| Nutrition and Dietetics | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
| Course Code: | UNI032 | ||||
| Course Name: | Introduction to Sociology | ||||
| Semester: | Fall | ||||
| Course Credits: |
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| Course Condition: | |||||
| Does the Course Require Work Experience?: | No | ||||
| Type of course: | University Elective | ||||
| Course Level: |
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| Mode of Delivery: | Face to face | ||||
| Course Coordinator: | Dr. Öğr. Üy. SELEN YANMAZ | ||||
| Course Lecturer(s): | Dr. Ekrem SALTIK | ||||
| Course Assistants: |
| Course Objectives: | The purpose of this course is to “equip” the students with a general notion of the social science of Sociology. |
| Course Content: | A grasp of sociological themes. Familiarity with the founders of Sociology, as well as the later theoreticians.Having the gift of sociological imagination vis-a-vis any situations involving social issues. Being aware of the versatility of cultures and the relativity of socialization processes, depending on different spots on our planet. Being free of prejudices and a champion of acceptance, accordingly. |
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The students who have succeeded in this course;
1) He/she can achieve a scientific observation of the society; he/she can recognize and define collective behavior patterns. He/she perceives the social institutions present within the society. He /she comprehends their significance. He-she outlines the stages along the course of the civilization history. He-she verifies being aware of and familiar with the constructors of Sociology. He-she enumerates the contemporary sociologists, by name. He/she differentiates the topics which they consider important. He-she knows that along with Ibn Khaldun, the Muslims’ sociology had emerged. He/she lists the pioneers of Turkish sociology, ever since Ziya Gökalp. He/she provides examples about the relative nature of the topic of culture. He/she explains the gains of this very course in the line of viewing the humanity with a large perspective in a tolerant manner. |
| Week | Subject | Related Preparation |
| 1) | The literal meaning of Sociology and the questions it strives to answer. Properties of society. Classifications of societies. | - |
| 2) | Groups and their classifications. A brief look at group dynamics and the concept of leadership. Differentiating leadership from Management. | - |
| 3) | The evolution of the sociological thinking. The pioneers of the discipline: Saint-Simon, Comte, Durkheim, Marx, Weber. Other important theoreticians in chronological order. | - |
| 4) | Comparison of Sociology with other social sciences. An emphasis on comparing it with History-Historiography. A brief look at the history of European civilization: 100-Year-Wars; Separation of the Orthodox Church from the Catholic origin. Renaissance; Reform & the emergence of Protestantism; The Ear of Enlightenment. | - |
| 5) | Mercantilism and capital accumulation, the Industrial Revolution and its consequences, the exchange of colonies (from Portugal and Spain to France, England and Holland), the French and Russian revolutions and their repercussions. | - |
| 6) | The decline of Ottoman Empire, starting with loss of territory at Carlowitz Treaty. Naval defeats (Chesma & Navarino). Attempts of Remedy: The Reformation of 1839. Crimean War. | - |
| 7) | Contemporary sociologists and their interpretations of social happenings. | - |
| 8) | Post-modernist views with an emphasis of Michel Foucault. | - |
| 9) | Ibn Khaldun’s sociology, as a demonstrative example of Muslims’ studies of sociology. Sociology in late-Ottoman years and in early republican days. | - |
| 10) | Introduction to Demography and related definitions. | - |
| 11) | Fishing societies in history and their imprints extending out to our day. Marine societies (Crete and other coastal city-governments dealing with commerce) in history and their imprints extending out to our day. | - |
| 12) | A glance at various social institutions (Family, Education, Economy, Politics, Religion, Leisure-Time Valorization). Kinds of Social Deviation (including an emphasis of drinking abuse). | - |
| 13) | Invisible behavior patterns (attitudes, beliefs, conviction). Modes, fashions, crazes, city legends. | - |
| 14) | Culture and cultural issues. Globalization, its pros and cons. | - |
| Course Notes / Textbooks: | BAUMAN, Zygmunt, Tim May (2019), Sosyolojik Düşünmek, 20. Baskı, Ayrıntı Yayınları, İstanbul GİDDENS, Anthony (2016), Sosyoloji (Kısa Fakat Eleştirel Bir Giriş), 6. Baskı, Siyasal Kitabevi, Ankara ÖZKALP, Enver vd. (2005), Davranış Bilimlerine Giriş, Anadolu Üniversitesi Yayınları, Eskişehir RIUTORT, Philippe (2017), Sosyolojiye Giriş Dersleri, Doğu Batı Yayınları, Ankara WEBER, Max (2012), Sosyal Bilimlerin Metodolojisi, 3. Baskı, Küre Yayınları, İstanbul |
| References: | ARON, Raymond (2017), Sosyolojik Düşüncenin Evreleri, 10. Baskı, Kırmızı Yayınevi, İstanbul ARONSON, Elliot, vd. (2012), Sosyal Psikoloji, Kaknüs Yayınları, İstanbul ARSLANTÜRK, Zeki, Tayfun Amman (2013), Sosyoloji (Kavramlar, Kurumlar, Süreçler, Teoriler), 9. Baskı, Çamlıca Yayınları, İstanbul BALLANTİNE, Jeanne H. (2019), Our Social World: Introduction to Sociology, 7th Edition, SAGE Publications, ABD BENTON, Ted (2013), Sosyolojinin Felsefi Kökenleri, Küre Yayınları, İstanbul BOTTOMORE, Tom, Robert Nisbet (2019), Sosyolojik Çözümlemenin Tarihi, 10. Baskı, Kırmızı Y, İstanbul BOZKURT, Veysel (2018), Değişen Dünyada Sosyoloji, Ekin Kitabevi, Bursa BROWNE, Ken (2019), An Introduction to Sociology, 5th Edition, Polity Publishing, ABD ELIAS, Norbert (2016), Sosyoloji Nedir, Olvido Kitap, İstanbul GİDDENS, Anthony, Philip W. Sutton (2019), Sosyoloji, 8. Baskı, Kırmızı Yayınevi, İstanbul LENSKI, Gerhard (1991). Human Societies: A Macrolevel Introduction to Sociology, 6th Edition, McGraw-Hill Book Company, New York. MAUSS, Marcel (2017), Sosyoloji ve Antropoloji, 4. Baskı, Doğu Batı Yayınları, Ankara ÖZDALGA, Elisabeth (2016), Tarihsel Sosyoloji, Doğu Batı Yayınları, Ankara RICHTER, Rudolf (2012), Sosyolojik Paradigmalar, 3. Baskı, Küre Yayınları, İstanbul RITZER, George (2017),Sociolical Theory, 7th Edition, SAGE Publications, ABD RITZER, George, Wendy W. Murphy (2019) Introduction to Sociology, 5th Edt.., SAGE Pub., ABD STEWART, Elbert W. & GLYNN, James (1985). Introduction to Sociology, McGraw-Hill Book, ABD STOLLEY, Kathy S. (2005). The Basics of Sociology, GreenwoodPress, Westport, London. TEZCAN, Mahmut (2016). Sosyolojiye Giriş, 9. Baskı, Anı Yayıncılık, Ankara. TOLAN, Barlas (2005). Sosyoloji, Gazi Kitabevi, Ankara. TOPÇU, Nurettin (2013). Sosyoloji, Dergah Yayınları, İstanbul. TURNER, Jonathan H. (2013). The Emergence of Sociological Theory, 7th Edt.., SAGE Pub., ABD |
| 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 |
| Midterms | 1 | % 40 |
| Final | 1 | % 60 |
| total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 40 | |
| PERCENTAGE OF FINAL WORK | % 60 | |
| total | % 100 | |
| Activities | Number of Activities | Preparation for the Activity | Spent for the Activity Itself | Completing the Activity Requirements | Workload | ||
| Course Hours | 3 | 1 | 13 | 42 | |||
| Study Hours Out of Class | 13 | 1 | 2 | 39 | |||
| Midterms | 1 | 20 | 1 | 21 | |||
| Final | 1 | 30 | 1 | 31 | |||
| Total Workload | 133 | ||||||