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	Fall 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:	Hybrid
Course Coordinator :	Assist. Prof. 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. The aim of the course is to analyze the visual language of works of art and design objects.

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
8- To be able to understand, define, express and analyze the visual language of images.
9--To be able to understand, define, express and analyze the visual language of artworks (painting, sculpture).

Course Content

This course is designed to help students understand the visual media and the effect of visual forms in communication.Paintings, sculptures, design objects, visual properties of artworks, color harmony and color contrasts.
The teaching methods and techniques used in the course are lecture, observation, discussion and comparison.

Weekly Detailed Course Contents

Week	Subject	Related Preparation
1)	Introduction to the course, artwork, artwork analyzing, course content.
2)	Art, culture & society
3)	Portrait
4)	Landscape
5)	Composition with figures.
6)	Still life
7)	Interior space
8)	Midterm Week
9)	Color in visual communication Basic Principles of composition Color contrasts and harmony.
10)	Abstract painting
11)	Geometric abstraction
12)	Visual presentation
13)	Sculpture
14)	Industrial design objects

Sources

Course Notes / Textbooks:
References:	Ways of Seeing, John Berger Sınıf içi tartışmalar, ikincil olarak sanat tarihi ile ilgili kaynaklar/in-class discussions, resources related to art history as second degree reference.

Evaluation System

Semester Requirements	Number of Activities	Level of Contribution
Attendance	10	% 10
Midterms	1	% 40
Final	1	% 50
Total		% 100
PERCENTAGE OF SEMESTER WORK		% 50
PERCENTAGE OF FINAL WORK		% 50
Total		% 100

ECTS / Workload Table

Activities	Number of Activities	Duration (Hours)	Workload
Course Hours	13	3	39
Study Hours Out of Class	13	6	78
Midterms	1	2	2
Final	1	2	2
Total Workload			121

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.	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