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
GEP0607 Ethics Fall
Spring
3 0 3 5
The course opens with the approval of the Department at the beginning of each semester

Basic information

Language of instruction: En
Type of course: GE-Elective
Course Level: Bachelor
Mode of Delivery: E-Learning
Course Coordinator : Dr. BURCU ALARSLAN ULUDAŞ
Course Lecturer(s): Instructor HAKAN KURUNÇ
Course Objectives: The aim of this course is to introduce students with some basic concepts and discussions of ethics to enable them to think critically and philosophically..

Learning Outputs

The students who have succeeded in this course;
The student will be able to distinguish ethics by gaining insight into its basic concepts, questions and problems
The student will be able to analyze ethics by understanding the differences between it and other philosophical disciplines.
The student will be able to evaluate the problems of ethics
The student will be able to apply the methods and concepts of ethics to the contemporary moral problems.
The student will be able to comprehend the relationship between ethics and history of ethics

Course Content

To introduce basic concepts and problems of ethics; to gain insight to the history of ethics.

Weekly Detailed Course Contents

Week Subject Related Preparation
1) Introduction, Critical Reasoning. Analysing Moral Reasoning Course notes
2) The Turn to Reason. Why be Moral? Course notes
3) Introduction to Subjectivism and Objectivism Course notes
4) The Moral System: Moral rules, Moral ideals Course notes
5) Reason, Knowledge and Scepticism Course notes
6) Plato's dialogue: Meno Course notes
7) Plato's dialogue: Crito Course notes
8) Understanding Virtue Ethics Course notes
9) Aristotle’s Nicomachean Ethics Course notes
10) Moral Principles and Moral Theories Course notes
11) Kant (Deontology) – Categorical Imperative Course notes
12) Bentham and Mill - Utilitarianism Course notes
13) Ethics and Animals. Ethics and Environment Course notes
14) Capital Punishment. Ethics and War Course notes

Sources

Course Notes: Annas, Julia: 2000, Ancient Philosophy: A Very Short Introduction, Oxford, Oxford U.P Chappell, Timothy: 2009, Ethics and Experience, Durham, Acumen Publishing. Hooft, Stan von: 2006, Understanding Virtue Ethics, Chesham, Acumen Publishing MacIntyre, Alasdair: 1998, A Short History of Ethics, 2.ed., London, Routledge. Thomson, Anne: 1999 Critical Reasoning in Ethics: A Practical Introduction, London, Routledge.
References: A.Cevizci, Etiğe Giriş, Paradigma Yayınları, İstanbul, 2. Baskı, 2007. Aristoteles, Nikomakhos’a Etik, (çev. S. Babür), Ayraç Yayınevi, Ankara, 1998. Immanuel Kant, Ahlâk Metafiziğinin Temellendirilmesi (çev.: İ. Kuçuradi), TFK Yayınları, Ankara, 1995.

Evaluation System

Semester Requirements Number of Activities Level of Contribution
Attendance 0 % 0
Laboratory 0 % 0
Application 0 % 0
Field Work 0 % 0
Special Course Internship (Work Placement) 0 % 0
Quizzes 2 % 25
Homework Assignments 0 % 0
Presentation 0 % 0
Project 0 % 0
Seminar 0 % 0
Midterms 1 % 25
Preliminary Jury 0 % 0
Final 1 % 50
Paper Submission 0 % 0
Jury 0 % 0
Bütünleme % 0
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
Laboratory 0 0 0
Application 0 0 0
Special Course Internship (Work Placement) 0 0 0
Field Work 0 0 0
Study Hours Out of Class 0 0 0
Presentations / Seminar 0 0 0
Project 0 0 0
Homework Assignments 2 10 20
Quizzes 0 0 0
Preliminary Jury 0
Midterms 1 15 15
Paper Submission 0
Jury 0
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.