| Nutrition and Dietetics | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
| Course Code: | UNI375 | ||||
| Course Name: | Historical Environment Culture | ||||
| Semester: |
Fall Spring |
||||
| Course Credits: |
|
||||
| Language of instruction: | Turkish | ||||
| Course Condition: | |||||
| Does the Course Require Work Experience?: | Yes | ||||
| Type of course: | University Elective | ||||
| Course Level: |
|
||||
| Mode of Delivery: | Face to face | ||||
| Course Coordinator: | Öğr. Gör. ZUHAL AYANOĞLU | ||||
| Course Lecturer(s): | Lecturer Zuhal AYANOĞLU | ||||
| Course Assistants: |
| Course Objectives: | The aim of this course is to address the concept of historical environmental culture in the light of information, documents and data obtained from the past to the present and to convey how the awareness of protecting the historical environment should be created. |
| Course Content: | This course; includes topics that address the concept of historical environment, which is considered as a great accumulation in terms of reflecting the social, cultural and economic structure, lifestyle and philosophy of past periods, and the accuracy of the relationship established between nature-building and building-human relations, as well as historical environmental awareness and conservation understanding in different dimensions. Understanding the main theme of the course will be supported by on-site investigations in the field during the course. |
|
The students who have succeeded in this course;
1) Learn the concept of historical environmental culture and the understanding of historical environment. 2) Have knowledge about the understanding of historical environmental culture and historical environmental protection. 3) Interpret the theories regarding the protection of the historical environment. 4) Interpret the way of thinking about how different historical environmental cultures were formed. 5) Learns the concept of world heritage site and cultural heritage. |
| Week | Subject | Related Preparation |
| 1) | Providing information about the purpose and scope of the course, explaining its method and way of execution. | |
| 2) | Definition of the concept of Historical Environmental Culture. | |
| 3) | Evaluating the Historical Environment Culture in the context of the city. Components that make up the Historical Environment (on-site inspection). | |
| 4) | Evaluating the Historical Environment Culture in the context of the city. Components that make up the Historical Environment (on-site inspection (continued). | |
| 5) | Historical environment culture today (on-site inspection) (homework). | |
| 6) | Historical environment culture in the West and East and its reflection on the city. | |
| 7) | Regulations and alternatives to protect the culture of the historical environment and raise awareness (on-site inspection). | |
| 8) | MIDTERM EXAM | |
| 9) | Environment, Nature, Ecology and Urbanization (on-site inspection) | |
| 10) | Examples from World Countries (domestic and international). | |
| 11) | Student presentations prepared in the context of the relationship between Historical Environment and culture. | |
| 12) | Student presentations prepared in the context of the relationship between Historical Environment and culture. | |
| 13) | Student presentations prepared in the context of the relationship between Historical Environment and culture. | |
| 14) | Student presentations prepared in the context of the relationship between Historical Environment and culture. | |
| 15) | FINAL DELIVERY and GENERAL EVALUATION |
| Course Notes / Textbooks: | Erder, C. Tarihi Çevre Bilinci. Ahunbay, Z. Tarihi Çevre Koruma ve Restorasyon. |
| References: | Erder, C. Tarihi Çevre Bilinci. Ahunbay, Z. Tarihi Çevre Koruma ve Restorasyon. |
| Course Learning Outcomes | 1 |
2 |
3 |
4 |
5 |
||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 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 | Preparation for the Activity | Spent for the Activity Itself | Completing the Activity Requirements | Workload | ||
| Homework Assignments | 1 | 0 | 0 | ||||
| Final | 1 | 0 | 0 | ||||
| Total Workload | 0 | ||||||