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 |
MBG4054 | Ecology | Spring | 3 | 0 | 3 | 6 |
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 ELIZABETH HEMOND |
Course Objectives: | The objective of this course is to introduce the fundamental concepts that define the field of ecology and to provide major ideas shaping modern ecology. |
The students who have succeeded in this course; 1. Define the fundamental concepts of ecology. 2. Discuss the ideas that shape modern ecology. 3. Discuss the models that describe ecological systems. 4. Analyze in reading, discussing, and synthesizing primary literature in ecology. 5. Discuss the impacts and importance of ecology on earth. 6. Discuss the significance of evolution, biodiversity and ecology. |
The interaction of organisms with their biological and physical environments, ecosystem concepts, environmental requirements of organisms, limiting factors, energy cycles in ecological systems, biogeochemical cycles, and principles of population ecology and community ecology. |
Week | Subject | Related Preparation |
1) | Ecology as a science; The Ecology-Evolution interaction | |
2) | The physical environment | |
3) | The organism and its environment/ Adaptations | |
4) | Populations I | |
5) | Populations II | |
6) | Species interactions I | |
7) | Species interactions II | |
8) | Overview | |
9) | Community ecology I | |
10) | Community ecology II | |
11) | Ecosystem ecology | |
12) | Biogeographical ecology | |
13) | Human ecology I | |
14) | Human ecology II |
Course Notes / Textbooks: | Course notes will be supplied. Elements of Ecology,Thomas M. Smith and Robert Leo Smith, 8th Edition, Benjamin Cummings, 2012 (ISBN 13: 9780321736079) |
References: |
Semester Requirements | Number of Activities | Level of Contribution |
Attendance | 1 | % 5 |
Presentation | 1 | % 20 |
Midterms | 1 | % 25 |
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 | 14 | 3 | 42 |
Study Hours Out of Class | 14 | 8 | 112 |
Presentations / Seminar | 1 | 2 | 2 |
Midterms | 1 | 2 | 2 |
Final | 1 | 2 | 2 |
Total Workload | 160 |
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. |