| 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 |
| GEP1811 | Readings in Philosophy | Fall | 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: | Turkish |
| Type of course: | GE-Elective |
| Course Level: | Bachelor’s Degree (First Cycle) |
| Mode of Delivery: | Hybrid |
| Course Coordinator : | Assist. Prof. SERKAN ŞİMŞEK |
| Recommended Optional Program Components: | None |
| Course Objectives: | This course aims to introduce students to the tradition of philosophical thought and to develop their practice of deep thinking through classical texts. Through this process, students are expected to experience critical reading of these texts, comprehend the complexity of philosophical thought, and enhance their abstract thinking skills. |
|
The students who have succeeded in this course; Students who successfully complete this course will 1) Discuss the fundamental ideas in philosophical texts. 2) Use terminology related to the discipline of philosophy. 3) Learn the basic elements of philosophical concepts and thought systems. 4) Study the major schools of thought and the views of philosophers in the history of philosophy. 5) Develop critical thinking skills through philosophical texts. 6) Gain the ability to benefit from differences between philosophical views and schools of thought. 7) Strive to build a bridge between contemporary philosophical debates and classical texts. |
| In this course, the fundamental concepts of philosophy, the views of philosophers, and various philosophical movements will be examined and discussed from a historical perspective. The influence of philosophers' thoughts on modern thought and life will also be explored. Teaching methods and techniques used in the course are: lecture, reading, individual work, sample examination, and discussion. |
| Week | Subject | Related Preparation |
| 1) | Introduction | |
| 2) | Selected Philosophical Text 1 | Reading and Discussion |
| 3) | Selected Philosophical Text 1 | Reading and Discussion |
| 4) | Selected Philosophical Text 2 | Reading and Discussion |
| 5) | Selected Philosophical Text 2 | Reading and Discussion |
| 6) | Selected Philosophical Text 3 | Reading and Discussion |
| 7) | Selected Philosophical Text 3 | Reading and Discussion |
| 8) | MIDTERM WEEK | |
| 9) | Selected Philosophical Text 4 | Reading and Discussion |
| 10) | Selected Philosophical Text 4 | Reading and Discussion |
| 11) | Selected Philosophical Text 5 | Reading and Discussion |
| 12) | Selected Philosophical Text 5 | Reading and Discussion |
| 13) | Selected Philosophical Text 6 | Reading and Discussion |
| 14) | Selected Philosophical Text 6 | Reading and Discussion |
| Course Notes / Textbooks: | Seçilen metinlere göre şekillenecektir. |
| References: | Will be shaped according to the selected texts. |
| Semester Requirements | Number of Activities | Level of Contribution |
| Attendance | 13 | % 10 |
| Midterms | 1 | % 30 |
| Final | 1 | % 50 |
| Paper Submission | 1 | % 10 |
| 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 | 13 | 4 | 52 |
| Midterms | 1 | 2 | 2 |
| Paper Submission | 1 | 20 | 20 |
| Final | 1 | 2 | 2 |
| Total Workload | 115 | ||
| 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 |