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
GEP1502 Great Discoveries and Inventions in the History of Science Spring 3 0 3 4
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: Face to face
Course Coordinator : Assist. Prof. DERYA TARBUCK
Recommended Optional Program Components: None
Course Objectives: The aim of this course is to survey the development of science and technology in a historical context.

Learning Outcomes

The students who have succeeded in this course;
Explains the method regarding the production of scientific knowledge and history of science.
Exemplifies important scientific discoveries throughout history.
Executes historical method to identify the contribution of civilizations to science.
Attributes the ideas of historians regarding the Scientific Revolution.
Critiques the applicability of scientific discoveries to technology using historical method.
Explains the reasons why Industrial revolution came into being.

Course Content

This course will begin with earliest scientific ideas and technological developments and will proceed to medieval, early modern and modern era.

Weekly Detailed Course Contents

Week Subject Related Preparation
1) Introduction: Guiding Themes Coursebook
2) Tools and Toolmakers coursebook
3) Pharoes and Engineers coursebook
4) Greek Science coursebook
5) Alexandria and Science in the East coursebook
6) Science in China and India coursebook
7) Science in the New World coursebook
8) Science in the New World II coursebook
9) Copernicus and Galileo coursebook
10) Isaac Newton coursebook
11) Industrial Revolution coursebook
12) Legacy of the Revolution coursebook
13) New Aristotelians coursebook
14) The Bomb and the Genome coursebook

Sources

Course Notes / Textbooks: James E. McLellan ve Harold Dorn, Science and technology in world history: an introduction (The Johns Hopkins University Press, 2006)
References: Seçme Okuma Parçaları

Evaluation System

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

ECTS / Workload Table

Activities Number of Activities Duration (Hours) Workload
Course Hours 14 3 42
Midterms 2 15 30
Final 1 20 20
Total Workload 92

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.
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.