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
GEP0206 Virtual Discovery of İstanbul Fall 3 0 3 5
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: GE-Elective
Course Level: Bachelor’s Degree (First Cycle)
Mode of Delivery: E-Learning
Course Coordinator : Dr. BURCU ALARSLAN ULUDAŞ
Course Lecturer(s): Dr. BURCU ALARSLAN ULUDAŞ
Recommended Optional Program Components: None
Course Objectives: The aim of course is to introduce every aspect of Istanbul. The course, geographical, historical, social, architectural, cultural features, emphasize the importance of Istanbul as an imperial city.

Learning Outcomes

The students who have succeeded in this course;
•To understand the importance of Istanbul
•to summarize Istanbul’s history and its topography as a city
•to describe the salient characteristics of Istanbul
•to comment on the social, cultural and architectural differences in Istanbul
•to examine the view of Istanbul in the Ancient Greek, Rome, Byzantine and Ottoman periods
•to identify the buildings in Istanbul according to their periods and typologies

Course Content

This course will explore historical city of İstanbul the context of society of Istanbul across its cosmopolitan, sophisticated culture.

Weekly Detailed Course Contents

Week Subject Related Preparation
1) Overview of Istanbul Books on Istanbul Complied Material
2) Location and Geography of Istanbul; Complied Material
3) Names and Legends of Istanbul;Chronology of Istanbul; Complied Material
4) History of Istanbul; Pre-historic Period, Byzantion Period, Complied Material
5) History of Istanbul; Roman-Byzantine Period, Complied Material
6) History of Istanbul; Ottoman Period, Complied Material
7) History of Istanbul; From Republic to Nowadays... Complied Material
8) Midterm Complied Material
9) Architectural Heritage of Istanbul; Külliye (complex of buildings), Mosques, Palaces, Obeliks Baths, Fountains and Water Complexes, Churches, Synogogue, Towers, etc. Complied Material
10) Historical Figures of İstanbul; Byzas, Constantin I, Iustianus, Kommenoslar, Paleologoslar, I. Beyazıd, Conqurer Sultan Mehmed, Ulubatlı Hasan, Magnificant Süleyman, Mimar Sinan, Kamondo Family, Pierre Loti, Patrona Halil… Complied Material
11) Istanbul’s Disaster Timeline: Earthquakes, Fires etc. Complied Material
12) Life Culture in Istanbul; Simit (Turkish bagel)-Tea; Turkish Cafe, Seagulls, Doves, Cats and Dogs; Erguvan (judas-tree)-Tulip vb; Lüfer (blue fish)-Palamut (bonito)-İstavrit (truchurus); Complied Material
13) Cultural Life in Istanbul ; Museums, Theaters, Cinemas, Art Galleries, Universities, Festivals, Shoping Centers etc. Complied Material
14) Transportation in Istanbul; From “Şirketi Hayriye” to İDO, From “the Tunnel” to finucular,metrobüs and tram. Complied Material

Sources

Course Notes / Textbooks:
References: Anonim- Dünden Bugüne İstanbul Ansiklopedisi
Barbaro, Nicola (2007), Konstantiniyye’den İstanbul’a,
Bayrı, Mehmet Halit (1951), Yer Adları Ve Yer Adlarına Bağlı Folklör Bilgileriyle İstanbul, Hayat Yayınları, İstanbul.
Brown, John. P. (1868), Ancient And Modern Constantinople, London
Carbognano, Cosimo De; 18.Y’.In Sonunda İstanbul, Eren Yayıncılık.
Çelik, Zeynep (1986), 19. Yüzyılda Osmanlı Başkenti, Değişen İstanbul, İstanbul.
Dallaway, James (1797), Constantinople Ancient And Modern, London.
Deleon, Jak; Anıtsal İstanbul,Remzi Yayınevi
Dethier,P.A; Boğaziçi ve İstanbul, İst. 1993
Ebersolt, Jean; Bizans İstanbul’u Ve Doğu Seyyahları, İst.1996
Ergin, Osman Nuri (2003), İstanbul Şehri Rehberi, İstanbul 1934, Tıpkı Basım
Freely, John; Galata, Arkeoloji Ve Sanat Yayınları
Freely, John.; Istanbul: The İmperial City
Galland, Antoine (1998), İstanbul’ Ait Günlük Hatıralar (1672-1673), I-II, Çev. Nahid Sırrı Örik, İstanbul.

Evaluation System

Semester Requirements Number of Activities Level of Contribution
Attendance 12 % 5
Quizzes 2 % 10
Midterms 1 % 25
Final 1 % 60
Total % 100
PERCENTAGE OF SEMESTER WORK % 40
PERCENTAGE OF FINAL WORK % 60
Total % 100

ECTS / Workload Table

Activities Number of Activities Duration (Hours) Workload
Course Hours 14 3 42
Study Hours Out of Class 10 1 10
Quizzes 3 3 9
Midterms 1 15 15
Final 1 20 20
Total Workload 96

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.