NUTRITION AND DIETETIC (ENGLISH) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | NTD4102 | ||||||||
Ders İsmi: | Graduation Project | ||||||||
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: | Aim of this course is to preparing, conducting and reporting a scientific research project in the area of nutrition among the last class of nutrition and dietetics students. |
Course Content: | Current topics and issues related to nutrition studies are the content of this course. |
The students who have succeeded in this course;
|
Week | Subject | Related Preparation |
1) | Planning the research and basic principles | |
1) | ||
2) | Deciding the research subject and literature search | |
3) | Deciding the research subject and literature search | |
4) | Conducting the planned study | |
5) | Conducting the planned study | |
6) | Conducting the planned study | |
7) | Conducting the planned study | |
8) | Conducting the planned study | |
9) | ||
10) | Evaluation of data and reporting | |
11) | Evaluation of data and reporting | |
12) | Evaluation of data and reporting | |
13) | Evaluation of data and reporting | |
14) | Evaluation of data and reporting |
Course Notes / Textbooks: | Beslenme ve diyetetik alanındaki uluslararası dergiler |
References: | International journals focused on nutrition and dietetics area. |
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. | 2 |
2) | To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. | 2 |
3) | To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) | 2 |
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. | 3 |
6) | To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. | 3 |
7) | To use life-long learning, problem-solving and critical thinking skills. | 4 |
8) | To act in accordance with ethical principles and values in professional practice. | 4 |
9) | To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. | 4 |
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. | 4 |
12) | To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. | 5 |
Semester Requirements | Number of Activities | Level of Contribution |
Final | 1 | % 100 |
Total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 0 | |
PERCENTAGE OF FINAL WORK | % 100 | |
Total | % 100 |
Activities | Number of Activities | Duration (Hours) | Workload |
Study Hours Out of Class | 13 | 15 | 195 |
Project | 1 | 3 | 3 |
Total Workload | 198 |