NUTRITION AND DIETETIC (ENGLISH)
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Course Introduction and Application Information

Course Code	Course Name	Semester	Theoretical	Practical	Credit	ECTS
GEP0375	Information and Communication Technology II	Fall Spring	3	0	3	5

This catalog is for information purposes. Course status is determined by the relevant department at the beginning of semester.

Basic information

Language of instruction:	English
Type of course:	GE-Elective
Course Level:	Bachelor’s Degree (First Cycle)
Mode of Delivery:	E-Learning
Course Coordinator :	Instructor ADEM ÖZER
Course Objectives:	This course aims to provide proficiency in widely used office programs in the workplace, with a particular focus on advanced knowledge and usage of Excel. It also seeks to offer an updated perspective on contemporary software tools. Additionally, through various scenarios, the course aims to enhance students' problem-solving abilities.

Learning Outcomes

The students who have succeeded in this course;
By successfully completing this course, you will be able to:

Microsoft Word
- Create and format different document types (e.g., letters, reports, articles, etc.).
- Insert tables, charts, and images.
- Apply academic writing rules, such as citations and footnotes.
- Divide long documents into sections and create an index.
- Prepare forms and surveys.
- Collaborate on the same document with multiple users.

Microsoft Excel
- Perform basic and complex mathematical operations.
- Visualize data through tables and charts.
- Use techniques such as filtering and sorting for data analysis.
- Utilize advanced features like pivot tables.
- Import and process data from various data sources.

Microsoft PowerPoint
- Create impactful and professional presentations.
- Use different slide layouts and animations.
- Add audio, video, and images to presentations.
- Save and share presentations in different formats.
- Engage with the audience during presentations.
In this course, lecture, individual study, discussion, reading, technology-supported learning teaching methods and techniques are used.

Course Content

This course aims to equip students with fundamental and advanced skills in Microsoft Word, Excel, and PowerPoint, along with an introduction to AI-powered presentation tools and emerging technologies in office software. Throughout the course, students will engage in hands-on practice, including document creation, data analysis, and professional presentation design, while developing essential skills for academic and professional settings.

Teaching Methods and Techniques Used in the Course:
Lecture
Discussion
Individual Study
Reading
Technology-Enhanced Learning

Week 1
Introduction to the course
Expectations from the course
Scope, rationale, significance, and rules of the course

Week 2
MS Word

Basic interface and functions of Microsoft Word
Creating and formatting different document types (e.g., letters, reports, articles)
Week 3
MS Word

Inserting tables, charts, and images in Word
Applying academic writing rules such as citations and footnotes
Dividing long documents into sections and creating an index
Week 4
MS Word

Creating forms and surveys in Word
Collaborating on the same document with multiple users
Week 5
MS Excel

Basic interface and functions of Microsoft Excel
Performing basic and complex mathematical operations
Week 6
MS Excel

Visualizing data through tables and charts
Using techniques such as filtering and sorting for data analysis
Week 7
MS Excel

Using advanced features like macros and pivot tables
Importing and processing data from various data sources
Week 8
Midterm Exam

Week 9
MS PowerPoint

Basic interface and functions of Microsoft PowerPoint
Creating impactful and professional presentations
Week 10
MS PowerPoint

Using different slide layouts and animations
Adding audio, video, and images to presentations
Week 11
MS PowerPoint

Saving and sharing presentations in different formats
Engaging with the audience during presentations
Week 12
Emerging Technologies

Artificial intelligence presentation tools
Using AI tools (e.g., Prezi AI, Beautiful.ai)
Benefits and limitations of AI presentation tools
Creating presentations using AI tools
Week 13
Emerging Technologies

Using AI and other emerging technologies in Word and Excel
Preparing documents and spreadsheets more efficiently with new technologies
Week 14
Summary and Q&A

Weekly Detailed Course Contents

Week	Subject	Related Preparation
1)	Introduction Course Overview Expectations from the Course Scope, Rationale, Significance, and Rules of the Course
2)	The Basic Interface and Functions of Microsoft Word Creating and Formatting Different Document Types (e.g., letters, reports, articles, etc.)
3)	Inserting Tables, Charts, and Images in Word Applying Academic Writing Rules, Such as Citation and Adding Footnotes Dividing Long Documents into Sections and Creating an Index
4)	Creating Forms and Surveys in Word Collaborating on the Same Document with Multiple Users
5)	Microsoft Excel's basic interface and functions Performing basic and complex mathematical operations
6)	Visualizing data through tables and charts Using techniques such as filtering and sorting for data analysis
7)	Using advanced features such as macros and pivot tables in Excel Importing and processing data from various data sources
8)	Midterm Week
9)	Microsoft PowerPoint's basic interface and functions Creating impactful and professional presentations
10)	Using different slide layouts and animations Adding audio, video, and images to presentations
11)	Saving and sharing presentations in different formats Engaging with the audience during presentations
12)	Artificial Intelligence presentation tools Using artificial intelligence presentation tools (e.g., Prezi AI, Beautiful.ai) Benefits and limitations of artificial intelligence presentation tools Creating presentations using an artificial intelligence presentation tool
13)	Using artificial intelligence and other emerging technologies in Word and Excel Preparing documents and spreadsheets more quickly and easily with new technologies
14)	Summary and Q&A

Sources

Course Notes / Textbooks:
References:	"İleri Düzey Excel 2019", Seçkin Yayınları, 9.Baskı, Ömer Bağcı Office 2016/ Tolga Demirhan; Pınar Aydan Demirhan, İlker Hacıoğlu, Altan Mesut

Evaluation System

Semester Requirements	Number of Activities	Level of Contribution
Quizzes	1	% 30
Homework Assignments	2	% 20
Final	1	% 50
Total		% 100
PERCENTAGE OF SEMESTER WORK		% 50
PERCENTAGE OF FINAL WORK		% 50
Total		% 100

ECTS / Workload Table

Activities	Number of Activities	Duration (Hours)	Workload
Course Hours	13	3	39
Study Hours Out of Class	12	3	36
Homework Assignments	2	15	30
Quizzes	1	10	10
Final	1	2	2
Total Workload			117

Contribution of Learning Outcomes to Programme Outcomes

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