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
GEP1822	Logic I	Fall Spring	3	0	3	4

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:	E-Learning
Course Coordinator :	Assist. Prof. 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.
Teaching methods and techniques used in the course are: lecture, reading, individual work, sample examination, problem solving and discussion.

Weekly Detailed Course Contents

Week	Subject	Related Preparation
1)	Definition of logic, arguments in daily life
2)	Logicalvalidity	Course notes
3)	Reasoning	Course notes
4)	Short history of logic	Course notes
5)	Language and sentence	Course notes
6)	Meaning and truth value	Course notes
7)	Sentences and relation ship between them	Course notes
8)	Midterm Exam	Course notes
9)	Direct and indirect arguments	Course notes
10)	Predicate logic	Course notes
11)	Sentences form in predicatelogic	Course notes
12)	Translations	Course notes
13)	Modal sentences	Course notes
14)	Modal reasoning	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	13	3	39
Study Hours Out of Class	13	2	26
Homework Assignments	2	17	34
Midterms	1	2	2
Final	1	2	2
Total Workload			103

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.	4
2)	To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection.	3
3)	To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.)	5
4)	To use healthcare, information technologies for Nutrition and Dietetic practice and research.	4
5)	To communicate effectively with advisee, colleagues for effective professional relationships.	4
6)	To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level.	5
7)	To use life-long learning, problem-solving and critical thinking skills.	4
8)	To act in accordance with ethical principles and values in professional practice.	3
9)	To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach.	3
10)	To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively.	4
11)	To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition.	5
12)	To carry out dietetic practices considering cultural differences and different health needs of different groups in the community.	4