NUTRITION AND DIETETIC (ENGLISH) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | SOC1005 | ||||||||
Ders İsmi: | Introduction to Anthropology | ||||||||
Ders Yarıyılı: | Spring | ||||||||
Ders Kredileri: |
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Language of instruction: | English | ||||||||
Ders Koşulu: | |||||||||
Ders İş Deneyimini Gerektiriyor mu?: | No | ||||||||
Type of course: | Non-Departmental Elective | ||||||||
Course Level: |
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Mode of Delivery: | Face to face | ||||||||
Course Coordinator : | Dr. Öğr. Üyesi AYŞEGÜL AKDEMİR | ||||||||
Course Lecturer(s): | |||||||||
Course Assistants: |
Course Objectives: | The aim of this course is twofold: First, students will be introduced to the core ideas and concepts of anthropology such as culture, nature, ethnography, social stratifications, kinship systems, race, gender, marriage, sexuality, religion etc. Examples from various human groups around the globe will be used to develop an understanding of these core concepts, ideas and themes. Secondly, we will bring in these concepts and perspectives into our own lives to develop an informed analysis of the Turkish society. |
Course Content: | The course has two main sections. In the first part, it will introduce students to the world of anthropology by examining its origins, scope, main paradigms, and by developing a theoretical understanding of what culture is. Second section consists of using the main perspectives developed in the first part in exploring some of the main themes and topics of anthropology such as family, kinship, gender, and nature. |
The students who have succeeded in this course;
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Week | Subject | Related Preparation |
1) | Introduction and course outline | |
2) | What is anthropology | Horace Miner, “Body Ritual of the Nacirema” |
3) | Origins of Anthropology | Lavenda & Schultz, Chapter 1 |
4) | Early anthropological theories: Social Evolutionism | McGee & Warms “Nineteenth-Century Evoltionism” |
5) | Early anthropological theories: Cultural Relativism | McGee & Warms “Historical Particularism” |
6) | Culture and colonial heritage | Lavenda & Schultz, Chapter 2 |
7) | Critique of ‘Culture’ | Renato Rosaldo “The Erosion of Classic Norms” |
8) | Midterm | Course review and midterm |
9) | Kinship and Descent | Lavenda & Schultz, Chapter 9 |
10) | Family | Lavenda & Schultz, Chapter 9 cont'd. |
11) | Marriage | Lavenda & Schultz, Chapter 10 |
12) | Sex and Gender | Donna Haraway, “Is Female to Male as Nature Is to Culture” |
13) | Gender inequalities | Anne Fausto-Sterling, “The Five Sexes: Why Male and Female Are Not Enough” |
14) | Nature / Culture I | TBA |
Course Notes / Textbooks: | Robert H. Lavenda and Emily A. Schultz. Core Concepts in Cultural Anthropology. Third Edition. Boston: McGraw Hill. 2007 Renato Rosaldo. Culture and Truth. , Boston: Beacon Press. 1993 |
References: | "." |
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. | |
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 | 14 | % 10 |
Quizzes | 5 | % 15 |
Midterms | 1 | % 30 |
Final | 1 | % 45 |
Total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 55 | |
PERCENTAGE OF FINAL WORK | % 45 | |
Total | % 100 |
Activities | Number of Activities | Duration (Hours) | Workload |
Course Hours | 14 | 3 | 42 |
Study Hours Out of Class | 14 | 4 | 56 |
Quizzes | 5 | 10 | 50 |
Midterms | 1 | 2 | 2 |
Final | 1 | 2 | 2 |
Total Workload | 152 |