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BOR FACULTY OF HEALTH SCIENCES / NUTRITION AND DIETETICS / BES2026 - HEALTHY FOOD CHOICE
GENERAL INFORMATION ABOUT THE COURSE
Course Code
Semester
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Course Title
Theoretical
Practical
ECTS
Turkish Name of the Course
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Course Objective
To teach the factors that affect food choice (physical, economic, psychological and biological) and models that will direct individuals to choose the right food.
Brief Content of the Course
Importance of food selection in adequate and balanced nutrition, Biological factors affecting food selection (hunger, appetite, taste, etc.), Appetite mechanism and food selection, People's perception of taste and food selection (sweet, salty, sour and bitter tastes-food selection), Genetics Taste markers, Economic factors that affect food choice (cost, price, food availability, etc.), Physical factors that affect food choice (accessibility, education, cooking knowledge and time, etc.), Social factors that affect food choice (culture, family, friends and meal order, etc.), Psychological factors that affect food choice (mood, stress and guilt, etc.), Food neophobia, Factors that prevent nutrition and lifestyle changes, Factors that affect new food choice learning, Nutrition labels and nutrient pattern profiles in food selection, Food choice in childhood, Food choice and taste in obesity, Food choice and eating disorders.
Prerequisites
No
Course Objectives
Course Objectives
1
It is aimed to learn the mechanisms of hunger, taste and appetite that are effective in food selection and to understand the interaction between them.
2
It is aimed to learn the economic, psychological and social factors that are effective in food selection
3
It is aimed to understand and interpret the models developed for individuals to make healthy choices in food selection
4
It is aimed to learn and interpret the factors affecting food choice in children, obese and individuals with eating disorders
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Course Category
Course Category
Percentage
Expertise /Field Courses