NUTRITION AND DIETETIC (ENGLISH)
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Course Introduction and Application Information

Course Code	Course Name	Semester	Theoretical	Practical	Credit	ECTS
PSY1061	Psychology for Health Sciences	Spring	2	0	2	3

Basic information

Language of instruction:	Turkish
Type of course:	Must Course
Course Level:	Bachelor’s Degree (First Cycle)
Mode of Delivery:	Face to face
Course Coordinator :	Prof. Dr. METEHAN İRAK
Course Lecturer(s):	Prof. Dr. İSHAK AYDEMİR Prof. Dr. İPEK ALTINBAŞAK FARİNA
Recommended Optional Program Components:	"."
Course Objectives:	This course is designed to provide students with an introduction to and overview of the science and practice of psychology. In this course, you will gain an understanding of the scientific study of human behavior and mental processes by providing them an overview of the history, perspectives, theories, fields, and challenges of Psychology.

Learning Outcomes

The students who have succeeded in this course;
1. Identify the theoretical (e.g. cognitive, social psychology) and applied fields (e.g., health psychology) of psychology.
2. Have knowledge about main theories and approaches of psychology (e.g, behavioral, cognitive).
3. Define sensation and perception, and differentiate two concepts in daily life.
4. Have knowledge about learning theories and basic principles of conditioning.
5. Learn basic concepts in social psychology
6. Have knowledge about memory, different approaches about memory
7. Define motivation and learn basic approaches about motivation and emotion
8. Learn different perspectives about intelligence
9. Have knowledge about personality and some personality theories
10. Discuss stress and coping and have knowledge about their relation with health

Course Content

Introduction: What is psychology?
Sensation and Perception
Learning: The role of experience
Social Thinking and Behavior
Memory
Motivation and emotion
Intelligence
Personality
Adjusting to life: Stress, coping and health

Weekly Detailed Course Contents

Week	Subject	Related Preparation
1)	Introduction to the class
2)	Introduction: What is psychology?
3)	Sensation and Perception
4)	Sensation and Perception
5)	Learning: The role of experience
6)	Review
7)	Social Thinking and Behavior
8)	Memory
9)	Motivation and emotion
10)	Review
11)	Intelligence
12)	Personality
13)	Adjusting to life: Stress, coping and health
14)	Review of the class
15)	Final
16)	Final

Sources

Course Notes / Textbooks:	Passer, M. W. & Smith, R. E. (2009). Psychology: The Science of Mind and Behavior (4th ed.). New York: McGraw-Hill.
References:	"."

Evaluation System

Semester Requirements	Number of Activities	Level of Contribution
Attendance	14	% 5
Homework Assignments	2	% 35
Midterms	1	% 20
Final	1	% 40
Total		% 100
PERCENTAGE OF SEMESTER WORK		% 60
PERCENTAGE OF FINAL WORK		% 40
Total		% 100

ECTS / Workload Table

Activities	Number of Activities	Duration (Hours)	Workload
Course Hours	14	2	28
Study Hours Out of Class	14	1	14
Midterms	2	5	10
Final	1	15	15
Total Workload			67

Contribution of Learning Outcomes to Programme Outcomes

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.	3
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.	3
8)	To act in accordance with ethical principles and values in professional practice.	3
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.	5
12)	To carry out dietetic practices considering cultural differences and different health needs of different groups in the community.	4