GEP0606 Prejudice and AggressionBahçeşehir 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
GEP0606 Prejudice and Aggression 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: 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
Recommended Optional Program Components: None
Course Objectives: One of the main goals of this course is to introduce students to major sociological and social psychological concepts related with Prejudice and Aggression with an emphasis on developing social awareness and coping strategies.

Learning Outcomes

The students who have succeeded in this course;
The students taking this course will develop observation skills and research abilities. It is expected that focusing on issues from daily world news will motivate students in understanding the value of scientific inquiry.

Course Content

A scientific approach to two significant human issues: Prejudice and Aggression. Major roots, causes, effects and coping strategies will be studied and discussed in the light of daily world news around common areas of prejudice and discrimination such as homosexuality, race, women’s issues etc.

Weekly Detailed Course Contents

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

Sources

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
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)

Evaluation System

Semester Requirements Number of Activities Level of Contribution
Attendance 14 % 5
Quizzes 1 % 15
Homework Assignments 1 % 10
Midterms 1 % 30
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
Study Hours Out of Class 14 1 14
Homework Assignments 1 10 10
Quizzes 1 5 5
Midterms 1 10 10
Final 1 15 15
Total Workload 96

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.