| 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 |
| GEP0373 | 21st Century Skills | 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 : | Assoc. Prof. ERGÜN AKGÜN |
| Course Objectives: | The 21st Century Skills course aims to identify the skills that students need to know and be able to do in order to be ready for the 21st century and to develop activities for the application of these skills in their real lives. |
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The students who have succeeded in this course; Upon successful completion of this course, you will be able to; • List 21st century skills and evaluate oneself with these skills • Setting concrete short and long-term goals, working independently, becoming self-directed learners • To be able to use various types of reasoning appropriate to a situation or event, • To be able to analyze and evaluate alternative perspectives, interpret information based on the results of analysis and draw conclusions, • To be able to express thoughts and ideas by using oral and written communication skills effectively in a variety of contexts • Work effectively and respectfully with diverse groups to accomplish a common goal, take responsibility for collaborative work, and evaluate the individual contributions made by each team member. • Broadly speaking, using an idea generation technique, developing new and creative ideas, thoroughly examining, analyzing and evaluating their own ideas in order to maximize them • To be able to use information accurately and creatively to solve problems, to be able to select relevant information from a wide variety of sources, to have a basic understanding of the ethical/legal issues related to information access and use, • Adapt to change, changing roles, job responsibilities, programs and contexts • Responding positively to praise, failure and criticism, understanding diverse views and opinions to reach practical solutions, especially in multicultural setting. |
| The rapid evolution of technology and globalization has reshaped the skills necessary for success in the modern world. 21st Century Skills Training is designed to equip individuals with the essential competencies required to thrive in dynamic and complex environments. This program focuses on critical thinking, problem-solving, communication, collaboration, creativity, adaptability, emotional intelligence, and digital literacy. Participants will learn to set concrete goals, work independently, and effectively analyze diverse perspectives. Additionally, the training emphasizes ethical information usage, adaptability to changing roles, and respectful teamwork in multicultural settings. By fostering self-directed learning and innovative thinking, this course prepares individuals to navigate the challenges of the digital age with confidence and resilience. This course utilizes Individual Study, Lectures, Reading, and Technology-Enhanced Learning as learning techniques. |
| Week | Subject | Related Preparation |
| 1) | Adaptability | |
| 2) | Communication | |
| 3) | Creativity | |
| 4) | Critical Thinking | |
| 5) | Emotional Intelligence | |
| 6) | Problem Solving | |
| 7) | Resilience | |
| 8) | Mideterm Week | |
| 9) | Self Management | |
| 10) | Mindfulness & Well-being | |
| 11) | Financial Literacy | |
| 12) | Leadership and Responsibility | |
| 13) | Media Literacy | |
| 14) | Teamwork |
| Course Notes / Textbooks: | |
| References: | You must complete the courses assigned to you on Coursera and share your certificates on Coursera. |
| Semester Requirements | Number of Activities | Level of Contribution |
| Homework Assignments | 1 | % 50 |
| 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 | 13 | 3 | 39 |
| Study Hours Out of Class | 12 | 4 | 48 |
| Homework Assignments | 1 | 30 | 30 |
| Final | 1 | 2 | 2 |
| Total Workload | 119 | ||
| 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 |