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) |
Wittgenstein, Skinner vs. Chomsky, Hayek, Martin Luther King. |
coursebook |
9) |
Moon Landing, Braudel and Annales Okulu, Pulsars |
coursebook |
10) |
Oil Crisis, The contradictions of Capitalism, Studies on Genetics. |
coursebook |
11) |
AIDS, Susan Sontag, Lyotard, Rorty. |
coursebook |
12) |
Toni Morrison, Salman Rushdie, Edward Said, Culture Wars |
Coursebook |
13) |
Revision |
Coursebook |
14) |
Final Exam |
Coursebook |
|
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 |
2) |
To act in accordance with ethical principles and values in professional practice. |
3 |
3) |
To use life-long learning, problem-solving and critical thinking skills. |
4 |
4) |
To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. |
4 |
5) |
To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. |
4 |
6) |
To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. |
2 |
7) |
To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) |
2 |
8) |
To communicate effectively with advisee, colleagues for effective professional relationships. |
2 |
9) |
To use healthcare, information technologies for Nutrition and Dietetic practice and research. |
1 |
10) |
To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. |
2 |
11) |
To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. |
2 |
12) |
To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. |
2 |