GEP0514 Ottoman Cultural HistoryBahçeşehir UniversityDegree Programs NUTRITION AND DIETETIC (ENGLISH)General Information For StudentsDiploma SupplementErasmus Policy StatementNational QualificationsBologna Commission
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
GEP0514 Ottoman Cultural History 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
Course Lecturer(s): Prof. Dr. NEJDET ÖZTÜRK
Recommended Optional Program Components: None
Course Objectives:

Learning Outcomes

The students who have succeeded in this course;

Course Content

Weekly Detailed Course Contents

Week Subject Related Preparation
1)
2)
3)
4)
5)
6)
7)
8)
9)
10)
11)
12)
13)
14)

Sources

Course Notes / Textbooks: Hans Dernschwam, İstanbul ve Anadolu’ya Seyahat Günlüğü, çev. Yaşar Önen, Mersin 1992.
Joseph de Tournefort, Tournefort Seyahatnamesi, I, ed. Stefanos Yerasimos, İstanbul 2005.
M. Fuad Köprülü, Osmanlı İmparatorluğu’nun Kuruluşu, 2. baskı Ankara 1972.
Metin And, Osmanlı Şenliklerinde Türk Sanatları, Ankara 1982.
Necdet Öztürk, 14-15. Asır Osmanlı Kültür Tarihi, Devlet Düzeni-Sosyal Hayat, İstanbul 2014.
References: Osmanlı’da Adalet ve Hoşgörü Kavramları”, Boztepe, sayı 1 (Sakarya/Ekim-2002), s. 7-8;
Osmanlı Devleti’nin Kuruluşunda Etkili Olan Maddî ve Manevî Dinamikler”, Boztepe, sayı 2 (Ocak-2003), s. 7-8.
“Osmanlılarda Hukuk Sistemi ve Uygulanışı”, Süleyman Demirel Üniversitesi Fen-Edebiyat Fakültesi Sosyal Bilimler Dergisi, sayı 4 (1999), s. 43-53.
Osmanlılarda Hapis Olayları (1300-1512)-Türkçe Kroniklere Göre -”, Hapishane Kitabı, edl. Emine Gürsoy Naskali-Hilal Oytun Altun, İstanbul 2005, s. 101-129.
“Fatih Sultan Mehmed’in Çok Tartışılan Kararı: Kardeş Katli Meselesi”, Boztepe, sayı 3, Nisan 2003, s. 5-6.
“Osmanlı Devleti’nde Bazı Kamu Görevlilerinin Hapisle Cezalandırılmalarına İlişkin İlk Bilgiler (1300-1453)”, Sosyal Siyaset Konferansları, Prof. Dr. Turan Yazgan’a Armağan Özel Sayısı, İ.Ü. İktisat Fakültesi yayını, İstanbul 2005, 899-909.
“Osmanlıda İdamlar (1299-1500)”, İğdiş, Sünnet, Bedene Şiddet Kitabı, edl. Emine Gürsoy Naskali-Aylin Koç, İstanbul 2009, s. 5-22.
“Alp-erenlerden Anadolu ve Rumeli Gazilerine”, Türk Dünyası Tarih Dergisi (TDTD), sayı 194 (Şubat-2003), s. 58-59.
“Osmanlı İlim ve Kültür Hayatındaki Önemli Gelişmeler (1421-1512)”, Türk Kültürü İncelemeleri Dergisi (TKİD), II (2000), 49-70.
“Fatih Sultan Mehmed Devri İlim ve Kültür Hayatına Genel Bir Bakış”, TDTD, sayı 210 (Haziran-2004), 36-43.
İmparatorluk Tarihinin Kalemli Muhafızları Osmanlı Tarihçileri Ahmedî’den Ahmed Refik’e-, Bilge Kültür Sanat, İstanbul 2015, 357 s. + Ekler (Osmanlı Türkçesi Örnek Metinleri: s. 361-448).
Robert Mantran, 17. Yüzyılın İkinci Yarısında İstanbul, I, çev. Mehmet Ali Kılıçbay-Enver Özcan, Ankara 1990.

Evaluation System

Semester Requirements Number of Activities Level of Contribution
Total %
PERCENTAGE OF SEMESTER WORK % 0
PERCENTAGE OF FINAL WORK %
Total %

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.