| Nutrition and Dietetics | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
| Course Code: | UNI005 | ||||
| Course Name: | Introduction to Contemporary Art | ||||
| Semester: | Spring | ||||
| Course Credits: |
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| Language of instruction: | |||||
| 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. Öğr. Üy. RANA ÖZTÜRK | ||||
| Course Lecturer(s): |
Dr. Öğr. Üy. RANA ÖZTÜRK |
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| Course Assistants: |
| Course Objectives: | This course is designed with the aim to provide students with an overview of contemporary art practices through a study of major artistic and critical approaches since the second half of the 20th century. The course will start with an examination of modernism and continue with a discussion of minimalist and conceptualist tendencies and other critical movements that led to the emergence of what we now call contemporary art. Through a study of art works, critical texts and visits to exhibitions the course intends to introduce the shifting course of thinking from modernism towards global contemporary art. Rather than a chronological and exhaustive survey, the course will investigate key moments and theories that formed the critical and contextual framework that continue to inform contemporary art practice and theory. |
| Course Content: | What is art? What is Contemporary Art? Understanding Modern Art Abstract Expressionism & American Modernism Transformation of Everyday Objects Art Object, Space, Spectator: Minimalism to Installation Art Conceptual Art: Dematerialization of the Art Object Feminist Approaches in Art Practices The Ends of Art: Warhol, Pop Art and Consumer Culture The Art World and Its Others Body and Performance Art Participatory Art: Relational Art and Social Concerns in Art Practice Art and Globalisation |
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The students who have succeeded in this course;
1) Students will learn about artistic practices since the l950s until the present. 2) Students will learn about critical thinking and contextual frameworks that influenced contemporary art practices. 3) Students will grasp the shifting notion of modernism with an awareness of key moments that led to the emergence of global contemporary art. 4) Students will gain skills to view, discuss and appreciate contemporary art. 5) Students will gain an awareness of main actors and institutional structures of the art sector. 6) Students will be able to view art as a diverse creative practice that relates to other disciplines and areas of practice. |
| Week | Subject | Related Preparation |
| 1) | What is art? What is Contemporary Art? | Weekly readings and videos to watch on each week's topic. |
| 2) | Understanding Modern Art | Weekly readings and videos to watch on each week's topic. |
| 3) | Abstract Expressionism & American Modernism | |
| 4) | Transformation of Everyday Objects | |
| 5) | Art Object, Space, Spectator: Minimalism to Installation Art | |
| 6) | Conceptual Art: Dematerialization of the Art Object | |
| 7) | Feminist Approaches in Art Practices | |
| 8) | The Ends of Art: Warhol, Pop Art and Consumer Culture | |
| 9) | The Art World and Its Others: Art and Identity | |
| 10) | Body and Performance Art | |
| 11) | Participatory Art: Relational Art and Social Concerns in Art Practice | |
| 12) | Art and Globalisation | |
| 13) | Review |
| Course Notes / Textbooks: | Whitham, Graham & Pooke, Grant (2018) Sanatı Anlamak, İstanbul: Hayalperest Yayınevi Whitham, Graham & Pooke, Grant (2018) Çağdaş Sanatı Anlamak, İstanbul: Hayalperest Yayınevi Hopkins, David (2018) Modern Sanattan Sonra: 1945-2017, İstanbul: Hayalperest Yayınevi |
| References: | Antmen, Ahu (2013) 20. Yüzyıl Batı Sanatında Akımlar, İstanbul: Sel Yayıncılık. Honour, Hugh & Fleming, John (2015) Dünya Sanat Tarihi, İstanbul: Alfa Yayıncılık. |
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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 |
| Homework Assignments | 1 | % 25 |
| Presentation | 1 | % 20 |
| Midterms | 1 | % 25 |
| Final | 1 | % 30 |
| total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 70 | |
| PERCENTAGE OF FINAL WORK | % 30 | |
| total | % 100 | |
| Activities | Number of Activities | Workload |
| Course Hours | 13 | 39 |
| Study Hours Out of Class | 13 | 65 |
| Presentations / Seminar | 11 | 12 |
| Homework Assignments | 4 | 8 |
| Midterms | 1 | 3 |
| Final | 1 | 3 |
| Total Workload | 130 | |