| Nutrition and Dietetics | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
| Course Code: | SHZ011 | ||||
| Course Name: | Gender, Women, Male Problems and Social Work | ||||
| Semester: | Fall | ||||
| 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: | Öğr. Gör. ELHAM SADEGHI | ||||
| Course Lecturer(s): | |||||
| Course Assistants: |
| Course Objectives: | This course includes students' gender based society structure; theoretical approaches to the development of gender, understanding the widespread and deep-rooted problems faced by women, and developing a conceptual perspective that will help solve the problems. |
| Course Content: | The concepts of gender, gender, gender construction, development stages of the concept of gender, different approaches to gender inequality, gender roles, norms, stereotypes and gender discrimination, gender-based violence, gender inequality in terms of national and international legislation. Includes combat issues. |
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The students who have succeeded in this course;
1) 1. Becomes more sensitive to the factors that create gender inequalities 2) 2. Gain knowledge about gender and inequalities on a scientific basis. 3) 3. Develops behavioral patterns for gender equality in both private and public spheres in their future lives. |
| Week | Subject | Related Preparation |
| 1) | Introduction to the course, basic concepts, gender, gender | |
| 2) | Gender construction, gender stereotypes and gender roles | |
| 3) | Feminist theories, recent developments in gender discussions | |
| 4) | Theories of family and marriage, the construction of gender in family and marriage | |
| 5) | Women and family in patriarchal social structure | |
| 6) | Feminist Approaches to Family and Marriage | |
| 7) | Critical reading and discussions: Debates on philosophy, economics, gender in politics | |
| 8) | Midterm | |
| 9) | Critical reading and discussions: The background of gender inequality and women's rights | |
| 10) | Critical reading and discussions: inequalities based on femininity, masculinity, gender identities, gender and class | |
| 11) | Critical reading and discussions: The situation of women and women's movements in Turkey | |
| 12) | Critical reading and discussions: Private-public sphere, Gender-based violence, domestic violence, abuse | |
| 13) | Critical reading and discussions: Postmodern approaches to gender | |
| 14) | General assessment in the context of social work | |
| 15) | Final examination | |
| 16) | Final examination |
| Course Notes / Textbooks: | 1. Ecevit, Y. ve Karkıner, N. (2011) Toplumsal Cinsiyet Sosyolojisi, Eskişehir: Anadolu Üniversitesi Yayınları. |
| References: | 1. Feryal Saygılıgil (2020) Toplumsal Cinsiyet Tartışmaları, Dipnot Yayınları 2. Mary Wolstonecraft (2019) Kadın Haklarının Gerekçelendirilmesi, İstanbul: Kafka Kitap Yayınları 3. Virginia Woolf (2021) Kendine Ait Bir Oda, İletişim Yayınları 4. Deniz Kandiyoti (2013) Cariyeler, Bacılar, Yurttaşlar Kimlikler ve Toplumsal Dönüşümler, İstanbul: Metis Yayınları. 5. Aksu Bora (2021) Kadınların Sınıfı, İletişim Yayınları 6. Serpil Çakır (2021) Osmanlı Kadın Hareketi, Metis Yayınları 7. Şirin Tekeli (1995) 1980’ler Türkiye’sinde Kadın Bakış Açısı Bakımından Kadınlar, İstanbul: İletişim Yayınları. 8. Alain Touraine (2007) Kadınların Dünyası, İstanbul Kırmızı Yayınları. 9. Jess Hill (2021) Kadının Hiç mi Suçu Yok 10. Luce Irigaray (2006) Ben Sen Biz, İmge Yayınevi 11. Erving Goffman (2020) Reklamlarda Toplumsal Cinsiyet |
| 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 |
| Presentation | 1 | % 20 |
| Midterms | 1 | % 30 |
| 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 | 32 |
| Midterms | 1 | 1 |
| Total Workload | 33 | |