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
ACL1097	American History I	Spring	3	0	3	8

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:
Course Level:	Bachelor’s Degree (First Cycle)
Mode of Delivery:	Face to face
Course Coordinator :
Course Lecturer(s):	Assoc. Prof. HATİCE ÖVGÜ TÜZÜN
Recommended Optional Program Components:	None
Course Objectives:	To introduce American history from the first settlement to 1877 and to specify the various political, social, cultural and economic themes that have played key roles in the development of the United States as a nation, people and society.

Learning Outcomes

The students who have succeeded in this course;
The students who succeed in this course will be able to:

1)To discuss major events, persons, and dates of American History up to 1877, Civil War.
2)To employ historical and sociological perspectives relating to the development of the American History to 1877
3)To formulate interpretations of a American society through the analysis of key events up to 1877
4)To evaluate how the USA developed its political, social, cultural, economical structure up to 1877.
5)To examine significant political, social, economical, and cultural developments in the first phase of American history.

Course Content

16th to 19th century American History

Weekly Detailed Course Contents

Week	Subject	Related Preparation
1)	Worlds Collide: Europe, Africa, and America, 1450-1620
2)	The Invasion and Settlement of North America, 1550-1700	Reading
3)	The British Empire in America, 1660-1750	Reading
4)	Growth and Crisis in Colonial Society, 1720-1765	Reading
5)	Toward Independence: Years of Decision, 1763-1775	Reading
6)	War and Revolution, 1775-1783	Reading
7)	The New Political Order, 1776-1800	Reading
8)	Westward Expansion and A New Political Economy	Reading
9)	The Quest for a Republican Society, 1790-1820	Reading
10)	The Economic Revolution, 1820-1860	Reading
11)	A Democratic Revolution, 1820-1844	Reading
12)	Religion and Reform, 1820-1860	Reading
13)	Civil War, 1861-1865	Reading
14)	The Reconstruction, 1865-1877	Reading
15)	Final
16)	Final

Sources

Course Notes / Textbooks:	A People and A Nation: History of the United States, Combined Edition. Houghton Mifflin.
References:	Primary Source Booklet

Evaluation System

Semester Requirements	Number of Activities	Level of Contribution
Attendance	16	% 10
Quizzes	2	% 10
Midterms	1	% 40
Final	1	% 40
Total		% 100
PERCENTAGE OF SEMESTER WORK		% 60
PERCENTAGE OF FINAL WORK		% 40
Total		% 100

ECTS / Workload Table

Activities	Number of Activities	Duration (Hours)	Workload
Course Hours	14	3	42
Study Hours Out of Class	15	7	105
Quizzes	2	2	4
Midterms	1	2	2
Final	1	2	2
Total Workload			155

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.