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 |
GEP1005 | History of Civilization I | Spring | 3 | 0 | 3 | 4 |
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: | E-Learning |
Course Coordinator : | Dr. Öğr. Üyesi NURAN FERYAL TANSUĞ DOURLARİS |
Course Lecturer(s): |
Dr. Öğr. Üyesi DERYA TARBUCK Dr. Öğr. Üyesi NURAN FERYAL TANSUĞ DOURLARİS Dr. Öğr. Üyesi SUNA ÇAĞAPTAY |
Course Objectives: | Introducing the students to the history of civilizations through a comparative perspective. |
The students who have succeeded in this course; 1. Students shall develop critical thinking 2. Students shall analyze and critique historical developments 3. Students shall synthesize diverse kinds of information and to express ideas clearly and cogently. 4. Students shall develop abilities to recognize and analyze historical problems 5. Students shall understand and critique the concept of civilization 6. Students shall understand why the first civilizations did emerge in the eastern part of the world. |
Examining how civilization came into being and analyzing emergence of major world civilizations. |
Week | Subject | Related Preparation | |
1) | What is Civilization? & Why History of civilization Course? Explanation of Time Table | coursebooks | |
2) | Neolithic Age: discovery of Agriculture & Sedentary Life | coursebooks | |
3) | Bronze Age; River Valley Civilizations Mesopotamian Civilizations; Euphrates & Tigris | coursebooks | |
4) | Egypt: The Nile & Mediterranean Civilizations; The Minoan, Mycenaean & Phoenician Civilizations, and Jewish people | coursebooks | |
5) | India; The Indus | coursebooks | |
6) | China; The Yellow river | coursebooks | |
7) | Ancient Greece & The Hellenistic World Part I | coursebooks | |
8) | Ancient Greece Part II, Society, Arts & Culture | coursebooks | |
9) | The Anatolian Civilizations; Hittite, Troy, Phrygia, Lydia, and Persia | coursebooks | |
10) | Rome Part I & The Rise and Spread of Christianity | coursebooks | |
11) | Rome Part II Society, Arts & Culture | coursebooks | |
12) | The Rise and Spread of Islam; Umayyad & Abbasid Empires | coursebooks | |
13) | The Byzantium Empire | coursebooks | |
14) | Europe After the Fall of the Roman Empire; The Early Middle Ages | coursebooks |
Course Notes: | Course Notes / Textbooks Peter Stearns, Michael Adas et all, The Global Experience, World Civilizations Albert M. Craig, William A. Graham et all, The Heritage of World Civilizations |
References: | None |
Semester Requirements | Number of Activities | Level of Contribution |
Attendance | % 0 | |
Laboratory | % 0 | |
Application | % 0 | |
Field Work | % 0 | |
Special Course Internship (Work Placement) | % 0 | |
Quizzes | 2 | % 20 |
Homework Assignments | % 0 | |
Presentation | % 0 | |
Project | % 0 | |
Seminar | % 0 | |
Midterms | 1 | % 40 |
Preliminary Jury | % 0 | |
Final | 1 | % 40 |
Paper Submission | % 0 | |
Jury | % 0 | |
Bütünleme | % 0 | |
Total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 60 | |
PERCENTAGE OF FINAL WORK | % 40 | |
Total | % 100 |
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 | 0 | 0 | 0 |
Quizzes | 2 | 8 | 16 |
Preliminary Jury | 0 | ||
Midterms | 1 | 15 | 15 |
Paper Submission | 0 | ||
Jury | 0 | ||
Final | 1 | 20 | 20 |
Total Workload | 93 |
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. |