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
GEP1801 20th Century History of Thought 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: E-Learning
Course Coordinator : Assist. Prof. BURCU ALARSLAN ULUDAŞ
Recommended Optional Program Components: none
Course Objectives: The aim of this course is to make an introduction to the principles of 20th century thought from a historical perspective.

Learning Outcomes

The students who have succeeded in this course;
After successfully completing this course the student will be able
• to define what 20th century thought is
• to understand the historical dynamics of 20th century thought
• to outline the main principles of 20th century thought
• to think openmindedly within alternative systems of thought
• to communicate effectively with other in figuring out solutions to complex problems
Derste kullanılan öğretim yöntem ve teknikleri: anlatım, okuma, bireysel çalışma, tartışma yapmaktır.

Course Content

• The evolution of 20th century thought
• The rise of history and ideology
• The attack on authority (secularism and individualism)
• Parallel truths

Weekly Detailed Course Contents

Week Subject Related Preparation
1) Introduction none
2) Beginnings: Max Planck and Quantum, Picasso in Paris, Nietzsche, Veblen, Spencer Coursebook
3) Einstein, Rutherford, Russell and Whitehead, the intellectual consequences of war, Wittgenstein. coursebook
4) Spengler, Economic consequences of peace, idea of progress, Whig history coursebook
5) Golden Age of Physics, Freud and the West, Jung and Modern Man. coursebook
6) Benjamin, Keynes, German Academics in Turkey Coursebook
7) Sartre, Merleu-Ponty, Camus, Beckett, Hannah Arendt coursebook
8) Midterm Week
9) Wittgenstein, Skinner vs. Chomsky, Hayek, Martin Luther King. coursebook
10) Moon Landing, Braudel and Annales Okulu, Pulsars coursebook
11) Oil Crisis, The contradictions of Capitalism, Studies on Genetics. coursebook
12) AIDS, Susan Sontag, Lyotard, Rorty. coursebook
13) Toni Morrison, Salman Rushdie, Edward Said, Culture Wars Coursebook
14) Revision Coursebook

Sources

Course Notes / Textbooks: Peter Watson, The Modern Mind, An Intellectual History of the 20th century (Perrenial, 2002)
References: None

Evaluation System

Semester Requirements Number of Activities Level of Contribution
Attendance 14 % 10
Midterms 2 % 40
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 13 3 39
Study Hours Out of Class 13 4 52
Midterms 2 2 4
Final 1 2 2
Total Workload 97

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