| NUTRITION AND DIETETIC (ENGLISH) | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
| Course Code | Course Name | Semester | Theoretical | Practical | Credit | ECTS |
| GEP1513 | History of Religions | Spring | 3 | 0 | 3 | 5 |
| This catalog is for information purposes. Course status is determined by the relevant department at the beginning of semester. |
| Language of instruction: | Turkish |
| Type of course: | GE-Elective |
| Course Level: | Bachelor’s Degree (First Cycle) |
| Mode of Delivery: | Hybrid |
| Course Coordinator : | Assist. Prof. BURCU ALARSLAN ULUDAŞ |
| Recommended Optional Program Components: | None |
| Course Objectives: | To learn about the concept of religion, theories about the origins of religions, basic features of religions, 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. |
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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. |
| 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. |
| 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. topic narration | |
| 3) | Religions have common features. topic narration | |
| 4) | Introduction to Hinduism: periods and holy books. topic narration | |
| 5) | foundation of Hinduism beliefs, god, castes, avatar, yoga. topic narration | |
| 6) | Buddhism, its teachings, holy books, topic narration | |
| 7) | Buddhism core beliefs and holidays topic narration | |
| 8) | Midterm Week | |
| 9) | introduction to judaism Judaism basic beliefs, Bible topic narration | |
| 10) | Judaism's prayers, holidays, sects Lecture explanation | |
| 11) | Introduction to Christianity Lecture | |
| 12) | Basic beliefs of Christianity, doctrine of the trinity. topic narration | |
| 13) | Christian worship, holidays, sects Explanation of the subject | |
| 14) | Introduction to Islam: basic beliefs, holidays, sects Explanation of the subject |
| 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 |
| 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 | |
| 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 | ||
| 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 |