| 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 |
| GEP0611 | Effective Skills for Communication | Fall | 3 | 0 | 3 | 5 |
| 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: | GE-Elective |
| Course Level: | Bachelor’s Degree (First Cycle) |
| Mode of Delivery: | E-Learning |
| Course Coordinator : | Assist. Prof. AYBİKE ELİF BOLCAN |
| Course Lecturer(s): |
Instructor DENİZ SAYDAM SARIKARDAŞOĞLU |
| Recommended Optional Program Components: | None |
| Course Objectives: | The course will examine dimensions of communication styles, concepts, principles and theories of communication and how these apply to effective communication. It will address communication in problem-solving processes, the importance of communication to effective leadership, and the importance of effective communication. |
|
The students who have succeeded in this course; 1. Students understand the nature and the importance of effective communication 2. The student will gain knowledge of concepts, theories, and research findings in effective communication. 3. Students identify which behaviors negatively impact and which ones impact positively relationships they are in 4. Students identify, explain and analyze the psychological, social, cultural and linguistic factors which affect the communication of humans 5. Students describe and apply specific skills to the following areas of the human communication process: perception, empathy, listening, and conflict management. 6. Students identify the factors which contribute to a healthy communication climate 7. Students identify the various stages of interpersonal relationships 8. Students identify the value and the challenges of using verbal communication 9. Students will understand various contexts (friendship, family, etc.) in which effective communication occurs 10. Students improve their skills in observing, analyzing, and critiquing their own communicative behaviors as well as those of others. |
| Definition and Importance of Communication, Elements of Communication and Levels of Communication, Communication, Types of Communication: Written Communication, Types of Communication: Nonverbal Communication, Subject Description, Visual Communication and Mass Communication, Organizational Communication and Barriers to Communication Teaching methods and techniques used in the course are: lecture, reading, group work, sample examination, problem solving, discussion, observation. |
| Week | Subject | Related Preparation |
| 1) | General Overview about Communication | |
| 2) | Defining the Nature and the Importance of Effective Communication: Models &Myths | |
| 3) | Elements of Communication and Levels of Communication | |
| 4) | Types of Communication: Verbal Communication | |
| 5) | Types of Communication: Written Communication | |
| 6) | Types of Communication: Nonverbal Communication | |
| 7) | Visual Communication and Mass Communication | |
| 8) | Mdterm Week | |
| 9) | Organizational Communication | |
| 10) | Barriers to Communication | |
| 11) | Listening Skills | |
| 12) | Empathy and Communication Body Language | |
| 13) | Attitudes and Social Influences and Persuasive Communication | |
| 14) | Interpersonal Communication Conflicts and Conflict Management |
| Course Notes / Textbooks: | 7 Steps to Effective Communication, Prem P. Bhalla, Goodwill Publishing House Kişilerarası İletişim Bilgiler-Etkiler-Engeller , Demet Gürüz/ Ayşen Temel Eğnili, İletişim Yayınları Akla ve Kalbe Giden İletişim Yolları, Fatoş Karahasan, CEO Plus. Kişilerarası İlişkiler ve Etkili İletişim, Alim Kaya, Pegem Akademi, 7.baskı, 2015. |
| References: |
| Semester Requirements | Number of Activities | Level of Contribution |
| Homework Assignments | 2 | % 20 |
| Midterms | 1 | % 20 |
| 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 | 3 | 39 |
| Study Hours Out of Class | 13 | 4 | 52 |
| Homework Assignments | 2 | 10 | 20 |
| Midterms | 1 | 2 | 2 |
| Final | 1 | 2 | 2 |
| Total Workload | 115 | ||
| 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.) | 5 |
| 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. | 5 |
| 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. | 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 |