DEPARTMENT OF NUTRITION AND DIETETICS | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | 5010003042 | ||||||||
Ders İsmi: | City and Culture: Istanbul | ||||||||
Ders Yarıyılı: | Fall | ||||||||
Ders Kredileri: |
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Language of instruction: | TR | ||||||||
Ders Koşulu: | |||||||||
Ders İş Deneyimini Gerektiriyor mu?: | No | ||||||||
Type of course: | Üniversite Seçmeli | ||||||||
Course Level: |
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Mode of Delivery: | Face to face | ||||||||
Course Coordinator : | Öğr.Gör. Erkan KOLAT | ||||||||
Course Lecturer(s): |
Öğr.Gör. Zeynep Nur SAYGIN |
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Course Assistants: |
Course Objectives: | The aim of this course is to research Istanbul, which has been the capital of many states since its establishment, in terms of politics, military, architecture, culture and art, and how it has developed. |
Course Content: | The establishment of the city of Istanbul, its development in the Eastern Roman and Ottoman times, the palaces, pavilions, mansions, mosques, inns, madrasahs, squares of Istanbul |
The students who have succeeded in this course;
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Week | Subject | Related Preparation |
1) | Features of İstanbul | |
2) | Roman and Byzantine Period İstanbul | |
3) | İstanbul in the Ottoman | |
4) | Today's İstanbul | |
5) | İstanbul Squares | |
6) | Topkapi Palace | |
7) | Dolmabahce, Beylerbeyi and Yildiz Palace | |
8) | MİDTERM EXAM | |
9) | Civil Architecture in Istanbul | |
10) | QUİZ | |
11) | Water Structures in İstanbul | |
12) | Schools, Madrasas, and Libraries in İstanbul | |
13) | İstanbul City in Pictures | |
14) | FİNAL EXAM |
Course Notes / Textbooks: | “İstanbul”, Diyanet İslam Ansiklopedisi, C. XXIII, İstanbul 2001, s. 212-300. Antikçağ’dan XXI. Yüzyıla Büyük İstanbul Tarihi, C. I-X, İstanbul 2015. |
References: | “İstanbul”, Diyanet İslam Ansiklopedisi, C. XXIII, İstanbul 2001, s. 212-300. Antikçağ’dan XXI. Yüzyıla Büyük İstanbul Tarihi, C. I-X, İstanbul 2015. |
Ders Öğrenme Kazanımları | 1 |
1 |
2 |
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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. | |
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. |
Alan Çalışması | |
Anlatım | |
Bireysel çalışma ve ödevi | |
Course | |
Teknik gezi |
Yazılı Sınav (Açık uçlu sorular, çoktan seçmeli, doğru yanlış, eşleştirme, boşluk doldurma, sıralama) | |
Gözlem | |
Bireysel Proje |
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 | 15 | 2 | 30 |
Study Hours Out of Class | 14 | 2 | 28 |
Midterms | 1 | 14 | 14 |
Final | 1 | 18 | 18 |
Total Workload | 90 |