CGB4071 Sensory TrainingBahçeşehir UniversityDegree Programs NUTRITION AND DIETETIC (ENGLISH)General Information For StudentsDiploma SupplementErasmus Policy StatementNational QualificationsBologna Commission
NUTRITION AND DIETETIC (ENGLISH)
Bachelor TR-NQF-HE: Level 6 QF-EHEA: First Cycle EQF-LLL: Level 6

Course Introduction and Application Information

Course Code Course Name Semester Theoretical Practical Credit ECTS
CGB4071 Sensory Training Spring 2 0 2 6
This catalog is for information purposes. Course status is determined by the relevant department at the beginning of semester.

Basic information

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 GÜLNİHAL ESRA KORKUT
Course Objectives: To learn the development of sense and perception and become able to consult families and professionals

Learning Outcomes

The students who have succeeded in this course;
1.Basic concepts about sense and perception
2.Approaches about development of perception
3.Factors that effect perception
4.The development process and characteristics of 7 senses

Course Content

The Definition and differences of Sense and Perception, 7 Senses
Sight,Hearing, Touch, Taste, Smell, Propriosepsiyon, Balance developmental process, the characteristics

Weekly Detailed Course Contents

Week Subject Related Preparation
1) Sensation and Perception; Definitions, Differences, Sense Organs
2) Approaches about sensation and perception, the factors that effect perception
3) Hearing ; Development and supporting at early age
4) Sight; Development and supporting at early age
5) Touch; Development and supporting at early age
6) Taste and Smell; Development and supporting at early age
7) Propriosepsiyon; Development and supporting at early age
8) Balance; Development and supporting at early age
9) Midterm exam
10) Activities support 7 senses; at home and in family
11) Activities support 7 senses; at kindergarten and to professionals
12) Project presentation
13) Project presentation
14) Is there a dominant sense at children? / Discussion

Sources

Course Notes / Textbooks: Dunstan, P.J. (2009), Child Sense, Bantam Books, USA.
Lezak Deutsch, M. ( 1983), Neuropsychological Assessment, Oxford University Press, USA.
Madi, B. (2011), Öğrenme Beyinde Nasıl Oluşur, 2. Baskı, Efil Yayınevi, İstanbul.
Perkins, M. (1983), Sesnsing the World, Hackett Publishing Company, USA.
Rookes, P.; Wilson, J. (2000), Perception, Routladge, Great Britain.
San Bayhan, P.; Artan, İ. (2004), Çocuk Gelişimi ve Eğitimi, MORPA Kültür Yayınları, İstanbul.
References: Schiffman, H.R. (2001), Sensation and Perception, 5th ed., John Wiley & Sons Inc., USA.
Silberg, J. (2006), Learning Games Exploring the Senses, Gryphon House Inc., Beltsville.

Evaluation System

Semester Requirements Number of Activities Level of Contribution
Attendance 1 % 10
Homework Assignments 1 % 10
Presentation 1 % 10
Midterms 1 % 30
Final 1 % 40
Total % 100
PERCENTAGE OF SEMESTER WORK % 60
PERCENTAGE OF FINAL WORK % 40
Total % 100

ECTS / Workload Table

Activities Number of Activities Duration (Hours) Workload
Course Hours 14 2 28
Study Hours Out of Class 12 10 120
Midterms 1 1 1
Final 1 1 1
Total Workload 150

Contribution of Learning Outcomes to Programme Outcomes

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.