| Nutrition and Dietetics | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
| Course Code: | UNI266 | ||||
| Course Name: | Cultural History of Physics | ||||
| Semester: | Fall | ||||
| Course Credits: |
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| Language of instruction: | Turkish | ||||
| Course Condition: | |||||
| Does the Course Require Work Experience?: | No | ||||
| Type of course: | University Elective | ||||
| Course Level: |
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| Mode of Delivery: | E-Learning | ||||
| Course Coordinator: | Öğr. Gör. HATİCE GÜREL ÖZDEMİR | ||||
| Course Lecturer(s): | Dr. Şeyma PARLATAN | ||||
| Course Assistants: |
| Course Objectives: | In this course, it is aimed to give information about the experimental and theoretical development process in physics and basic sciences. At the end of the course, students will have an idea about the historical development process and important scientific developments. |
| Course Content: | Information about important developments and important people in physical science will be given from ancient times to the present. |
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The students who have succeeded in this course;
1) To have knowledge of Physics in Ancient, Medieval and New Age. 2) To be informed about the lives of important scientists who contributed to Physics and their contributions to science. |
| Week | Subject | Related Preparation |
| 1) | Physics in Antiquity and the Middle Ages | Five Equations That Changed the World - Michael Guillen Fiziğin Kültürel Tarihi – Zeki Tez Işığın Öyküsü- Hüseyin Gazi Topdemir A Short History of Nearly Everything - Bill Bryson |
| 2) | Physics in New Age Europe | Five Equations That Changed the World - Michael Guillen Fiziğin Kültürel Tarihi – Zeki Tez Işığın Öyküsü- Hüseyin Gazi Topdemir A Short History of Nearly Everything - Bill Bryson |
| 3) | Isaac Newton and the Law of Universal Gravity | Five Equations That Changed the World - Michael Guillen Fiziğin Kültürel Tarihi – Zeki Tez Işığın Öyküsü- Hüseyin Gazi Topdemir A Short History of Nearly Everything - Bill Bryson |
| 4) | Daniel Bernoulli and the Law of Hydrodynamic Pressure | Five Equations That Changed the World - Michael Guillen Fiziğin Kültürel Tarihi – Zeki Tez Işığın Öyküsü- Hüseyin Gazi Topdemir A Short History of Nearly Everything - Bill Bryson |
| 5) | Michael Faraday and the Law of Electromagnetic Induction | Five Equations That Changed the World - Michael Guillen Fiziğin Kültürel Tarihi – Zeki Tez Işığın Öyküsü- Hüseyin Gazi Topdemir A Short History of Nearly Everything - Bill Bryson |
| 6) | Rudolf Clausius and the Second Law of Thermodynamics | Five Equations That Changed the World - Michael Guillen Fiziğin Kültürel Tarihi – Zeki Tez Işığın Öyküsü- Hüseyin Gazi Topdemir A Short History of Nearly Everything - Bill Bryson |
| 7) | Albert Einstein and the Special Theory of Relativity | Five Equations That Changed the World - Michael Guillen Fiziğin Kültürel Tarihi – Zeki Tez Işığın Öyküsü- Hüseyin Gazi Topdemir A Short History of Nearly Everything - Bill Bryson |
| 8) | Nikola Tesla and Alternating Current | Five Equations That Changed the World - Michael Guillen Fiziğin Kültürel Tarihi – Zeki Tez Işığın Öyküsü- Hüseyin Gazi Topdemir A Short History of Nearly Everything - Bill Bryson |
| 9) | From Amber to Electron: The History of Electricity | Course Book |
| 10) | The Development of Thermodynamics and Temperature Measuring Instruments | Course Book |
| 11) | The Story of Air Pressure and Barometers | Course Book |
| 12) | The Story of the Steam Engine and Steam Vehicles | Course Book |
| 13) | Studies on Atomic Physics and Radioactivity | Course Book |
| 14) | On the History of Measures and Units | Course Book |
| Course Notes / Textbooks: | Öğretim elemanı ders notları / Lecturer notes |
| References: | Dünyayı Değiştiren 5 Denklem- Michael Guillen – TÜBİTAK Popüler Bilim Kitapları Fiziğin Kültürel Tarihi – Zeki Tez Doruk Yayıncılık Işığın Öyküsü- Hüseyin Gazi Topdemir- TÜBİTAK Popüler Bilim Kitapları Hemen Her Şeyin Kısa Tarihi- Bill Bryson Boyner Yayınları Five Equations That Changed the World - Michael Guillen Fiziğin Kültürel Tarihi – Zeki Tez Işığın Öyküsü- Hüseyin Gazi Topdemir A Short History of Nearly Everything - Bill Bryson |
| Course Learning Outcomes | 1 |
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| Program Outcomes | |||||||||||||||
| 1) To be able to evaluate the basic knowledge and evidence-based developments in the field of Nutrition and Dietetics, research, implementation, accuracy, reliability and validity. | |||||||||||||||
| 2) To be able to develop an individual-specific nutritional plan and program in accordance with the rules of adequate and balanced nutrition, determination of energy and nutrient requirements of individuals with scientific methods. | |||||||||||||||
| 3) Develop the nutritional and nutritional plan and policy for the protection, improvement and improvement of health by using methods for determining the nutritional status of the population. | |||||||||||||||
| 4) To be able to evaluate the factors affecting the nutritional quality of the individual and society in production consumption chain and apply standards and legal regulations on food safety and security. | |||||||||||||||
| 5) To use the current technologies, computer and information processing skills in the process of gathering and implementing basic information about Nutrition and Dietetics, having the ability of problem solving and decision making, creating a research project, information gathering and report preparation process. | |||||||||||||||
| 6) Defines, evaluates, interprets, produces solutions, produces medical nutrition therapy, makes team work with all national and international stakeholders in health and social fields, acts according to ethical rules by using current knowledge and skills acquired in Nutrition and Dietetics field. | |||||||||||||||
| 7) Taking into consideration the energy and nutrient requirements of the target group, evaluating the Nutrition and Dietetic aspects, makes menu planning in the institutions which are mass-fed and takes care of the food safety at all stages from the purchase of food to the service, and utilizes the technological developments in providing the appropriate service delivery. | |||||||||||||||
| 8) Develops and implements strategies to encourage individuals and communities to choose safe and healthy foods, and prepares and updates relevant educational materials. | |||||||||||||||
| 9) Makes laboratory applications for product development, nutrient analysis and factors affecting quality, evaluates and evaluates according to legal regulations. | |||||||||||||||
| 10) Plans, manages, evaluates, monitors, reports and leads teamwork and supports the creation of national and international nutritional and nutritional plans and policies to promote healthy nutrition awareness of individuals and society throughout the life cycle. | |||||||||||||||
| 11) Plans, implements, monitors and evaluates the appropriate medical nutrition therapy in an interdisciplinary approach, taking into account the sociocultural and economic structure of patients with different age groups. Participates in clinical trials. | |||||||||||||||
| 12) Uses English at an adequate level to follow professional developments and to communicate with colleagues, patients and the community. | |||||||||||||||
| 13) Uses current informatics and communication technologies effectively to reach and disseminate information in the field. | |||||||||||||||
| 14) All field studies and scientific studies work in teams with their colleagues and different professions. | |||||||||||||||
| 15) Performs his / her duties within the framework of Professional Responsibility and ethical values, adopts the importance of lifelong learning and continuously develops himself / herself by following the developments in science, technology and health, and ensures the progress and development of the profession of dietician. | |||||||||||||||
| No Effect | 1 Lowest | 2 Average | 3 Highest |
| Program Outcomes | Level of Contribution | |
| 1) | To be able to evaluate the basic knowledge and evidence-based developments in the field of Nutrition and Dietetics, research, implementation, accuracy, reliability and validity. | |
| 2) | To be able to develop an individual-specific nutritional plan and program in accordance with the rules of adequate and balanced nutrition, determination of energy and nutrient requirements of individuals with scientific methods. | |
| 3) | Develop the nutritional and nutritional plan and policy for the protection, improvement and improvement of health by using methods for determining the nutritional status of the population. | |
| 4) | To be able to evaluate the factors affecting the nutritional quality of the individual and society in production consumption chain and apply standards and legal regulations on food safety and security. | |
| 5) | To use the current technologies, computer and information processing skills in the process of gathering and implementing basic information about Nutrition and Dietetics, having the ability of problem solving and decision making, creating a research project, information gathering and report preparation process. | |
| 6) | Defines, evaluates, interprets, produces solutions, produces medical nutrition therapy, makes team work with all national and international stakeholders in health and social fields, acts according to ethical rules by using current knowledge and skills acquired in Nutrition and Dietetics field. | |
| 7) | Taking into consideration the energy and nutrient requirements of the target group, evaluating the Nutrition and Dietetic aspects, makes menu planning in the institutions which are mass-fed and takes care of the food safety at all stages from the purchase of food to the service, and utilizes the technological developments in providing the appropriate service delivery. | |
| 8) | Develops and implements strategies to encourage individuals and communities to choose safe and healthy foods, and prepares and updates relevant educational materials. | |
| 9) | Makes laboratory applications for product development, nutrient analysis and factors affecting quality, evaluates and evaluates according to legal regulations. | |
| 10) | Plans, manages, evaluates, monitors, reports and leads teamwork and supports the creation of national and international nutritional and nutritional plans and policies to promote healthy nutrition awareness of individuals and society throughout the life cycle. | |
| 11) | Plans, implements, monitors and evaluates the appropriate medical nutrition therapy in an interdisciplinary approach, taking into account the sociocultural and economic structure of patients with different age groups. Participates in clinical trials. | |
| 12) | Uses English at an adequate level to follow professional developments and to communicate with colleagues, patients and the community. | |
| 13) | Uses current informatics and communication technologies effectively to reach and disseminate information in the field. | |
| 14) | All field studies and scientific studies work in teams with their colleagues and different professions. | |
| 15) | Performs his / her duties within the framework of Professional Responsibility and ethical values, adopts the importance of lifelong learning and continuously develops himself / herself by following the developments in science, technology and health, and ensures the progress and development of the profession of dietician. |
| Semester Requirements | Number of Activities | Level of Contribution |
| Homework Assignments | 1 | % 40 |
| Final | 1 | % 60 |
| total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 40 | |
| PERCENTAGE OF FINAL WORK | % 60 | |
| total | % 100 | |
| Activities | Number of Activities | Workload |
| Course Hours | 13 | 26 |
| Study Hours Out of Class | 13 | 104 |
| Midterms | 1 | 1 |
| Final | 1 | 1 |
| Total Workload | 132 | |