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 |
GEP1006 | History of Civilization II | Fall | 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. BURCU ALARSLAN ULUDAŞ |
Course Lecturer(s): |
Dr. Öğr. Üyesi NURAN FERYAL TANSUĞ DOURLARİS Dr. Öğr. Üyesi DERYA TARBUCK Dr. Öğr. Üyesi SUNA ÇAĞAPTAY |
Course Objectives: | The aim of this course is to survey the development of civilization from a historical perspective |
The students who have succeeded in this course; 1. The student shall know the phases of the middle ages of Europe and be able to define them. 2. The student shall know the difference between American and African civilizations. 3. The student shall be able to know Abbasid Decline and the Spread of Islamic Civilization. 4. The student shall be familiar with The Spread of Chinese Civilization: Korea, Japan, and Vietnam. 5. The student shall be able to benchmark different cultural civilizations in the same view point. 6. Studens shall be able to explain the reasons as to how Instrial Revolution came into being. |
This is an era which is governed largely by European ideas and institutions and we will examine the rise of the west in great depth and detail, but we will also analyze global responses and consequences. |
Week | Subject | Related Preparation | |
1) | The East and The West, 1400-1600 The East: Mongol Empire, Ottoman Empire, Safavid Dynasty The West: Renaissance and Reform, 1300-1600 | ||
2) | Age of Discoveries: Scientific Revolution and Great Explorations | ||
3) | Age of Reason: The Enlightenment, 1700s-1850s | ||
4) | American Revolution, 1763-1775 | ||
5) | French Revolution, 1789 | ||
6) | Empires: East and West Napoleon’s Empire, 1804-1814 Ottoman Empire, 1600-1800 | ||
7) | After Napoleon: Political Ideologies and the Age of Nation-States, 1820-1880 | ||
8) | The Industrial Revolution, 1750-1910s | ||
9) | Last Tensions of the Empire: Ottoman Empire, 19th-20th century | ||
10) | Modern Era: Science, Arts and Politics, 19th - 20th century | ||
11) | World War I / The Great War, 1914-1918 | ||
12) | Interwar Years, 1919-1938 | ||
13) | Second World War, 1939-1945 | ||
14) | Cold War and Its Aftermath, 1945-1991 |
Course Notes: | |
References: |
Semester Requirements | Number of Activities | Level of Contribution |
Attendance | 48 | % 20 |
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 | 2 | % 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. |