NUTRITION AND DIETETIC (ENGLISH)
Bachelor TR-NQF-HE: Level 6 QF-EHEA: First Cycle EQF-LLL: Level 6

Course Introduction and Application Information

Course Code Course Name Semester Theoretical Practical Credit ECTS
GEP1005 History of Civilization I Spring 3 0 3 5
This catalog is for information purposes. Course status is determined by the relevant department at the beginning of semester.

Basic information

Language of instruction: English
Type of course: GE-Elective
Course Level: Bachelor’s Degree (First Cycle)
Mode of Delivery: E-Learning
Course Coordinator : Assist. Prof. NURAN FERYAL TANSUĞ DOURLARİS
Course Lecturer(s): Assist. Prof. DERYA TARBUCK
Assist. Prof. NURAN FERYAL TANSUĞ DOURLARİS
Recommended Optional Program Components: None
Course Objectives: Introducing the students to the history of civilizations through a comparative perspective.

Learning Outcomes

The students who have succeeded in this course;
1. Students shall develop critical thinking
2. Students shall analyze and critique historical developments
3. Students shall synthesize diverse kinds of information and to express ideas clearly and cogently.
4. Students shall develop abilities to recognize and analyze historical problems
5. Students shall understand and critique the concept of civilization
6. Students shall understand why the first civilizations did emerge in the eastern part of the world.

Course Content

Examining how civilization came into being and analyzing emergence of major world civilizations.

Weekly Detailed Course Contents

Week Subject Related Preparation
1) What is Civilization? & Why History of civilization Course? Explanation of Time Table coursebooks
2) Neolithic Age: discovery of Agriculture & Sedentary Life coursebooks
3) Bronze Age; River Valley Civilizations Mesopotamian Civilizations; Euphrates & Tigris coursebooks
4) Egypt: The Nile & Mediterranean Civilizations; The Minoan, Mycenaean & Phoenician Civilizations, and Jewish people coursebooks
5) India; The Indus coursebooks
6) China; The Yellow river coursebooks
7) Ancient Greece & The Hellenistic World Part I coursebooks
8) Ancient Greece Part II, Society, Arts & Culture coursebooks
9) The Anatolian Civilizations; Hittite, Troy, Phrygia, Lydia, and Persia coursebooks
10) Rome Part I & The Rise and Spread of Christianity coursebooks
11) Rome Part II Society, Arts & Culture coursebooks
12) The Rise and Spread of Islam; Umayyad & Abbasid Empires coursebooks
13) The Byzantium Empire coursebooks
14) Europe After the Fall of the Roman Empire; The Early Middle Ages coursebooks

Sources

Course Notes / Textbooks: Course Notes / Textbooks
Peter Stearns, Michael Adas et all, The Global Experience, World Civilizations
Albert M. Craig, William A. Graham et all, The Heritage of World Civilizations
References: None

Evaluation System

Semester Requirements Number of Activities Level of Contribution
Quizzes 2 % 20
Midterms 1 % 40
Final 1 % 40
Total % 100
PERCENTAGE OF SEMESTER WORK % 60
PERCENTAGE OF FINAL WORK % 40
Total % 100

ECTS / Workload Table

Activities Number of Activities Duration (Hours) Workload
Course Hours 14 3 42
Quizzes 2 8 16
Midterms 1 15 15
Final 1 20 20
Total Workload 93

Contribution of Learning Outcomes to Programme Outcomes

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.
2) To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection.
3) To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.)
4) To use healthcare, information technologies for Nutrition and Dietetic practice and research.
5) To communicate effectively with advisee, colleagues for effective professional relationships.
6) To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level.
7) To use life-long learning, problem-solving and critical thinking skills.
8) To act in accordance with ethical principles and values in professional practice.
9) To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach.
10) To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively.
11) To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition.
12) To carry out dietetic practices considering cultural differences and different health needs of different groups in the community.