NUTRITION AND DIETETIC (ENGLISH) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code | Course Name | Semester | Theoretical | Practical | Credit | ECTS |
EDT5001 | Educational Technology Field, Theory and Profession | Spring | 3 | 0 | 3 | 8 |
This catalog is for information purposes. Course status is determined by the relevant department at the beginning of semester. |
Language of instruction: | English |
Type of course: | Non-Departmental Elective |
Course Level: | Bachelor’s Degree (First Cycle) |
Mode of Delivery: | Face to face |
Course Coordinator : | Dr. Öğr. Üyesi YAVUZ SAMUR |
Course Lecturer(s): |
Dr. Öğr. Üyesi YAVUZ SAMUR Dr. Öğr. Üyesi ENİSA MEDE |
Recommended Optional Program Components: | None |
Course Objectives: | The course provides you with the foundational and working knowledge necessary to initiate steps toward becoming a professional in the field of educational technology. You will explore different aspects of the field, including the assets, opportunities and career paths in educational technology. |
The students who have succeeded in this course; When successfully complete the course, students will be able to: • describe the history and foundations of the field • relate learning technologies to learning theories • define educational technology and distinguish among its components and related fields (e.g., information technology, instructional design, knowledge representation, human performance technologies) • initiate steps toward becoming a professional in the field of educational technology • Discuss learner and learning environment characteristics and relate those with potential application of educational technologies • Design a (for an information technology based lesson) storyboard for a given a set of learning problems, and discuss the components of the interface in relation to major learning theories. • Construct arguments over technology use in solving a learning problem |
The evolution of technology; the concept of education; technology and education-society-economy relations; the relationship between education and informatics; educational technology as a discipline; theories, concepts and principles in educational technology; the historical development of educational technology and its future; learning theories applied to any learning issue and problem |
Week | Subject | Related Preparation |
1) | Schooling and technology | |
2) | Education as system and place of educational technology as a component | |
3) | Major learning theories and relations with educational technology | |
4) | Technology applications in learning environments (i.e., conventional and emerging tools and mediums) | |
5) | Technology applications in learning environments (i.e., tutorials, simulations, microworlds, ITSs) | |
6) | Learning problems and learning environments | |
7) | Learning environments and interaction design | |
8) | Components of Instructional design | |
9) | Instructional design models | |
10) | Educational technology research examples_1 | |
11) | Educational technology research examples_2 | |
12) | Educational technology research examples_3 | |
13) | Creating technology based learning environments | |
14) | Assesment and evaluation in technology based learning environments |
Course Notes / Textbooks: | - |
References: | - |
Semester Requirements | Number of Activities | Level of Contribution |
Project | 2 | % 50 |
Midterms | 1 | % 20 |
Final | 1 | % 30 |
Total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 20 | |
PERCENTAGE OF FINAL WORK | % 80 | |
Total | % 100 |
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. |