NUTRITION AND DIETETIC (ENGLISH) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code | Course Name | Semester | Theoretical | Practical | Credit | ECTS |
GEP1201 | City and Culture | Fall | 3 | 0 | 3 | 4 |
This catalog is for information purposes. Course status is determined by the relevant department at the beginning of semester. |
Language of instruction: | Turkish |
Type of course: | GE-Elective |
Course Level: | Bachelor’s Degree (First Cycle) |
Mode of Delivery: | Face to face |
Course Coordinator : | Assist. Prof. NESLİHAN AYDIN YÖNET |
Recommended Optional Program Components: | None |
Course Objectives: | The aim of the City and Culture course is to teach students to read, understand, and analyze the city in its various dimensions. The course's scope includes explaining the concepts of city and culture and their relationship. |
The students who have succeeded in this course; 1. They will have a general knowledge of urban culture, 2. They will have information about the evolution of cities, 3. Will be able to compare the effects of different social and cultural groups in cities on urban space, 4. Will be able to discuss today's cities with many dimensions (social, political, historical, architectural, etc.). |
The historical background of the relationship between city and culture, the effect of globalization on the transformation and change of today's cities, the effort to create a brand city, the protection of cultural values, the concept of sustainability, the importance of public spaces (squares and streets), the spatial and social reflections of housing culture on cities will be evaluated. At the end of the semester, the student will be able to evaluate the relationship between city and culture in many aspects. |
Week | Subject | Related Preparation |
1) | Introduction | |
2) | Concepts of City and Culture | |
3) | The Evolution of Cities | |
4) | Post-Industrial City | |
5) | Global City | |
6) | Public Space | |
7) | Review | |
8) | Midterm | |
9) | Sustainability | |
10) | Housing Culture | |
11) | Disaster and City | |
12) | Student Presentations | |
13) | Student Presentations | |
14) | Student Presentations |
Course Notes / Textbooks: | |
References: | • Thorns, David C. (2004), "Kentlerin Dönüşümü: Kent Teorisi ve Kentsel Yaşam", Soyak Yayınları, İstanbul, Türkiye. • Atanur, G. ve Yaman, M. (Editörler) (Eylül 2016), "Kent Kültürü ve Kentlilik Bilinci Sempozyumu" Bildiri Kitabı, Bursa Kent Konseyi Bilimsel Yayınlar Dizisi-3, Bursa, Türkiye. • Turgut Yıldız, H. ve Eyüce, A. (Derleyenler) (Aralık 2007), "Kent, Kültür ve Konut", IAPS-CSBE Network Kitap Serisi:7, Bahçeşehir Üniversitesi, Uğur Eğitim Pazarlama ve Yayıncılık A.Ş., İstanbul, Türkiye. • Keyder, Ç. (Editör) (2006), "İstanbul: Küresel ile Yerel Arasında"Metis Yayınları, İstanbul, Türkiye. • Bali, R. N. (2009), "Tarz-ı Hayat’tan Life Style’a: Yeni Seçkinler, Yeni Mekanlar, Yeni Yaşamlar", İletişim Yayınları, İstanbul, Türkiye. |
Semester Requirements | Number of Activities | Level of Contribution |
Attendance | 14 | % 10 |
Presentation | 1 | % 30 |
Midterms | 1 | % 20 |
Final | 1 | % 40 |
Total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 60 | |
PERCENTAGE OF FINAL WORK | % 40 | |
Total | % 100 |
Activities | Number of Activities | Workload |
Course Hours | 14 | 42 |
Study Hours Out of Class | 11 | 55 |
Presentations / Seminar | 1 | 3 |
Midterms | 1 | 3 |
Final | 1 | 3 |
Total Workload | 106 |
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. |