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	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:	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.