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
GEP0609 Alliance of Civilizations Spring 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: Face to face
Course Coordinator : Dr. BURCU ALARSLAN ULUDAŞ
Recommended Optional Program Components: None
Course Objectives: This course is aimed at helping the student to grasp civilization as a concept, as a phenomenon and as a social reality. This way the student is expected to be able to analyze different civilizations and interpret the new concept of alliance of civilizatiopns with respect to its meaning and possibility.

Learning Outcomes

The students who have succeeded in this course;
1.Students shall develop critical thinking
2.Students shall analyze and critique historical development.
3.Students shall synthesize diverse kinds of information and to express ideas clearly and cogently.
4.Students shall develop abilities to recognize and analyze historical problems
5.Students shall understand and critique the concept of civilization.

Course Content

This course deals with the phenomenon of civilization in history with respect to the present global World. It also wants to question the thesis of the clash of civilizations in order to search for he possibility of a meeting ground for civilizations, which will lead to the alliance of civilizations.

Weekly Detailed Course Contents

Week Subject Related Preparation
1) Introduction: Humans as the Main Element of Society Compiled Material
2) Theories of Society in Historical Perspective I Compiled Material
3) Theories of Society in Historical Perspective II Compiled Material
4) Culture as a Social Phenomenon and its Manifestation Compiled Material
5) History of Cultures and Social Movements Compiled Material
6) From Cultures to Civilizations: Philosophy of Cilization I Compiled Material
7) From Cultures to Civilizations: Philosophy of Cilization II Compiled Material
8) Midterm exam
9) The Rise of Civilizations in Human History and Ancient Civilizations Compiled Material
10) Conflict and Alliance in Ancient Civilizations Compiled Material
11) New Era Civilizations: İslam Compiled Material
12) New Era Civilizations: Western Compiled Material
13) The Global Age and Civilizations in Contemporary World Compiled Material
14) Relationship Between Civilizations: The Clash and Alliance Thesis Compiled Material

Sources

Course Notes / Textbooks: Derste dağıtılacak.

May be distributed in class.
References: Recep Şentürk, Açık Medeniyet & Çok Medeniyetli Dünya ve Topluma Doğru, İstanbul: Timaş Yayınları, 2010.
Niall Ferguson, Civilization: The West and the Rest, London: Penguin Boooks, 2011;
Roger Osborne, Civilization: A New History of the Western World, New York: Pegasus Book, 2006.

Recep Şentürk, Açık Medeniyet & Çok Medeniyetli Dünya ve Topluma Doğru, İstanbul: Timaş Yayınları, 2010.
Niall Ferguson, Civilization: The West and the Rest, London: Penguin Boooks, 2011;
Roger Osborne, Civilization: A New History of the Western World, New York: Pegasus Book, 2006.

Evaluation System

Semester Requirements Number of Activities Level of Contribution
Attendance 1 % 10
Midterms 1 % 40
Final 1 % 50
Total % 100
PERCENTAGE OF SEMESTER WORK % 50
PERCENTAGE OF FINAL WORK % 50
Total % 100

ECTS / Workload Table

Activities Number of Activities Duration (Hours) Workload
Course Hours 14 3 42
Study Hours Out of Class 10 3 30
Midterms 1 10 10
Final 1 10 10
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.