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
GEP1802 Aesthetic and Philosophy 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: Face to face
Course Coordinator : Instructor SERKAN ŞİMŞEK
Recommended Optional Program Components: None
Course Objectives: The aim of this course is to study the field of aesthetics and give an overview of general art concepts from a historical point of view. Themes include the beautiful and the sublime, objective existence of the art work and subjective taste, disinterest and aesthetic pleasure, form and decoration, art and ideals, branches of art and their ranking, art and nature will examine and discuss with Hegel, Nietzsche, Heidegger and Derrida texts.

Learning Outcomes

The students who have succeeded in this course;
After successfully completing this course the student will be able
•Acquisition of a philosophical view on the matters of beauty and art
•Learning the basic philosophical concepts which elucidate the phenomen of beauty and art
•to restate the main views in the history of philosophy on art
•to see the possibilities of looking at the art thorough philosophy,
•to cope with diversities of the theories of art.
•to participate in the discussions about the art and works of art

Course Content

•the concept of aesthetics
•what is art?-
•art concepts through history
•Art and its relation to values
•Art and the human being; Art and philosophical anthropology

Weekly Detailed Course Contents

Week Subject Related Preparation
1) Introduction
2) Defining Aesthetics Course notes
3) Schools of Aesthetics Course notes
4) What is Art? Course notes
5) The concepts of Idea and the Ideal Course notes
6) Beauty as sensuous appearance of the Idea Course notes
7) The Symbolic Type of Art Course notes
8) The Classical Type of Art Course notes
9) The Classical Type of Art Course notes
10) The Work and Truth Course notes
11) Truht and Art Course notes
12) The Romantic type of Art Course notes
13) The Romantic type of Art Course notes
14) Kurs konuları üzerinde tartışma Course notes

Sources

Course Notes / Textbooks: Martin Heidegger, “The Origin of the Work of Art”, Basic Writings, ed. D. F. Krell, Harper Perennial, 2008.
Afşar Timuçin, Estetik, Bulut Yayınları, 2008.
İoanna Kuçuradi, Sanata Felsefeyle Bakmak, Şiir-Tiyatro Yayınları, Ankara, 1979.
Hegel, Estetik. Güzel Sanat Üzerine Dersler. Cilt:1 Çev: Taylan Altuğ
References:

Evaluation System

Semester Requirements Number of Activities Level of Contribution
Attendance 14 % 10
Homework Assignments 2 % 20
Midterms 1 % 20
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
Homework Assignments 2 10 20
Midterms 1 15 15
Final 1 20 20
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.
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.