Week |
Subject |
Related Preparation |
1) |
The Beginnings: American popular anthropology, Soviet political indoctrination and European experimentalism. |
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2) |
The instituionalization of documentary before and during the World War II. |
Weekly readings will be assigned. |
3) |
Postwar documentary and documentary for television.
|
Weekly readings will be assigned. |
4) |
British Free Cinema, Direct Cinema vs Cinema Verité.
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Weekly readings will be assigned. |
5) |
Documentary in the 70’s and 80’s, the arrival of video.
|
Weekly readings will be assigned. |
6) |
Documentary in the 90’s, Reality Bites.
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Weekly readings will be assigned. |
7) |
Student presentations.
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Assignment 1 |
8) |
Exploring diferent documentary styles (ethnographic, biographic, animated documentary etc.).
|
Working on the assignments. |
9) |
Exploring diferent documentary styles (ethnographic, biographic, animated documentary etc.).
|
Working on the assignments. |
10) |
Exploring diferent documentary styles (ethnographic, biographic, animated documentary etc.).
|
Working on the assignments.
|
11) |
Exploring diferent documentary styles (ethnographic, biographic, animated documentary etc.).
|
Working on the assignments.
|
12) |
Exploring diferent documentary styles (ethnographic, biographic, animated documentary etc.).
|
Working on the assignments.
|
13) |
Contemporary Turkish documentary.
|
Working on the final project.
|
14) |
Contemporary Turkish documentary.
|
Final Project |
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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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