NUTRITION AND DIETETIC (ENGLISH) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | IST2018 | ||||||||
Ders İsmi: | Communication Skills | ||||||||
Ders Yarıyılı: | Spring | ||||||||
Ders Kredileri: |
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Language of instruction: | Turkish | ||||||||
Ders Koşulu: | |||||||||
Ders İş Deneyimini Gerektiriyor mu?: | No | ||||||||
Type of course: | Non-Departmental Elective | ||||||||
Course Level: |
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Mode of Delivery: | Face to face | ||||||||
Course Coordinator : | Instructor ELİF FINDIK | ||||||||
Course Lecturer(s): | |||||||||
Course Assistants: |
Course Objectives: | To enable the students to comprehend communication and its importance, the ways to establish communication, complications and problems, types and models of communication, the meaning and functions of organizational communication and the features of effective communication. |
Course Content: | Communication Skills Course IncludesThe concept of communication and its importance Communication process Verbal Communication Non-verbal Communication (Body Language) Constructive and destructive complications of communication Overcoming communication complications and effective communication Course review and Midterm Organizational Communication Operational Models of Organizational Communication Formal and Informal Communication Information technologies and Communication Mass Communication Communication in Professional Life |
The students who have succeeded in this course;
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Week | Subject | Related Preparation |
1) | The concept of communication and its importance | |
2) | Communication process | |
3) | Verbal Communication | |
4) | Written Communication | |
5) | Non-verbal Communication (Body Language) | |
6) | Constructive and destructive complications of communication | |
8) | Course review and Midterm | |
9) | Organizational Communication | |
10) | Operational Models of Organizational Communication | |
11) | Formal and Informal Communication | |
12) | Overcoming communication complications and effective communication | |
13) | Effective Listening , Persuasıve Communication | |
14) | Communication in Professional Life |
Course Notes / Textbooks: | 1. Genel ve Teknik İletişim, Dr. İrfan MISIRLI, Detay Yayınları 2.Örgütlerde İletişim, Prof.Dr. Zeyyat SABUNCUOĞLU, Arıkan Yayınları,2008 3. Genel ve Teknik İletişim, Hasan KIRMIZI, Güzem Can Yayınları 4. Meslek Yüksekokulları İçin Genel İletişim, Editör: Uğur DEMİRAY ,Pegem A Yayınları |
References: | 1.Genel İletişim Meslek Yüksekokulları İçin. Prof.Dr.İrfan Çağlar, Yrd.Doç.Dr. Sabiha Kılıç , Nobel Yayıncılık , 2012 |
Ders Öğrenme Kazanımları | |||||||||||
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Program Outcomes | |||||||||||
1) To use theoretic and methodological approach, evidence-based principles and scientific literature in Nutrition and Dietetics field systematically for practice. | |||||||||||
2) To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. | |||||||||||
3) To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) | |||||||||||
4) To use healthcare, information technologies for Nutrition and Dietetic practice and research. | |||||||||||
5) To communicate effectively with advisee, colleagues for effective professional relationships. | |||||||||||
6) To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. | |||||||||||
7) To use life-long learning, problem-solving and critical thinking skills. | |||||||||||
8) To act in accordance with ethical principles and values in professional practice. | |||||||||||
9) To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. | |||||||||||
10) To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. | |||||||||||
11) To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. | |||||||||||
12) To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. |
No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
Program Outcomes | Level of Contribution | |
1) | To use theoretic and methodological approach, evidence-based principles and scientific literature in Nutrition and Dietetics field systematically for practice. | |
2) | To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. | |
3) | To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) | |
4) | To use healthcare, information technologies for Nutrition and Dietetic practice and research. | |
5) | To communicate effectively with advisee, colleagues for effective professional relationships. | |
6) | To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. | |
7) | To use life-long learning, problem-solving and critical thinking skills. | |
8) | To act in accordance with ethical principles and values in professional practice. | |
9) | To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. | |
10) | To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. | |
11) | To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. | |
12) | To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. |
Semester Requirements | Number of Activities | Level of Contribution |
Attendance | 10 | % 10 |
Homework Assignments | 1 | % 0 |
Presentation | 1 | % 0 |
Midterms | 1 | % 40 |
Final | 1 | % 50 |
Total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 50 | |
PERCENTAGE OF FINAL WORK | % 50 | |
Total | % 100 |
Activities | Number of Activities | Workload |
Course Hours | 14 | 28 |
Study Hours Out of Class | 11 | 44 |
Midterms | 1 | 1 |
Final | 1 | 2 |
Total Workload | 75 |