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