NUTRITION AND DIETETIC (TURKISH) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code | Course Name | Semester | Theoretical | Practical | Credit | ECTS |
DES3921 | History of Design and Technology I | Fall | 2 | 0 | 2 | 4 |
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 : | Assoc. Prof. MEHMET ASATEKİN |
Course Lecturer(s): |
Assoc. Prof. MEHMET ASATEKİN |
Recommended Optional Program Components: | None |
Course Objectives: | The course aims to provide the student with information that will make him/her equipped on the development of basic technologies and visual arts on chronological basis. |
The students who have succeeded in this course; - define the development processes of basic technologies, - define the development processes of visual arts, - dicuss the outcomes of artistic movements and works, - discuss the interrelationships between technology-production-crafts-arts, - analyze the effects of industrial revolution on arts and crafts. |
This first part of the two-semester course dicusses, as the forerunning references of industrial design, the development of basic technologies from prehistoric times to the industrial revolution. It also shows the process of evolution in visual arts during the same period. It gives information on how these two development/evolution processes interacted with the industrial revolution and prepared the grounds for a new discipline as industrial design. |
Week | Subject | Related Preparation |
1) | Continuity between technology-art-design. Basic definitions of technology and arts. | |
2) | Primitive technologies. | |
3) | From primitive technologies to medieval times. | |
4) | Medieval technologies. | |
5) | Beginnings of visual arts. Primitive, Egyptian, Greek, Roman arts. | |
6) | Medieval arts. | |
7) | Gothic arts. | |
8) | Visual elaboration on medieval living and arts. | |
9) | Renaissance arts. | |
10) | Renaisance arts. | |
11) | Visual elaboration on renaissance living and painting. | |
12) | Industrial Revolution and new technologies. | |
13) | Industrial revolution and new technologies. | |
14) | Symbolizm in painting and the emergence of the artist as an individual. |
Course Notes / Textbooks: | non |
References: | non |
Semester Requirements | Number of Activities | Level of Contribution |
Attendance | 12 | % 5 |
Homework Assignments | 1 | % 15 |
Midterms | 2 | % 40 |
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 | 28 |
Study Hours Out of Class | 14 | 56 |
Midterms | 1 | 2 |
Paper Submission | 1 | 4 |
Final | 1 | 2 |
Total Workload | 92 |
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 |
2) | To act in accordance with ethical principles and values in professional practice. | 2 |
3) | To use life-long learning, problem-solving and critical thinking skills. | 2 |
4) | To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. | 2 |
5) | To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. | 2 |
6) | To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. | 2 |
7) | To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) | 2 |
8) | To communicate effectively with advisee, colleagues for effective professional relationships. | 2 |
9) | To use healthcare, information technologies for Nutrition and Dietetic practice and research. | 2 |
10) | To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. | 2 |
11) | To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. | 2 |
12) | To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. | 2 |