| 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 |
| GEP0213 | Cultural Heritage and Sustainable Cities | 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: | English |
| Type of course: | GE-Elective |
| Course Level: | Bachelor’s Degree (First Cycle) |
| Mode of Delivery: | Hybrid |
| Course Coordinator : | Assist. Prof. BURCU ALARSLAN ULUDAŞ |
| Course Objectives: | This lecture aims to provide awareness about cultural heritage and its affects on different phenomenons such as daily life, tourism, diplomacy and so on. Moreover, it provides awareness and information about how indigenous city life and cultural heritage could protect and sustain for the future generations. This lecture provides information about international rules, projects and organizations about sustainability of cultural heritage so attendances of the lecture could establish a comparative view point among international applications and current situation of Turkey. |
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The students who have succeeded in this course; 1) Students can have awareness about protection and management of cultural heritage 2) They can describe concept of sustainable city 3) They can do a comparative analysis among cultural heritage and historical sustainability in the city. 4) They have information about international rules and standards about cultural heritage and sustainability 5) They have information about protection of cultural heritage in Turkey and abroad. 6) They can raise their awareness about daily and social life of İstanbul and they can compare to İstanbul with the other historical cities. 7) They have information about museology and some museum collections. 8) They have information about local policies and institutions about culture and they can discuss about them. |
| This lecture will be held as online and face to face. Addition of these classes some weekly events will be organized such as city tours, museum and collection visits and so on. Therefore, tea attendants could achieve awareness and embracement to social and cultural life of the city and contemporary cultural heritage. For raising their opinion and ideas, the exams and homework will be designed based on research projects. |
| Week | Subject | Related Preparation |
| 1) | What is sustainability, sustainable city and cultural heritage? | |
| 2) | What is the importance of cultural heritage and sustainability? | |
| 3) | Sustainable cities and cultural heritage management in the world. | |
| 4) | History of İstanbul in the antiquity and contemporary cultural heritage. | |
| 5) | History of İstanbul in the Roman era and contemporary cultural heritage. | |
| 6) | History of İstanbul in the Ottoman era and contemporary cultural heritage. | |
| 7) | Discussion for the first project. Building of the Modern İstanbul and lost cultural heritage of the city. | |
| 8) | Midterm Week | |
| 9) | Cultural heritage management in Turkey from Ottoman Empire to the Republic. | |
| 10) | UNESCO World Heritage and Turkey | |
| 11) | UNESCO Intangible Heritage and Turkey | |
| 12) | Sustainability of Cultural Heritage in İstanbul | |
| 13) | Establishing consciousness in the society about cultural heritage | |
| 14) | Generel Overview and discussion for the final project. |
| Course Notes / Textbooks: | The Heritage Reader, Graham Fairclough, Rodney Harrison, John H. Jameson, John Schofield (ed.), (Routledge, 2007), The Ashgate Research Companion to Heritage and Identity, Brain Graham and Peter Howard (ed.), (England: Ashgate, 2008), Geçmişe Hücum: Osmanlı İmparatorluğu’nda Arkeoloji’nin Öyküsü, Edhem Eldem, Zeynep Çelik, Zainab Bahrani, (İstanbul: Salt, 2011, Doğan Kuban, İstanbul Bir Kent Tarihi, (İstanbul: İş Bankası, 2011) |
| References: |
| Semester Requirements | Number of Activities | Level of Contribution |
| Quizzes | 5 | % 5 |
| Homework Assignments | 1 | % 10 |
| Presentation | 1 | % 10 |
| Midterms | 1 | % 25 |
| 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 | 2 | 26 |
| Presentations / Seminar | 1 | 10 | 10 |
| Homework Assignments | 1 | 20 | 20 |
| Quizzes | 5 | 3 | 15 |
| Midterms | 1 | 2 | 2 |
| Final | 1 | 2 | 2 |
| Total Workload | 114 | ||
| 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 |