NUTRITION AND DIETETIC (TURKISH) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code | Course Name | Semester | Theoretical | Practical | Credit | ECTS |
NMD3208 | Advanced Media Performances | 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: | 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 TİRŞE ERBAYSAL FİLİBELİ |
Course Lecturer(s): |
Instructor BANU ŞAHİN |
Recommended Optional Program Components: | None |
Course Objectives: | The aim of the course is to provide students with competence in all areas of broadcasting, especially video broadcasting, and to make them gain experience in preparing and presenting a program. Strengthening students' on-camera performances is one of the main outcomes of the course. |
The students who have succeeded in this course; - They will learn how to speak in an accurate and impressive way - They will perceive the differences between speaking and writing language and pronunciation attributions - Students would learn how to write a news on media organs like radio and television and practice readily. - Students would learn how to present the news on media organs like radio and television and practice readily. - Students would learn the skills of creating and presenting program content. |
Within the scope of this course; detailed information will be given about diction, news writing and presenting. Within this context; students would receive necessary education on diction, voiceover, writing and presenting of television and radio news, presenting of newscast and news, creating a newscast context. Necessary information about creating and presenting a program context, writing and presenting the news on radio and television will be provided in both theoretical and practical ways. |
Week | Subject | Related Preparation |
1) | Introduction to the course. Definition and practicing areas of being a correspondent, announcer and presenter. | |
2) | The importance of breathing correctly | |
3) | What is body awareness? How to use voice correctly? | |
4) | Drama workout | |
5) | Written language and spoken language | |
6) | What does a correspondent do? | |
7) | Alternative newspapers | |
8) | What is rhetoric? | |
9) | Midterm | |
10) | How to prepare a program and its content for radio and TV | |
11) | Non-verbal communications: The usage of gesture and mimic | |
12) | Dos & Don'ts: Hosting a guest on TV and radio | |
13) | Speaking in front of a camera in an advanced way | |
14) | Evaluation before final |
Course Notes / Textbooks: | In accordance with course processing; internet and newspaper news, poems, various reading materials, documents of radio and television news will be handed for practice. |
References: |
Semester Requirements | Number of Activities | Level of Contribution |
Attendance | 1 | % 10 |
Midterms | 1 | % 40 |
Final | 1 | % 50 |
Total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 50 | |
PERCENTAGE OF FINAL WORK | % 50 | |
Total | % 100 |
Activities | Number of Activities | Duration (Hours) | Workload |
Course Hours | 13 | 3 | 39 |
Study Hours Out of Class | 14 | 5 | 70 |
Midterms | 1 | 2 | 2 |
Final | 1 | 2 | 2 |
Total Workload | 113 |
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 act in accordance with ethical principles and values in professional practice. | 2 |
3) | To use life-long learning, problem-solving and critical thinking skills. | 2 |
4) | To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. | 2 |
5) | To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. | 2 |
6) | To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. | 2 |
7) | To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) | 2 |
8) | To communicate effectively with advisee, colleagues for effective professional relationships. | 2 |
9) | To use healthcare, information technologies for Nutrition and Dietetic practice and research. | 2 |
10) | To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. | 2 |
11) | To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. | 2 |
12) | To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. | 2 |