| Nutrition and Dietetics | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
| Course Code: | JOB104 | ||||
| Course Name: | Soscial İnclusion Practices | ||||
| Semester: | Spring | ||||
| 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: | Dr. Öğr. Üy. FATEME AYŞİN ANKA | ||||
| Course Lecturer(s): | Fateme Ayşin Anka | ||||
| Course Assistants: |
| Course Objectives: | This course aims to experience the interrelationship of related subjects by touching on the concepts of identity, migration, sustainability and social cohesion in social sciences. |
| Course Content: | This course will focus on concepts such as sustainability, identity, migration and social cohesion with practical applications. Rather than the formation of identity as a political category, it will be shown how various identities can share in harmony and operate in a common society/area. Today, the issue of migration, which has become global, and in line with the sustainable development goals announced by the United Nations as SDG, the necessity of these and similar courses tends to increase. In line with this universal call to action, known as the SDG, the development of societies, minimizing the social conflict caused by migration, ensuring peace, the effects of religion, gender, climate change on this phenomenon by associating it with migration issues, the causes of international migrations, the definition of international migration and types of migrants, the definition of international migrations in the world. It examines the effects of globalization on international migrations and the effects of immigration and immigration regions across Turkey. In other words, it experiences these issues within the framework of practical applications and offers a new perspective with these experiences. |
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The students who have succeeded in this course;
1) Outcome of this course satisfactorily, a student will have knowledge of the following items. • The concept of migration, • Issues of identity and belonging, • Causes of forced migrations, • With international migration policies • It will approach the concepts of Globalization, Multiculturalism and Sustainable Social Cohesion from a different perspective. |
| Week | Subject | Related Preparation |
| 1) | Introduction | |
| 2) | What is Social Cohesion and why is it needed? | |
| 3) | What is Social Cohesion and why is it needed? Candy Game | |
| 4) | Movie-Documentary | |
| 5) | Right Known Mistakes | |
| 6) | Movie-Documentary | |
| 7) | Invisible Lives | |
| 8) | Movie-Documentary | |
| 9) | a | |
| 10) | Mozaik-2 | |
| 11) | Immigrant Cultures | |
| 12) | Mozaik-2 | |
| 13) | Project Development | |
| 14) | Good Practice Examples |
| Course Notes / Textbooks: | • Salih Barışık, ‘Göç Kavramı, Tanımı ve Türleri’, ResearchGate, 2020, Çevrimiçi https://www.researchgate.net/publication/347388175_BOLUM_1_GOC_KAVRAMI_TANIMI_VE_TURLERI • Yusuf Adıgüzel, Küreselleşme Çağında Göç, AÖF. İstanbul Universitesi, Çevrimiçi http://auzefkitap.istanbul.edu.tr/kitap/sosyoloji_lisans_ao/kuresellesme_caginda_goc.pdf • Uluslararası Göçler ve Türkiye Kurumsal ve Ampirik Bir Alan Araştırması Denizli/Tavas, Çantay Kitabevi, Istanbul • Barış Çağırkan, ‘Göç, Hibrit Kimlik ve Aidiyet: Yeni Toplumlar, Yeni Kimlikler’, İNSAN VE TOPLUM BİLİMLERİ ARAŞTIRMALARI DERGİSİ, Cilt: 5, Sayı: 8, 2016, Sayfa: 2613-2623. • H. Birsen Örs, Modern Siyasal İdeolojiler, İstanbul Bilgi Üniversitesi Yayınları, 4.Baskı, İstanbul, 2010. • Umut Özkırımlı, Milliyetçilik Kuramları, Eleştirel Bir Bakış, 4. Baskı, Doğu Batı Yayınları, Ankara, 2013. • Umut Özkırırmlı (Der.), 21.Yüzyılda Milliyetçilik, Çev. Yetkin Başkavak, İstanbul Bilgi Üniversitesi Yayınları, İstanbul, 2008.Ders Notları ve Hazırlanan Sunumlar • Denis- Constant Martin, “The Choices of Identity”, Social Identities, Vol. 1, 1, s. 5-16 • Bhikhu Parekh, A New Politics of Identity, Palgrave, 2008 • Nuri Bilgin, Kimlik İnşası, Ankara: Asina Kitaplar, 2007 • Yabancısız Kurgulanan Ülkenin Yabancıları, Türkiye’de Yabancı İşçiler, A. Arı (Editör), Derin Yayınları, Istanbul. • M. M. Erdoğan, Türkiye’deki Suriyeliler Toplumsal Kabul ve Uyum, İstanbul Bilgi Üniversitesi Yayınları, İstanbul, 2015. • E.Tümertekin, , N.Özgüç, Beşeri Coğrafya, İnsan, Kültür, Mekan, Çantay Kitabevi, İstanbul, 2006 • Stephen Cornell ve Douglas Hartmann, Ethnicity and Race: Making Identities in a Changing World, London: Sage, 1997, s. 39-72. • Karen A. Cerulo, “Identity Construction: New Issues New Directions”, Annual Review of Sociology, 23, 1997, s. 385-409. • R. Brubaker ve F. Cooper, “Beyond Identity”, Theory and Society, 29, 1-47. • Sinisa Malesevic, “Identity: Conceptual, Operational and Historical Critique”, (içinde) Making Sense of Collectivity: Ethnicity, Nationalism and Globalisation, der. Sinisa Malesevic ve Mark Haugaard, London: Pluto, 2002, s. 195-215. • Gülay Toksöz, Uluslararası Emek Göçü, İstanbul Bilgi Üniversitesi Yayınları, İstanbul, 2006. • Nermin Abadan-Unat, Bitmeyen Göç, Konuk İşçilikten Ulus Ötesi Yurttaşlığa, İstanbul: İstanbul Bilgi Üniversitesi, 2007. • Ahmet İçduygu Saime Özçürümez, Zorunlu Göç Deneyimi ve Toplumsal Bütünleşme: Kavramlar, Modeller ve Uygulamalar ile Türkiye, İstanbul Bilgi Üniversitesi, 2020. • Salman Akhtar, Göç ve Kimlik-Kargaşa Sağaltım ve Dönüşüm, Çev. Sedef Ayhan, Yayınevi: Sfenks Kitap |
| References: | • Çeşitli ders materyalleri ve amprik çalışmalar oluşturacaktır. • İnsan Kaynakları Geliştirme Vakfı (İKGV) tarafından konuya ilişkin sunulan -daha önce denenmiş- farklı ders materyali kullanılarak, uygulamalar yoluyla öğrencilerimiz üzerinde olumlu bir etki yaratılması planlanmıştır. Çeşitli oyun planlamaları mevcuttur |
| 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 | 5 | % 50 |
| Final | 1 | % 50 |
| total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 50 | |
| PERCENTAGE OF FINAL WORK | % 50 | |
| total | % 100 | |
| Activities | Number of Activities | Workload |
| Course Hours | 16 | 48 |
| Application | 9 | 11 |
| Study Hours Out of Class | 16 | 32 |
| Project | 3 | 5 |
| Homework Assignments | 7 | 14 |
| Final | 2 | 4 |
| Total Workload | 114 | |