NUTRITION AND DIETETIC (ENGLISH) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | GEP1005 | ||||||||
Ders İsmi: | History of Civilization I | ||||||||
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 : | Dr. Öğr. Üyesi NURAN FERYAL TANSUĞ DOURLARİS | ||||||||
Course Lecturer(s): | |||||||||
Course Assistants: |
Course Objectives: | Introducing the students to the history of civilizations through a comparative perspective. |
Course Content: | Examining how civilization came into being and analyzing emergence of major world civilizations. |
The students who have succeeded in this course;
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Week | Subject | Related Preparation |
1) | What is Civilization? & Why History of civilization Course? Explanation of Time Table | coursebooks |
2) | Neolithic Age: discovery of Agriculture & Sedentary Life | coursebooks |
3) | Bronze Age; River Valley Civilizations Mesopotamian Civilizations; Euphrates & Tigris | coursebooks |
4) | Egypt: The Nile & Mediterranean Civilizations; The Minoan, Mycenaean & Phoenician Civilizations, and Jewish people | coursebooks |
5) | India; The Indus | coursebooks |
6) | China; The Yellow river | coursebooks |
7) | Ancient Greece & The Hellenistic World Part I | coursebooks |
8) | Ancient Greece Part II, Society, Arts & Culture | coursebooks |
9) | The Anatolian Civilizations; Hittite, Troy, Phrygia, Lydia, and Persia | coursebooks |
10) | Rome Part I & The Rise and Spread of Christianity | coursebooks |
11) | Rome Part II Society, Arts & Culture | coursebooks |
12) | The Rise and Spread of Islam; Umayyad & Abbasid Empires | coursebooks |
13) | The Byzantium Empire | coursebooks |
14) | Europe After the Fall of the Roman Empire; The Early Middle Ages | coursebooks |
Course Notes / Textbooks: | Course Notes / Textbooks Peter Stearns, Michael Adas et all, The Global Experience, World Civilizations Albert M. Craig, William A. Graham et all, The Heritage of World Civilizations |
References: | None |
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 |
Quizzes | 2 | % 20 |
Midterms | 1 | % 40 |
Final | 1 | % 40 |
Total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 60 | |
PERCENTAGE OF FINAL WORK | % 40 | |
Total | % 100 |
Activities | Number of Activities | Duration (Hours) | Workload |
Course Hours | 14 | 3 | 42 |
Quizzes | 2 | 8 | 16 |
Midterms | 1 | 15 | 15 |
Final | 1 | 20 | 20 |
Total Workload | 93 |