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 |
DYZ2011 | Behavioral Sciences | Spring | 2 | 0 | 2 | 3 |
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: | Non-Departmental Elective |
Course Level: | Bachelor’s Degree (First Cycle) |
Mode of Delivery: | Face to face |
Course Coordinator : | Instructor ZEYNEP GÜL |
Course Lecturer(s): |
Dr. Öğr. Üyesi İLKAY TURAN |
Recommended Optional Program Components: | Dialysis Centers |
Course Objectives: | To inform the students about learning types, recall and forgetting, development of behavior, perception and events affecting the perception, Personality and personality theories, behavior disorders |
The students who have succeeded in this course; Students passing this lesson; 1- Explain the concept of psychology scientifically. 2- Sort learning types. 3- Explain recall and forgetting. 4- Inform about development of behavior with his/her own words. |
This lesson contains the concepts of psychology, learning types, development of behavior, behavior disorders. |
Week | Subject | Related Preparation |
1) | Psychology | |
2) | Learning Types | |
3) | Recall and Forgetting | |
4) | Development of Behavior | |
5) | Perception and The Events Affecting Perception | |
6) | Developmental Stages | |
7) | Personality and Personality Theories | |
8) | Coping Behavior and Use of Coping | |
9) | Motivation | |
10) | Psychological Tests | |
11) | Behavior Disorders and Treatment | |
12) | Social Psychology | |
13) | Concept of "Group" | |
14) | General Review |
Course Notes / Textbooks: | Weekly distributed by the course lecturer. |
References: | 1- Arkonaç, S., Sosyal Psikoloji, Alfa Yayınevi, İstanbul Psikoloji, 1998 2- Anadolu Üniversitesi Yayınları, Davranış Bilimlerine Giriş, 2006. |
Semester Requirements | Number of Activities | Level of Contribution |
Quizzes | 1 | % 10 |
Homework Assignments | 1 | % 10 |
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 | 14 | 2 | 28 |
Study Hours Out of Class | 14 | 2 | 28 |
Homework Assignments | 3 | 5 | 15 |
Quizzes | 1 | 1 | 1 |
Midterms | 1 | 1 | 1 |
Final | 1 | 2 | 2 |
Total Workload | 75 |
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. |