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
GEP0805 Ontology 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: First of all, the aim of this course is to establish a framework by reasoning upon being with the help of some basic concepts. Then some philosophers who tried to solve the problem of being are going to be analyzed with in this framework. And at last, the problem of being is going to be evaluated in a historical context

Learning Outcomes

The students who have succeeded in this course;
After successfully completing this course the student will be able;
To see a philosophical problem and reasoning about it
To identify the problem of human in contemporary philosophy
To look at the problem with texts of the philosopher.
Understanding the problem with the help of a philosophical text.
To put down an evaluation with the help of a philosophical text.
Understanding the current age

Course Content

Metaphysics- Ontology-Theology; Relationship between Being and Essence; Types of Being; The Problem of Universals, The Problem of Freedom; Theories of Being; Border-Line of Knowing

Weekly Detailed Course Contents

Week Subject Related Preparation
1) A general viewto problem of being Reference books
2) Understanding relation between being, science and knowledge Reference books
3) To explain notions of God, being, metaphysics, theology, substance, arche, appearance Reference books
4) To explain the problem of being in terms of history of philosophy and to make classification of the problem Reference books
5) General look to the problem of being in Islamic philosoph Reference books
6) General look to the problem of being in Islamic philosophy Reference books
7) Midterm
8) Analyzing the concept of being in modern philosophy
10) Analyzing the concept of being in contemporary philosophy Reference books
11) Analyzing the concept of being in contemporary philosophy Reference books
12) Analyzing the concept of being in contemporary philosophy Reference books
13) Analyzing existence in the existential philosophy Reference books
14) Analyzing existence in the existential philosophy Analyzing the concept of time and temporarity Reference books

Sources

Course Notes / Textbooks:
References: Varlık Felsefesi, A. Kadir Çüçen, Melek Zeynep Zafer, Adnan Esenyel, Bursa: Ezgi Kitabevi, 2009.

İslam Felsefesi Tarihi, ed. Bayram Ali Çetinkaya, Ankara: Grafiker Yayınları, 2012.

Evaluation System

Semester Requirements Number of Activities Level of Contribution
Attendance 14 % 10
Midterms 1 % 35
Final 1 % 55
Total % 100
PERCENTAGE OF SEMESTER WORK % 45
PERCENTAGE OF FINAL WORK % 55
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
Midterms 1 20 20
Final 1 30 30
Total Workload 106

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.