| Nutrition and Dietetics | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
| Course Code: | UNI209 | ||||
| Course Name: | Diplomacy History | ||||
| Semester: | Spring | ||||
| Course Credits: |
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| Language of instruction: | Turkish | ||||
| 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. SUAT EREN ÖZYİĞİT | ||||
| Course Lecturer(s): | |||||
| Course Assistants: |
| Course Objectives: | Comprehending the historical developments and global changes during the 20th century from a historical perspective |
| Course Content: | World War I, revolution in Russia, general situation of post-war Europe, the road to war, World War II, Cold War, bipolar world. |
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The students who have succeeded in this course;
1) Understands the reasons of the First World War 2) Understands the global political order that was aimed to be created during the inter-war period 3) Understands the rationale of the main national and international actors that influences the politics |
| Week | Subject | Related Preparation |
| 1) | WWI: Evolution and Results of War Signed Treaties, Russian Revolution, League of Nations, Wilson Principles | |
| 2) | Period Between Two Wars The Period of Pacts and Temporary Peace (1918-1929) Depression Period (1929-39) | |
| 3) | Rise of Fascism and Appeasement Policies Towards WW II, the beginning of war and its spread in Europe | |
| 4) | World War II Changes in balance with the United States, developments in Asia, the end of the war, conferences, the establishment of the UN | |
| 5) | The Beginning of the Cold War Bipolar International System, Truman Doctrine (Marshall), NATO / Warsaw Pact, Containment Policy, Suez Crisis SEATO, CENTO, Berlin Crisis and Wall, Cuban Crisis | |
| 6) | Transition to Multicentre Towards Détente, strengthening Europe, The Non-Aligned Movement, Latin America, Change in USSR Policy (20th Congress) | |
| 7) | Détente: Helsinki Process, OSCE, Disarmament (SALT I-II), Sino-Soviet Conflict | |
| 8) | midterm | |
| 9) | Developments in Asia and Middle East: Vietnam War, 67-73 Arab-Israeli Wars, Oil Crisis, Iranian Revolution, USSR's Occupation of Afghanistan, Iran-Iraq War | |
| 10) | The End of the Cold War and Restructuring: “New Thought” Glasnost / Perestroika, defeat and disintegration in Afghanistan, the fall of the Berlin Wall, the Gulf War and Unipolarity | |
| 11) | Transition Period: New World Order, Problems in USSR geography, Yugoslavia, Somalia, Rwanda, Bosnia, Kosovo, New Westphalia, Changing Power Balances | |
| 12) | Entering the 21st Century: The Power of Russia (Putin's Munich Speech), 9/11, Bush Doctrine, Global War on Terror, Afghanistan and Iraq Intervention, the 2008 Georgian War and the new balance of power | |
| 13) | Understanding the present: the rise of the Asia-Pacific region, the Arab Spring and the Middle East, Ukraine / Crimea, the revival of Russia | |
| 14) | General Evaluation | |
| 15) | Final |
| Course Notes / Textbooks: | John Merriman, A History of Modern Europe: From the Renaissance to the Present |
| References: | Gül Akyılmaz, Siyasi Tarih • Sina Akşin, Kısa 20. Yüzyıl Tarihi • Rifat Uçarol, Siyasi Tarih: 1789-2014 • Antony Best, Justi M. Hanhimaki, Joseph A. Maiolo, Kirsten E. Schulze, 20. Yüzyılın Uluslararası Tarihi • Edward Whiting Fox, The Emergence of the Modern European World • Eric Hobsbawm, Kısa 20. Yüzyıl: 1914-1991 Aşırılıklar Çağı • J.A.S. Grenville, A History of the World in the Twentieth Century • Henry Kissinger, Diplomasi |
| Course Learning Outcomes | 1 |
2 |
3 |
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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 | 14 | 0 | 3 | 42 | |||
| Presentations / Seminar | 1 | 24 | 2 | 26 | |||
| Final | 1 | 60 | 3 | 63 | |||
| Total Workload | 131 | ||||||