| NUTRITION AND DIETETIC (ENGLISH) | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
| Course Code: | GEP0514 | ||||||||
| Ders İsmi: | Ottoman Cultural History | ||||||||
| Ders Yarıyılı: |
Fall Spring |
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| Ders Kredileri: |
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| Language of instruction: | English | ||||||||
| Ders Koşulu: | |||||||||
| Ders İş Deneyimini Gerektiriyor mu?: | No | ||||||||
| Type of course: | GE-Elective | ||||||||
| Course Level: |
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| Mode of Delivery: | E-Learning | ||||||||
| Course Coordinator : | Assist. Prof. BURCU ALARSLAN ULUDAŞ | ||||||||
| Course Lecturer(s): | |||||||||
| Course Assistants: |
| Course Objectives: | The main purpose of this course is to teach the material and spiritual dynamics of the rise of the Ottoman Principality, which emerged in the Söğüt-Eskişehir-Bilecik region in the early 14th century, from a principality to a state, and from a state to an empire, the functioning of the Ottoman state order, legal structure, diplomacy, how social life was shaped; belief motifs, daily life; scientific and cultural activities and intellectual life. |
| Course Content: | Justice and tolerance culture, Ottoman social order and social life, legal order, scientific and intellectual life, bazaars, weddings, gift tradition, architectural works, areas of interest of the sultans, entertainment venues, thoughts of Ottoman ambassadors on European society, observations of foreign travelers in the Ottoman lands, foundation culture, Ottoman cultural heritage in the Balkans. Teaching methods and techniques used in the course are: lecture, individual study, reading, discussion and suggested excursions. |
The students who have succeeded in this course;
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| Week | Subject | Related Preparation |
| 1) | Introduction to the Course a) Oghuz Migrations to Anatolia. b) Political, Economic and Ethnic Situation in 13th Century Anatolia. c) Emergence of the Ottoman Principality. | |
| 2) | Advantages (material and spiritual dynamics) effective in the establishment of the Ottoman Principality. | |
| 3) | Ottoman Administrative Mechanism. Ottoman Social Structure:countrymen-townsmen, administrators-subjects,horizontal-vertical mobility. | |
| 4) | “Tolerance culture,” “Muslim-non-muslim relations” and “art of coexistence” in the Ottoman society. | |
| 5) | Ottoman Legal System and its operation process Osman Gazi Law. Pencik Law. Ottoman Law (shariah and customary law) and its functioning. Duties of Judges. | |
| 6) | Penalties (imprisonment, corporal punishment, exile, death penalty, etc.). Bribery. | |
| 7) | The Fratricide Issue (discussion). Ottoman Diplomacy (first two centuries) and the Embassy Institution. | |
| 8) | Midterm Week | |
| 9) | Ottoman wedding ceremonies and gifts. The gifts which are presented in the diplomatical relations. | |
| 10) | Festivities and Visual Arts (1582 Circumcision Wedding). | |
| 11) | Beliefs and Belief Motifs; Legends. | |
| 12) | Daily Life in the Ottoman Empire through the Eyes of Foreign Travelers (16th and 17th centuries). | |
| 13) | A General View of the Ottoman Scientific and Cultural Life. | |
| 14) | Reformist thoughts of Kâtip Çelebi and Koçi Bey. |
| Course Notes / Textbooks: | Hans Dernschwam, İstanbul ve Anadolu’ya Seyahat Günlüğü, çev. Yaşar Önen, Mersin 1992. Joseph de Tournefort, Tournefort Seyahatnamesi, I, ed. Stefanos Yerasimos, İstanbul 2005. M. Fuad Köprülü, Osmanlı İmparatorluğu’nun Kuruluşu, 2. baskı Ankara 1972. Metin And, Osmanlı Şenliklerinde Türk Sanatları, Ankara 1982. Necdet Öztürk, 14-15. Asır Osmanlı Kültür Tarihi, Devlet Düzeni-Sosyal Hayat, İstanbul 2014. |
| References: | Osmanlı’da Adalet ve Hoşgörü Kavramları”, Boztepe, sayı 1 (Sakarya/Ekim-2002), s. 7-8; Osmanlı Devleti’nin Kuruluşunda Etkili Olan Maddî ve Manevî Dinamikler”, Boztepe, sayı 2 (Ocak-2003), s. 7-8. “Osmanlılarda Hukuk Sistemi ve Uygulanışı”, Süleyman Demirel Üniversitesi Fen-Edebiyat Fakültesi Sosyal Bilimler Dergisi, sayı 4 (1999), s. 43-53. Osmanlılarda Hapis Olayları (1300-1512)-Türkçe Kroniklere Göre -”, Hapishane Kitabı, edl. Emine Gürsoy Naskali-Hilal Oytun Altun, İstanbul 2005, s. 101-129. “Fatih Sultan Mehmed’in Çok Tartışılan Kararı: Kardeş Katli Meselesi”, Boztepe, sayı 3, Nisan 2003, s. 5-6. “Osmanlı Devleti’nde Bazı Kamu Görevlilerinin Hapisle Cezalandırılmalarına İlişkin İlk Bilgiler (1300-1453)”, Sosyal Siyaset Konferansları, Prof. Dr. Turan Yazgan’a Armağan Özel Sayısı, İ.Ü. İktisat Fakültesi yayını, İstanbul 2005, 899-909. “Osmanlıda İdamlar (1299-1500)”, İğdiş, Sünnet, Bedene Şiddet Kitabı, edl. Emine Gürsoy Naskali-Aylin Koç, İstanbul 2009, s. 5-22. “Alp-erenlerden Anadolu ve Rumeli Gazilerine”, Türk Dünyası Tarih Dergisi (TDTD), sayı 194 (Şubat-2003), s. 58-59. “Osmanlı İlim ve Kültür Hayatındaki Önemli Gelişmeler (1421-1512)”, Türk Kültürü İncelemeleri Dergisi (TKİD), II (2000), 49-70. “Fatih Sultan Mehmed Devri İlim ve Kültür Hayatına Genel Bir Bakış”, TDTD, sayı 210 (Haziran-2004), 36-43. İmparatorluk Tarihinin Kalemli Muhafızları Osmanlı Tarihçileri Ahmedî’den Ahmed Refik’e-, Bilge Kültür Sanat, İstanbul 2015, 357 s. + Ekler (Osmanlı Türkçesi Örnek Metinleri: s. 361-448). Robert Mantran, 17. Yüzyılın İkinci Yarısında İstanbul, I, çev. Mehmet Ali Kılıçbay-Enver Özcan, Ankara 1990. |
| Ders Öğrenme Kazanımları | |||||||||||
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| Program Outcomes | |||||||||||
| 1) To use theoretic and methodological approach, evidence-based principles and scientific literature in Nutrition and Dietetics field systematically for practice. | |||||||||||
| 2) To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. | |||||||||||
| 3) To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) | |||||||||||
| 4) To use healthcare, information technologies for Nutrition and Dietetic practice and research. | |||||||||||
| 5) To communicate effectively with advisee, colleagues for effective professional relationships. | |||||||||||
| 6) To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. | |||||||||||
| 7) To use life-long learning, problem-solving and critical thinking skills. | |||||||||||
| 8) To act in accordance with ethical principles and values in professional practice. | |||||||||||
| 9) To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. | |||||||||||
| 10) To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. | |||||||||||
| 11) To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. | |||||||||||
| 12) To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. | |||||||||||
| No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
| Program Outcomes | Level of Contribution | |
| 1) | To use theoretic and methodological approach, evidence-based principles and scientific literature in Nutrition and Dietetics field systematically for practice. | 4 |
| 2) | To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. | 3 |
| 3) | To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) | 5 |
| 4) | To use healthcare, information technologies for Nutrition and Dietetic practice and research. | 4 |
| 5) | To communicate effectively with advisee, colleagues for effective professional relationships. | 4 |
| 6) | To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. | 5 |
| 7) | To use life-long learning, problem-solving and critical thinking skills. | 4 |
| 8) | To act in accordance with ethical principles and values in professional practice. | 3 |
| 9) | To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. | 3 |
| 10) | To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. | 4 |
| 11) | To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. | 5 |
| 12) | To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. | 4 |
| Semester Requirements | Number of Activities | Level of Contribution |
| Attendance | 14 | % 10 |
| Midterms | 1 | % 40 |
| Final | 1 | % 50 |
| Total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 50 | |
| PERCENTAGE OF FINAL WORK | % 50 | |
| Total | % 100 | |
| Activities | Number of Activities | Duration (Hours) | Workload |
| Course Hours | 13 | 3 | 39 |
| Study Hours Out of Class | 13 | 6 | 78 |
| Midterms | 1 | 2 | 2 |
| Final | 1 | 2 | 2 |
| Total Workload | 121 | ||