7 What are SDG’s and dive into SDG 2 & 3 – A global commitment to tackle undernutrition and hunger - social innovation & inclusion of sustainable development goals
8 A global problem: Antimicrobial resistance
9 Social Psychology of Food and Health Behaviours in the Context of COVID19 Global Pandemic
10 Guest Speaker
11 Disease Awareness Challenge
12 A global problem: Antimicrobial resistance
13 Role of probiotics to combat viral infections
14 Poster Presenttions


Contribution of Learning Outcomes to Programme Outcomes
P1 P2 P3 P4 P5 P6 P7 P8 P9 P10 P11 P12
All 4 4 4 4 4
C1 4 4 4
C2 4 4 4
C3 4 4 4 4 4
C4 4 4 4
C5 4 4 4 4 4

Contribution: 1: Very Slight 2:Slight 3:Moderate 4:Significant 5:Very Significant


https://sis.agu.edu.tr/oibs/bologna/progCourseDetails.aspx?curCourse=73796&lang=en
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