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 |
SOC1051 | Introduction to Philosophy | Spring | 3 | 0 | 3 | 7 |
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 : | Prof. Dr. AYŞE NİLÜFER NARLI |
Course Lecturer(s): |
Instructor TUĞRUL ÖZKARACALAR Dr. Öğr. Üyesi KAYA AKYILDIZ |
Recommended Optional Program Components: | "." |
Course Objectives: | The aim of this course is to describe the foundations of philosophy. The course gives due attention to specific philosophical questions related to the relationship between the idea of self that emerges in modernity along with the scientific worldview, on the one hand, and social structures in general, on the other. |
The students who have succeeded in this course; The students who succeeded in this course will be able to: (1)Identify various conceptual approaches to philosophy (2)Describe major theories about knowledge (3)Acquire conceptual and analytical thinking related to philosophy (4)Develop to apply theoretical ideas to social science (5) Develop to build micro and macro link in analyzing philosophy by using several theories |
In this course specific philosophical questions related to the relationship between the idea of self that emerges in modernity along with the scientific worldview, on the one hand, and social structures in general, on the other will be taught. |
Week | Subject | Related Preparation |
1) | Introduction | |
2) | What is Philosophy? | [Craig, chp. 1] |
3) | What Should I Do? | [Craig, chp. 2] |
4) | How Do We Know? | [Craig, chp. 3] |
5) | How Do We Know? | [Craig, chp. 3] |
6) | Course review and homework submission | Homework submission |
7) | What I am? | [Craig, chp. 4] |
8) | Some Themes | [Craig, chp. 5] |
9) | Of “isms” | [Craig, chp. 6] |
10) | Some High Spots | [Craig, chp. 7] |
11) | Some High Spots | [Craig, chp. 7] |
12) | Assignment Presentation | Assignment presentation (oral) |
13) | Homework submission | Homework submission |
14) | Assignment Presentation | Assignment Presentation (Oral) continue from the 12th week |
Course Notes / Textbooks: | Edward Craig, “Philosophy – A Very Short Introduction”, Oxford University Press, 2002 |
References: | * William Outhwaite, “The Philosophy of Social Science”, in: Bryan S. Turner, The Blackwell Companion to Social Theory”, pp. 47-70. Additional readings will be announced. Haftalık ek okumalar duyuralacaktır. |
Semester Requirements | Number of Activities | Level of Contribution |
Attendance | 14 | % 10 |
Homework Assignments | 2 | % 20 |
Presentation | 1 | % 10 |
Midterms | 1 | % 20 |
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 | 3 | 42 |
Study Hours Out of Class | 14 | 5 | 70 |
Presentations / Seminar | 1 | 10 | 10 |
Homework Assignments | 2 | 20 | 40 |
Midterms | 1 | 2 | 2 |
Final | 1 | 3 | 3 |
Total Workload | 167 |
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. |