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
GEP1318 Sustainable Learning Skills 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: Turkish
Type of course: GE-Elective
Course Level: Bachelor’s Degree (First Cycle)
Mode of Delivery: Hybrid
Course Coordinator : 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) Importance of the Lesson, Expectations from the Lesson How Good a Learner Are You?
2) What is Learning, Experience, Behavior? How Do We Learn?, Types of Learning
3) Learning Theories Memory and Memory Structure, Types of Memory, Cognitive Processes Learning by Observation, Learning by Modeling
4) Factors Affecting Learning: Environmental Conditions, Affective Characteristics, Social Preferences, Physical Characteristics
5) Self-Regulation Skills, Definition, Models, Impact on Our Lives, Goal Setting, Motivation, Self-Assessment, Help Seeking
6) Learning Strategies (cognitive, metacognitive, executive) Note-taking Techniques
7) Time Management, How to Prevent Procrastination
8) Midterm
9) Artificial Intelligence is My Teacher (AI in Education)
10) Lifelong Learning Concepts, History, Definitions, Importance, Objectives, Scope, Principles Adult Learning
11) Being a Learner in Online Environments
12) Sustainability – Quality Education
13) Corporate Learning (Presentation)
14) Corporate Learning (Presentation)

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