| Nutrition and Dietetics | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
| Course Code: | UNI246 | ||||
| Course Name: | Society and Politics in Iran | ||||
| 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: | E-Learning | ||||
| Course Coordinator: | Dr. Öğr. Üy. FATEME AYŞİN ANKA | ||||
| Course Lecturer(s): | Fateme Ayşin Anka | ||||
| Course Assistants: |
| Course Objectives: | By getting to know Iran's society and politics, it is aimed to learn both the political structures from the state dimension and the social internal dynamics. In this context, sociology of society, political parties, reforms, brain drains and ideological system are also explained. |
| Course Content: | Explaining and analyzing the society and politics of Iran, examining the multicultural social structure and the structure and politics of the ideological-based state constitutes the general course content. In this context, various political and social issues (from the past to the present) are discussed. |
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The students who have succeeded in this course;
1) They will have general and specific information about Iran 2) They will have learned the political structures of Iran 3) They will have an understanding of Iran's social structures and sociology 4) They will be able to examine the pros and cons of the structure in Iran 5) They will learn the political structure and elections in Iran. 6) They will have information about NGOs in Iran 7) They will know ethnicities in Iran |
| Week | Subject | Related Preparation |
| 1) | Overview of Iran | Ref1, pp.1-15 |
| 2) | Approaches to Political Institutions | Ref1, pp:15-25 |
| 3) | Iran Before and After the Revolution | Ref1, pp:25-35 |
| 4) | State and Social Dynamics | Ref1, pp: 35-45 |
| 5) | Social Structure and Sociology | Ref1, pp:45-57 |
| 6) | Political Participation: Electoral Systems and Election Methods | Ref1, pp: 58-70 |
| 7) | parliamentary tradition | Ref1, pp: 70-85 |
| 8) | The Relationship between Religion and Social Structure | Ref1, pp: 85-102 |
| 9) | Ideological State | Ref1, pp: 102-120 |
| 10) | Basic Elements That Ensure Stabilization of the Ideological State (Until 1979) | Ref1, pp: 121-135 |
| 11) | NGOs in Iran | Ref1, pp: 136-153 |
| 12) | Post-Modern Approaches in Iran | Ref1, pp:153-170 |
| 13) | Ethnic Issues in Iran | Ref1, pp: 170-183 |
| 14) | Final |
| Course Notes / Textbooks: | İran’da Devlet, Toplum ve Siyaset, Hüseyin Beşiriye, Ağaç Kitabevi, İstanbul, 2009 |
| References: | Hüseyin Beşiriye, İran'da Devlet, Toplum ve Siyaset, AĞAÇ KİTABEVİ YAYINLARI |
| 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 |
| Attendance | 14 | % 10 |
| Presentation | 1 | % 30 |
| 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 | 1 | 14 | 48 | ||
| Study Hours Out of Class | 3 | 1 | 1 | 14 | 48 | ||
| Presentations / Seminar | 2 | 1 | 1 | 1 | 6 | ||
| Homework Assignments | 2 | 1 | 1 | 1 | 6 | ||
| Midterms | 2 | 1 | 1 | 1 | 6 | ||
| Final | 2 | 1 | 1 | 1 | 6 | ||
| Total Workload | 120 | ||||||