NUTRITION AND DIETETIC (ENGLISH) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | PRL3517 | ||||||||
Ders İsmi: | Editorial Analysis I | ||||||||
Ders Yarıyılı: | Spring | ||||||||
Ders Kredileri: |
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Language of instruction: | English | ||||||||
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 : | Assoc. Prof. ELİF ENGİN | ||||||||
Course Lecturer(s): |
Assoc. Prof. ELİF ENGİN |
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Course Assistants: |
Course Objectives: | This course is designed to introduce the basics of news gathering and news analyzing, as well as to examine and critique the role of journalist in our society. |
Course Content: | Students will explore the history, politics, and ethics of journalism as it has developed in its print, broadcast, and online forms. The students will learn how to gather, analyze, and report the news. They will learn strategies for organizing, reporting and analyzing information. |
The students who have succeeded in this course;
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Week | Subject | Related Preparation |
1) | Introduction to Journalism | |
2) | What is News?, Making News: Truth, Newsworthiness | |
3) | How does a journalist work in Turkey? Gatekeeping Process, Deciding What’s News | |
4) | Language of the News | Reading mainstream newspapers during a week |
5) | Reading the News as a professional | |
6) | Main Models of Journalistic Practice I | |
7) | Main Models of Journalistic Practice II | |
8) | Media & Ethics | |
9) | Ethical Problems in Journalism | |
10) | Discussions about the agenda of Turkey | |
11) | Discussions about the agenda of Turkey | |
12) | Discussions about the agenda of the world | |
13) | Discussions about the agenda of the world | |
14) | Review for Final Project and give the assigment for final project |
Course Notes / Textbooks: | |
References: | Reading Material Will Be Given On Weekly Basis |
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 |
Homework Assignments | 1 | % 20 |
Midterms | 1 | % 30 |
Final | 1 | % 50 |
Total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 50 | |
PERCENTAGE OF FINAL WORK | % 50 | |
Total | % 100 |
Activities | Number of Activities | Duration (Hours) | Workload |
Course Hours | 13 | 3 | 39 |
Study Hours Out of Class | 13 | 5 | 65 |
Homework Assignments | 1 | 4 | 4 |
Midterms | 1 | 5 | 5 |
Final | 1 | 6 | 6 |
Total Workload | 119 |