Course Notes / Textbooks: |
Gustave Flaubert, Madame Bovary (trans. Gerard Hopkins. Introduction by Terence Cave and Notes by Mark Overstall. Oxford: Oxford UP, 1998).
Lev Tolstoy, Anna Karenina (trans. Constance Garnett. Revised, edited and with an Introduction by Leonard J. Kent and Nina Berberova. Indianapolis, IN: Bobbs-Merrill Co., 1978).
Kate Chopin, The Awakening (ed. Margaret Culley. New York: Norton, 1976)
Halit Ziya Uşaklıgil, Aşk-ı Memnu (yay. Haz. Muharrem Kaya. İstanbul: Özgür Yay., 2008)
|
References: |
David Damrosch, “Rebirth of a Discipline:The Global Origins of Comparative Studies.” Comparative Critical Studies 3, 1-2 (2006), pp. 99-112.
Passages from Kamil Aydın's Karşılaştırmalı Edebiyat – Günümüz Postmodern Bağlamda Algılanışı (İstanbul: Birey Yay., 2008).
|
|
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. |
|