Week |
Subject |
Related Preparation |
1) |
Introduction |
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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 |
|
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. |
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