Week |
Subject |
Related Preparation |
1) |
A general view to problem of being |
Reference books |
2) |
Understanding relation between being, science and knowledge |
Reference books |
3) |
To explain notions of God, being, metaphysics, theology, substance, arche, appearance |
Reference books |
4) |
To explain the problem of being in terms of history of philosophy and to make classification of the problem |
Reference books |
5) |
To explain the problem of being in terms of history of philosophy and to make classification of the problem |
Reference books |
6) |
General look to the problem of being in Islamic philosophy |
Reference books |
7) |
Midterm |
|
8) |
General look to the problem of being in Islamic philosophy |
Reference books |
9) |
Analyzing the concept of being in modern philosophy |
Reference books |
10) |
Analyzing the concept of being in contemporary philosophy |
Reference books |
11) |
Analyzing the concept of being in contemporary philosophy |
Reference books |
12) |
Analyzing the concept of being in contemporary philosophy |
Reference books |
13) |
Analyzing existence in the existential philosophy. |
Reference books |
14) |
Analyzing existence in the existential philosophy.
Analyzing the concept of time and temporarity. |
Reference books |
|
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. |
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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. |
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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. |
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