| 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 |
| GEP0628 | Volunteerism | 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 : | Instructor SİNEM İNCE |
| Course Objectives: | GEP0628 course aims to make students aware of their responsibility and important role in social development by assuming individual responsibility for the development of society in the world and in our country, universal issues and events that concern all humanity, to gain competence in Civil Society and Volunteering, to examine good examples in the field and to enable them to observe the change created by those studies. |
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The students who have succeeded in this course; Once you successfully complete this course, you will be able to do the following. 1. Students understand the link between social development and individual power. 2. Meets NGOs and volunteers that enable individuals to contribute to society. 3. Students learn the concepts of NGOs and volunteering. 4. learns their individual responsibilities towards society, their power to create change and development, their existing dissemination and contribution. Contribution of the Course to the Program The aim of the courses is to spread the word about social responsibility, contribution of society, lifestyles and roles in society, and to provide basic equipment for NGOs to volunteer or support a wide range of different exhibitions within the system. |
| In the volunteering course, information will be given about NGOs, their fields of activity, and their importance in the development of democracy. Awareness will be provided regarding the contribution processes as a responsible citizen to the solution of increasing social problems in the 21st century. Teaching methods to be used, Lecture: In the course that will be held online every week, information will be given about the concept of volunteerism, its birth, development and its increasing impact in the 21st century. Case analysis: NGOs, their areas of work and activity. Analyzes and group discussions with guests to be invited from relevant NGOs. Research: Conducting research on volunteer work in our country and around the world, contributing to society, and writing articles on the topic to be shared. Applied studies: Development of volunteering projects that can be implemented at the end of the term and shared as suggestions with relevant NGOs, support for volunteering activities in NGOs. |
| Week | Subject | Related Preparation |
| 1) | Course, information with the lesson | |
| 2) | Historical development and Volunteering | |
| 3) | Management and Organizational Structure | |
| 4) | Management and Organizational Structure | |
| 5) | Main Areas of Volunteering | |
| 6) | Volunteering Field ethics.morality, | |
| 7) | Social risk groups and Volunteering | |
| 8) | Midterm Week Project presentations | |
| 8) | Midterm Week Project presentations | |
| 9) | Social Change and Volunteering - homework 2 ARTICLE | |
| 10) | Volunteering project development and field work | |
| 11) | Volunteer work experiences - guest | |
| 12) | Volunteer work experiences - guest | |
| 12) | Volunteer work experiences - guest | |
| 13) | Volunteer work | |
| 14) | Volunteer work |
| Course Notes / Textbooks: | |
| References: | STK nedir? Murat Belge GÖNÜLLÜLÜK ÇALIŞMALARI KAPSAMINDA İNSAN DOĞASINI SORGULAMAK: FARKINDALIK TOPLULUĞU ÖRNEĞİ. Okan Gülbak Gönüllülük Alanında Kullanılan Temel Teoriler ve Gönüllü Faaliyetlerde TeoriPratik İlişkisi. Harun Aslan |
| Semester Requirements | Number of Activities | Level of Contribution |
| Homework Assignments | 2 | % 10 |
| Presentation | 1 | % 10 |
| Project | 1 | % 10 |
| Midterms | 1 | % 20 |
| Final | 1 | % 50 |
| Total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 40 | |
| PERCENTAGE OF FINAL WORK | % 60 | |
| Total | % 100 | |
| Activities | Number of Activities | Duration (Hours) | Workload |
| Course Hours | 13 | 3 | 39 |
| Study Hours Out of Class | 12 | 3 | 36 |
| Presentations / Seminar | 1 | 5 | 5 |
| Project | 1 | 10 | 10 |
| Homework Assignments | 2 | 10 | 20 |
| Midterms | 1 | 2 | 2 |
| Final | 1 | 2 | 2 |
| Total Workload | 114 | ||
| 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 |