NUTRITION AND DIETETIC (ENGLISH) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code | Course Name | Semester | Theoretical | Practical | Credit | ECTS |
GEP0801 | 20th Century History of Thought | 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. |
Language of instruction: | English |
Type of course: | GE-Elective |
Course Level: | Bachelor’s Degree (First Cycle) |
Mode of Delivery: | E-Learning |
Course Coordinator : | Assist. Prof. BURCU ALARSLAN ULUDAŞ |
Course Lecturer(s): |
Assoc. Prof. DERYA TARBUCK Assoc. Prof. SONGÜL DEMİR |
Recommended Optional Program Components: | none |
Course Objectives: | The aim of this course is to make an introduction to the principles of 20th century thought from a historical perspective. |
The students who have succeeded in this course; After successfully completing this course the student will be able • to define what 20th century thought is • to understand the historical dynamics of 20th century thought • to outline the main principles of 20th century thought • to think openmindedly within alternative systems of thought • to communicate effectively with other in figuring out solutions to complex problems |
• The evolution of 20th century thought • The rise of history and ideology • The attack on authority (secularism and individualism) • Parallel truths Teaching methods and techniques used in the course are: lecture, reading, individual work, discussion. |
Week | Subject | Related Preparation |
1) | Introduction | none |
2) | Beginnings: Max Planck and Quantum, Picasso in Paris, Nietzsche, Veblen, Spencer | Coursebook |
3) | Einstein, Rutherford, Russell and Whitehead, the intellectual consequences of war, Wittgenstein. | coursebook |
4) | Spengler, Economic consequences of peace, idea of progress, Whig history | coursebook |
5) | Golden Age of Physics, Freud and the West, Jung and Modern Man. | coursebook |
6) | Benjamin, Keynes, German Academics in Turkey | Coursebook |
7) | Sartre, Merleu-Ponty, Camus, Beckett, Hannah Arendt | coursebook |
8) | Midterm Week | |
9) | Wittgenstein, Skinner vs. Chomsky, Hayek, Martin Luther King. | coursebook |
10) | Moon Landing, Braudel and Annales Okulu, Pulsars | coursebook |
11) | Oil Crisis, The contradictions of Capitalism, Studies on Genetics. | coursebook |
12) | AIDS, Susan Sontag, Lyotard, Rorty. | coursebook |
13) | Toni Morrison, Salman Rushdie, Edward Said, Culture Wars | Coursebook |
14) | Revision | Coursebook |
Course Notes / Textbooks: | Peter Watson, The Modern Mind, An Intellectual History of the 20th century (Perrenial, 2002) |
References: | None |
Semester Requirements | Number of Activities | Level of Contribution |
Attendance | 14 | % 10 |
Midterms | 2 | % 40 |
Final | 1 | % 50 |
Total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 50 | |
PERCENTAGE OF FINAL WORK | % 50 | |
Total | % 100 |
Activities | Number of Activities | Duration (Hours) | Workload |
Course Hours | 13 | 3 | 39 |
Study Hours Out of Class | 13 | 4 | 52 |
Midterms | 2 | 2 | 4 |
Final | 1 | 2 | 2 |
Total Workload | 97 |
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 |