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
GEP0824 Modern Logic 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 : Dr. BURCU ALARSLAN ULUDAŞ
Recommended Optional Program Components: None
Course Objectives: To make students to be acquainted with the subject-matters and concepts of modern logic and to learn the way of thinking about those subject-matters and concepts.

Learning Outcomes

The students who have succeeded in this course;
After successfully completing this course the student will be able
•Recognises problems of modern logic.
•Identifies the relation of modern logic and other disciplines.
•Tells the difference between modern and classic logic. •Correlates between logic and mathematics.
•Tells proposition and reasoning by symbols.

Course Content

Modern logic, Logic of truth function, Method of formal inference, Quantification logic, Philosophy of logic.

Weekly Detailed Course Contents

Week Subject Related Preparation
1) Introduction
2) Introduction to modern logic Course notes
3) Logic of truth function Course notes
4) Logic of truth function Course notes
5) Logic of truth function Course notes
6) Method of formal inference Course notes
7) Method of formal inference Course notes
8) Quantification logic Course notes
9) Quantification logic Course notes
10) Axiomatic method Course notes
11) Axiomatic method Course notes
12) Problems about logic Course notes
13) Philosophy, science, logic Course notes
14) Philosophy of logic Course notes

Sources

Course Notes / Textbooks:
References: Doğan Özlem, Mantık, İstanbul 1996
Cemal Yıldırım, Mantık ‘Doğru Düşünme Yöntemi’ Bilgi yayınevi
Teo Grunberg, Sembolik Mantık, El Kitabı, ODTÜ Geliştirme Vakfı Yayıncılık

Evaluation System

Semester Requirements Number of Activities Level of Contribution
Attendance 14 % 10
Homework Assignments 2 % 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
Homework Assignments 2 10 20
Midterms 1 15 15
Final 1 20 20
Total Workload 97

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.