GEP0620 Visual LiteracyBahçeşehir 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
GEP0620 Visual Literacy 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
Recommended Optional Program Components: none
Course Objectives: This course focuses on the formulation of visual form and employment on visual media. It is an introduction to visual literacy exposing the basic visual vocabulary.

Learning Outcomes

The students who have succeeded in this course;
The students who have succeeded in this course will be able to:
1- Develop critical thinking skills in relation to visual images;
2- Recognize visual perception;
3- Analyse the syntax of images including style and composition;
4- Analyse visual context;
5- Display visual presentation techniques;
6- Recognise visual hierarchy;
7- Enhance verbal and written literacy skills and vocabulary to be able to talk and write about images

Course Content

This course is designed to help students understand the visual media and the effect of visual forms in communication.

Weekly Detailed Course Contents

Week Subject Related Preparation
1) Introduction to the course
2) Art, culture & society
3) What is visual communication? What is sign, symbol and word?
4) Development of visual communication design
5) Color in visual communication
6) Basic Principles of composition
7) Visual perception
8) Concept Board Presentation
9) Literacy in visual media
10) Medium as a message
11) Concept Board Presentation
12) Visual presentation
13) Body language
14) Visual identity design
15) General Review
16) Final Exam

Sources

Course Notes / Textbooks:
References: Ways of Seeing, John Berger

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.