| Nutrition and Dietetics | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
| Course Code: | UNI213 | ||||
| Course Name: | Turkish Democracy History | ||||
| Semester: |
Fall Spring |
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| 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: | Araş. Gör. AHMET GEDİK | ||||
| Course Lecturer(s): | Ahmet Gedik | ||||
| Course Assistants: |
| Course Objectives: | The aim of this course is to examine in depth the important processes in the history of Turkish democracy. In particular, the role of constitutions adopted from the period when the foundations of the modern political system were laid and the role of political parties established in this process are comprehensively discussed. In addition, democratic and anti-democratic changes in the state structure and society are analyzed not only from a political perspective, but also from social, economic and cultural dimensions. These analyses aim to examine the turning points in Turkey's political history and the impact of these processes on society from a broad perspective. |
| Course Content: | In this course, the historical developmental stages of Turkish democracy are examined in detail. Starting from the developments in the last period of the Ottoman Empire, the First and Second Constitutional Monarchy periods are analyzed comprehensively. Then, the Armistice and National Struggle periods, the proclamation of the Republic and the Single Party period are analyzed. In the continuation of the course, Turkey's transition to multi-party life, the military coups, the adoption of new constitutions, the elections held during these periods and the political parties established are also evaluated in detail. In the light of these processes, the historical origins of Turkish democracy and the problems it faces today are discussed in both theoretical and practical dimensions. |
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The students who have succeeded in this course;
1) Have knowledge about Turkish constitutional history and learn the historical development process of constitutions. 2) Understands which model of democracy the adopted constitutions form the basis for and analyzes these models. 3) Gains the ability to evaluate and critically analyze the history of Turkish democracy within the framework of objective criteria. 4) Analyzes the constitutions of the Ottoman Empire and the Republic of Turkey comparatively and evaluates the constitutional systems of these two periods. |
| Week | Subject | Related Preparation |
| 1) | Introduction Overview of the History of Turkish Democracy | |
| 2) | Constitutional Monarchy I and the Constitution of 1876 | |
| 3) | Constitutional Monarchy II and Constitutional amendments of 1909 | |
| 4) | Committee of Union and Progress Party | |
| 5) | Armistice Period and National Struggle | |
| 6) | Proclamation of the Republic and Single Party Period | |
| 7) | 1924 Constitution and Democracy | |
| 8) | Midterm Exam | |
| 9) | Transition to Multi-Party Life | |
| 10) | 1960 Coup and the Process Before | |
| 11) | 1961 Constitution: Elections 1961-1965-1969 | |
| 12) | 1971 Memorandum: 1973 and 1977 Elections | |
| 13) | Military Coup of 12 September 1980, the transformation of the democratization process | |
| 14) | Changes and transformations in the post-1982 democratization process | |
| 15) | Final Exam |
| Course Notes / Textbooks: | Karpat, Kemal H. (2021). Türk Demokrasi Tarihi: Sosyal, Ekonomik, Kültürel Temeller. İstanbul: Timaş Yayınları. |
| References: | Uzun, H. (2005). Türk demokrasi tarihinde I. meşrutiyet dönemi. Ahi Evran Üniversitesi Kırşehir Eğitim Fakültesi Dergisi, 6(2), 145-162. Peker, K., Yörükoğlu, F., & Eryiğit, B. H. (2014). Türk demokrasisinin inşasında bürokrasinin rolü. Yönetim Bilimleri Dergisi, 12(23), 165-188. Gökçen, S. (2020). İki darbe arası Türk demokrasisi (1961- 1980). Atatürk Yolu Dergisi, (67), 241-264 |
| Course Learning Outcomes | 1 |
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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 | Workload |
| Course Hours | 15 | 45 |
| Study Hours Out of Class | 15 | 30 |
| Midterms | 4 | 16 |
| Final | 4 | 26 |
| Total Workload | 117 | |