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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 |
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.
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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.
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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. |
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2) |
To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. |
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3) |
To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) |
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4) |
To use healthcare, information technologies for Nutrition and Dietetic practice and research. |
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5) |
To communicate effectively with advisee, colleagues for effective professional relationships. |
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6) |
To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. |
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7) |
To use life-long learning, problem-solving and critical thinking skills. |
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8) |
To act in accordance with ethical principles and values in professional practice. |
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9) |
To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. |
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10) |
To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. |
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11) |
To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. |
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12) |
To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. |
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