| 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 |
| GEP0637 | Communication of Relationships | Spring | 3 | 0 | 3 | 5 |
| 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: | Hybrid |
| Course Coordinator : | Dr. BURCU ALARSLAN ULUDAŞ |
| Course Objectives: | In this course, they will be able to interpret the field of communication, which is in constant motion; It is aimed to train individuals who can make sense of individual and society relations, their transformations in mutual interaction and thus manage their social processes effectively and efficiently. |
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The students who have succeeded in this course; The students who have succeeded in this course will; 1) Understand what it means to be an individual. 2) Be able to gain the ability to think about the relationship between society and individual. 3) Be able get information about the effects of group relations on the individual. 4) Develop various ideas on the effectiveness of communication skills on relationships 5) Be able to gain the ability to construct communication and relationship strategies through concepts such as empathy, negotiation, understanding and conflict in social and professional life. |
| Interpersonal relationships, communication, obstacles, group conflicts, power centers, empathy, group relations, daily life codes, ethics, individual and society will be examined. |
| Week | Subject | Related Preparation |
| 1) | Talk About the Syllabus / Introduction to the Course | |
| 2) | Individual and society | |
| 3) | How does a person become an individual? | |
| 4) | How does a person exist in a social group? | |
| 5) | Group relations and communication | |
| 6) | Interpersonal relations and communication | |
| 7) | Barriers in communication between individuals | |
| 8) | Midterm exam | |
| 9) | Interpersonal communication and conflict - Interpersonal communication and empathy | |
| 10) | Group conflicts | |
| 11) | Negotiation management in communication | |
| 12) | Power centers in interpersonal communication | |
| 13) | Relationship codes of everyday life | |
| 14) | Ethics, communication and relationship - Final exam |
| Course Notes / Textbooks: | |
| References: | Kişilerarası iletişim : Cinsiyet Farklılıkları Güç ve Çatışma / Serdar. Kaypakoğlu - İş Hayatında Kolay İletişim Kurma Yöntemleri / Sonya Hamlin; çev. Selin Yüce - The Sage handbook of interpersonal communication / ed. Mark L. Knapp, John A. Daly |
| Semester Requirements | Number of Activities | Level of Contribution |
| Midterms | 1 | % 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 | 13 | 6 | 78 |
| Midterms | 1 | 2 | 2 |
| Final | 1 | 2 | 2 |
| Total Workload | 121 | ||
| 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 |