NUTRITION AND DIETETIC (ENGLISH)
Bachelor TR-NQF-HE: Level 6 QF-EHEA: First Cycle EQF-LLL: Level 6

Course Introduction and Application Information

Course Code Course Name Semester Theoretical Practical Credit ECTS
GEP0413 Ottoman Turkish I Spring 3 0 3 5
This catalog is for information purposes. Course status is determined by the relevant department at the beginning of semester.

Basic information

Language of instruction: Turkish
Type of course: GE-Elective
Course Level: Bachelor’s Degree (First Cycle)
Mode of Delivery: Face to face
Course Coordinator : Dr. BURCU ALARSLAN ULUDAŞ
Course Lecturer(s): Prof. Dr. NEJDET ÖZTÜRK
Dr. BURCU ALARSLAN ULUDAŞ
Recommended Optional Program Components: None
Course Objectives: After accepting Islam, Turks have started using Arab alphabet for a thousand years until the acceptance of Latin alphabet (1928). Ottomans wrote many historical, literal, legal, architectural and other documents in this writing system called Ottoman Turkish. Thus, there is a rich cultural treasure comprising of “manuscript”, “printed work” and “archieve document”. It is necessary to learn this alphabet for the one who wants to meet Ottoman culture and civilization directly. Ottoman period is Turkish language’s real peak. In this period, in equilibrum with state’s political power, it has become a langauge that is used commonly in three continents. There might be new areas of interest for the ones who are going to be acquainted with this “imperial language”.

Learning Outcomes

The students who have succeeded in this course;
Getting acquainted with Ottoman library and archieve sources and comprehending the importance of Ottoman Turkish to utilize these sources.

Course Content

Starting from connecting of Ottoman Turkish’s letters, construction and inflection end teaching it with rules, exercise with reading texts, Arabic and Persian elements in Ottoman Turkish.

Weekly Detailed Course Contents

Week Subject Related Preparation
1) Introduction
2) The alphabets Turks have used before Latin alphabet and importance of Learning Ottoman Turkish based on Arabic alphabet
3) Comprehending basic letters of Ottoman Turkish writing sysytem
4) Letter groups. Combination of letters. Letters which are combined and which are not combined
5) Vocals, harekes and signs. The letters which are pronounced long.
6) Yalnızız (Peyami Safa, Muharrem Ergin, Osmanlıca Dersleri, İstanbul 1975, s. 46-48’den)
7) Miskinler Tekkesi (Reşat Nuri Güntekin, Muharrem Ergin, Osmanlıca Dersleri, İstanbul 1975, s. 42-44’den)
8) Belirlilik takısı, Şemsi ve Kameri harfler. Gramer: İsm-i fail, İsm-i Mef’ul
9) Üsküdar ve Boğaziçi Mesireleri (Ali Rıza, 13. Hicrî Asırda İstanbul Hayatı)
10) Üsküdar ve Boğaziçi Mesireleri (Ali Rıza, 13. Hicrî Asırda İstanbul Hayatı)
11) Hıdrellez Günü Haydarpaşa Çayırı (19. yüzyıl, Tarik’ten)
12) Hıdrellez Günü Çürüklük (19. yüzyıl, Tarik’ten). Arapça ay adları.
13) İstanbul’un fethi (Âşık Paşazade Tarihi’nden, İstanbul 1332)
14) Milli Mücadele Başlarken (Atatürk, Nutuk, İstanbul 1927)

Sources

Course Notes / Textbooks:
References: Prof. Dr. Hayati Develi, Osmanlı Türkçesi Kılavuzu 1, kesit yayınları, İstanbul 2010.
Mustafa Kemal Atatürk, Nutuk, 1,2,3, Ankara 1970.

Evaluation System

Semester Requirements Number of Activities Level of Contribution
Attendance 14 % 7
Homework Assignments 8 % 8
Midterms 1 % 40
Final 1 % 45
Total % 100
PERCENTAGE OF SEMESTER WORK % 55
PERCENTAGE OF FINAL WORK % 45
Total % 100

ECTS / Workload Table

Activities Number of Activities Duration (Hours) Workload
Course Hours 14 3 42
Application 1 5 5
Homework Assignments 8 3 24
Quizzes 3 2 6
Midterms 1 10 10
Final 1 10 10
Total Workload 97

Contribution of Learning Outcomes to Programme Outcomes

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.