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
GEP0802 Aesthetic and Philosophy 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 : Instructor SERKAN ŞİMŞEK
Recommended Optional Program Components: None
Course Objectives: The aim of this course is to conduct studies in the field of aesthetics and to provide a historical overview of general art concepts from the perspective of art criticism.

Learning Outcomes

The students who have succeeded in this course;
Students who successfully complete this course will,
1. discuss philosophical perspectives on Beauty and Art.
2. acquire mastery of terminology related to Aesthetics and Art.
3. learn fundamental philosophical concepts that clarify the phenomena of Beauty and Art.
4. study and articulate prominent aesthetic views within the history of philosophy.
5. recognize the opportunities provided by examining art through a philosophical view.
6. understand ways to address differences between various views on art.
7. comprehend contemporary debates concerning art and artworks.

Course Content

The course have topics such as the objective existence of artworks and the subjective perception of art, beauty and infinity, art and nature, issues of meaning and interpretation in art disciplines, and art as a goal to be achieved. In addition to examining the thoughts of philosophers such as Platon, Aristoteles, Kant, and Hegel on art and beauty, the paradigms of contemporary aesthetics will be discussed through the practice of critically analyzing artworks.
Teaching methods and techniques used in the course are: lecture, reading, individual work, discussion.

Weekly Detailed Course Contents

Week Subject Related Preparation
1) Introduction
2) Contemporary Art Aesthetics and Criticism Exhibition Discussions
3) Contemporary Art Aesthetics and Criticism Exhibition Discussions
4) Subjectivist and Objectivist Approaches in Art Criticism Course notes
5) Normative Epistemology in Art History Course notes
6) Speculative Epistemology in Art History Course notes
7) Heteronomy and Autonomy in Aesthetics Course notes
8) Midterm Week
9) Platon's Philosophy and Art Course notes
10) The Development of Philosophy and Art Thought in Ancient Greece: Pythagoras and Heraclitus Course notes
11) Aristotle's Philosophy and Art Course notes
12) Aesthetics from Antiquity to the Modern Age: Aristoxenus and Baumgarten Course notes
13) Kant's Philosophy and Art Course notes
14) Hegel's Philosophy and Art Course notes

Sources

Course Notes / Textbooks: None
References: Afşar Timuçin, Aesthetics, Bulut Publishing, 2008.
Nejat Bozkurt, Theories of Art and Aesthetics, Asa Publishing, 2000.
İoanna Kuçuradi, Looking at Art with Philosophy, Şiir-Tiyatro Publishing, Ankara, 1979.
Hegel, Aesthetics: Lectures on Fine Art.
Hegel, Science of Logic.
Hegel, Phenomenology of Spirit.
Kant, Critique of Pure Reason.
Kant, Critique of Judgment.
Aristotle, Poetics.
Aristotle, Politics.
Plato, Symposium.
Plato, The Republic.

Evaluation System

Semester Requirements Number of Activities Level of Contribution
Attendance 14 % 20
Quizzes 3 % 30
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 13 3 39
Study Hours Out of Class 13 4 52
Quizzes 3 10 30
Final 1 2 2
Total Workload 123

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