| 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 |
| GEP1376 | Soft Skills | Fall | 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: | Turkish |
| Type of course: | GE-Elective |
| Course Level: | Bachelor’s Degree (First Cycle) |
| Mode of Delivery: | E-Learning |
| Course Coordinator : | Assist. Prof. TUĞBA KIRAL ÖZKAN |
| Recommended Optional Program Components: | . |
| Course Objectives: | This course is designed to introduce students to the university's resources in detail and to bring them together with unit coordinators who will explain how to benefit from these resources, as well as with experts who can support their psychological, personal, social, and career development. |
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The students who have succeeded in this course; 1. Establish effective communication with peers, instructors, and staff 2. Reflect on and reorganize personal vision, mission, and goals in relation to life (self-reflection) 3. Develop self-management skills for a healthier lifestyle 4. Understand BAU’s organizational culture 5. Understand and utilize BAU’s organizational support units 6. Enhance awareness of cultural differences and express understanding of intercultural communication and the value of cultural diversity and communities 7. Develop university-level skills such as personal responsibility, goal setting, time management, and well-being 8. Define short- and long-term academic and career goals |
| Presentation Skills, Group Work Skills, Procrastination Behavior and Ways to Cope with It, Psychological Well-being and Stress Management, Relationship Management — Dating Violence, Goal Setting and Early Career Planning, Motivation and Cognitive Flexibility, Effective Communication Skills, Effective Social Media Use |
| Week | Subject | Related Preparation |
| 1) | Course Introduction | |
| 2) | Presentation Skills | |
| 3) | Group Work Skills | |
| 4) | Procrastination Behavior and Ways to Cope with It | |
| 5) | Effective Study Skills and Success at the University | |
| 6) | Group Work Presentations | |
| 7) | Psychological Well-being and Stress Management | |
| 8) | Relationship Management — Dating Violence | |
| 9) | Goal Setting and Early Career Planning | |
| 10) | Motivation and Cognitive Flexibility — Academic Article Presentation | |
| 11) | Effective Communication Skills — Academic Article Presentation | |
| 12) | Effective Social Media Use — Academic Article Presentation | |
| 13) | Final Presentations | |
| 14) | Final Presentations |
| Course Notes / Textbooks: | Öğretim Üyesi tarafından paylaşılmaktadır. It is shared by the instructor. |
| References: | Öğretim Üyesi tarafından paylaşılmaktadır. It is shared by the instructor. |
| Semester Requirements | Number of Activities | Level of Contribution |
| Attendance | 1 | % 10 |
| Quizzes | 1 | % 10 |
| Presentation | 2 | % 35 |
| Final | 1 | % 45 |
| Total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 55 | |
| PERCENTAGE OF FINAL WORK | % 45 | |
| Total | % 100 | |
| Activities | Number of Activities | Duration (Hours) | Workload |
| Course Hours | 13 | 3 | 39 |
| Study Hours Out of Class | 10 | 2 | 20 |
| Presentations / Seminar | 2 | 20 | 40 |
| Quizzes | 1 | 20 | 20 |
| 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 |