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
GEP1821 Classical Logic 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: To make students to be acquainted with subject-matters and concepts of logic and to learn the way of thinking on those subject-matters and concepts.

Learning Outcomes

The students who have succeeded in this course;
After successfully completing this course the student will be able
•Recognises main problems of logic.
•Explains the relation between classic logic and other disciplines
•Identify main concepts of philosophy and relation between them.
•Thinks correct and consistently.
•Describes the concept fully.
•Improves mental execution.

Course Content

Concept, definition, predicables, proposition, reasoning, fallacies

Weekly Detailed Course Contents

Week Subject Related Preparation
1) Introduction
2) Definition of logic, principles of reason and the essence of logic Course notes
3) Subject-matter, aim, importance and uses of logic Course notes
4) Short history of logic Course notes
5) Concept, its kinds and denotations, inter-conceptual relations Course notes
6) Predicables and categories Course notes
7) Definition, its kinds and conditions Course notes
8) Errors in definition, indefinables, division and classification Course notes
9) Proposition and its kinds Course notes
10) Modal propositions, distributivity in propositions and inter-propositional relations Course notes
11) Reasoning, syllogism, the structure and the elements of syllogism, categorical syllogisms Course notes
12) Reasoning, syllogism, the structure and the elements of syllogism, categorical syllogisms Course notes
13) Hypothetical and disjunctive syllogisms, compound syllogisms, irregular syllogisms Course notes
14) Induction, analogy, the five arts Course notes

Sources

Course Notes / Textbooks: Emiroğlu, İbrahim, Klasik Mantığa Giriş, Ankara 2004,
References: Öner, Necati, Klasik Mantık, Ankara 1991
Çapak, İbrahim, Gazali’nin Mantık Anlayışı, Ankara 2005

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.