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
LAW2033	Criminology	Spring	0	2	1	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:	English
Type of course:	Non-Departmental Elective
Course Level:	Bachelor’s Degree (First Cycle)
Mode of Delivery:	Face to face
Course Coordinator :	Dr. Öğr. Üyesi MEHMET SİNAN ALTUNÇ
Course Lecturer(s):	Dr. Öğr. Üyesi MEHMET SİNAN ALTUNÇ
Recommended Optional Program Components:	None
Course Objectives:	Giving information on the subjects of crime and criminal, studying the reasons of the causes of the crime and the methods of the struggling with the criminality, studying the subjects of the offender and the victim.

Learning Outcomes

The students who have succeeded in this course;
Have the knowledge on the causes of the crime.
Have the knowledge on the instruments used for struggling with the criminality.
Evaluate the criminality in the light of the science of criminology.
Can make criminological evaluations about different types of criminalities.

Course Content

Crime and Criminology
Method for studying crime and criminality
History of the criminology
Offender and victim
Control
Types of criminality

Weekly Detailed Course Contents

Week	Subject	Related Preparation
1)	Introduction Method in criminology
2)	Crime and criminology
3)	Historical development of criminology
4)	Historical development of criminology
5)	Schools in criminology
6)	Criminal/delinquent
7)	Victim
8)	Control Concept of social control
9)	Sexual crimes
10)	Organized crimes
11)	Terrorism
12)	Drug related crimes
13)	Environmental crimes
14)	Review

Sources

Course Notes / Textbooks:	Timur Demirbaş, Kriminoloji Sulhi Dönmezer, Kriminoloji
References:	Füsun Sokullu Akıncı, Kriminoloji Öztekin Tosun Suçluların Gözlemi Raymond Gassin, Criminologie Maurice Cusson, La criminologie Christian Debuyst / Françoise Digneffe / Alvaro P. Pires, Histoire des savoirs sur le crime et la peine

Evaluation System

Semester Requirements	Number of Activities	Level of Contribution
Midterms	1	% 30
Final	1	% 70
Total		% 100
PERCENTAGE OF SEMESTER WORK		% 30
PERCENTAGE OF FINAL WORK		% 70
Total		% 100

ECTS / Workload Table

Activities	Number of Activities	Duration (Hours)	Workload
Course Hours	16	2	32
Midterms	1	20	20
Final	1	40	40
Total Workload			92

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.