NUTRITION AND DIETETIC (ENGLISH) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | GEP1006 | ||||||||
Ders İsmi: | History of Civilization II | ||||||||
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. BURCU ALARSLAN ULUDAŞ | ||||||||
Course Lecturer(s): |
Dr. Öğr. Üyesi DERYA TARBUCK |
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Course Assistants: |
Course Objectives: | The aim of this course is to survey the development of civilization from a historical perspective |
Course Content: | This is an era which is governed largely by European ideas and institutions and we will examine the rise of the west in great depth and detail, but we will also analyze global responses and consequences. |
The students who have succeeded in this course;
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Week | Subject | Related Preparation |
1) | The East and The West, 1400-1600 The East: Mongol Empire, Ottoman Empire, Safavid Dynasty The West: Renaissance and Reform, 1300-1600 | |
2) | Age of Discoveries: Scientific Revolution and Great Explorations | |
3) | Age of Reason: The Enlightenment, 1700s-1850s | |
4) | American Revolution, 1763-1775 | |
5) | French Revolution, 1789 | |
6) | Empires: East and West Napoleon’s Empire, 1804-1814 Ottoman Empire, 1600-1800 | |
7) | After Napoleon: Political Ideologies and the Age of Nation-States, 1820-1880 | |
8) | The Industrial Revolution, 1750-1910s | |
9) | Last Tensions of the Empire: Ottoman Empire, 19th-20th century | |
10) | Modern Era: Science, Arts and Politics, 19th - 20th century | |
11) | World War I / The Great War, 1914-1918 | |
12) | Interwar Years, 1919-1938 | |
13) | Second World War, 1939-1945 | |
14) | Cold War and Its Aftermath, 1945-1991 |
Course Notes / Textbooks: | |
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 | 48 | % 20 |
Midterms | 2 | % 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 |