| 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 |
| GEP0307 | Maritime Culture and Amateur Seamanship | Fall | 3 | 0 | 3 | 4 |
| 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: | GE-Elective |
| Course Level: | Bachelor’s Degree (First Cycle) |
| Mode of Delivery: | E-Learning |
| Course Coordinator : | Assist. Prof. BURCU ALARSLAN ULUDAŞ |
| Course Lecturer(s): |
Dr. Öğr. Görevlisi DORA SUNGUNAY |
| Recommended Optional Program Components: | none |
| Course Objectives: | The aim of the course is to contribute to the spread of sea and maritime culture in Turkey. It is aimed to create widespread recognition and raise awareness and consciousness levels in order to ensure that more young people are interested in sea and maritime. It will be ensured that information is provided on the basic subjects of Amateur Seaman's License and Short Range Radio Operator Training. |
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The students who have succeeded in this course; Students who can successfully complete this course; 1-Will contribute to the spread of maritime and sea culture in Turkey, 2-Will have the knowledge level to contribute to Turkey's maritime issues in their own profession, 3-Will increase their awareness and consciousness regarding maritime and sea, 4-Will reach the knowledge level to obtain an Amateur Seaman's License, 5-Will have information on Short Range Radio Operator Training, 6-Will have basic information to contribute to the spread of maritime and sea culture in Turkey, 7-Will increase awareness and consciousness levels by creating widespread recognition in order to ensure that more young people are interested in maritime and sea. |
| Maritime history in Türkiye and the world, Turkish maritime sector, Cabotage rights and Turkish straits, who is a sailor?, basic amateur maritime information, boat information and maneuvers, map information and preventing collisions at sea, short-range radio communication at sea, safety at sea, National and international legislation. Teaching methods and techniques used in the course: narration, case study, individual and group work, observation, simulation will be used. |
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| Course Notes / Textbooks: | Amatör Denizci El Kitabı - Hz: Sezar Atmaca Denizde Çatışmayı Önleme Tüzüğü Gemi Seyri – Nusret Belirdi Gemiler için Tıbbi Rehber Denizciler için sağlık rehberi IMO LSA Code SOLAS MARPOL Antik Çağda Denizcilik ve Gemiler, Lionel Casson Osmanlı'dan Cumhuriyet'e Denizciler, Serdar Başaran, Levent Düzcü Öğretim Üyesinin Hazırladığı Bilgi Notları |
| References: |
| Semester Requirements | Number of Activities | Level of Contribution |
| Homework Assignments | 1 | % 15 |
| Presentation | 1 | % 15 |
| Midterms | 1 | % 30 |
| Final | 1 | % 40 |
| Total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 60 | |
| PERCENTAGE OF FINAL WORK | % 40 | |
| Total | % 100 | |
| Activities | Number of Activities | Duration (Hours) | Workload |
| Course Hours | 13 | 3 | 39 |
| Study Hours Out of Class | 13 | 3 | 39 |
| Presentations / Seminar | 1 | 10 | 10 |
| Homework Assignments | 1 | 15 | 15 |
| Midterms | 1 | 2 | 2 |
| Final | 1 | 2 | 2 |
| Total Workload | 107 | ||
| 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 |