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