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 |
NMD4101 | Critical Media Analysis | Spring | 3 | 0 | 3 | 5 |
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 SİNAN AŞÇI |
Recommended Optional Program Components: | None |
Course Objectives: | This course is designed to provide students with necessary analytical tools to critically analyze media organizations, media texts and their larger social contexts. |
The students who have succeeded in this course; - will be able to develop critical analytical skills to understand, criticize and evaluate media texts in relation to their social contexts, - will be able develop high levels of media literacy skills, - will be able to develop a critical understanding of the media's role in the construction of social reality, - will be able to understand the significance of media in relation to meaning-making processes in people’s ordinary lives, - will be able to develop media awareness, - will be able to understand, discuss and evaluate research methods in the critical media analysis, - will be able to understand how people conceptualize the world by way of various media, - will be able to evaluate media texts as a struggle over power and in relation to knowledge and ideology, - will be able to discuss power and domination always with resistance. |
The theoretical framework of this course is based on critical theory and social constructivism. In the first half of the course, we analyze the role of media in relation to the concept of power. In the second half, we try to understand the media's role in the construction of reality. We follow the idea that reality is socially constructed and based on the mutual understanding between sides in the communication process. |
Week | Subject | Related Preparation |
1) | Introduction to the course | |
2) | What is “critical” in media analysis? | |
3) | Marxism I | |
4) | Marxism II | |
5) | Other critical theories | |
6) | Structuralism | |
7) | Semiotics | |
8) | Midterm | |
9) | Feminism and research | |
10) | Narrative, Genre, Autuer, Star Analysis | |
11) | Pyschoanalysis | |
12) | Postmodernism and Postcolonialism | |
13) | Debates and Controversies in Communication | |
14) | Evaluation of the term before final |
Course Notes / Textbooks: | Stocchetti, Matteo and Kukkonen, Karin (2011) Critical Media Analysis: An Introduction for Media Professionals. Frankfurt: Peter Lang Beck, Andrew, Bennett, Peter and Wall, Peter (2004) Communication Studies: The Essential Resource. London: Routledge Stokes, Jane (2003) How to do Media and Cultural Studies. London: Sage. |
References: |
Semester Requirements | Number of Activities | Level of Contribution |
Midterms | 1 | % 50 |
Final | 1 | % 50 |
Total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 50 | |
PERCENTAGE OF FINAL WORK | % 50 | |
Total | % 100 |
Activities | Number of Activities | Duration (Hours) | Workload |
Course Hours | 13 | 3 | 39 |
Study Hours Out of Class | 14 | 5 | 70 |
Midterms | 1 | 2 | 2 |
Final | 1 | 2 | 2 |
Total Workload | 113 |
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. |