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 |
GEP1709 | The Lives of Turkish Intellectuals | 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: | |
Course Coordinator : | |
Recommended Optional Program Components: | None |
Course Objectives: | The subject of this lecture is to introduce the leading names in Turkey who had an important influence on the intellectual, political and the art life thoroughout the period of Republic.A large span of characters either socialist, Kemalist, Islamic, liberal, or nationalist etc. We will specifically focus on 15 of these names and draw their 'Portraits" around their lives, their thoughts, works, their influence on their periods. |
The students who have succeeded in this course; The students who take discourse: - will be familiar with major political thoughts of Turkish close past. - will be familiar with Turkish thinkers and their works. - will be able to deconstruct these works by using close reading. |
The pioneer political and social thinkers in Turkey |
Week | Subject | Related Preparation |
1) | Mehmet Fuad Köprülü | |
2) | Şeref Mardin | |
3) | Muhsin Ertuğrul | |
4) | Muazzez İlmiye Çığ | |
5) | Emin Onat | |
6) | Şevket Süreyya Aydemir | |
7) | Midterm | |
8) | Ziya Gökalp | Türkleşmek, İslamlaşmak, Muasırlaşmak (alıntı) Türkçülüğün Esasları (alıntı) |
9) | Aydın Gün | |
10) | Nazım Hikmet | |
11) | Necip Fazıl Kısakürek | |
12) | Fahr-ül Nisa Zeyd | |
13) | Yaşar Kemal | |
14) | Sedat Hakkı Eldem İbrahim Çallı | |
15) | Final Exam | |
16) | Final Exam |
Course Notes / Textbooks: | Emre Kongar “Türk Toplumbilimcileri”, “Toplum ve Bilim” dergileri, ilgili düşünürlerin kitapları, çıkardıkları dergiler, Büyük Doğu, Yön, vb. |
References: |
Semester Requirements | Number of Activities | Level of Contribution |
Attendance | 14 | % 10 |
Homework Assignments | 1 | % 10 |
Midterms | 1 | % 30 |
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 | 14 | 3 | 42 |
Application | 1 | 2 | 2 |
Study Hours Out of Class | 3 | 3 | 9 |
Presentations / Seminar | 1 | 2 | 2 |
Project | 1 | 3 | 3 |
Quizzes | 3 | 6 | 18 |
Midterms | 1 | 10 | 10 |
Final | 1 | 10 | 10 |
Total Workload | 96 |
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. |