NUTRITION AND DIETETIC (ENGLISH) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | GEP0801 | ||||||||
Ders İsmi: | 20th Century History of Thought | ||||||||
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: | The aim of this course is to make an introduction to the principles of 20th century thought from a historical perspective. |
Course Content: | • The evolution of 20th century thought • The rise of history and ideology • The attack on authority (secularism and individualism) • Parallel truths |
The students who have succeeded in this course;
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Week | Subject | Related Preparation |
1) | Introduction | none |
2) | Beginnings: Max Planck and Quantum, Picasso in Paris, Nietzsche, Veblen, Spencer | Coursebook |
3) | Einstein, Rutherford, Russell and Whitehead, the intellectual consequences of war, Wittgenstein. | coursebook |
4) | Spengler, Economic consequences of peace, idea of progress, Whig history | coursebook |
5) | Golden Age of Physics, Freud and the West, Jung and Modern Man. | coursebook |
6) | Benjamin, Keynes, German Academics in Turkey | Coursebook |
7) | Sartre, Merleu-Ponty, Camus, Beckett, Hannah Arendt | coursebook |
8) | Wittgenstein, Skinner vs. Chomsky, Hayek, Martin Luther King. | coursebook |
9) | Moon Landing, Braudel and Annales Okulu, Pulsars | coursebook |
10) | Oil Crisis, The contradictions of Capitalism, Studies on Genetics. | coursebook |
11) | AIDS, Susan Sontag, Lyotard, Rorty. | coursebook |
12) | Toni Morrison, Salman Rushdie, Edward Said, Culture Wars | Coursebook |
13) | Revision | Coursebook |
14) | Final Exam | Coursebook |
Course Notes / Textbooks: | Peter Watson, The Modern Mind, An Intellectual History of the 20th century (Perrenial, 2002) |
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 |
Attendance | 14 | % 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 |
Midterms | 2 | 15 | 30 |
Final | 1 | 20 | 20 |
Total Workload | 92 |