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
GEP0318	Sustainable Learning Skills	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:	Hybrid
Course Coordinator :	Assist. Prof. GÜNEŞ AKÇA
Course Objectives:	In this course, it is aimed to provide students with strategies to plan and manage their own learning processes, to support their lifelong learning processes and to improve their learning performance by using technology.

Learning Outcomes

The students who have succeeded in this course;
Students who successfully complete this course;
- Expresses the importance of lifelong learning.
- Apply learning strategies in their own learning process.
- Manage the learning process in line with the goal they set in their own learning process.
- Provides and maintains self-motivation in the learning process.
- Use technology effectively when needed in the learning process.
- Knows what to do to be a successful learner in online environments.

Course Content

This course is a hybrid course. Some weeks of the course are online and some weeks are face-to-face. The online part is conducted via MS Teams on the day and time of the course. However, all announcements and notifications will be made through Itslearning (Learning Management System).
Lecture, group work, individual study, reading, cooperative learning and technology supported learning methods and techniques are used in the course.

Weekly Detailed Course Contents

Week	Subject	Related Preparation
1)	Dersin Önemi, Dersten Beklentiler Ne Kadar İyi Bir Öğrenensin?
2)	Öğrenme, Yaşantı, Davranış Nedir? Nasıl Öğreniriz?, Öğrenme Türleri
3)	Öğrenme Kuramları Bellek ve Hafıza Yapısı, Bellek Türleri, Bilişsel Süreçler Gözlem Yoluyla Öğrenme, Model Alma Yoluyla Öğrenme
4)	Öğrenmeyi Etkileyen Faktörler; Çevresel Koşullar, Duyuşsal Özellikler, Sosyal Tercihler, Fiziksel Özellikler
5)	Öz Düzenleme Becerileri, Tanımı, Modelleri, Hayatımıza Etkisi, Hedef Belirleme, Motivasyon, Kendini Değerlendirme, Yardım Arama
6)	Öğrenme Stratejileri (bilişsel, üstbilişsel, yönetimsel) Not Alma Teknikleri
7)	Zaman Yönetimi Ertelemenin Önüne Geçme
8)	Vize Sınavı
9)	Öğretmenim Yapay Zekâ (Eğitimde Yapay Zekâ)
10)	Hayat Boyu Öğrenme Kavramları, Tarihçesi, Tanımları, Önemi, Amaçları, Kapsamı, İlkeleri Yetişkin Öğrenmesi
11)	Online Ortamlarda Öğrenen Olma
12)	Sürdürülebilirlik – Nitelikli Eğitim
13)	Kurumsal Öğrenme (Sunum)
14)	Kurumsal Öğrenme (Sunum)

Sources

Course Notes / Textbooks:	• Yetiştin Eğitimi ve Hayat Boyu Öğrenme/ Firdevs Güneş, Tanju Deveci • Özdüzenleme: Öğrenmeden Öğretime Özdüzenleme Davranışlarının Gelişimi, Stratejiler ve Öneriler/Gönül Sakız
References:

Evaluation System

Semester Requirements	Number of Activities	Level of Contribution
Presentation	1	% 20
Midterms	1	% 30
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	3	24	72
Presentations / Seminar	1	2	2
Midterms	1	2	2
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