| 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 |
| GEP1301 | Popular Culture and the USA | Fall | 3 | 0 | 3 | 3 |
| 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 : | Prof. Dr. HATİCE NECLA KELEŞ |
| Recommended Optional Program Components: | None |
| Course Objectives: | Students; -To ensure that they determine their goals for their careers before graduation, in relation to their personality, field of interest and the department they are studying, -To make their career plans after graduation, -To increase their awareness of communication skills and relationship management, which have an important place in business life, -To provide information on CV writing and to ensure that they prepare an up-to-date CV, -To ensure that they apply for an internship or job for a targeted date, -To provide them with skills to prepare for face-to-face and online job interviews, -To provide them with information on effective presentation skills in business life and to ensure that they practice, -To enable students to communicate with BAU alumni in different sectors. |
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The students who have succeeded in this course; Upon successful completion of this course, you will be able to: •Determine SMART career goals. •Recognize strengths and areas of improvement (SWOT) . •Write a CV. •Prepare for face-to-face and online job interviews. •Research sectors and companies to determine hiring criteria in national and global companies. •Develop skills to establish and maintain communication with employees in different sectors and companies in business life. •Recognize the importance of networking (social capital) in business life. •Communicating with BAU graduates working in different sectors. |
| Students are expected to follow the course from the virtual classroom during the course weeks. In certain weeks of the course, Bahçeşehir University graduates who continue their careers in different sectors are invited through the Bahçeşehir University Alumni Center. Graduates who voluntarily agree to participate in the last 40 minutes of the course are expected to meet with the students, share their career stories, provide information about the sector, and answer students' questions about business life. In accordance with the Personal Data Protection Law, the lessons will be recorded on the online platform with your knowledge and consent. In addition, participants (students and instructors) are strictly prohibited from registering during the lesson. Teaching Methods and Techniques Used in the Course: Lecture Individual Study Guest/Expert Invitation Discussion Collaborative Learning Students can always contact the instructor about issues that may hinder them (vision, hearing, etc.). In addition, there is a Disabled Student Unit to minimize the difficulties that our disabled students may encounter due to their disabilities and to eliminate obstacles. If necessary, the student can contact this unit regarding their situation. |
| Week | Subject | Related Preparation |
| 1) | Meeting with students, informing them about course content, and determining their expectations. | Course notes |
| 2) | Work, job, working life, career concept, career periods. Relationship between life periods and career periods. Concept of profession, career choice and career relationship. | Course notes |
| 3) | Career Planning Process | Course notes |
| 4) | Organizational Career Planning | Course notes |
| 5) | Individual Career Planning SMART Goal Setting /Interview with BAU Alumni Guest Speaker | Course notes |
| 6) | Social capital in career planning /Interview with BAU Alumni Guest Speaker | Course notes |
| 7) | Individual Study | |
| 8) | Midterm Week | Course notes |
| 9) | Preparation for face-to-face and online interview process /Interview with BAU Alumni Guest Speaker | Course notes |
| 10) | Communication with different generations in business life /Interview with BAU Alumni Guest Speaker | Course notes |
| 11) | Giving presentation feedback /Interview with BAU Alumni Guest Speaker | Presentation assignment |
| 12) | Giving presentation feedback /Interview with BAU Alumni Guest Speaker | Presentation assignment |
| 13) | Giving presentation feedback /Interview with BAU Alumni Guest Speaker | Presentation assignment |
| 14) | General evaluation, Q&A | Course notes |
| Course Notes / Textbooks: | Ders notları öğretim elemanı tarafından hazırlanmış olup its learning aracılığı ile paylaşılacaktır. |
| References: | • Khazi, Gugu. Randburg : KR Publishing. 2019. eBook., Veritabanı: eBook Collection (EBSCOhost) • Erdoğmuş, Nihat.Ankara : Nobel, 2003. 271 pages ; Veritabanı: Bahçeşehir Üniversitesi Kütüphanesi Katalogu • Navaro, D. (2014). Kariyer ve Varoluş.Ankara: Elma Yayınevi. • Bolles, R.N. (2017).What color is your parachute? United States: Ten Speed Press. |
| Semester Requirements | Number of Activities | Level of Contribution |
| Attendance | 14 | % 10 |
| Presentation | 1 | % 10 |
| Midterms | 1 | % 30 |
| Final | 1 | % 50 |
| Total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 50 | |
| PERCENTAGE OF FINAL WORK | % 50 | |
| Total | % 100 | |
| Activities | Number of Activities | Duration (Hours) | Workload |
| Course Hours | 14 | 3 | 42 |
| Study Hours Out of Class | 12 | 3 | 36 |
| Presentations / Seminar | 1 | 15 | 15 |
| Midterms | 1 | 2 | 2 |
| Final | 1 | 2 | 2 |
| Total Workload | 97 | ||
| 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 |