NUTRITION AND DIETETIC (ENGLISH) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | GEP0305 | ||||||||
Ders İsmi: | Communication Practices | ||||||||
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): | |||||||||
Course Assistants: |
Course Objectives: | This course helps students to be become educated producers and also consumers of media. Students will develop critical thinking skills of the economics and workings of journalism and they will explore how social and political forces affect newswriting. This course will help students learn to better understand the connections between economics, politics and the media. The course also provides students with a basis in media research, newsgathering and newswriting. Finally, students will develop critical thinking skills to understand the challenges of the new media landscape with digital technologies. |
Course Content: | The course is deeply connected to other undergraduate journalism courses in a way that it provides professional experiences of journalism where students can apply what they have learned in their in-class courses. Since this course is a General Elective, it is not necessarily designed for journalism students. The course provides opportunities for every student from all faculties to develop and apply work discipline, communication practices and critical thinking skills in their professional life. They will have the chance to apply what they have explored in their theoretical and practical undergraduate courses. |
The students who have succeeded in this course;
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Week | Subject | Related Preparation |
1) | Introduction | |
2) | Working in the Professional World I | |
3) | Working in the Professional World II | |
4) | Practices in News Gathering in Selected Departments I | |
5) | Practices in News Gathering in Selected Departments II | |
6) | Discussion of the Student Project proposal with the Head of the Selected Department | |
7) | Practices in News Writing in Selected Departments I | |
8) | Practices in News Writing in Selected Departments II | |
9) | Interview Journalism | |
10) | Practices in Photo-Journalism | |
11) | Practices in Online Journalism | |
12) | Issues and Practices in News Editing | |
13) | Presentation of the Student Project in the Newsroom | |
14) | Review and Discussions |
Course Notes / Textbooks: | Journalism: A Career Handbook Anna McKane 2009 ISBN10: 0713667966 ISBN-13: 978-0713667967 |
References: |
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 |
Total | % | |
PERCENTAGE OF SEMESTER WORK | % 0 | |
PERCENTAGE OF FINAL WORK | % | |
Total | % |