| 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 |
| GEP1373 | 21st Century Skills | Spring | 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: | Turkish |
| Type of course: | GE-Elective |
| Course Level: | Bachelor’s Degree (First Cycle) |
| Mode of Delivery: | E-Learning |
| Course Coordinator : | Assist. 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: • Being able to list 21st century skills and assess oneself with these skills • Setting concrete short and long term goals, working independently, being self-directed learners • Being able to use various types of reasoning appropriate to a situation or event • Being able to analyze and evaluate alternative perspectives, interpret information based on analysis results and draw conclusions • Being able to express thoughts and ideas effectively using oral and written communication skills in various contexts • Being able to work effectively and respectfully with diverse groups to achieve a common goal, being able to evaluate individual contributions made by each team member by assuming responsibility for working together • Being able to use a broad range of idea generation techniques, being able to develop new and creative ideas, being able to examine, analyze and evaluate one’s own ideas in detail to maximize them • Being able to use information accurately and creatively for the problem encountered, being able to select relevant information from a wide range of sources, having a basic understanding of ethical/legal issues related to information access and use • Being able to adapt to change, changing roles, job responsibilities, programs and contexts • Praise, accept failures and criticism positively, understand a variety of views and opinions to arrive at practical solutions, especially in multicultural environments |
| In today’s rapidly evolving world, having academic knowledge alone is not sufficient for individuals to achieve success. 21st Century Skills training aims to equip individuals with essential competencies that enhance their effectiveness in professional, social, and personal development areas. This training covers critical skills such as critical thinking, problem-solving, communication and collaboration, media and information literacy, entrepreneurship, creativity, and innovation. Participants will have the opportunity to discover and enhance their strengths through interactive learning methods supported by digital tools, enabling them to quickly adapt to the changing job market and societal dynamics. Throughout the training, learners are encouraged to become self-directed, analyze alternative perspectives, and generate creative solutions. As a result, individuals will develop flexibility, adaptability, and the ability to navigate successfully even in uncertain future environments. In the course, lecture, reading, technology-supported learning, individual study teaching methods and techniques were used. |
| Week | Subject | Related Preparation |
| 1) | Reviewing the course syllabus Introducing yourself in the discussion form | |
| 2) | Self-Regulation Skills | |
| 3) | Living in the 21st Century | |
| 4) | Media Literacy | |
| 5) | Communication and Collaboration | |
| 6) | Information and ICT Literacy | |
| 7) | Financial and Economic Literacy | |
| 8) | Entrepreneurship and Self-Direction | |
| 9) | Creativity and Innovation | |
| 10) | Leadership and Responsibility | |
| 11) | Sustainability | |
| 12) | Productivity and Accountability | |
| 13) | Critical Thinking and Problem Solving | |
| 14) | Flexibility and Adaptability |
| Course Notes / Textbooks: | |
| References: | • BAUGO • Eğitimde ve Endüstride 21. Yüzyıl Becerileri • 21st Century Skills: Learning for Life in Our Times |
| Semester Requirements | Number of Activities | Level of Contribution |
| Quizzes | 3 | % 40 |
| Final | 1 | % 60 |
| 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 | 4 | 48 |
| Quizzes | 3 | 10 | 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 |