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
GEP1006 History of Civilization II Fall 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 : Dr. BURCU ALARSLAN ULUDAŞ
Course Lecturer(s): Dr. Öğr. Üyesi DERYA TARBUCK
Recommended Optional Program Components: None
Course Objectives: The aim of this course is to survey the development of civilization from a historical perspective

Learning Outcomes

The students who have succeeded in this course;
1. The student shall know the phases of the middle ages of Europe and be able to define them.
2. The student shall know the difference between American and African civilizations.
3. The student shall be able to know Abbasid Decline and the Spread of Islamic Civilization.
4. The student shall be familiar with The Spread of Chinese Civilization: Korea, Japan, and Vietnam.
5. The student shall be able to benchmark different cultural civilizations in the same view point.
6. Studens shall be able to explain the reasons as to how Instrial Revolution came into being.

Course Content

This is an era which is governed largely by European ideas and institutions and we will examine the rise of the west in great depth and detail, but we will also analyze global responses and consequences.

Weekly Detailed Course Contents

Week Subject Related Preparation
1) The East and The West, 1400-1600 The East: Mongol Empire, Ottoman Empire, Safavid Dynasty The West: Renaissance and Reform, 1300-1600
2) Age of Discoveries: Scientific Revolution and Great Explorations
3) Age of Reason: The Enlightenment, 1700s-1850s
4) American Revolution, 1763-1775
5) French Revolution, 1789
6) Empires: East and West Napoleon’s Empire, 1804-1814 Ottoman Empire, 1600-1800
7) After Napoleon: Political Ideologies and the Age of Nation-States, 1820-1880
8) The Industrial Revolution, 1750-1910s
9) Last Tensions of the Empire: Ottoman Empire, 19th-20th century
10) Modern Era: Science, Arts and Politics, 19th - 20th century
11) World War I / The Great War, 1914-1918
12) Interwar Years, 1919-1938
13) Second World War, 1939-1945
14) Cold War and Its Aftermath, 1945-1991

Sources

Course Notes / Textbooks:
References:

Evaluation System

Semester Requirements Number of Activities Level of Contribution
Attendance 48 % 20
Midterms 2 % 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.