Nutrition and Dietetics
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

General Introduction Information of the Course

Course Code:

ARCH390

Course Title:

Climate Change and Environment

Course Semester:

Spring

Ders Kredileri:

Theoretical	Practical	Credit	ECTS
2	0	2	4

Language of instruction:

Course Prerequisites:

Does the Course Require Work Experience?:

Type of course:

GE-Elective

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator :

Öğr.Gör. Lütfi Kadir ÇELEBİ

Course Lecturer(s):

Öğr.Gör. Lütfi Kadir ÇELEBİ

Course Assistants:

Course Objectives and Content

Course Objectives:

This course aims to understand local and global environmental problems and evaluate their effects by addressing the basic concepts of environment, climate and ecology. The scientific basis, evidence and environmental effects of current issues such as global warming and climate change will be examined, and solutions to these problems will be discussed. In addition, the effects of factors such as energy use, industrialization and carbon footprint on environmental sustainability will be evaluated, and environmental pollution management and sustainable development approaches will be discussed. Increasing students' environmental awareness and contributing to the development of sustainable solutions are among the main objectives of the course.

Course Content:

Environmental problems are linked to basic concepts such as environment, ecosystem, sustainability, climate and weather, especially global and local effects such as air, water, soil pollution, deforestation, biodiversity loss, climate change and global warming. Evidence of climate change creates environmental effects such as melting glaciers, sea level rise, ecosystem degradation, drought and water crises. While global warming is accelerating due to fossil fuels and greenhouse gases, global solutions such as the United Nations Climate Agreement and the Paris Climate Agreement are proposed. Sustainable development goals (SDGs) with energy, industry and carbon footprint management, green economy and circular economy, sustainability practices offer solutions to environmental pollution and effective management of resources.

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
1) Acquire basic concepts and theoretical knowledge on environment, climate change and sustainability.
2 - Skills
Cognitive - Practical
1) By understanding environmental problems and climate change, you will gain the ability to apply these concepts in practical life and various environmental scenarios.
3 - Competences
Communication and Social Competence
1) Ability to transfer information about environmental and climate issues, establish effective communication between individuals and groups, and create social responsibility awareness in developing environmentally friendly solutions.
Learning Competence
1) The ability to analyze environmental problems, develop solution proposals, and improve what one has learned by continuously feeding it with up-to-date information.
Field Specific Competence
1) Developing knowledge and skills in the fields of environmental management, sustainable development and climate change policies, and being able to produce solutions to environmental problems at local and global levels.
Competence to Work Independently and Take Responsibility

Course Weekly Plan

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Sources

Course Notes / Textbooks:
References:	Çevre ve İklim Değişikliği, Dr. Ferhan Can (2023) Son Buzul Erimeden, Prof. Dr. Levent Kurnaz (2019)

Relationship Between Course and Program Learning Outcomes

Course Learning Outcomes	1	2	3	4	5
Program Outcomes
1) Have advanced, evidence-based, up-to-date, theoretical and applied professional knowledge in the field of Nutrition and Dietetics.
2) Have the ability to use the theoretical and practical knowledge acquired in the field of Nutrition and Dietetics for the development and improvement of health, prevention and treatment of diseases at individual and social levels.
3) Have the ability to define, analyze, interpret, make decisions and develop evidence-based solutions to the problems they may encounter by using the knowledge and skills acquired in the field of nutrition and dietetics.
4) Consciously manage written, verbal, visual communication and interaction by integrating quantitative and qualitative data, and have the ability to influence their social circle.
5) Critically evaluate the knowledge and skills, norms and standards acquired in the field.
6) Gain the competence of resolving, evaluating, criticizing, managing with peaceful methods, and offering opinions and solutions to disagreements and conflicts.
7) Work independently, take initiative, take responsibilities and make decisions.
8) Know how to work together, take duties and responsibilities, and lead the team when necessary.
9) Follow digital transformation and use information and communication technologies competently.
10) Gain the awareness of lifelong learning, manage personal and social learning.
11) Think strategically and innovatively in related fields as well as in their social circle, and act with an entrepreneurial approach.
12) Gain awareness of social rights, ethical and social responsibility.
13) Accept cultural diversity as a value and support strengthening social consciousness.
14) Gain communication competence in English at least A2 level in line with the European Language Framework (Communication competence in English is at least B1 level in programs where medium of instruction is English).

Relationship Between Course and Learning Outcome

No Effect	1 Lowest	2 Low	3 Medium	4 High	5 Highest

	Program Outcomes	Level of Contribution
1)	Have advanced, evidence-based, up-to-date, theoretical and applied professional knowledge in the field of Nutrition and Dietetics.	1
2)	Have the ability to use the theoretical and practical knowledge acquired in the field of Nutrition and Dietetics for the development and improvement of health, prevention and treatment of diseases at individual and social levels.	1
3)	Have the ability to define, analyze, interpret, make decisions and develop evidence-based solutions to the problems they may encounter by using the knowledge and skills acquired in the field of nutrition and dietetics.	1
4)	Consciously manage written, verbal, visual communication and interaction by integrating quantitative and qualitative data, and have the ability to influence their social circle.	5
5)	Critically evaluate the knowledge and skills, norms and standards acquired in the field.	2
6)	Gain the competence of resolving, evaluating, criticizing, managing with peaceful methods, and offering opinions and solutions to disagreements and conflicts.	5
7)	Work independently, take initiative, take responsibilities and make decisions.	5
8)	Know how to work together, take duties and responsibilities, and lead the team when necessary.	5
9)	Follow digital transformation and use information and communication technologies competently.	5
10)	Gain the awareness of lifelong learning, manage personal and social learning.	5
11)	Think strategically and innovatively in related fields as well as in their social circle, and act with an entrepreneurial approach.	5
12)	Gain awareness of social rights, ethical and social responsibility.	5
13)	Accept cultural diversity as a value and support strengthening social consciousness.	5
14)	Gain communication competence in English at least A2 level in line with the European Language Framework (Communication competence in English is at least B1 level in programs where medium of instruction is English).	1

Learning Activities and Teaching Methods

Lecture
Course
Question-and-Answer / Discussion

Assessment and Evaluation Methods and Criteria

Written Exam (open-ended questions, multiple-choice, true/false, matching, fill-in-the-blanks, ordering)

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Midterms	1	% 50
Final	1	% 50
Total		% 100
PERCENTAGE OF SEMESTER WORK		% 50
PERCENTAGE OF FINAL WORK		% 50
Total		% 100

Workload and ECTS Credit Calculation

Activities	Number of Activities	Duration (Hours)	Workload
Course Hours	14	2	28
Study Hours Out of Class	14	5	70
Midterms	1	1	1
Final	1	1	1
Total Workload			100