NUTRITION AND DIETETIC (ENGLISH) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | NTD1110 | ||||||||
Ders İsmi: | Occupational Orientation and Ethics | ||||||||
Ders Yarıyılı: | Spring | ||||||||
Ders Kredileri: |
|
||||||||
Language of instruction: | English | ||||||||
Ders Koşulu: | |||||||||
Ders İş Deneyimini Gerektiriyor mu?: | No | ||||||||
Type of course: | Must Course | ||||||||
Course Level: |
|
||||||||
Mode of Delivery: | Face to face | ||||||||
Course Coordinator : | Dr. Öğr. Üyesi YONCA SEVİM | ||||||||
Course Lecturer(s): |
Dr. Öğr. Üyesi YONCA SEVİM |
||||||||
Course Assistants: |
Course Objectives: | Gaining general knowledge of the department objectives, courses, regulations, professional standarts and practices, history of the profession, related associatons and literature |
Course Content: | Information about the Department and the Subdivisions, Professional ethics and deontology, Introduction to the courses, Regulations and students responsibilities, Professional standarts and practices, Professional history and International Associations, Introduction to Professional literatures |
The students who have succeeded in this course;
|
Week | Subject | Related Preparation |
1) | Information about Nutrition and Dietetic Department | |
2) | Information about Departments | |
3) | Introduction to the courses | |
4) | Teaching the regulations and student responsibilities | |
5) | Professional standarts and Associations | |
6) | Professional history and International Associations | |
7) | Introduction to Professional literatures | |
8) | Midterm Exam | |
9) | Professional ethics and deontology | |
10) | Professional ethics and deontology | |
11) | Professional practises | |
12) | Professional practises | |
13) | Sharing of professional experiences | |
14) | Sharing of professional experiences |
Course Notes / Textbooks: | Meslek Tanım ve Kuruluşları, Yönetmelikler |
References: | FAD, ICDA ve IUNS web sayfaları, Beslenme ve Diyet Dergisi, JADA vb dergiler |
Ders Öğrenme Kazanımları | |||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|
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. | 4 |
2) | To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. | 3 |
3) | To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) | 1 |
4) | To use healthcare, information technologies for Nutrition and Dietetic practice and research. | 4 |
5) | To communicate effectively with advisee, colleagues for effective professional relationships. | 4 |
6) | To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. | 4 |
7) | To use life-long learning, problem-solving and critical thinking skills. | 3 |
8) | To act in accordance with ethical principles and values in professional practice. | 5 |
9) | To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. | 3 |
10) | To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. | 4 |
11) | To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. | 3 |
12) | To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. | 2 |
Semester Requirements | Number of Activities | Level of Contribution |
Midterms | 1 | % 40 |
Final | 1 | % 60 |
Total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 40 | |
PERCENTAGE OF FINAL WORK | % 60 | |
Total | % 100 |
Activities | Number of Activities | Duration (Hours) | Workload |
Course Hours | 13 | 1 | 13 |
Study Hours Out of Class | 7 | 5 | 35 |
Midterms | 1 | 1 | 1 |
Final | 1 | 1 | 1 |
Total Workload | 50 |