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
GEP0708 Turkish Folk Literature Fall 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 : Instructor KENAN SAYACI
Recommended Optional Program Components: None
Course Objectives: This course aims for the students the recognition of tales and legends. We expect to create a parallel between these literary works and social life.

Learning Outcomes

The students who have succeeded in this course;
We expect from the students to be able to understand the social reflections of tales and legends.

Course Content

General aspects of Turkish oral narrative, the definition of these literary works and their impact on the learning of maternal language and educational function.

Weekly Detailed Course Contents

Week Subject Related Preparation
1) General definition and aspects of Turkish oral narrative
2) The definitions and aspects of tales and legends
3) The comparative aspects of Turkish folktales and world folk tales
4) Message-index of tales
5) Motif-index of legends
6) The example of adaptation of motif-index of narratives
7) The example of adaptation of motif-index of narratives
8) The example of adaptation of motif-index of legends
9) The example of adaptation of motif-index of legends
10) The linguistic aspects of narratives
11) The reflections of the linguistic aspects of narratives in daily life
12) The analyze of narratives
13) The analyze of tales
14) The analyze of legends
15) Final Exam
16) Final Exam

Sources

Course Notes / Textbooks: -
References: -Masallar ve Eğitimsel İşlevleri-Mesaj Index, Muhsine Helimoğlu Yavuz, 5. Baskı Cumhuriyet Kitapları Yayınları, İst. 2009
-Diyarbakır Efsaneleri-Motif Index, Muhsine Helimoğlu Yavuz, 4. Baskı Cumhuriyet Kitapları Yayınları, İst. 2007
-“Mit-Din-Gelenek Aynasında Kadın”, Muhsine Helimoğlu Yavuz, Folklor-Edebiyat C.10, S. 37
-Evvel Zaman İçinde-Anadolu Masalları-1, Muhsine Helimoğlu Yavuz, Can Yay. 2011
-Gel Zaman Git Zaman-Anadolu Masalları-2, Muhsine Helimoğlu Yavuz, Can Yay. 2011
-Zaman Zaman İçinde-Anadolu Masalları-3, Muhsine Helimoğlu Yavuz, Can Yay. 2011

Evaluation System

Semester Requirements Number of Activities Level of Contribution
Attendance 14 % 10
Presentation 1 % 20
Midterms 1 % 20
Final 1 % 50
Total % 100
PERCENTAGE OF SEMESTER WORK % 50
PERCENTAGE OF FINAL WORK % 50
Total % 100

ECTS / Workload Table

Activities Number of Activities Duration (Hours) Workload
Course Hours 14 3 42
Presentations / Seminar 12 1 12
Midterms 1 15 15
Final 1 20 20
Total Workload 89

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. 4
2) To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. 3
3) To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) 5
4) To use healthcare, information technologies for Nutrition and Dietetic practice and research. 4
5) To communicate effectively with advisee, colleagues for effective professional relationships. 4
6) To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. 5
7) To use life-long learning, problem-solving and critical thinking skills. 4
8) To act in accordance with ethical principles and values in professional practice. 3
9) To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. 3
10) To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. 4
11) To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. 5
12) To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. 4