GEP0509 XX. Century Political HistoryBahçeşehir UniversityDegree Programs NUTRITION AND DIETETIC (ENGLISH)General Information For StudentsDiploma SupplementErasmus Policy StatementNational QualificationsBologna Commission
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
GEP0509 XX. Century Political History Fall
Spring
3 0 3 4
This catalog is for information purposes. Course status is determined by the relevant department at the beginning of semester.

Basic information

Language of instruction: English
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): Dr. Öğr. Üyesi DERYA TARBUCK
Recommended Optional Program Components: NONE
Course Objectives: The aim of this course is to examine the conditions of the development of political ideas within historical context.

Learning Outcomes

The students who have succeeded in this course;
In this course the student:
1. Will examine the historical conditions during the development of Marxism
2. Will evaluate the political ideas of intellectuals.
3. Will compare Marxism and Liberalism
4. Will know about the Post-war Political structure.
5. Will analyse the reasons for the collapse of the Soviet Union
6. Students shall synthesize diverse kinds of information and to express ideas clearly and cogently.

Course Content

The course will cover political ideas that emerged from 19th century onwards. Main subjects include, Marxism, Liberalism, Republicanism, and Radicalism.

Weekly Detailed Course Contents

Week Subject Related Preparation
1) Derse giris none
2) History: Structures, Empires. Political Philosophy: Max Weber Coursebooks
3) History: Europe as a System of Power Political Philosophy: Herbert Marcuse Coursebooks
4) History: First World War Political Philosophy: Hannah Arendt Coursebooks
5) History: The End of the Old World Order Political Philosophy: C.B. Macpherson Coursebooks
6) MIDTERM I Coursebooks
7) History: Global History Emerges Political Philosophy: Michael Oakenshott Coursebooks
8) History: Second World War Political Philosophy: Friedrich Hayek Coursebooks
9) History: Cold War Political Philosophy: Karl Popper Coursebooks
10) History: Asia, Africa and the Near East Political Philosophy: Isaiah Berlin Coursebooks
11) History: New Economic and Social Worlds Political Philosophy: John Rawls Coursebooks
12) MIDTERM II Coursebooks
13) History: A Changing World Balance Political Philosophy: Robert Nozick Coursebook
14) History: The End of an Era Political Philosophy: Jurgen Habermas Coursebooks

Sources

Course Notes / Textbooks: J. M. Roberts, "Twentieth Century: The History of the World, 1901 to 2000" (Penguin, 1999)
Michael H. Lessnoff, Political Philosophy of the Twentieth Century (Blackwell, 1999)
References: NONE

Evaluation System

Semester Requirements Number of Activities Level of Contribution
Attendance 14 % 20
Midterms 2 % 40
Final 1 % 40
Total % 100
PERCENTAGE OF SEMESTER WORK % 60
PERCENTAGE OF FINAL WORK % 40
Total % 100

ECTS / Workload Table

Activities Number of Activities Duration (Hours) Workload
Course Hours 14 3 42
Midterms 2 15 30
Final 1 20 20
Total Workload 92

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.