GEP0901 History of CultureBahçeşehir 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
GEP0901 History of Culture Fall
Spring
3 0 3 4
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:
Course Coordinator : Dr. BURCU ALARSLAN ULUDAŞ
Course Objectives: The aim of this course is to introduce the students how cultures have evolved in history. Cultural Studies has always been a discipline that links academia to politics, particularly the politics and struggles of the oppressed. It has identified marginalized cultural places, shed light on hidden relationships, and supported political involvement tactics throughout its many moments, stages, and breaks. Cultural Studies is an interdisciplinary field that emerged from literary studies at the end of the 1950s. 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.

Learning Outcomes

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

Course Content

Weekly Detailed Course Contents

Week Subject Related Preparation
1) Orientation Course Schedule Review • Expectations
2) What is cultural history? Presentation
2) What is cultural history? Presentation
3) İdentity and culture Presentation
4) Music Presentation
5) What is festival? Presentation
6) A Brief History of Food Presentation
6) A Brief History of Food Presentation
7) History of War Presentation
8) Review
9) Midterm
10) Museums Presentation
11) Money and Debth Presentation
12) The Witch Presentation
13) Conceptualizing Gender Presentation
14) Review
15) Final
15) Final
15) Final
15) Final

Sources

Course Notes / Textbooks:
References: • Burke, Peter (2019), What is Culturel History?, Polity

Evaluation System

Semester Requirements Number of Activities Level of Contribution
Midterms 1 % 40
Final 1 % 60
Total % 100
PERCENTAGE OF SEMESTER WORK % 40
PERCENTAGE OF FINAL WORK % 60
Total % 100

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.