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 |
DES3922 | History of Design and Technology II | Spring | 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 information on the beginnings and development of industrial design and on its present state in different countries. |
The students who have succeeded in this course; - define the beginning process of industrial design as a new discipline, - define the development and dynamics of industrial design, - identify and discuss prominent examples of industrial design, - analyze industrial design movements, styles, places and designers, - evaluate industrial design examples in reciprocal relations. |
This second part of the two-semester course starts with the effects of industrial revolution on visual arts and on crafts. It continues with the emergence of industrial design and its development in several countries. It discusses the different and differing characteristics of industrial design in time and place. |
Week | Subject | Related Preparation |
1) | From Crafts to Machine Age | |
2) | From Crafts to Machine Age II | |
3) | 1930larda ABD | |
3) | Bauhaus | |
4) | Emergence of Industrial Design | |
5) | Post-war USA | |
6) | Post-war Europa: UK and France | |
7) | Post-war Europa: Germany | |
8) | Post-war Europa: Italy | |
9) | Design in Scandinavia. | |
10) | Globalism in Design I | |
11) | Globalism in Design II | |
12) | Enlarging Borders: Design and Innovation | |
13) | Enlarging Borders: Designer as Entrepreneur | |
14) | Wrap-up, "Objectified" |
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 | Duration (Hours) | Workload |
Course Hours | 14 | 2 | 28 |
Homework Assignments | 2 | 2 | 4 |
Midterms | 1 | 2 | 2 |
Paper Submission | 1 | 2 | 2 |
Final | 1 | 2 | 2 |
Total Workload | 38 |
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. |