NUTRITION AND DIETETIC (ENGLISH)
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Course Introduction and Application Information

Course Code	Course Name	Semester	Theoretical	Practical	Credit	ECTS
GEP1066	History of Civilization II	Fall Spring	3	0	3	5

This catalog is for information purposes. Course status is determined by the relevant department at the beginning of semester.

Basic information

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. BURCU ALARSLAN ULUDAŞ
Course Lecturer(s):	Assoc. Prof. DERYA TARBUCK
Recommended Optional Program Components:	None
Course Objectives:	The aim of this course is to survey the development of civilization from a historical perspective

Learning Outcomes

The students who have succeeded in this course;
1. The student shall know the phases of the middle ages of Europe and be able to define them.
2. The student shall know the difference between American and African civilizations.
3. The student shall be able to know Abbasid Decline and the Spread of Islamic Civilization.
4. The student shall be familiar with The Spread of Chinese Civilization: Korea, Japan, and Vietnam.
5. The student shall be able to benchmark different cultural civilizations in the same view point.
6. Studens shall be able to explain the reasons as to how Instrial Revolution came into being.

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.
Teaching methods and techniques used in the course are: lecture, individual work, reading, technology-supported learning and use of digital resources.

Weekly Detailed Course Contents

Week	Subject	Related Preparation
1)	EAST AND WEST 1400-1600 East: Mongol Empire, Ottoman Empire and Safavids
2)	EAST and WEST 1400-1600 West: Renaissance and Reformation, 1300-1600
3)	THE AGE OF DISCOVERY: Scientific Revolution and Geographical Discoveries
4)	THE AGE OF REASON: THE ENLIGHTMENT PERIOD 1700s-1850s
5)	AMERICAN WAR OF INDEPENDENCE 1763-1775
6)	THE FRENCH REVOLUTION, 1789
7)	EMPIRES, EAST AND WEST Napoleon and France, 1804-1814 - Ottoman Empire, 1600-1800
8)	Midterm Week
9)	THE AGE OF POLITICAL IDEOLOGIES AND NATION STATES, 1820-1880 THE INDUSTRIAL REVOLUTION, 1750-1910
10)	THE LAST PERIOD OF THE OTTOMAN EMPIRE
11)	MODERN EUROPE IN THE 19TH AND 20TH CENTURIES: SCIENCE, ART AND POLITICS
12)	WORLD WAR I (1914-1918)
13)	THE WORLD BETWEEN THE TWO WORLD WARS, 1919-1938
14)	WORLD WAR II (1939-1945)

Sources

Course Notes / Textbooks:	E-LEARNING
References:	E-LEARNING

Evaluation System

Semester Requirements	Number of Activities	Level of Contribution
Quizzes	6	% 40
Final	1	% 60
Total		% 100
PERCENTAGE OF SEMESTER WORK		% 40
PERCENTAGE OF FINAL WORK		% 60
Total		% 100

ECTS / Workload Table

Activities	Number of Activities	Duration (Hours)	Workload
Course Hours	13	3	39
Study Hours Out of Class	13	3	39
Quizzes	6	6	36
Final	1	2	2
Total Workload			116

Contribution of Learning Outcomes to Programme Outcomes

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