| NUTRITION AND DIETETIC (ENGLISH) | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
| Course Code | Course Name | Semester | Theoretical | Practical | Credit | ECTS |
| GEP1065 | History of Civilization I | Spring | 3 | 0 | 3 | 5 |
| This catalog is for information purposes. Course status is determined by the relevant department at the beginning of semester. |
| Language of instruction: | Turkish |
| Type of course: | GE-Elective |
| Course Level: | Bachelor’s Degree (First Cycle) |
| Mode of Delivery: | E-Learning |
| Course Coordinator : | Assist. Prof. NURAN FERYAL TANSUĞ DOURLARİS |
| Course Lecturer(s): |
Assoc. Prof. DERYA TARBUCK Assist. Prof. NURAN FERYAL TANSUĞ DOURLARİS |
| Recommended Optional Program Components: | None |
| Course Objectives: | Introducing the students to the history of civilizations through a comparative perspective. |
|
The students who have succeeded in this course; 1. Students shall develop critical thinking 2. Students shall analyze and critique historical developments 3. Students shall synthesize diverse kinds of information and to express ideas clearly and cogently. 4. Students shall develop abilities to recognize and analyze historical problems 5. Students shall understand and critique the concept of civilization 6. Students shall understand why the first civilizations did emerge in the eastern part of the world. |
| Examining how civilization came into being and analyzing emergence of major world civilizations. Teaching methods and techniques used in the course are: technology-supported education, reading and individual study. |
| Week | Subject | Related Preparation |
| 1) | Neolithic Age: Agriculture and Rise of Civilization | coursebooks |
| 2) | Mesopotamian Civilizations | coursebooks |
| 3) | Ancient Egypt | coursebooks |
| 4) | Ancient India | coursebooks |
| 5) | Ancient China | coursebooks |
| 6) | Anatolian Civilizaitons, Hittites and Persian Empire | coursebooks |
| 7) | Ancient Greece | coursebooks |
| 8) | Midterm Week | |
| 9) | Introduction to Rome; Roman Republic | coursebooks |
| 10) | Roman Empire | coursebooks |
| 11) | The Origins of Christianity | coursebooks |
| 12) | The End of the Classical Era: World History in Transition | coursebooks |
| 13) | Civilization in Eastern Europe: Byzantium | coursebooks |
| 14) | Early Medieval Age | 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 |
| Semester Requirements | Number of Activities | Level of Contribution |
| Quizzes | 11 | % 50 |
| 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 | 13 | 3 | 39 |
| Study Hours Out of Class | 13 | 2 | 26 |
| Quizzes | 11 | 5 | 55 |
| Final | 1 | 2 | 2 |
| Total Workload | 122 | ||
| 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. | 4 |
| 2) | To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. | 3 |
| 3) | To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) | 5 |
| 4) | To use healthcare, information technologies for Nutrition and Dietetic practice and research. | 4 |
| 5) | To communicate effectively with advisee, colleagues for effective professional relationships. | 4 |
| 6) | To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. | 5 |
| 7) | To use life-long learning, problem-solving and critical thinking skills. | 4 |
| 8) | To act in accordance with ethical principles and values in professional practice. | 3 |
| 9) | To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. | 3 |
| 10) | To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. | 4 |
| 11) | To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. | 5 |
| 12) | To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. | 4 |