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 |
NMD3911 | Sociology of New Media | 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: | 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 TİRŞE ERBAYSAL FİLİBELİ |
Course Lecturer(s): |
Instructor MERT KAYHAN |
Recommended Optional Program Components: | None. |
Course Objectives: | The course is designed to provide students with basic principles, concepts and key issues in sociology with reference to the role of the new media. Its purpose is also to analyze global developments in the light of the rise of the information society. |
The students who have succeeded in this course; - Critically evaluate new media and its implication on everyday human relations. - Critically understand the role of new media in relation to the established power structure. |
This course aims to provide the students with the necessary theoretical and analytical tools to help them comprehend the new global society that developed since the 1970s. This new period is variously defined as “post-industrial,” “information society” or the “electronic-digital age”. In this course we will employ a long-term historical perspective by also underlining key points of radical transformation. We will analyze the long-waves of twentieth century capitalism, the Fordist/Industrial and post-Fordist/post-Industrial societies and the rise of the information society since 1970s. |
Week | Subject | Related Preparation |
1) | 1990s and the Explosion of the “Digital/Electronic Revolution” | - |
1) | Introduction of the Course, Explanation of the Syllabus | - |
2) | The Concepts of the “Information Society,” “Old and the New Media” | - |
3) | The Historical Dimension: Pre-Industrial, Industrial and Post-Industrial Stages I | - |
4) | The Historical Dimension: Pre-Industrial, Industrial and Post-Industrial Stages II | - |
5) | Main Dynamics of the Twentieth Century: Market Economy and Unfettered Capitalism | - |
6) | Mdterm | - |
7) | the Transformation of the 1960s: Anti-Systemic Paradigm Shift and “New Social Movements” | - |
8) | The Transformation of the 1970s: The Restructuring of Capitalism: Towards “Flexible Accumulation” | - |
9) | Changes since 1980s: Neo-Liberal Revolution | - |
11) | New Media & the New Societal Formations | - |
12) | New Media & New Forms of Social Communication | - |
13) | New Media, Activism & “Clicktivism | - |
14) | At the Beginning of the 21st Century: Where do we go from here? | - |
Course Notes / Textbooks: | - Manuel Castells, The Rise of Network Society. Blackwell Publishers - David Harvey, The Condition of Postmodernity. Blackwell Publishers - Stephen Graham & Simon Marvin, Telecommunications and the City: Electronic Spaces, Urban Places. Routledge. |
References: |
Semester Requirements | Number of Activities | Level of Contribution |
Midterms | 1 | % 50 |
Final | 1 | % 50 |
Total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 50 | |
PERCENTAGE OF FINAL WORK | % 50 | |
Total | % 100 |
Activities | Number of Activities | Duration (Hours) | Workload |
Course Hours | 13 | 3 | 39 |
Study Hours Out of Class | 14 | 5 | 70 |
Midterms | 1 | 2 | 2 |
Final | 1 | 2 | 2 |
Total Workload | 113 |
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. |