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
GEP1803 Contemporary Philosophy Fall 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 : Dr. BURCU ALARSLAN ULUDAŞ
Recommended Optional Program Components: None
Course Objectives: The aim of this course is to make an introduction to the principles of modern 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
•set forth the elements discussed by the philosophers during the last decades
•make a study on one of them
•Defining contemporary thinking
•Determining the various areas of contemporary philosophy
•Contemporary philosophers and its thoughts

Course Content

•Neo-Kantianism, philosophy of life, Dilthey, Historism, Hermeneutic Pragmatism, constructivism-

Weekly Detailed Course Contents

Week Subject Related Preparation
1) Introduction
2) What is the contemporary philosophy? Course Note
3) What is the hermenuetik? Course Note
4) W. Dilthey and Gadamer Course Note
5) Marksism and wsetern marxism Course Note
6) G.Lukacs, A Gramschi Course Note
7) Frankfurt School:Adorno ve Horkheimer Course Note
8) Ü habermas and the Theory of Communicative Action Course Note
9) Structuralism, sauussre Course Note
10) R. Barthes Course Note
11) Lacan, althuser Course Note
12) Post modernism: lytord Course Note
13) Post structuralism,: Faucault Course Note
14) J. derrida Course Note

Sources

Course Notes / Textbooks:
References: " Peter Watson, Ideas – A History From Fire to Freud, Phoenix Paperback, 2006.E. Levinas. Sonsuza Tanıklık (Seçme Metinler). Metis Yayınları, Zaman ve Başka-Metis Yayınları. "
"J. Derrida. Toplumbilim 10-Derrida Özel sayısı, Cogito özel sayısı. "

Evaluation System

Semester Requirements Number of Activities Level of Contribution
Attendance 14 % 10
Homework Assignments 2 % 30
Midterms 1 % 20
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
Study Hours Out of Class 14 1 14
Midterms 1 15 15
Final 1 20 20
Total Workload 91

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.