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
GEP0808 Philosophy of Religion Spring 3 0 3 4
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: Face to face
Course Coordinator : Dr. BURCU ALARSLAN ULUDAŞ
Course Lecturer(s): Dr. Öğr. Üyesi MUSTAFA EMRE DORMAN
Course Objectives: The objective of the course is to analyze and evaluate the theories and ideas of philosophers on God and the monotheistic religions and to develop an ability of critical thinking.

Learning Outputs

The students who have succeeded in this course;
1-The acquirement of knowledge.
2-Ability of apprehension.
3-Ability of analytical thinking.
4-Ability to develop a synthesis.
5-Development of creativity.
6-Development of value judgements.
7-Development of personality.

Course Content

Is there a God or not? Is it possible to prove the existence or non-existence of God? What is the source of a belief in God? What is the role of reason, experience and faith in religion? Is it possible to know the attributes of God, the immortality of the soul, the existence of miracles? What is the problem of evil? What are the moral and political implications of the claims of monotheistic religions? What is theism, deism, fideism, atheism and agnosticism? The philosophers to be studied are: Sextus, Augustinus, Aquinas, Anselmus, Avicenna, Descartes, Spinoza, Leibniz, Berkeley, Pascal, Hume, Marx, Kierkegaard, Nietzsche and Sartre.

Weekly Detailed Course Contents

Week Subject Related Preparation
1) An Introduction to Philosophy
2) An Introduction to the Philosophy of Religion
3) Sextus Empiricus Text reading: “Western Philosophy” edited by John Cottingham; “Classics of Philosophy” edited by Louis P. Pojman.
4) Augustinus, Avicenna, Anselmus, Aquinas Text reading: “Western Philosophy” edited by John Cottingham; “Classics of Philosophy” edited by Louis P. Pojman.
5) Descartes, Leibniz, Spinoza Text reading: “Western Philosophy” edited by John Cottingham; “Classics of Philosophy” edited by Louis P. Pojman.
6) Berkeley, Pascal Text reading: “Western Philosophy” edited by John Cottingham; “Classics of Philosophy” edited by Louis P. Pojman.
7) Mid-Term Exam
8) Hume Text reading: “Western Philosophy” edited by John Cottingham; “Classics of Philosophy” edited by Louis P. Pojman.
9) Hume Text reading: “Western Philosophy” edited by John Cottingham; “Classics of Philosophy” edited by Louis P. Pojman.
10) Hume Text reading: “Western Philosophy” edited by John Cottingham; “Classics of Philosophy” edited by Louis P. Pojman.
11) Kierkegaard, Marx, Nietzsche Text reading: “Western Philosophy” edited by John Cottingham; “Classics of Philosophy” edited by Louis P. Pojman.
12) Nietzsche, Sartre Text reading: “Western Philosophy” edited by John Cottingham; “Classics of Philosophy” edited by Louis P. Pojman.
13) Nietzsche, Sartre Text reading: “Western Philosophy” edited by John Cottingham; “Classics of Philosophy ” edited by Louis P. Pojman. + Reading of the course notes.
14) Revision Metin Okuma: “Western Philosophy” edited by John Cottingham; “Classics of Philosophy” edited by Louis P. Pojman. + Derste alınan notların okunması.

Sources

Course Notes: Metin Okuma: “Western Philosophy” edited by John Cottingham; “Classics of Philosophy” edited by Louis P. Pojman. + Derste alınan notların okunması. / Course Notes / Textbooks Course notes + “Western Philosophy” edited by John Cottingham; “Classics of Philosophy” edited by Louis P. Pojman.
References:

Evaluation System

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 1 % 40
Preliminary Jury % 0
Final 1 % 60
Paper Submission % 0
Jury % 0
Bütünleme % 0
Total % 100
PERCENTAGE OF SEMESTER WORK % 40
PERCENTAGE OF FINAL WORK % 60
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 16 2 32
Presentations / Seminar 0 0 0
Project 0 0 0
Homework Assignments 0 0 0
Quizzes 0 0 0
Preliminary Jury 0
Midterms 2 5 10
Paper Submission 0
Jury 0
Final 1 10 10
Total Workload 94

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.