DEPARTMENT OF NUTRITION AND DIETETICS | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | 5010111001 | ||||||||
Ders İsmi: | Ataturk's Principles And History Of Revolution I | ||||||||
Ders Yarıyılı: | Fall | ||||||||
Ders Kredileri: |
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Language of instruction: | TR | ||||||||
Ders Koşulu: | |||||||||
Ders İş Deneyimini Gerektiriyor mu?: | No | ||||||||
Type of course: | Necessary | ||||||||
Course Level: |
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Mode of Delivery: | E-Learning | ||||||||
Course Coordinator : | Öğr.Gör. Erkan KOLAT | ||||||||
Course Lecturer(s): |
Öğr.Gör. Zeynep Nur SAYGIN |
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Course Assistants: |
Course Objectives: | Objective of the course is to help students comprehend the meaning and importance of National Struggle organized and executed by the founder of the Republic of Turkey, Ataturk in order to reach the modern civilizations. |
Course Content: | Contents of the course include; Basic Concepts, Ottoman Empire and Its Decline, Tanzimat and Constitutional Periods, Ideological Movements in the Final Period of Ottoman State, Tripoli War, Balkan Wars, First World War, Mundros Armistice and Occupations, Birth of National Struggle and National Organizations, Mustafa Kemal Pasha's Samsun Amasya Circular, National Congresses, Announcement of the National Assembly, Opening of the Grand National Assembly, Liberation War, Mudanya Armistice, Lausanne Peace Treaty. |
The students who have succeeded in this course;
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Week | Subject | Related Preparation |
1) | The Decline of the Ottoman Empire and Its Renewal Efforts | |
2) | Ottoman Empire from Tanzimat to Constitutional Monarchy (1839-1876) | |
3) | War, Politics, Constitutionalism and II. Abdulhamid | |
4) | II. Constitutional Period | |
5) | Developments in Europe and the Ottoman Empire | |
6) | Turkey in the First World War | |
7) | The Armenian Question from the Ottoman Empire to the Republic | |
8) | MIDTERM EXAM | |
9) | The Turkish Nation's Test with the International Community: The Armistice of Mudros and Its Application | |
10) | QUİZ | |
11) | The Structure and Operations of the Turkish Grand National Assembly | |
12) | Wars and Treaties in the National Struggle | |
13) | Economy from the Last Period of the Ottoman Empire to the Republic | |
14) | Treaty of Lausanne and Turkish Borders | |
15) | The Formation of the Turkish Grand National Assembly and the Proclamation of the Republic | |
16) | Final Exam |
Course Notes / Textbooks: | Armaoğlu, Fahir. 20. yüzyıl Siyasi Tarihi, Ankara, 1991 Türkiye Cumhuriyeti Tarihi, C. I-II, ATAM, Ankara 2012. Gencer, Ali İhsan - Sabahattin Özel, Türk İnkılap Tarihi, İstanbul 2008 Atatürk İlkeleri ve İnkılap Tarihi I-II, ed. Cezmi Eraslan, İstanbul Üniversitesi Açık ve Uzaktan Eğitim Fak. Notları |
References: | Barut, M. (2008). Türk Devrimi ve Atatürk İlkeleri. İstanbul: DER Yayınları. Zürcher, E. J. (2004). Modernleşen Türkiye’nin Tarihi. İletişim Yayınları, İstanbul. Eroğlu, H. (1982). Türk İnkılap Tarihi. İstanbul. |
Ders Öğrenme Kazanımları | 1 |
2 |
3 |
4 |
5 |
6 |
7 |
8 |
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Program Outcomes | ||||||||||
1) Have sufficient knowledge in the field of primary health and the profession of Nutrition and Dietetics, and have the ability to use their theoretical and practical knowledge in the field of Nutrition and Dietetics. | ||||||||||
2) Takes at least two out-of-field courses in training programs. | ||||||||||
3) Gain the ability to design experiments/field studies on discipline-specific issues, collect data, analyze, interpret and report results. | ||||||||||
4) Ability to detect, define, interpret, formulate and solve problems in the field of Nutrition and Dietetics; For this purpose, it selects and applies appropriate analysis and intervention approaches. | ||||||||||
5) Understand and interpret a process, event, case, equipment or product, and solve related problems with a holistic perspective and contemporary methods. | ||||||||||
6) Ability to develop, select and use up-to-date and functional tools required for field applications, as well as use information technologies effectively. | ||||||||||
7) Develops a positive attitude towards lifelong learning and turns it into behavior. | ||||||||||
8) Communicates verbally and in writing in Turkish on professional matters at national and international levels by using professional knowledge and skills. | ||||||||||
9) Has awareness of the universal and social effects and legal consequences of applications in the field of Nutrition and Dietetics. | ||||||||||
10) Accesses and evaluates international literature in his field by using at least one foreign language and uses it for professional development. | ||||||||||
11) Can work effectively individually and in teams with awareness of professional ethics and responsibility. |
No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
Program Outcomes | Level of Contribution | |
1) | Have sufficient knowledge in the field of primary health and the profession of Nutrition and Dietetics, and have the ability to use their theoretical and practical knowledge in the field of Nutrition and Dietetics. | |
2) | Takes at least two out-of-field courses in training programs. | 5 |
3) | Gain the ability to design experiments/field studies on discipline-specific issues, collect data, analyze, interpret and report results. | |
4) | Ability to detect, define, interpret, formulate and solve problems in the field of Nutrition and Dietetics; For this purpose, it selects and applies appropriate analysis and intervention approaches. | |
5) | Understand and interpret a process, event, case, equipment or product, and solve related problems with a holistic perspective and contemporary methods. | |
6) | Ability to develop, select and use up-to-date and functional tools required for field applications, as well as use information technologies effectively. | |
7) | Develops a positive attitude towards lifelong learning and turns it into behavior. | 4 |
8) | Communicates verbally and in writing in Turkish on professional matters at national and international levels by using professional knowledge and skills. | |
9) | Has awareness of the universal and social effects and legal consequences of applications in the field of Nutrition and Dietetics. | |
10) | Accesses and evaluates international literature in his field by using at least one foreign language and uses it for professional development. | |
11) | Can work effectively individually and in teams with awareness of professional ethics and responsibility. |
Alan Çalışması | |
Anlatım | |
Course | |
Okuma | |
Soru cevap/ Tartışma | |
Sosyal Faaliyet | |
Örnek olay çalışması |
Yazılı Sınav (Açık uçlu sorular, çoktan seçmeli, doğru yanlış, eşleştirme, boşluk doldurma, sıralama) | |
Gözlem | |
Sunum | |
Raporlama | |
Örnek olay sunma |
Semester Requirements | Number of Activities | Level of Contribution |
Midterms | 1 | % 40 |
Semester Final Exam | 1 | % 60 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 40 | |
PERCENTAGE OF FINAL WORK | % 60 | |
total | % 100 |
Activities | Number of Activities | Duration (Hours) | Workload |
Course Hours | 14 | 2 | 28 |
Midterms | 1 | 2 | 2 |
Final | 1 | 2 | 2 |
Total Workload | 32 |