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 |
POL6026 | Modern History of Turkish Politics | Spring | 3 | 0 | 3 | 12 |
This catalog is for information purposes. Course status is determined by the relevant department at the beginning of semester. |
Language of instruction: | English |
Type of course: | Non-Departmental Elective |
Course Level: | Bachelor’s Degree (First Cycle) |
Mode of Delivery: | Face to face |
Course Coordinator : | Dr. ŞAHİN ALPAY |
Recommended Optional Program Components: | none |
Course Objectives: | This course aims at a critical analysis of the Turkish politics from historical perspective. While an emphasis is placed upon political developments, socieconomic and cultural dimensions are considered as well. It is believed that state-centric analysis is less than inadequate if it does not take into the consideration the interaction between political struggle and distributional struggles characterizing the society. |
The students who have succeeded in this course; This course is designed to introduce participants to Turkish politics by examining relevant classical and contemporary theories of political development. It is also designed to enable students to have a better understanding of how and why Turkish political system evolved from a single party revolutionary system to a complex multi-party system that has been characterized by frequent coups and clashes secular and religious reactionary and separatist movements. Finally, students will gain a better understanding of the cultural foundations, regime characteristics, political institutions, elite-mass linkages, and civil-military relations, state-civil society relations occurring in the Turkish political system. |
The content of the course will cover political developments in Turkey from 1923 to the latest developments in the negotiation process with the EU, including the transition to the multi-party system, the rise of political islam and separatism. |
Week | Subject | Related Preparation |
1) | 1923-1945 Period | |
2) | 1923-1945 Period | |
3) | 1945-1960 Period | |
4) | 1945-1960 Period | |
5) | 1960-1980 Period | |
6) | 1960-1980 Period | |
7) | 1960-1980 Period | |
8) | 1980-2002 Period | |
9) | 1980-2002 Period | |
10) | 1980-2002 Period | |
11) | The AKP in Power | |
12) | The AKP in Power | |
13) | Problems and Prospects | |
14) | Overview of the course |
Course Notes / Textbooks: | Eric Jan Zürcher, Turkey: A Modern History. Ersin Kalaycıoğlu, Turkish Dynamics- Bridge Across Troubled Lands. |
References: |
Semester Requirements | Number of Activities | Level of Contribution |
Attendance | 14 | % 20 |
Homework Assignments | 5 | % 30 |
Final | 1 | % 50 |
Total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 50 | |
PERCENTAGE OF FINAL WORK | % 50 | |
Total | % 100 |
Activities | Number of Activities | Workload |
Course Hours | 14 | 42 |
Application | 14 | 55 |
Study Hours Out of Class | 14 | 78 |
Total Workload | 175 |
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. |