NUTRITION AND DIETETIC (ENGLISH) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | INT4921 | ||||||||
Ders İsmi: | Design Semiotics | ||||||||
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 : | Assoc. Prof. SEZİN HATİCE TANRIÖVER | ||||||||
Course Lecturer(s): |
Assoc. Prof. SEZİN HATİCE TANRIÖVER |
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Course Assistants: |
Course Objectives: | This course aims to make students able to use knowledge of basic semiotics as a tool in designing process and as a method for the analysis and evaluations of the interior architectural projects. |
Course Content: | 1.Introductıon ‘Design as Communication’ Movie and discussion 2.‘Design as Communication’ ‘Parts of Meaning Production: Sender-receiver 3.‘Design as Communication’ ‘Parts of Meaning Production: Massage – (signifier / sign / signified) (Movie:Limits of Control / Jim Jarmusch) 4.‘Design as Communication’ ‘Parts of Meaning Production: Code Movie and Discussion 5.‘Design as Communication’ ‘Parts of Meaning Production: Context 6.‘Design as Communication’ ‘Parts of Meaning Production: Channel Reading and Discussion 7‘Design as Communication’ ‘Parts of Meaning Production: Medium 8. Interpretations: ‘Design as Text’Concept 9. Interpretations: ‘Design as Text’Concept 10. Interpretations of Architectural SpaceConcept 11. Interpretations of Architectural Space Individual Researches and Presentations 12. Interpretations of Architectural Space Individual Researches and Presentations 13. Interpretations of Architectural Space Individual Researches and Presentations 14. Review |
The students who have succeeded in this course;
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Week | Subject | Related Preparation |
1) | Introductıon ‘Design as Communication’ Movie and discussion | |
2) | ‘Design as Communication’ ‘Parts of Meaning Production: Sender-receiver | |
3) | ‘Design as Communication’ ‘Parts of Meaning Production: Massage – (signifier / sign / signified) (Movie:Limits of Control / Jim Jarmusch) | |
4) | ‘Design as Communication’ ‘Parts of Meaning Production: Code Movie and Discussion | |
5) | ‘Design as Communication’ ‘Parts of Meaning Production: Context | |
6) | ‘Design as Communication’ ‘Parts of Meaning Production: Channel Reading and Discussion | |
7) | ‘Design as Communication’ ‘Parts of Meaning Production: Medium | |
8) | Interpretations: ‘Design as Text’Concept | |
9) | Interpretations: ‘Design as Text’ Concept | |
10) | Interpretations of Architectural Space Concept | |
11) | Interpretations of Architectural Space Individual Researches and Presentations | |
12) | Interpretations of Architectural Space Individual Researches and Presentations | |
13) | Interpretations of Architectural Space Individual Researches and Presentations | |
14) | Review |
Course Notes / Textbooks: | Chandler, Daniel. 2002. Semiotics: The Basics New York: Routledge / Barnard, Malcolm. 1996. Fashion as Communication. London: Routledge. |
References: | Chandler, Daniel. 2002. Semiotics: The Basics New York: Routledge / Barnard, Malcolm. 1996. Fashion as Communication. London: Routledge. |
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 | % 5 |
Presentation | 1 | % 15 |
Project | 1 | % 15 |
Midterms | 1 | % 25 |
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 |
Study Hours Out of Class | 14 | 1 | 14 |
Presentations / Seminar | 2 | 4 | 8 |
Project | 3 | 4 | 12 |
Midterms | 1 | 12 | 12 |
Final | 1 | 12 | 12 |
Total Workload | 100 |