Language of instruction: |
English |
Type of course: |
Non-Departmental Elective |
Course Level: |
Bachelor’s Degree (First Cycle)
|
Mode of Delivery: |
Face to face
|
Course Coordinator : |
Dr. Öğr. Üyesi AYŞEGÜL AKDEMİR |
Recommended Optional Program Components: |
"." |
Course Objectives: |
The aim of this course is twofold: First, students will be introduced to the core ideas and concepts of anthropology such as culture, nature, ethnography, social stratifications, kinship systems, race, gender, marriage, sexuality, religion etc. Examples from various human groups around the globe will be used to develop an understanding of these core concepts, ideas and themes. Secondly, we will bring in these concepts and perspectives into our own lives to develop an informed analysis of the Turkish society. |
Week |
Subject |
Related Preparation |
1) |
Introduction and course outline |
|
2) |
What is anthropology |
Horace Miner, “Body Ritual of the Nacirema” |
3) |
Origins of Anthropology |
Lavenda & Schultz, Chapter 1 |
4) |
Early anthropological theories: Social Evolutionism |
McGee & Warms “Nineteenth-Century Evoltionism” |
5) |
Early anthropological theories: Cultural Relativism |
McGee & Warms “Historical Particularism” |
6) |
Culture and colonial heritage |
Lavenda & Schultz, Chapter 2 |
7) |
Critique of ‘Culture’ |
Renato Rosaldo “The Erosion of Classic Norms” |
8) |
Midterm |
Course review and midterm |
9) |
Kinship and Descent |
Lavenda & Schultz, Chapter 9 |
10) |
Family |
Lavenda & Schultz, Chapter 9 cont'd. |
11) |
Marriage |
Lavenda & Schultz, Chapter 10 |
12) |
Sex and Gender |
Donna Haraway, “Is Female to Male as Nature Is to Culture” |
13) |
Gender inequalities |
Anne Fausto-Sterling, “The Five Sexes: Why Male and Female Are Not Enough” |
14) |
Nature / Culture I |
TBA |
|
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 |
2) |
To act in accordance with ethical principles and values in professional practice. |
2 |
3) |
To use life-long learning, problem-solving and critical thinking skills. |
2 |
4) |
To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. |
2 |
5) |
To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. |
2 |
6) |
To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. |
2 |
7) |
To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) |
2 |
8) |
To communicate effectively with advisee, colleagues for effective professional relationships. |
2 |
9) |
To use healthcare, information technologies for Nutrition and Dietetic practice and research. |
2 |
10) |
To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. |
2 |
11) |
To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. |
2 |
12) |
To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. |
2 |