NUTRITION AND DIETETIC (ENGLISH) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | GEP0505 | ||||||||
Ders İsmi: | History of Mediterranean World | ||||||||
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: | Face to face | ||||||||
Course Coordinator : | Dr. BURCU ALARSLAN ULUDAŞ | ||||||||
Course Lecturer(s): | |||||||||
Course Assistants: |
Course Objectives: | This course aims to cover the general history of the Mediterranean, focusing majorly on the social, economic, religious, linguistic, cultural and literary interactions in the Modern Ages. |
Course Content: | The Mediterranean as a world of meeting point with its wide range of settled and “floating” population in the 16th and 17th centuries like couriers, agents, spies, double spies, triple spies, informants, merchants, renegades, double renegades, travellers, captains, religious figures belonging to different sects and men in exile will be analysed through outstanding works that offer a vivid profile of the Mediterranean in literature, cinema, theatre, etc. |
The students who have succeeded in this course;
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Week | Subject | Related Preparation |
1) | The general historical geography of the Mediterranean. | |
2) | The major political powers in the Mediterrean in the Modern Ages. | |
3) | The Mediterranean island and their role in the political clashes. | |
4) | Maghreb as the periphery of the Ottoman Empire | |
5) | Corsairs as a social group uniting the North and the South. | |
6) | Pilgrims and the route to the Holy Land. | |
7) | Informants, spies and merchants | |
8) | The Spanish Inquisition and religious conflicts. | |
9) | Castles, watch-towers and “atalayas”. | |
10) | Mediterranean as a meeting point: cross-cultural issues. | |
11) | Outstanding sea-battles and their modern interpretations. | |
12) | Literary sources and their interpretations | |
13) | Genres to reconstruct the Modern Mediterranean History: Avisos, relaciones de sucesos, dispacci, etc. | |
14) | How to interpret the archival sources of the Modern Ages? | |
15) | Final Exam | |
16) | Final Exam |
Course Notes / Textbooks: | Roger Crowly, Empires of the Sea, İstanbul, 2008. |
References: | Athanasiadis-Novas,Giorgio: “Discorso Introduttivo”, Il Mediterraneo nella seconda metà del ‘500 alla luce di Lepanto, ed. Gino Benzoni, Olschki, Firenze, 1974, Haedo, Diego de:Topografía e historia de Argel, Madrid, 1927 Ibarra, Miguel Ángel de Bunes: La imagen de los musulmanes y del norte de Africa en la España de los siglos XVI y XVII, los caracteres de una historia, Madrid, 1989 Lafaye, Jacques:La era de Carlos V, Francisco y Solimán (1500-1557), Brevarios del Fondo de cultura económica, México, 1999. Malvezzi, Aldobrandino: L’islamismo e la cultura europea, Firenze, 1956. Preto, Paolo: Venezia e i turchi, Firenze, 1975, Pursuit of Power: Venetian Ambassadors’ reports on Spain, Turkey & France in the age of Philip II, 1560-1600. ed. & trans. James C. Davis, NY, Evanston, London, 1970 Sherley, Anthony : Le “Peso Político de todo el Mundo”´, ed. Xavier Flores, (D’Anthony Sherley ou un aventurier anglais de l’Espagne. Paris, Bibliothèque Générale de L’école Pratique des Hautes études, 1963. Vacalopoulos, Apostolos E. : The Greek Nation 1453-1669. The Cultural & Economic background of Modern Greek Society. 1976, Wheatcroft, Andrew: Infidels: A History of the conflict between Christendom and Islam. |
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 | % 20 |
Midterms | 1 | % 30 |
Final | 1 | % 50 |
Total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 50 | |
PERCENTAGE OF FINAL WORK | % 50 | |
Total | % 100 |
Activities | Number of Activities | Duration (Hours) | Workload |
Course Hours | 14 | 3 | 42 |
Field Work | 1 | 3 | 3 |
Study Hours Out of Class | 4 | 10 | 40 |
Midterms | 1 | 5 | 5 |
Final | 1 | 10 | 10 |
Total Workload | 100 |