| Week |
Subject |
Related Preparation |
| 1) |
The End of Empire |
Readings on the break-up of the Otoman Empire; colonialism; independence of colonial states; centralized state systems of Iran and Turkey |
| 2) |
State power in the Arab world |
Authoritarian states; classes and other groups |
| 3) |
Family rule in the Arab world |
Royal family rule in Jordan and Morocco; Libya |
| 4) |
Uses and misuses of oil revenues |
The rentier state: Saudi Arabia and the Gulf states |
| 5) |
Arab nationalism |
Intra-Arab state relations; Arab-Israeli relations |
| 6) |
State and politics outside the Arab world |
Israel, Iran and Turkey |
| 7) |
Re-designing the Middle East after the Gulf War |
Regional effects of the Gulf War; the domestic effect of the Gulf War; developments in the 1990’s. |
| 8) |
Economic and political liberalization |
Egypt; Bin Ali’s Tunisia; and Israel |
| 9) |
Dini uynanış ve dini devrim |
Islamic Republic of Iran; religion and politics in Arab states; religion and politics in Israel; Christians between communalism and nationalism |
| 10) |
Non-state actors I |
Rural politics; organized labor; women in politics; Palestinians |
| 11) |
Non-state actors II |
Civil society in Yemen, Iran, Egypt, Jordan and Turkey |
| 12) |
Economic development of Turkey |
Structural adjustment: 1980’s-2000’s |
| 13) |
The impact of
September 11, 2001
|
The effect of Al-Jazeera; the making of post September 11 US policy |
| 14) |
Review |
|
| 15) |
Final Exam |
|
| 16) |
Final Exam |
|
| |
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. |
|
BAHÇEŞEHİR UNIVERSITY BİLGİ PAKETİ / DERS KATALOĞU
