NUTRITION AND DIETETIC (ENGLISH) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code | Course Name | Semester | Theoretical | Practical | Credit | ECTS |
GEP0620 | Visual Literacy | Fall Spring |
3 | 0 | 3 | 5 |
The course opens with the approval of the Department at the beginning of each semester |
Language of instruction: | En |
Type of course: | GE-Elective |
Course Level: | Bachelor |
Mode of Delivery: | Face to face |
Course Coordinator : | Dr. BURCU ALARSLAN ULUDAŞ |
Course Objectives: | This course focuses on the formulation of visual form and employment on visual media. It is an introduction to visual literacy exposing the basic visual vocabulary. |
The students who have succeeded in this course; The students who have succeeded in this course will be able to: 1- Develop critical thinking skills in relation to visual images; 2- Recognize visual perception; 3- Analyse the syntax of images including style and composition; 4- Analyse visual context; 5- Display visual presentation techniques; 6- Recognise visual hierarchy; 7- Enhance verbal and written literacy skills and vocabulary to be able to talk and write about images |
This course is designed to help students understand the visual media and the effect of visual forms in communication. |
Week | Subject | Related Preparation | |
1) | Introduction to the course | ||
2) | Art, culture & society | ||
3) | What is visual communication? What is sign, symbol and word? | ||
4) | Development of visual communication design | ||
5) | Color in visual communication | ||
6) | Basic Principles of composition | ||
7) | Visual perception | ||
8) | Concept Board Presentation | ||
9) | Literacy in visual media | ||
10) | Medium as a message | ||
11) | Concept Board Presentation | ||
12) | Visual presentation | ||
13) | Body language | ||
14) | Visual identity design | ||
15) | General Review | ||
16) | Final Exam |
Course Notes: | |
References: | Ways of Seeing, John Berger |
Semester Requirements | Number of Activities | Level of Contribution |
Attendance | % 0 | |
Laboratory | % 0 | |
Application | % 0 | |
Field Work | % 0 | |
Special Course Internship (Work Placement) | % 0 | |
Quizzes | % 0 | |
Homework Assignments | % 0 | |
Presentation | % 0 | |
Project | % 0 | |
Seminar | % 0 | |
Midterms | % 0 | |
Preliminary Jury | % 0 | |
Final | % 0 | |
Paper Submission | % 0 | |
Jury | % 0 | |
Bütünleme | % 0 | |
Total | % 0 | |
PERCENTAGE OF SEMESTER WORK | % 0 | |
PERCENTAGE OF FINAL WORK | % 0 | |
Total | % 0 |
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. |