| 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 |
| GEP1611 | Effective Skills for Communication | Spring | 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: | Turkish |
| Type of course: | GE-Elective |
| Course Level: | Bachelor’s Degree (First Cycle) |
| Mode of Delivery: | Hybrid |
| Course Coordinator : | Assist. Prof. FIRAT KARA |
| Course Lecturer(s): |
Instructor NEBİ CEYLAN |
| Recommended Optional Program Components: | None |
| Course Objectives: | The purpose of this course is to define the basic concepts and models of communication; to examine new communication technologies; to provide students with knowledge and skills regarding interpersonal communication, teamwork, problem-solving strategies and ethical issues in communication. |
|
The students who have succeeded in this course; Students who successfully complete this course will be able to; 1. Use effective speaking and active listening skills. 2. Analyze different views on new communication technologies. 3. Identify ethical issues in communication. 4. Apply the basic principles of teamwork. |
| 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 |
| Week | Subject | Related Preparation |
| 1) | Introduction to the Course | |
| 2) | Definition and Importance of Communication | |
| 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) | Organizational Communication I | |
| 9) | Organizational Communication II | |
| 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: | 1.Demet Gürüz, Ayşen Temel Eğinli İletişim Becerileri: Anlamak, Anlatmak, Anlaşmak, Ankara, Nobel Yayınevi, 2020. 2.Zuhal Baltaş, Acar Baltaş, Renkli Resimlerle Bedenin Dili, 53.B. İstanbul, Remzi Kitabevi, 2019. 3. Müjde Ker Dinçer, İletişimin Kalbi Sözsüz İletişim Becerileri, Ankara, Nobel Yayınevi, 2015.. 4.Nazife Küçükaslan, Etkili İletişim Teknikleri, Bursa, Ekin Yayınevi, 2014 |
| References: |
| Semester Requirements | Number of Activities | Level of Contribution |
| Midterms | 1 | % 40 |
| 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 | 14 | 1 | 14 |
| Study Hours Out of Class | 11 | 10 | 110 |
| Midterms | 1 | 2 | 2 |
| Final | 1 | 2 | 2 |
| Total Workload | 128 | ||
| 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 |