| 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 |
| GEP1812 | Philosophy of Science | Fall | 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: | Turkish |
| 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 sciences are widely considered to be one of our best sources of knowledge about the world. In this course we will investigate the nature and status of scientific knowledge. We will study several different accounts of the methods used by scientists, including accounts proposed by Carnap, Popper, and Kuhn. We will also ask whether science describes reality. Does the real world actually contain electrons or genes, for example, or is a literal interpretation of our scientific theories unwarranted? |
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The students who have succeeded in this course; Upon completion of the course, students should be able to: Identify central issues or debates in philosophy of science, Articulate and, when appropriate, compare or contrast, different views that might be taken with respect to these issues, Summarize major motivations or arguments for these alternative positions, Present significant objections that have or could be raised to these positions, Assess the relative merits of these arguments and objections |
| The definitions of science and philosophy are made, the importance of science, the characteristics of science, logical inference techniques, the stages of the scientific method, different philosophical views on the scientific method, experiments, observations and measurement processes in the scientific method, some thinkers of the philosophy of science. Teaching methods and techniques used in the course are: lecture, reading, individual work, sample examination and discussion. |
| Week | Subject | Related Preparation |
| 1) | What is science? I | |
| 2) | What is science? II | |
| 3) | Modern science I | |
| 4) | Modern science II | |
| 5) | Karl Popper | |
| 6) | Imre Lakatos | |
| 7) | Thomas Kuhn I | |
| 8) | Midterm Week | |
| 9) | Thomas Kuhn II | |
| 10) | Sociology of science | |
| 11) | Feminist science theory | |
| 12) | A case: Evolutionary theory I | |
| 13) | A case: Evolutionary theory II | |
| 14) | REVIEW |
| Course Notes / Textbooks: | |
| References: | 1)Cemal Yıldırım, "Bilim Felsefesi" 2) Selçuk Kütük, "Bilim Felsefesi Üzerine" 3) Veysel Sönmez, "Bilim Felsefesi" 4) Alex Rosenberg, "Bilim Felsefesi-Çağdaş Bir Giriş" |
| Semester Requirements | Number of Activities | Level of Contribution |
| Quizzes | 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 |
| Quizzes | 1 | 10 | 10 |
| Midterms | 1 | 2 | 2 |
| Total Workload | 90 | ||
| 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 |