NUTRITION AND DIETETIC (ENGLISH) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | GEP0631 | ||||||||
Ders İsmi: | Sustainability and Climate Action | ||||||||
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: | E-Learning | ||||||||
Course Coordinator : | Dr. BURCU ALARSLAN ULUDAŞ | ||||||||
Course Lecturer(s): | |||||||||
Course Assistants: |
Course Objectives: | The course aims to informing, awareness and provide examples of emergency measures to combat climate change and its effects. In this sense, the course provides the participants of the course with the basics of transforming our living habits from individual to society on topics such as being informed about the global environmental policies followed and their integration into national climate plans, gaining a critical view on climate action campaigns, examining the solutions brought by nature-based and nature-friendly technologies to mitigate climate change, and assimilating the philosophy of sustainability. |
Course Content: | This lecture focus on the integration of climate change measures into national plans, the improvement of education, awareness-raising and climate change mitigation, adaptation, impact reduction and early warnings. |
The students who have succeeded in this course;
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Week | Subject | Related Preparation |
1) | Introduction to Climate Change | |
2) | An Overview of Ecology | |
3) | The Sustainable Development Goals and Climate Action | |
4) | The Basic Concepts of Climate Change | |
5) | Adaptation to Climate Change | |
6) | Climate Change and Human Health | |
7) | Sustainable Diet, Agriculture and Impacts on the Planet | |
8) | Nature-based and Eco-friendly Technological Solutions | |
9) | The Key Issues in the ongoing International Climate Change Negotiations | |
10) | The Roles of Educational Institutions in Climate Actions | |
11) | Study Case: Cities and Climate Action: The Sustainable Environmental Projects of a Municipality | |
12) | The Overview to Climate Actions in Turkey and World | |
12) | The Overview to Climate Actions in Turkey and World | |
13) | The Principal Challenges and Opportunities for Climate Change Action | |
14) | Overview |
Course Notes / Textbooks: | ItsLearning platformuna ders kaynakları ve notları öğretim elemanı tarafından yüklenecektir. |
References: | UNITAR, FAO, Birleşmiş Milletler |
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 |
Quizzes | 2 | % 10 |
Homework Assignments | 1 | % 10 |
Presentation | 1 | % 5 |
Midterms | 1 | % 20 |
Final | 1 | % 55 |
Total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 45 | |
PERCENTAGE OF FINAL WORK | % 55 | |
Total | % 100 |
Activities | Number of Activities | Duration (Hours) | Workload |
Course Hours | 13 | 3 | 39 |
Study Hours Out of Class | 13 | 3 | 39 |
Presentations / Seminar | 1 | 5 | 5 |
Project | 1 | 15 | 15 |
Quizzes | 2 | 10 | 20 |
Midterms | 1 | 2 | 2 |
Final | 1 | 2 | 2 |
Total Workload | 122 |