Week |
Subject |
Related Preparation |
1) |
Social Research/Phenomenology |
Ders Notları |
2) |
Prejudice |
Course notes |
3) |
Aggression |
Course notes |
4) |
Socialization (Family, Peers,School, Media) |
Course notes |
5) |
Social Cognition |
Course notes |
6) |
Social Perception |
Course notes |
7) |
Cognitive Dissonance |
Course notes |
8) |
Conformity-Obedience |
Course notes |
9) |
Group Effects |
Course notes |
10) |
Loving, Liking and Interpersonal Sensitivity |
Course notes |
11) |
Propaganda and Persuasion |
Course notes |
12) |
Coping Strategies with Aggression, Prejudice, Progaganda and Persuasion |
Course notes |
13) |
Modernization and Globalization effects |
Course notes |
14) |
Discussions using terminology within real world news context |
Course notes |
Course Notes / Textbooks: |
-Elliot Aronson, The social animal (10th ed.). New York: Worth/Freeman.
-Anthony Giddens, Sociology (5th ed.), Polity Press, UK.
Films: -Destructive Obedience (Milgram)
-Ageism, ABC TV
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References: |
-Elliot Aronson, The social animal (10th ed.). New York: Worth/Freeman.
-Anthony Giddens, Sociology (5th ed.), Polity Press, UK.
Videos:
Milgram, Destructive Obedience (Yıkıcı İtaat)
Ageism, ABC TV (Yaşa Bağlı Ayrımcılık)
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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. |
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2) |
To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. |
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3) |
To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) |
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4) |
To use healthcare, information technologies for Nutrition and Dietetic practice and research. |
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5) |
To communicate effectively with advisee, colleagues for effective professional relationships. |
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6) |
To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. |
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7) |
To use life-long learning, problem-solving and critical thinking skills. |
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8) |
To act in accordance with ethical principles and values in professional practice. |
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9) |
To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. |
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10) |
To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. |
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11) |
To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. |
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12) |
To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. |
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