| Nutrition and Dietetics | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
| Course Code: | ATA102 | ||||
| Course Name: | Atatürk's Principles and History of Turkish Revolution 2 | ||||
| Semester: | Spring | ||||
| Course Credits: |
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| Language of instruction: | Turkish | ||||
| Course Condition: | |||||
| Does the Course Require Work Experience?: | No | ||||
| Type of course: | Compulsory Courses | ||||
| Course Level: |
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| Mode of Delivery: | E-Learning | ||||
| Course Coordinator: | Dr. Öğr. Üy. SUAT EREN ÖZYİĞİT | ||||
| Course Lecturer(s): |
Dr. Öğr. Üy. SUAT EREN ÖZYİĞİT |
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| Course Assistants: |
| Course Objectives: | To give correct information about the Turkish War of independence, Atatürk's reforms and principles, Atatürk's thought, the history of the Turkish Republic. To give correct information about Atatürk's revolutions and principles, threats to Atatürk's thought. To unite the Turkish youth in an indivisible unity with the country, nation and state around national goals in accordance with Atatürk's principles and revolutions. To educate and strengthen the Turkish youth in line with Atatürk's ideas. |
| Course Content: | Political revolutions, political parties and attempts to transition to multi - party political life, revolutions in the field of law, regulation of social life, innovations in economic field, Turkish foreign policy in the period 1923-1938, Post-Atatürk Turkish Foreign Policy |
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The students who have succeeded in this course;
1) To explain Anatolia during the war of Independence 2) To explain the rebellions in the War of Independence 3) To be able to comprehend the military developments in the War of Independence 4) To evaluate diplomatic developments in the War of Independence 5) To explain the aim of the revolutions and the revolutions in various fields 6) To be able to explain foreign policy during Atatürk era 7) To be able to comprehend the principles of Atatürk 8) To be able to explain the basic and integral principles 9) To be able to explain the important internal and external events occurring after Atatürk |
| Week | Subject | Related Preparation |
| 1) | War of Independence | |
| 2) | Military developments in the War of Independence | |
| 3) | Diplomatic Developments in the War of Independence, Customs Treaty, Turkish - Soviet Relations, Turkish - Afghan Relations, London Conference, Turkish - British Relations | |
| 4) | Diplomatic developments in the War of Independence, Turkish - French negotiations and Ankara Treaty, Turkish - Italian relations, Mudanya Armistice, Lausanne Treaty | |
| 5) | Atatürk's period, the aim of revolutions, political revolutions | |
| 6) | Revolutions in the field of law in Atatürk era | |
| 7) | Revolutions in the field of education and culture in Atatürk era, revolutions related to the regulation of social life | |
| 8) | Midterm | |
| 9) | Revolutions in Economic Area in Atatürk era | |
| 10) | Foreign Policy During the Atatürk Era | |
| 11) | Foreign Policy During The Atatürk Era | |
| 12) | Atatürk's principles and revolutions | |
| 13) | Atatürk's principles and revolutions | |
| 14) | Atatürk's principles and revolutions | |
| 15) | Post - Atatürk period (1938-1960) | |
| 16) | Final Exam |
| Course Notes / Textbooks: | Türkiye Cumhuriyeti Tarihi- I, Prof. Dr. Ergün AYBARS Türk İnkılâp Tarihi, Prof. Dr. Hamza EROĞLUNutuk, Mustafa Kemal ATATÜRK Türk İnkılâbı Tarihi, Yusuf Hikmet BAYUR Medeni Bilgiler, Ayşe AFETİNAN 20.Yüzyıl Siyasi Tarihi, Fahir ARMAOĞLU Modern Türkiye’nin Doğuşu, Bernard LEWİS Atatürk İlkeleri ve İnkılâp Tarihi ( Yükseköğretim Kurulu Yayını ) |
| References: | Türkiye Cumhuriyeti Tarihi- I, Prof. Dr. Ergün AYBARS Türk İnkılâp Tarihi, Prof. Dr. Hamza EROĞLUNutuk, Mustafa Kemal ATATÜRK Türk İnkılâbı Tarihi, Yusuf Hikmet BAYUR Medeni Bilgiler, Ayşe AFETİNAN 20.Yüzyıl Siyasi Tarihi, Fahir ARMAOĞLU Modern Türkiye’nin Doğuşu, Bernard LEWİS Atatürk İlkeleri ve İnkılâp Tarihi ( Yükseköğretim Kurulu Yayını ) |
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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. | 1 |
| 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. | 1 |
| 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. | 1 |
| Semester Requirements | Number of Activities | Level of Contribution |
| Midterms | 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 | 14 | 28 |
| Presentations / Seminar | 14 | 14 |
| Quizzes | 14 | 14 |
| Midterms | 2 | 2 |
| Final | 1 | 1 |
| Total Workload | 59 | |