NUTRITION AND DIETETIC (ENGLISH) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | GEP0434 | ||||||||
Ders İsmi: | Turkish Sign Language II | ||||||||
Ders Yarıyılı: |
Fall Spring |
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Ders Kredileri: |
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Language of instruction: | English | ||||||||
Ders Koşulu: | |||||||||
Ders İş Deneyimini Gerektiriyor mu?: | No | ||||||||
Type of course: | GE-Elective | ||||||||
Course Level: |
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Mode of Delivery: | Face to face | ||||||||
Course Coordinator : | Dr. BURCU ALARSLAN ULUDAŞ | ||||||||
Course Lecturer(s): |
Instructor AHU AKIN ŞAHİN Instructor HALE ERSÖZ BOZACI |
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Course Assistants: |
Course Objectives: | |
Course Content: |
The students who have succeeded in this course;
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Course Notes / Textbooks: | 1-Ders eğitmeninin seviyeye göre hazırladığı özel ders notları 2. http://turkisaretdili.bahcesehir.edu.tr/ Bahçeşehir Üniversitesi tarafından İstanbul Edebiyat Derneği (İSEDER) işbirliği ile yürütülen Avrupa Birliği Hayat Boyu Öğrenme Projesi TİDBAU' nun (Türk İşaret Dili İle Bariyerleri Aşın ve Uzlaşın) erişilebilir uzaktan eğitim portalı, 2017 |
References: | 3. Güncel Türk İşaret Dili Sözlüğü www.tidsozluk.net 4.Bahtiyar Makaroğlu , Hasan Dikyuva, ASPB, ANKARA, 2017 5.Yabancı Dil Olarak Türk İşaret Dili Öğrenci Kitabı, Bahtiyar Makaroğlu , Hasan Dikyuva, ANKARA ÜNİVERSİTESİ YAYINEVİ,2015 6.MEB Türk İşaret Dili Sözlüğü, 2015 7.MEB Türk İşaret Dili Sözlüğü 2013 8.Türk İşaret Dili, Birinci Seviye, Hasan Dikyuva-Ulrike Zeshan, İshara Press, 2008 9.İSEM İşaret Dili Sözlüğü |
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 |
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