| Nutrition and Dietetics | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
| Course Code: | UNI365 | ||||
| Course Name: | Contemporary Art Commentary | ||||
| 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. ÖZLEM UZUN HAZNECİ | ||||
| Course Lecturer(s): | Özlem Uzun Hazneci | ||||
| Course Assistants: |
| Course Objectives: | This course aims to provide students with knowledge in an inquisitive field about how a visual work of art should be read and according to what criteria it should be evaluated and interpreted. |
| Course Content: | With a chronological approach, from the last century to the present The content of the course is to cover the changes in the field of visual arts, technological, sociological and cultural aspects of the process - especially within the scope of Western art - supported by documentary or biographical films that best express the period. |
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The students who have succeeded in this course;
1) Students gain theoretical knowledge about the field of visual arts. 2) Students gain knowledge about looking at, verbally describing and interpreting a work of art. 3) Students have the opportunity to look at and evaluate the field of visual arts, the artists who have produced in this field and their works from a historical, cultural and technological perspective. |
| Week | Subject | Related Preparation |
| 1) | Introduction, information about course content, resources and evaluation method, mutual expectations and questions. | - |
| 2) | What is/is not art in the 21st century? A look at today's global and local art scene. | - |
| 3) | Looking at part to read present: The mission of art and the artist in the period from the Renaissance to the 20th century. | - |
| 4) | First wave: invention of the camera. The mission of art is changing: Impressionism, Realism, Expressionism on the way from the "painting of reality" to the "painting of emotions". | - |
| 5) | Understanding the spirit of the century - Freud and the east of Psychoanalysis: The coming to the fore of the individual, the development of personal perspective/style in art. | - |
| 6) | Einstein and the Theory of Relativity – The disintegration of the atom and the values specific to modernism – wars – The Age of Manifestos – Dada – Cubism | - |
| 7) | “Art for art's sake!” Case analysis in the process from abstract art to suprematism: Malevich. | - |
| 8) | Art from the urinal: Duchamp's prediction. Art and randomness: POLLOCK. | - |
| 9) | Transition from the uniqueness/singularity of art to the logic of mass production and reproduction: Reflections of POP art and consumer culture. | - |
| 10) | The rise of rational reason in art: Conceptual Art. Participation of television and video camera in life: Video art. | - |
| 11) | The ideology of the gallery space, alternative tendencies: Earth art and Installation | - |
| 12) | The Rise of Experience and interdisciplinary relations in art, performance art and Marina Abramovich | - |
| 13) | Entry into the 21st Century art market, auctions, fairs, commercial concerns: "BANKS as a failed coup attempt" | - |
| 14) | Things are changing: the society of the spectacle, the Internet, digital art, the entry of NFTs into our lives, machine learning, artificial intelligence, copyrights and concerns about artistic ethics. | - |
| 15) | Visiting a biennial/fair/gallery in the 21st century is like “I saw contemporary art”. The latest look at the current mission, psychology, global art environment and social expectations of art/artist. | - |
| Course Notes / Textbooks: | ÇAĞDAŞ SANAT NASIL OKUNUR – Michael WILSON SANATTA ANLAMIN GÖRÜNTÜSÜ – Richard Leppert 20.YÜZYIL BATI SANATINDA AKIMLAR – Ahu ANTMEN SANATSAL GERÇEKLİKLER OLGULAR VE ÖTESİ – Hasan Bülent KAHRAMAN BU BİR PİPO DEĞİLDİR – Michel FOUCAULT KÜLTÜR ENDÜSTRİSİ KÜLTÜR YÖNETİMİ – Theodor W. ADORNO SANATÇININ GERÇEKLİĞİ – SANAT FELSEFESİ – Mark ROTHKO SANAT KOMPLOSU YENİ SANAT DÜZENİ – Jean BAUDRILLARD ÇAĞDAŞ SANATI ANLAMAK - Grant POOKE – Graham WHITHAM |
| References: | HOW TO READ CONTEMPORARY ART – Michael WILSON SANATTA ANLAMIN GÖRÜNTÜSÜ – Richard Leppert 20.YÜZYIL BATI SANATINDA AKIMLAR – Ahu ANTMEN SANATSAL GERÇEKLİKLER OLGULAR VE ÖTESİ – Hasan Bülent KAHRAMAN THIS IS NOT A PIPE – Michel FOUCAULT THE CULTURE INDUSTRY – Theodor W. ADORNO REALITY OF ART – Mark ROTHKO THE CONSPIRACY OF ART– Jean BAUDRILLARD UNDERSTANDING CONTEMPORARY ART - Grant POOKE – Graham WHITHAM |
| 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 |
| Attendance | 1 | % 10 |
| Midterms | 1 | % 40 |
| Final | 1 | % 50 |
| total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 50 | |
| PERCENTAGE OF FINAL WORK | % 50 | |
| total | % 100 | |
| Activities | Number of Activities | Preparation for the Activity | Spent for the Activity Itself | Completing the Activity Requirements | Workload | ||
| Course Hours | 16 | 0 | 2 | 32 | |||
| Study Hours Out of Class | 16 | 0 | 1 | 16 | |||
| Midterms | 1 | 15 | 1 | 16 | |||
| Final | 1 | 31 | 1 | 32 | |||
| Total Workload | 96 | ||||||