Information Package / Course Catalogue
| Course Code | : STU529 |
| Course Type | : Area Elective |
| Couse Group | : Second Cycle (Master's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 3 |
| Prt. | : 0 |
| Credit | : 3 |
| Lab | : 0 |
| ECTS | : 5 |
This course examines the role of bio-individualized dietary systems, based on the metabolic uniqueness of each individual, in the preventive health and medical tourism sectors. By synthesizing sustainable gastronomic practices with functional nutrition protocols, the course aims to enhance students' competencies in developing evidence-based and ethically sustainable strategies for international wellness destinations.
This course examines the philosophical, ecological, and technological dimensions of functional diet systems, ranging from personalized precision nutrition to futuristic cellular foods, in light of current empirical literature, and analyzes their strategic management in global health, wellness, and longevity tourism destinations.
| 1. | This study analyzes the therapeutic roles of functional nutrition models at the cellular, microbiotal, and epigenetic levels using current empirical literature. |
| 2. | It examines the ecological paradoxes of superfoods, faith-based food taboos, and futuristic cellular agriculture technologies from ethical and sociological perspectives. |
| 3. | It synthesizes climate crisis projections for 2050, changing culinary trends, and international chef manifestos under the umbrella of "Gastronomic Hybrid Information Systems". |
| 4. | It operationally implements elimination and therapeutic diet systems in tourism establishments in accordance with accreditation standards for tourists with allergies and chronic illnesses. |
| 5. | It develops evidence-based and unique functional destination models that comply with data security boundaries for global medical, thermal, and longevity tourism markets. |
| 1. | Smith, M., & Puczkó, L. (2014). Health and wellness tourism (2nd ed.). Routledge. |
| 2. | Beardsworth, A., & Keil, T. (1997). Sociology on the menu: An invitation to the study of food and society. Routledge. |
| Type of Assessment | Count | Percent |
|---|---|---|
| Midterm Examination | 1 | %40 |
| Final Examination | 1 | %60 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 2 | 1 | 42 |
| Assignment | 14 | 2 | 1 | 42 |
| Individual Work | 14 | 1 | 1 | 28 |
| Midterm Examination | 1 | 4 | 4 | 8 |
| Final Examination | 1 | 4 | 4 | 8 |
| TOTAL WORKLOAD (hours) | 128 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | PÇ-6 | PÇ-7 | PÇ-8 | PÇ-9 | PÇ-10 | PÇ-11 | |
OÇ-1 | 4 | 3 | 4 | 4 | 5 | 1 | 5 | 1 | 2 | 2 | 5 |
OÇ-2 | 4 | 4 | 3 | 5 | 5 | 1 | 4 | 2 | 3 | 5 | |
OÇ-3 | 5 | 4 | 4 | 5 | 4 | 2 | 3 | 3 | 4 | 4 | 5 |
OÇ-4 | 4 | 5 | 4 | 5 | 4 | 3 | 5 | 4 | 5 | 5 | 5 |
OÇ-5 | 5 | 5 | 5 | 4 | 4 | 4 | 5 | 5 | 5 | 5 | 5 |