NUTRITION AND DIETETIC (TURKISH) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code | Course Name | Semester | Theoretical | Practical | Credit | ECTS |
ARC3967 | Urban Design Theory | Fall | 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: | Non-Departmental Elective |
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: | . |
Course Objectives: | The main objective of this course is to define contemporary urban design theory in an interdisciplinary framework that includes architecture, planning, and landscape design |
The students who have succeeded in this course; - Understanding of the diverse needs, values, behavioral norms, physical abilities, and social and spatial patterns that characterize different cultures and individuals. At the same time understanding the roles and responsibilities of urban designers and architects in it. - Understanding of the relationship between human behaviour, the natural environment, and the design of the built environment. - Ability to examine and comprehend the fundamental principles present in relevant precedents and to make choices regarding the incorporation of such principles into architecture and urban design projects. |
Urban Design Theory provides students with an introduction to theories, concepts, methods, and contemporary issues in urban design. Contemporary urban design is the process of collaboration between the architecture, planning, and landscape architecture professions. This collaboration is discussed by the important approaches and the selected examples. |
Week | Subject | Related Preparation |
1) | Introduction | . |
2) | What is Urban Design? | |
3) | Urban Evolution | |
4) | Planning Movements | |
5) | Urban Form, Urban Patterns, and Urban Morphology | |
6) | Public Space | |
7) | Sustainability | |
8) | Pandemic and City | |
9) | Midterm | |
10) | Student Presentations and Discussion | |
11) | Student Presentations and Discussion | |
12) | Student Presentations and Discussion | |
13) | Poster Critics of the Final Submission | |
14) | Evaluation / Final Discussion |
Course Notes / Textbooks: | . |
References: | • Lynch, K. (1960), The Image of The City, The MIT Press, Massachusetts, USA. • Alexander, C., Ishikawa, S., Silverstein, M., with Jacobson, M., Fiksdahl - King, I., Angel, S. (1977), A Pattern Language: Towns, Buildings, Construction. • Lynch, K. (1981), Good City Form, The MIT Press, Massachusetts, USA. • Broadbent, G. (1990) Emerging Concepts in Urban Space Design. • Jacobs, J. (1993), The Death and Life of Great American Cities. • Jacobs, A. B. (1996), Great Streets. • Blakely, E. J., Snyder, M. G. (1997), Fortress America: Gated Communities in the United States. • Lang, J. (2005), Urban Design: A typology of Procedures and Products. Illustrated with over 50 Case Studies. • Gehl, J., Cities for People, Island Press, 2010. |
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 |
2) | To act in accordance with ethical principles and values in professional practice. | 2 |
3) | To use life-long learning, problem-solving and critical thinking skills. | 2 |
4) | To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. | 2 |
5) | To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. | 2 |
6) | To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. | 2 |
7) | To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) | 2 |
8) | To communicate effectively with advisee, colleagues for effective professional relationships. | 2 |
9) | To use healthcare, information technologies for Nutrition and Dietetic practice and research. | 2 |
10) | To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. | 2 |
11) | To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. | 2 |
12) | To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. | 2 |