| Nutrition and Dietetics | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
| Course Code: | UNI307 | ||||
| Course Name: | World Music Culture | ||||
| Semester: | Fall | ||||
| Course Credits: |
|
||||
| Language of instruction: | Turkish | ||||
| Course Condition: | |||||
| Does the Course Require Work Experience?: | No | ||||
| Type of course: | University Elective | ||||
| Course Level: |
|
||||
| Mode of Delivery: | E-Learning | ||||
| Course Coordinator: | Öğr. Gör. ÖMER YUSUF TOPÇU | ||||
| Course Lecturer(s): |
Öğr. Gör. ÖMER YUSUF TOPÇU |
||||
| Course Assistants: |
| Course Objectives: | Analysis – Students will experience personal interaction with musical genres from around the world through a critical examination of academic writing, discussion of their observations, and an in-depth analysis of these forms through writing assignments to demonstrate their ability to bridge readings and experiences. Students will also be asked to submit multiple submissions to a digital mapping tool where field observations are paired with classroom readings and personal analysis. Production: Although they are not expected to be involved in music performance on a regular basis, students will work closely with musicians throughout this course and gain in-depth knowledge of the cultural contexts and practical challenges of music-making. Connectivity: Students will engage with musical tropes that are artistic manifestations of direct participation in cultural turmoil in the diaspora, as well as musical forms that function as political protest or religious expression. Musical examples and readings will contextualize the global soundstage that is today's music and demonstrate the complex networks of communication and influence that make up today's musical networks. Context: A broad base of academic reading written by scholars with extensive fieldwork in their field will provide cultural context for each musical genre or geographic region covered in class. Listening assignments will provide a body of auditory information for interpreting new musical experiences. |
| Course Content: | Basic issues about the relationship between music and culture. Aural analysis: Listening to music from various regions of the world and describing it verbally and in writing. |
|
The students who have succeeded in this course;
1) Develop a Western Music Education Philosophy that is flexible enough to be applied to a variety of musical genres and creates contexts 2) Be an active part of the community that meets international standards and is loyal to various duties. 3) Performs various listening exercises that develop technical and historical-cultural literacy skills. 4) Creats a professional space for personal development, continuing education and performance and enhances learning intelligence |
| Week | Subject | Related Preparation |
| 1) | Music in Japan and Korea | |
| 2) | Jazz and Blues Music | |
| 3) | Music in Russia and Ukraine | |
| 4) | Music in Palestine and Israel | |
| 5) | Music in France, Belgium and the Netherlands | |
| 6) | Music in Austria, Germany and Switzerland | |
| 7) | Music in Iran and Italy | |
| 8) | Music in Argentina and Brazil | |
| 9) | Music in Scotland, England and Ireland | |
| 10) | Music in Egypt | |
| 11) | Music in Greece | |
| 12) | Music in India | |
| 13) | General Evaluation | |
| 14) | General Evaluation | |
| 15) | General Evaluation |
| Course Notes / Textbooks: | Kaplan, A. (2005). Kültürel Müzikoloji. İstanbul: Bağlam Yayıncılık. |
| References: | Ders Notları |
| Course Learning Outcomes | 1 |
2 |
3 |
4 |
|||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 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 |
| Presentation | 2 | % 100 |
| total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 100 | |
| PERCENTAGE OF FINAL WORK | % | |
| total | % 100 | |
| Activities | Number of Activities | Preparation for the Activity | Spent for the Activity Itself | Completing the Activity Requirements | Workload | ||
| Course Hours | 14 | 1 | 2 | 42 | |||
| Study Hours Out of Class | 14 | 0 | 3 | 42 | |||
| Presentations / Seminar | 2 | 20 | 1 | 42 | |||
| Total Workload | 126 | ||||||