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