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
GEP0513	History of Religions	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:	Hybrid
Course Coordinator :	Assist. Prof. BURCU ALARSLAN ULUDAŞ
Course Lecturer(s):	Prof. Dr. İSMAİL TAŞPINAR
Recommended Optional Program Components:	None
Course Objectives:	To learn about the concept of religion, theories about the origins of religions, the basic features of religions, the basic features of religions that emerged in history and have followers today. Thus, to have an accurate and up-to-date idea about religions, which are an important component of culture.

Learning Outcomes

The students who have succeeded in this course;
When you successfully complete this course you will be able to do the following.
1. To have knowledge about the basic concepts of the History of Religions.
2. Learning the subjects and research methods of the History of Religions discipline.
3. To obtain basic information about Hinduism, Buddhism, Judaism, Christianity and Islam, which are important religious traditions today.
4.Can compare religions in terms of their similar, different and common points.
5.Can interpret basic teachings and messages of the scriptures.
6.Can classifies religions from various angles.
7.Can understand the relations between culture and religions.

Course Content

Introduction to the History of Religions, Methods of Comparative Study of Religions, Confucianism, Taoism, Shintoism, Zoroastrianism, Hinduism, Buddhism, Judaism, Christianity, Islam.
Derste kullanılan öğretim yöntem ve teknikleri: anlatım, bireysel çalışma, okuma, tartışma, konuk, gözlem ve dijital kaynakların kullanımıdır.

Weekly Detailed Course Contents

Week	Subject	Related Preparation
1)	Introduction to the History of Religions course, basic topics and resources. topic narration
2)	Theories on the origin of religions.
3)	Common features of religions.
4)	Introduction to Hinduism: its periods and holy books.
5)	Basic beliefs of Hinduism, god, castes, avatar, yoga.
6)	Buddhism, its teachings, holy books,
7)	Buddhism basic beliefs and holidays
8)	Midterm Week
9)	introduction to judaism Judaism basic beliefs, Bible
10)	Prayers, holidays, sects of Judaism.
11)	Introduction to Christianity
12)	Hıristiyanlığın temel inançları, teslis doktrini.
13)	Worships, holidays, sects of Christianity
14)	Introduction to Islam: basic beliefs, holidays, sects

Sources

Course Notes / Textbooks:
References:	1. Abdurrahman Küçük – Günay Tümer, Dinler Tarihi, Ocak Yayınları. 2. Yaşayan Dünya Dinleri, Anadolu Üniversitesi, Açıköğretim Fakültesi yayınları. 3. Yaşayan Dünya Dinleri, Diyanet İşleri Başkanlığı Yayınları. 4. İsmail Taşpınar, Doğu Dinlerinde Hac İbadeti – Hinduizm ve Budizm, Marmara İlahiyat Vakfı Yayınları

Evaluation System

Semester Requirements	Number of Activities	Level of Contribution
Midterms	1	% 40
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	13	3	39
Study Hours Out of Class	12	6	72
Midterms	1	2	2
Final	1	2	2
Total Workload			115

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.	4
2)	To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection.	3
3)	To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.)	5
4)	To use healthcare, information technologies for Nutrition and Dietetic practice and research.	4
5)	To communicate effectively with advisee, colleagues for effective professional relationships.	4
6)	To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level.	5
7)	To use life-long learning, problem-solving and critical thinking skills.	4
8)	To act in accordance with ethical principles and values in professional practice.	3
9)	To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach.	3
10)	To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively.	4
11)	To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition.	5
12)	To carry out dietetic practices considering cultural differences and different health needs of different groups in the community.	4