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 |
GEP1824 | Modern Logic | Spring | 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: | To make students to be acquainted with the subject-matters and concepts of modern logic and to learn the way of thinking about those subject-matters and concepts. |
The students who have succeeded in this course; After successfully completing this course the student will be able •Recognises problems of modern logic. •Identifies the relation of modern logic and other disciplines. •Tells the difference between modern and classic logic. •Correlates between logic and mathematics. •Tells proposition and reasoning by symbols. |
Modern logic, Logic of truth function, Method of formal inference, Quantification logic, Philosophy of logic. |
Week | Subject | Related Preparation |
1) | Introduction | |
2) | Introduction to modern logic | Course notes |
3) | Logic of truth function | Course notes |
4) | Logic of truth function | Course notes |
5) | Logic of truth function | Course notes |
6) | Method of formal inference | Course notes |
7) | Method of formal inference | Course notes |
8) | Quantification logic | Course notes |
9) | Quantification logic | Course notes |
10) | Axiomatic method | Course notes |
11) | Axiomatic method | Course notes |
12) | Problems about logic | Course notes |
13) | Philosophy, science, logic | Course notes |
14) | Philosophy of logic | Course notes |
Course Notes / Textbooks: | |
References: | Doğan Özlem, Mantık, İstanbul 1996 Cemal Yıldırım, Mantık ‘Doğru Düşünme Yöntemi’ Bilgi yayınevi Teo Grunberg, Sembolik Mantık, El Kitabı, ODTÜ Geliştirme Vakfı Yayıncılık |
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 |
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 |
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. |