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 |
ARC3963 | Urban History | Spring | 2 | 0 | 2 | 4 |
This catalog is for information purposes. Course status is determined by the relevant department at the beginning of semester. |
Language of instruction: | English |
Type of course: | |
Course Level: | Bachelor’s Degree (First Cycle) |
Mode of Delivery: | Face to face |
Course Coordinator : | Dr. Öğr. Üyesi NESLİHAN AYDIN YÖNET |
Course Lecturer(s): |
Dr. Öğr. Üyesi NESLİHAN AYDIN YÖNET |
Recommended Optional Program Components: | None |
Course Objectives: | The aim of this course is to develop students' knowledge of theories and the history of urban development. |
The students who have succeeded in this course; -Understanding urban/city typologies of different historical periods -Comprehension of the impact of social and cultural changes on urban space in specific historical periods. - Understanding the relationship between human behavior, the natural environment, and the design of the built environment. - Effective reading, writing, speaking, and listening skills. |
The course explores the social, cultural, economical, environmental factors that shape cities. The ideas, theories, and innovations that create unique aspects of cities are discussed through examples from past, present, and future. The examples from the periods of Ancient Greek, Roman, Renaissance, Baroque, Modern, and Post Modern are analyzed. The ideas about futuristic cities are also discussed. |
Week | Subject | Related Preparation |
1) | Introduction | |
2) | The Idea of City | |
3) | The Classic City | |
4) | The Medieval Town | |
5) | Renaissance and Baroque Cities | |
6) | Historical Gardens | |
7) | 19th Century City | |
8) | 20th Century City | |
9) | 21st Century City | |
10) | MIDTERM | |
11) | Looking into the Future | |
12) | Student Presentations and Discussion | |
13) | Student Presentations and Discussion | |
14) | Evaluation / Final Discussion |
Course Notes / Textbooks: | - |
References: | . Mumford, L. (1961) The City in History. Harcourt, New York . . Bacon, E. (1976) Design of Cities. Penguin Books, New York. . Gallion, E. (1975) The Urban Pattern. D.Van Nostrand Co. New York. . Kostof, S. (2004) The City Shaped: Urban Patterns and Meanings Through History. Bullfinch Press, New York. . Benevolo, L. (1995) The European City. Blackwell Pub. Oxford , UK and Cambridge, Massachusetts, USA. . Ellin, N. (2007) Postmodern Urbanism: Revised Edition. Princeton Architectural Press, New York. . Hall, P. (2014) Cities of Tomorrow: An Intellectual History of Urban Planning and Design Since 1880, Fourth Edition. Wiley Blackwell, USA and UK. . Brenner, N. and Keil, R. (Editors) (2006) The Global Cities Reader (Urban Reader Series). Routledge Taylor&Francis Group, London and New York. |
Semester Requirements | Number of Activities | Level of Contribution |
Attendance | 14 | % 10 |
Presentation | 1 | % 25 |
Midterms | 1 | % 25 |
Final | 1 | % 40 |
Total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 60 | |
PERCENTAGE OF FINAL WORK | % 40 | |
Total | % 100 |
Activities | Number of Activities | Duration (Hours) | Workload |
Course Hours | 13 | 2 | 26 |
Study Hours Out of Class | 12 | 6 | 72 |
Presentations / Seminar | 2 | 2 | 4 |
Midterms | 1 | 2 | 2 |
Final | 1 | 2 | 2 |
Total Workload | 106 |
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. |