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
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.

Basic information

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.

Learning Outcomes

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.

Course Content

The pioneer political and social thinkers in Turkey

Weekly Detailed Course Contents

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

Sources

Course Notes / Textbooks: Emre Kongar “Türk Toplumbilimcileri”, “Toplum ve Bilim” dergileri, ilgili düşünürlerin kitapları, çıkardıkları dergiler, Büyük Doğu, Yön, vb.
References:

Evaluation System

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

ECTS / Workload Table

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

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.