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 |
NMD3103 | Issues in New Media Practices | Spring | 2 | 2 | 3 | 6 |
This catalog is for information purposes. Course status is determined by the relevant department at the beginning of semester. |
Language of instruction: | English |
Type of course: | Non-Departmental Elective |
Course Level: | Bachelor’s Degree (First Cycle) |
Mode of Delivery: | Face to face |
Course Coordinator : | Dr. Öğr. Üyesi TİRŞE ERBAYSAL FİLİBELİ |
Recommended Optional Program Components: | None |
Course Objectives: | This course is designed to introduce the students both the classical and contemporary arguments about construction of reality in traditional and new media and equip them with theoretical and practical means to challenge various ways of information disorder. |
The students who have succeeded in this course; - Will have an understanding about the critical perspectives on construction of reality in traditional media. - Will learn about opportunities and limits of social media tools. - Will learn about the recent discussions about concepts such as “information disorder” and “fake news”. - Will be able to critically analyse (new) media content. |
New media technologies are developing at a very high speed changing the news and entertainment consumption habits of people constantly. As media production and consumption converge in a new form of practice, a new actor, someone not only consuming the media products as a passive audience but also an active participant in the production process; “prosumer” has emerged. In this era, the conventional media companies promising to stick to basics of information sharing such as accuracy, privacy, accountability are now challenged by vast number of prosumers. However, “information disorder” is not only an end result of this vast network society and prosumers, but also it is facilitated by various interest groups ranging from governments to opposition movements. |
Week | Subject | Related Preparation |
1) | Overview of the course | |
2) | News, truth and post-truth | |
3) | Making news: Critical analysis | |
4) | Making news: Critical analysis | |
5) | Critical analysis of “the news” | |
6) | Critical analysis of social media | |
7) | Social media and politics | |
8) | Social media and politics | |
9) | Social media and politics | |
10) | Post-truth era | |
11) | Social media age | |
12) | Network society, prosumer and new media | |
13) | Project presentations | |
14) | Project presentations and review of the course |
Course Notes / Textbooks: | Herman, Edward S. and Noam Chomsky, 2002. Manufacturing consent : the political economy of the mass media, New York : Pantheon Books Keyes, R., 2019. Hakikat sonrası çağ : günümüz dünyasında yalancılık ve aldatma, İzmir: Delidolu |
References: |
Semester Requirements | Number of Activities | Level of Contribution |
Attendance | 14 | % 10 |
Presentation | 1 | % 20 |
Project | 2 | % 20 |
Final | 1 | % 50 |
Total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 30 | |
PERCENTAGE OF FINAL WORK | % 70 | |
Total | % 100 |
Activities | Number of Activities | Duration (Hours) | Workload |
Course Hours | 14 | 4 | 56 |
Application | 14 | 2 | 28 |
Study Hours Out of Class | 14 | 3 | 42 |
Project | 1 | 20 | 20 |
Quizzes | 2 | 3 | 6 |
Midterms | 1 | 4 | 4 |
Final | 1 | 4 | 4 |
Total Workload | 160 |
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. |