| Nutrition and Dietetics | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
| Course Code: | SOC301 | ||||
| Course Name: | Social Change | ||||
| Semester: | Fall | ||||
| Course Credits: |
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| Language of instruction: | English | ||||
| 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: | Doç. Dr. SİNAN ÇAYA | ||||
| Course Lecturer(s): | Sinan Çaya, Ph.D. | ||||
| Course Assistants: |
| Course Objectives: | The main purpose of this course is to handle (through a sociological mind) all the newly-encountered processes of social change. They were driven by industrialization, urbanization, modernization, inner mechanisms of capitalism, globalization and so forth. Manifestations of those changes (in new modes of attire, behavior, speech and habitudes) shall be compared with former times. |
| Course Content: | Social and political effects of historical-political transformations; capitalist production an consumption relationships; modernity; macro historical processes and their influence upon people’s daily lives; crises and development. |
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The students who have succeeded in this course;
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| Week | Subject | Related Preparation |
| 1) | Introduction to the course, followed by its development. Social change involves alteration of the social order of a society. It may include changes in social institutions, social behaviours or social relations. | Prepared-viographs |
| 2) | Main types of social change mentioned in the related literature (sudden-Fabian change, revolutionary change, seed-scale in corporations, top-down change vs bottom-up change etc.) | Slides |
| 3) | Philosophical background regarding the idea of change… (Heraclitus, ancient Chinese philosophical work, Hegelian dialectic model, Thomas Kuhn-coined paradigm-change) | slides |
| 4) | How The Industrial Revolution brought about unprecedented CHANGE onto the face of Europe for the first time in history. | slides |
| 5) | Rallies in a democratic society for ongoing changes (collective Acion): Social change may indeed be good & beneficial; but the means to obtain the desired gain should definietely be peaceful! This is a delicate matter in this sense, indeed! | slides |
| 6) | Link b/w social change and culture whereby technology is also involved. Detailed knowledge about various aspects of the concept of culture follows the debates. | slides |
| 6) | Link b/w social change and culture whereby technology is also involved. Detailed knowledge about various aspects of the concept of culture follows the debates. | slides |
| 7) | Further dwellings on culture. Traditional values, beliefs, norms, rituals (including rites of passage) + some archaic skills-capabilities. Are they to be discarded or altered? Adaptation possibilities: Syntesizing the old ways with newly-emerging tendencies. | slides |
| 8) | mid-term submital | -- |
| 9) | Aspects of language, concentrating on changes in language along the course of time and fast changes of other sort. | slides |
| 10) | Turkish Culture Over centuries & Some related scenes | slides |
| 11) | EDUCATION: A Significant dimension of change & Reform Movements along the course of time in Turkish territory | slides |
| 12) | Some impressions from the Ottoman Times with artisanat (handcrafts) specially emphasized. | slides |
| 13) | The overweiging of republican change (first in cities, eventually in rural areas | slides |
| 14) | Family, types of wedding, related changes. Urban vs Rural Dichotomy in Social Life & the involved Change. Change in youth culture in Turkey. | slides |
| 15) | A “parade” of certain scenes of nostalgia, including foreign movies mentioning Istanbul. | slides |
| 16) | Submittance of the Final-paper (work). | -- |
| Course Notes / Textbooks: | ❖ Beck, Dave & Purcell, Rod (2020). Community Development for Social Change, Routledge, N.Y. & London. ❖ Hofstede, G. (1997). Cultures and Organizations: Software of the mind. New York: McGraw Hill. ❖ Terzi, Arzu Tozduman (t.y./c. 2014) Osmanlı Sosyal Tarihi, İstanbulÜniversitesi Açık Ve Uzaktan Eğitim Fakültesi |
| References: | Yeşildal, Hatice (Ed.) (2010). Toplumsal Değişme Kuramları, Anadolu Üniversitesi Açık Öğretim Fakültesi Yayınları, Eskişehir. ❖ Kumar, K. (1995). Sanayi Sonrası Toplumdan Post-modern Topluma: Çağdaş Dünyanın Yeni Kuramları,Çev. Mehmet Küçük, Dost Yayınevi, İstanbul. ❖ Eğribel, E. ve Özcan, U. (Ed.) (2011). Değişim Sosyolojisi: Dünyada ve Türkiye’de Toplumsal Değişme.Kitabevi Yayıncılık, İstan |
| Course Learning Outcomes | |||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 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 | % 50 |
| Final Sözlü | 1 | % 50 |
| total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 100 | |
| PERCENTAGE OF FINAL WORK | % | |
| total | % 100 | |