Language of instruction: |
English |
Type of course: |
Non-Departmental Elective |
Course Level: |
Bachelor’s Degree (First Cycle)
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Mode of Delivery: |
Face to face
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Course Coordinator : |
Dr. Öğr. Üyesi TİRŞE ERBAYSAL FİLİBELİ |
Course Lecturer(s): |
Dr. Öğr. Üyesi TİRŞE ERBAYSAL FİLİBELİ
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Recommended Optional Program Components: |
Lind, R. An (2009). Race/Gender/Media: Considering Diversity Across Audiences, Content, and Producers
ISBN-10: 0205537359 |
Course Objectives: |
Discrimination is one of the main and deepest problems of today’s media as it is also a main problem for all societies. On the other hand, diversity is one of the most popular concepts in media. Focusing on media’s role on creating and distributing stereotypes and cultural images, this course aims to inform students about major theories on media, diversity and discrimination issues, to develop a critical perspective on media coverage and to be an occasion for students to deeply discuss about current media content. |
Week |
Subject |
Related Preparation |
1) |
Introduction to the course |
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2) |
Key concepts: stereotypes, discrimination, media pluralism and diversity |
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3) |
Cultural diversity and minority groups 1: race and ethnicity |
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4) |
Cultural diversity and minority groups 2: religion and ethnicity |
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5) |
Discussion: Fact-Checking 101 |
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6) |
Peace studies: Structural and cultural violence |
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7) |
Gender studies part 1: image, role and social conditions of women
Gender studies part 2: representation of LGBTQI+ and sexual orientation |
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8) |
People with disabilities and age discrimination
Media representation of children and young people |
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9) |
Media pluralism and diversity |
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10) |
Media pluralism 2.0: Digital threats and democracy
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11) |
Discussion: Can an algorithm be racist? |
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12) |
Presentations |
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13) |
Presentations |
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14) |
Review of the term |
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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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