| 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 |
| NTD4102 | Graduation Project | Spring | 0 | 2 | 1 | 8 |
| Language of instruction: | English |
| Type of course: | Must Course |
| Course Level: | Bachelor’s Degree (First Cycle) |
| Mode of Delivery: | Face to face |
| Course Coordinator : | Assist. Prof. İLAYDA ÖZTÜRK ALTUNCEVAHİR |
| Course Lecturer(s): |
Assist. Prof. YONCA SEVİM RA ECENUR ÖZKUL Assist. Prof. HAKAN GÜVELİ Assist. Prof. FERHAN MANTAR Assist. Prof. İLAYDA ÖZTÜRK ALTUNCEVAHİR |
| Course Objectives: | Aim of this course is to preparing, conducting and reporting a scientific research project in the area of nutrition among the last class of nutrition and dietetics students. |
|
The students who have succeeded in this course; The students who have succeeded in this course; At the end of this course students be able to; 1- Make literature research on recent subjects of nutrition. 2- Prepare a research on nutrition. 3- Conduct the study. 4- Evaluate the datas and prepare a report. 5- Compare and interpret the results with similar studies. |
| Current topics and issues related to nutrition studies are the content of this course. |
| Week | Subject | Related Preparation |
| 1) | Planning the research and basic principles | |
| 1) | ||
| 2) | Deciding the research subject and literature search | |
| 3) | Deciding the research subject and literature search | |
| 4) | Conducting the planned study | |
| 5) | Conducting the planned study | |
| 6) | Conducting the planned study | |
| 7) | Conducting the planned study | |
| 8) | Conducting the planned study | |
| 9) | ||
| 10) | Evaluation of data and reporting | |
| 11) | Evaluation of data and reporting | |
| 12) | Evaluation of data and reporting | |
| 13) | Evaluation of data and reporting | |
| 14) | Evaluation of data and reporting |
| Course Notes / Textbooks: | Beslenme ve diyetetik alanındaki uluslararası dergiler |
| References: | International journals focused on nutrition and dietetics area. |
| Semester Requirements | Number of Activities | Level of Contribution |
| Final | 1 | % 100 |
| Total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 0 | |
| PERCENTAGE OF FINAL WORK | % 100 | |
| Total | % 100 | |
| Activities | Number of Activities | Duration (Hours) | Workload |
| Study Hours Out of Class | 13 | 15 | 195 |
| Project | 1 | 3 | 3 |
| Total Workload | 198 | ||
| 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 have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. | 2 |
| 3) | To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) | 2 |
| 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. | 3 |
| 6) | To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. | 3 |
| 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. | 4 |
| 9) | To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. | 4 |
| 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. | 4 |
| 12) | To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. | 5 |