NUTRITION AND DIETETIC (ENGLISH)
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Ders Genel Tanıtım Bilgileri

Course Code:

GEP0623

Ders İsmi:

Fashion and Media

Ders Yarıyılı:

Fall
Spring

Ders Kredileri:

Theoretical	Practical	Credit	ECTS
3	0	3	5

Language of instruction:

English

Ders Koşulu:

Ders İş Deneyimini Gerektiriyor mu?:

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 :

Dr. BURCU ALARSLAN ULUDAŞ

Course Lecturer(s):

Course Assistants:

Dersin Amaç ve İçeriği

Course Objectives:

Fashion is one of the fundamental ways in which humans communicate to each other about themselves. This course examines the intersection between fashion, media, personal identity in today’s society. Drawing on theories of rhetorical and social criticism, we will examine how the fashion industry creates powerful and persuasive messages to sell a given image to consumers. We will also study how those images are reinforced and given authority through media.

Course Content:

Through cultural and media studies theory, the courses main topic is to examine how fashion makes meaning, and how it has been valued through history, popular culture and media institutions, focusing on therelationship between fashion, visual self-presentation, and power..

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
2 - Skills
Cognitive - Practical
3 - Competences
Communication and Social Competence
Learning Competence
Field Specific Competence
Competence to Work Independently and Take Responsibility

Ders Akış Planı

Week	Subject	Related Preparation
1)	What is Fashion
2)	Introduction to Fashion and Culture
3)	Fashioning the Self
4)	The History of Fashion
5)	Fashion and the Masses
6)	Fashion, Communication, and Culture
7)	Roland Barthes and the Rhetoric of Fashion
8)	Midterm exam
9)	Fashion and Society
10)	Fashion in Popular Culture
11)	Fashion Icons
12)	Supermodels and Superstars
13)	Costume Design
14)	Fashion at the Edge
15)	General review
16)	Final Exam

Sources

Course Notes / Textbooks:

Course Notes / Textbooks selected readings from this books below:
Fashion in Film: Adrienne Munich, Indiana University Press: 2011

Fashion Theory: A Reader, Malcom Barnard: Routledge, 2007

Barthes, Roland, The Language of Fashion (Oxford: Berg, 2004.
Anne Hollander, Sex and Suits: The Evolution of Modern DressSteele, Valerie (eds).
Barnard, Malcom, Fashion as Communication, New York: Routledge; 2 edition (29 Aug 2002)
Moseley, Rachel, Fashioning Film Stars: Dress, Culture, Identity (London: BFI, 2005)
McDowell, Colin Fashion Today, London, Phaidon Press Limited, 2000.

References:

Ders - Program Öğrenme Kazanım İlişkisi

Ders Öğrenme Kazanımları
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.

Ders - Öğrenme Kazanımı İlişkisi

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.
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.

Öğrenme Etkinliği ve Öğretme Yöntemleri

Ölçme ve Değerlendirme Yöntemleri ve Kriterleri

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Total		%
PERCENTAGE OF SEMESTER WORK		% 0
PERCENTAGE OF FINAL WORK		%
Total		%