SCHOOL OF APPLIED MANAGEMENT SCIENCES
Gastronomy and Culinary Arts Program
SOCIAL MEDIA
GENS 203 | Course Introduction and Application Information
| Course Name |
Health and Life
|
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
|
GENS 203
|
Fall/Spring
|
3
|
0
|
3
|
6
|
| Prerequisites |
None
|
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| Course Language |
English
|
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| Course Type |
Service Course
|
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| Course Level |
-
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| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | - | |||||
| Course Coordinator | ||||||
| Course Lecturer(s) | ||||||
| Assistant(s) | - | |||||
| Course Objectives | 1- to define and list the physical, environmental, social and psychologic health problems of those concerning global health, 2- to inform students about how to provide and sustain a healthy lifespan of their own and the public. |
| Learning Outcomes |
The students who succeeded in this course;
|
| Course Description | 1-Under the topics of physical, social, environmental and mental health, major health problems concerning most of the world's population with their acute and/or chronic effects are evaluated throughout this course. 2-The course content is designed to give students a theoretical background about leading a healthy life. |
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Core Courses | |
| Major Area Courses | ||
| Supportive Courses | ||
| Media and Management Skills Courses | ||
| Transferable Skill Courses |
WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES
| Week | Subjects | Related Preparation |
| 1 | Introduction to the course Harms of tobacco use and tobacco addiction treatment options | 1. Lam TH, Ho SY. Tobacco. In: Detels R, Gulliford M, Karim QA, Tan CC (eds). Oxford Textbook of Global Public Health. 6th ed., Oxford: Oxford University Press; 2015. p.1217-1233. 2. Donatelle, Rebecca, Health: The Basics (10th edition). San Francisco, CA Pearson Ed. Inc.. 2013. p.246-266. |
| 2 | Abuse of alcohol and other substances | 1. Room R. Alcohol. In: Detels R, Gulliford M, Karim QA, Tan CC (eds). Oxford Textbook of Global Public Health. 6th ed., Oxford: Oxford University Press; 2015. p.1249-1262 2. Donatelle, Rebecca, Health: The Basics (10th edition). San Francisco, CA Pearson Ed. Inc.. 2013. p.231-246. |
| 3 | Healthy sex life- Discussion | 1. Donatelle, Rebecca, Health: The Basics (10th edition). San Francisco, CA Pearson Ed. Inc.. 2013. p.135-201. |
| 4 | Sexually transmitted infections / HIV-acquired immunodeficiency syndrome (AIDS) / 1st Assignment | 1. Kamb ML, Garcia PJ. Sexually transmitted infections. In: Detels R, Gulliford M, Karim QA, Tan CC (eds). Oxford Textbook of Global Public Health. 6th ed., Oxford: Oxford University Press; 2015. p.1104-1122. 2. Vermund SH, Solomon S.HIV-acquired immunodeficiency syndrome In: Detels R, Gulliford M, Karim QA, Tan CC ed., Oxford: Oxford University Press; 2015. p.1122-1144. |
| 5 | Mental Health and problems Stress and ways to cope with stress Quiz | 1. Donatelle, Rebecca, Health: The Basics (10th edition). San Francisco, CA Pearson Ed. Inc.. 2013. p.66-96 |
| 6 | Lifestyle Medicine and Preventing Diseases a.Diabetes mellitus b.Obesity c.Importance of physical activity | 1. James M. Rippe, Lifestyle Medicine (Second Edition), CRC Press, 2013. p.421-455. p.515-583. p.209-223. |
| 7 | Lifestyle Medicine and Preventing Diseases -Cardiovascular diseases -Cancers | 1. Reddy KS. Prevention and control of non-communicable diseases. In: Detels R, Gulliford M, Karim QA, Tan CC (eds). Oxford Textbook of Global Public Health. 6th ed., Oxford: Oxford University Press; 2015. p.1476-1484. 2. Wong ND. Epidemiology and prevention in cardiovascular disease. In: Detels R, Gulliford M, Karim QA, Tan CC (eds). Oxford Textbook of Global Public Health. 6th ed., Oxford: Oxford University Press; 2015. p.909-923. |
| 8 | Occupational Diseases Midterm Exam | 1. Koh D, Aw T-C. Occupational health. In: Detels R, Gulliford M, Karim QA, Tan CC (eds). Oxford Textbook of Global Public Health. 6th ed., Oxford: Oxford University Press; 2015. p.868-900. |
| 9 | Nutrition Ergonomics | 1. Rakel RE, Rakel D: Textbook of family medicine, 8th ed. edn: Elsevier Health Sciences; 2011. 2. Willems, S., De Maesschalck, S., Deveugele, M., Derese, A., & De Maeseneer, J. (2005). Socio-economic status of the patient and doctor–patient communication: does it make a difference?. Patient education and counseling, 56(2), 139-146. 3. Shetty PS. Food and nutrition. In: Detels R, Gulliford M, Karim QA, Tan CC (eds). Oxford Textbook of Global Public Health. 6th ed., Oxford: Oxford University Press; 2015. p.180-201. 4. Barrero LH, Caban-Martinez AJ. Musculoskeletal disorders. In: Detels R, Gulliford M, Karim QA, Tan CC (eds). Oxford Textbook of Global Public Health. 6th ed., Oxford: Oxford University Press;2015. p.1046-1060. |
| 10 | Exercise | 1. Laura Larsen, Health Reference Series, Fitness and Exercise Sourcebook (4th edition), Omnigraphics Inc. 2010. p.275-383. |
| 11 | Sleep 2nd Assignment | 1. Donatelle, Rebecca, Health: The Basics (10th edition). San Francisco, CA Pearson Ed. Inc.. 2013. p.96-109. |
| 12 | Water and hygiene Effects of radiation on human health | 1. Kheifets L, Green A, Wakeford R.Radiation and public health.. In: Detels R, Gulliford M, Karim Oxford Textbook of Global Public Health. 6th ed., Oxford: Oxford University Press; 2015. p.840-857. |
| 13 | Indoor and outdoor air pollution Biological and chemical factors affecting individual and public health | 1. Gulliver J, de Hoogh K. Environmental exposure assessment:modelling air pollution concentrations. In: Detels R, Gulliford M, Karim QA, Tan CC (eds). Oxford Textbook of Global Public Health. 6th ed., Oxford: Oxford University Press; 2015. p.857-868. 2. Kelley NS, Osterholm MT. Bioterrorism. In: Detels R, Gulliford M, Karim QA, Tan CC (eds). Oxford Textbook of Global Public Health. 6th ed., Oxford: Oxford University Press; 2015. p.1206-1217 |
| 14 | Planetary Health and Politics Environmental Health Problems | 1. Chen C-J. Environmental health issues in public health. In: Detels R, Gulliford M, Karim QA, Tan CC (eds). Oxford Textbook of Global Public Health. 6th ed., Oxford: Oxford University Press;2015. p.823-840. 2. https://www.planetaryhealthalliance.org/planetary-health |
| 15 | Discussion and general review of the course | |
| 16 | Final Examination |
| Course Notes/Textbooks |
|
| Suggested Readings/Materials |
EVALUATION SYSTEM
| Semester Activities | Number | Weigthing |
| Participation |
15
|
5
|
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques |
2
|
20
|
| Portfolio | ||
| Homework / Assignments |
1
|
20
|
| Presentation / Jury | ||
| Project | ||
| Seminar / Workshop | ||
| Oral Exams | ||
| Midterm |
1
|
20
|
| Final Exam |
1
|
35
|
| Total |
| Weighting of Semester Activities on the Final Grade |
19
|
65
|
| Weighting of End-of-Semester Activities on the Final Grade |
1
|
35
|
| Total |
ECTS / WORKLOAD TABLE
| Semester Activities | Number | Duration (Hours) | Workload |
|---|---|---|---|
| Theoretical Course Hours (Including exam week: 16 x total hours) |
16
|
3
|
48
|
| Laboratory / Application Hours (Including exam week: '.16.' x total hours) |
16
|
0
|
|
| Study Hours Out of Class |
15
|
2
|
30
|
| Field Work |
0
|
||
| Quizzes / Studio Critiques |
2
|
14
|
28
|
| Portfolio |
0
|
||
| Homework / Assignments |
2
|
20
|
40
|
| Presentation / Jury |
0
|
||
| Project |
0
|
||
| Seminar / Workshop |
0
|
||
| Oral Exam |
0
|
||
| Midterms |
1
|
18
|
18
|
| Final Exam |
1
|
30
|
30
|
| Total |
194
|
COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP
|
#
|
Program Competencies/Outcomes |
* Contribution Level
|
||||
|
1
|
2
|
3
|
4
|
5
|
||
| 1 | Successfully applies theoretical and practical knowledge and skills in Gastronomy and Culinary Arts |
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| 2 | Carries best practices in terms of work and food security, safety and hygiene in food production |
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| 3 | Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation |
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| 4 | Recognizes and evaluates the impact of gastronomy on culture and society |
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| 5 | Assumes responsibility for solving complex problems that may occur in the field of Gastronomy and Culinary Arts, both individually and as a team member |
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| 6 | Evaluates the knowledge and skills acquired in the field of Gastronomy and Culinary Arts with a critical approach and effectively communicate their ideas and suggestions for solutions in written and oral form. |
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| 7 | Possesses necessary knowledge and skills in relevant fields such as gastronomy, design, law and management and effectively apply them to the practice of Culinary Arts |
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| 8 | Uses the technological tools related to Gastronomy and Culinary Arts effectively |
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| 9 | Updates and improve the knowledge, skills and competencies related to Gastronomy and Culinary Arts with lifelong learning awareness and sustainability with an ethical approach |
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| 10 | Collects data in the areas of Gastronomy and Culinary Arts and communicate with colleagues in a foreign language. (European Language Portfolio Global Scale”, Level B1) |
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| 11 | Speaks a second foreign at a medium level of fluency efficiently |
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| 12 | Relates the knowledge gained through the history of humanity to the field of expertise |
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*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
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