NUTRITION AND DIETETIC (ENGLISH) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | ACL1003 | ||||||||
Ders İsmi: | Essay Writing and Textual Analysis I | ||||||||
Ders Yarıyılı: | Spring | ||||||||
Ders Kredileri: |
|
||||||||
Language of instruction: | English | ||||||||
Ders Koşulu: | |||||||||
Ders İş Deneyimini Gerektiriyor mu?: | No | ||||||||
Type of course: | Non-Departmental Elective | ||||||||
Course Level: |
|
||||||||
Mode of Delivery: | Face to face | ||||||||
Course Coordinator : | Dr. Öğr. Üyesi ELİF BAŞ | ||||||||
Course Lecturer(s): | |||||||||
Course Assistants: |
Course Objectives: | Students will process literature through use of written assignments and will learn how to write essays concerning literature of differing genres.Course materials are both literary and rhetorical, and include poetry, fiction. Students practice a range of approaches to these genres, and learn to formulate original, cohesive, invested, well-supported arguments about them in the form of short close reading exercises and more extensive critical essays. |
Course Content: | Literary Terminology and methods of writing critical essays,, short stories, plays, poetry, non-fiction selections and films. |
The students who have succeeded in this course;
|
Week | Subject | Related Preparation |
1) | Introduction to course. Outline of semester. Short writing assignment describing expectations and past experiences. | |
2) | “Telling Stories” by Maeve Binchey and excerpt from “Portrait of a Lady” by Henry James. Writing about love and our concepts of what it means and how it is portrayed in the two stories. | Reading. |
3) | “Goodbye Marcus, Goodbye Rose” by Jean Rhys. Our experiences in life prepare us for the future. How do our lives change after a hugely impactful experience? | Writing assignment. |
4) | “Happy Endings” by Margaret Atwood. Writing about theme, characters, plot and mood. Example of summary and analysis of a short story. | Reading. |
5) | “Whose Life Is It Anyway?” by Brian Clark. The nature of life. What is our responsibility to ourselves? To others? | Essay. |
6) | “Moral Hazard” by Kate Jennings. The aging process and inconceivable choices. Is it possible or even acceptable to choose death over life? | Essay. |
7) | Midterm Essay concerning the nature of love and marriage and death and the choices involved. How do the stories exemplify the themes? | Reading. |
8) | Review. | |
9) | “Crime and Punishment” by Dosteovsky. Using logic to make excuses for a criminal act. | Essay. |
10) | “Remains of the Day” by Kazuo Ishiguro. Prejudice and characters who must act against their better nature. | Reading. |
11) | “The Ones Who Walk Away From Omelas” by Ursula Le Guin. Is it ever acceptable to sacrifice someone for the greater good? | Reading. |
12) | “The Joneses”. Capitalism and creating a desire and market. | Background research. |
13) | Essay on consumerism and capitalism. What goods do we consider desirable and why? | Research. |
14) | “First Confession” by Frank O’Connor. Comedy and plot. How does an author show theme through the use of humor? | Reading. |
15) | Final. | |
16) | Final. |
Course Notes / Textbooks: | Various short stories and poems. Her dönem seçilecek belli kısa hikayeler ve şiirler. |
References: |
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. |
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. |
Semester Requirements | Number of Activities | Level of Contribution |
Attendance | 64 | % 15 |
Quizzes | 4 | % 20 |
Presentation | 1 | % 10 |
Midterms | 1 | % 15 |
Final | 1 | % 40 |
Total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 60 | |
PERCENTAGE OF FINAL WORK | % 40 | |
Total | % 100 |
Activities | Number of Activities | Workload |
Course Hours | 16 | 64 |
Study Hours Out of Class | 16 | 32 |
Presentations / Seminar | 1 | 3 |
Homework Assignments | 16 | 32 |
Quizzes | 6 | 12 |
Midterms | 1 | 10 |
Final | 1 | 10 |
Total Workload | 163 |