| Nutrition and Dietetics | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
| Course Code: | UNI023 | ||||
| Course Name: | Media Literacy | ||||
| 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. OYA HACER ADIGÜZEL | ||||
| Course Lecturer(s): | Dr. Şükran Pakkan | ||||
| Course Assistants: |
| Course Objectives: | 1- To examine the impact of mass media and the content offered on the social, cultural and economic life depending on the consumption habits of the target audience, 2- Understanding the effects of media on societies, readers and listeners 3- Propaganda-persuasion techniques and public opinion formation, perceptions, prejudices and stereotypes (stereotypes) to be noticed, to distinguish between reality and fiction (interpretation, opinion, etc.), 4- To teach the ability of critical reading and interpretation-analysis of messages with media literacy in visual, written and auditory media. |
| Course Content: | With the power of the media, the effect of the mass media on societies, the shaping of the changing and developing mass media in the globalization process according to the new world order and new discourses, the pressures on the media, the influence of the states, the democratization of the media and the censorship mechanisms, freedom of expression, personality rights, information public interest, written and visual media critical reading / viewing in the world and approach to media literacy in Turkey. |
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The students who have succeeded in this course;
1) . Have knowledge about the functioning of media, the basic concepts and effects of news and messages. 2) Learn to understand and analyze the language of media correctly. 3) Learns the production processes of the contents prepared in the media and can read critically. 4) Instead of passively absorbing the media messages, he sees what is being actively absorbed into him and becomes difficult to persuade. 5) Becomes an active reader, can produce alternative media content. |
| Week | Subject | Related Preparation |
| 1) | Literacy and Information Literacy - Basic Definitions and Concepts | |
| 2) | Media General status- History, Development Process, Current Situation in the World and Turkey | |
| 3) | The Communication Age and Economic-Political and Sociocultural Effects of Media as a Medium of Culture Industry | |
| 4) | Media Message Types and Their Effects | |
| 5) | Information and News: Agenda Setting, Propaganda, Manipulation | |
| 6) | Power of dissemination and deception: Media and perception management, Persuasion, Proof, Background | |
| 7) | Literacy and Approaches of Bloom, Bandura, Gerbner and McLuhan | |
| 8) | Critical reading concept - critical viewership | |
| 8) | Critical reading concept - critical viewership | |
| 9) | Midterm Exam | |
| 10) | Consumer culture and media: Stereotyping in the media | |
| 11) | Female and male roles in the media | |
| 12) | Female and male roles in the media | |
| 13) | New Media and Digital Critical literacy | |
| 14) | The Right to Be Forgotten - Media Literacy Research, Effects of Media Usage, Discussion |
| Course Notes / Textbooks: | İletişimin ABC'si- Ünsal Oskay, İletişim Araştırma ve Kuramları Prof. Dr. Şermin Tekinalp, Temel Gazetecilik Prof. Dr. Oya Tokgöz, Medya Okuryazarlığı El Kitabı-Kemal İnal |
| References: | Temel Gazetecilik Prof. Dr. Oya Tokgöz, Medya Okuryazarlığı El Kitabı-Kemal İnal |
| 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 |
| Homework Assignments | 1 | % 15 |
| Project | 1 | % 10 |
| Midterms | 1 | % 25 |
| Final | 1 | % 50 |
| total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 50 | |
| PERCENTAGE OF FINAL WORK | % 50 | |
| total | % 100 | |
| Activities | Number of Activities | Workload |
| Course Hours | 14 | 42 |
| Study Hours Out of Class | 14 | 14 |
| Homework Assignments | 14 | 14 |
| Midterms | 14 | 22 |
| Final | 14 | 26 |
| Total Workload | 118 | |