| 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 |
| GEP1135 | Musics of the World | Spring | 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: | E-Learning |
| Course Coordinator : | Assist. Prof. İSMET AYDIN |
| Course Objectives: | The aim of this course is to provide the students with an overview of the great diversity of the world’s music systems, with the knowledge of evaluating the musical cultures and traditions in a comparative perspective, to explore the range of sounds, timber, rhythm, form qualities of different cultures and to introduce the assumptions that underlie the ideas of “world music” and globalization. |
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The students who have succeeded in this course; The students who succeeded in this course "1) Identifies and distinguishes the elements of the various musical cultures and traditions in the world. " 2) Evaluates music in its cultural context and gains an intercultural perspective. 3) While listening to the musics of different cultures, evaluates and describes in accordance with the proper music terminology. " 4) Understand the commonalities and differences; continuations and fragmentations of the musics of the world " 5) Learns to understand music history and philisophy of aesthetics in their cultural context. 6)To make correlations between other disciplines like history, anthropology, sociology through the medium of music. 7)To develop aural perception by listening different musics and understanding them, |
| Traditional music, art music, folk music, music cultures of American natives, South American natives and music cultures, Asian music cultures, Chinese folk music, Japanese art music, Southeast Asian music cultures, Indian music, North Indian and South Indian music and differences, Tibetan music, Kashmir music, Pakistani music, Middle Eastern music cultures, Arab music, North African music cultures and differences between Arab music cultures, Iranian music, Central Asian music cultures, African music cultures, South African music cultures. Mediterranean music cultures, Balkan music cultures, European folk music, music cultures in Turkey, popular music in the world. Teaching methods and techniques used in the course are: lecture, individual study, case study, project preparation, recitals and use of digital resources. |
| Week | Subject | Related Preparation |
| 1) | Introduction and definition of the course. | Course Notes |
| 2) | The fundamental topics on the relation between music and culture. | Course Notes |
| 3) | Jazz music and its evolution. | Course Notes |
| 4) | North America: Native American; folk and pop. | Course Notes |
| 5) | African music traditions. | Course Notes |
| 6) | Caribbean music traditions. | Course Notes |
| 7) | Caribbean music traditions. | Course Notes |
| 8) | Mid-term Week | Course Notes |
| 9) | Central Asian music traditions. | Course Notes |
| 10) | South Asia music traditions | Course Notes |
| 11) | East Asia music traditions. | Course Notes |
| 12) | Oceania music traditions. | Course Notes |
| 13) | European music traditions. | Course Notes |
| 14) | Latin American music traditions. | Course Notes |
| Course Notes / Textbooks: | 1. Miller, Terry E. Ve Andrew Shahriari, World Music: A Global Journey, Routledge, UK, 2006. 2. Nettl, Bruno, Excursions in World Music. Fifth edition. Upper Saddle River, New Jersey: Prentice Hall. |
| References: | 1. Bohlman, Philip V. Dünya Müziği, Dost Kitapevi: İstanbul. |
| Semester Requirements | Number of Activities | Level of Contribution |
| Homework Assignments | 1 | % 20 |
| Midterms | 1 | % 30 |
| Final | 1 | % 50 |
| 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 | 5 | 65 |
| Homework Assignments | 1 | 8 | 8 |
| Midterms | 1 | 2 | 2 |
| Final | 1 | 2 | 2 |
| Total Workload | 116 | ||
| 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 |