| 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 |
| GEP0901 | History of Culture | Spring | 3 | 0 | 3 | 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: | GE-Elective |
| Course Level: | Bachelor’s Degree (First Cycle) |
| Mode of Delivery: | E-Learning |
| Course Coordinator : | Assist. Prof. BURCU ALARSLAN ULUDAŞ |
| Course Objectives: | The aim of this course is to introduce the students how cultures have evolved in history. It focuses on the investigation of networks of meanings, practices, and habits that are embodied in everyday objects, events, and representations of the commons. However, there is disagreement over the objectives and methods of these analyses: What is culture, and how is it studied? In this course, we are going to try to find the “answer” by focusing on different subjects benefiting from the social sciences. |
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The students who have succeeded in this course; At the end of the course, you will be able to: 1. Become familiar with some of the theories and writings that influenced some discussions in Culturel Studies 2. Critically examine the institutions and structures that influence artistic and aesthetic productions 3. Explore the processes related to the changing dynamics of the cultural products 4. Strengthed their analytical thinking skills while discussing a simple culturel product 5. Practice interpretations using the Culturel Studies categories |
| What is culture?, identity and culture, history of human belief, history of music, history of food, history of entertainment, history of city, archaeology and museum, history of economy, history of war. Teaching methods and techniques used in the course: lecture, individual study discussion, trip and use of digital resources. |
| Week | Subject | Related Preparation |
| 1) | Orientation Course Schedule Review • Expectations | |
| 2) | What is cultural history? Presentation | |
| 3) | İdentity and culture Presentation | |
| 4) | The history of human belief | |
| 5) | History of music | |
| 6) | A Brief History of Food | |
| 7) | A Brief History of Food Presentation | |
| 8) | Midterm Week | |
| 9) | What is festival? History of entertainment | |
| 10) | History of the city, archaeology and museums | |
| 11) | History of Economy, Trade and Money | |
| 12) | History of War Presentation | |
| 13) | Conceptualizing Gender Presentation | |
| 14) | The Witch Presentation |
| Course Notes / Textbooks: | |
| References: | • Burke, Peter (2019), What is Culturel History?, Polity |
| Semester Requirements | Number of Activities | Level of Contribution |
| Presentation | 1 | % 10 |
| Midterms | 1 | % 30 |
| Final | 1 | % 60 |
| Total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 40 | |
| PERCENTAGE OF FINAL WORK | % 60 | |
| Total | % 100 | |
| Activities | Number of Activities | Duration (Hours) | Workload |
| Course Hours | 13 | 3 | 39 |
| Study Hours Out of Class | 13 | 3 | 39 |
| Presentations / Seminar | 1 | 10 | 10 |
| Midterms | 1 | 2 | 2 |
| Final | 1 | 2 | 2 |
| Total Workload | 92 | ||
| 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 |