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 |
PSY3053 | Psychology of Motivation and Emotion | Spring | 3 | 0 | 3 | 6 |
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: | Non-Departmental Elective |
Course Level: | Bachelor’s Degree (First Cycle) |
Mode of Delivery: | Face to face |
Course Coordinator : | |
Course Lecturer(s): |
Dr. Öğr. Üyesi BAŞAK TÜRKÜLER AKA |
Recommended Optional Program Components: | "." |
Course Objectives: | The question of '"what causes behavior" will be answered from the perspective of psychology of motivation and emotion. The purpose of this course is to show the ways of thinking critically about human behavior. Major themes and theories of motivation will be discussed and important aspects of motivation such as psychological needs, social needs, intrinsic and extrinsic motivation, cognitions and emotions will be covered in this course. While examining those topics two fundamental questions, " What causes behavior?" and " Why does behavior vary in its intensity?" will be answered. |
The students who have succeeded in this course; 1.Describe motivation 2.Answer the question of “Why motivation is important?” 3.Differentiate the components of motivation 4.Name the theories about motivation, compare and contrast different theories 5.Describe emotion 6.Differentiate the theories about emotion |
In this class main themes that will be covered; definition of motivation,motivation in historical and contemporary perspective,intrinsic and extrinsic motivation,psychological needs and social needs,goal setting and goal striving,personal control beliefs,nature of emotion and five perennial questions and aspects of emotion. |
Week | Subject | Related Preparation |
1) | Introduction to the class | |
2) | What is motivation | |
3) | Motivation in historical and contemporary perspective | |
4) | Intrinsic and extrinsic motivation | |
5) | Psychological needs | |
6) | Social needs | |
7) | Midterm | |
8) | Goal setting and goal striving | |
9) | Personal control beliefs | |
10) | The self and its strivings | |
11) | Nature of emotion | |
12) | Aspects of emotion | |
13) | Emotion regulation | |
14) | Overview |
Course Notes / Textbooks: | Reeve, J. (2009). Understanding Motivation and Emotion (5th ed.). Hoboken, NJ: Wiley. |
References: | Gorman, P. (2004). Motivation and Emotion. New York: Routledge. |
Semester Requirements | Number of Activities | Level of Contribution |
Attendance | 10 | % 35 |
Midterms | 1 | % 25 |
Final | 1 | % 40 |
Total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 60 | |
PERCENTAGE OF FINAL WORK | % 40 | |
Total | % 100 |
Activities | Number of Activities | Duration (Hours) | Workload |
Course Hours | 14 | 3 | 42 |
Study Hours Out of Class | 12 | 3 | 36 |
Homework Assignments | 3 | 6 | 18 |
Midterms | 1 | 14 | 14 |
Final | 1 | 35 | 35 |
Total Workload | 145 |
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. | |
2) | To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. | |
3) | To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) | |
4) | To use healthcare, information technologies for Nutrition and Dietetic practice and research. | |
5) | To communicate effectively with advisee, colleagues for effective professional relationships. | |
6) | To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. | |
7) | To use life-long learning, problem-solving and critical thinking skills. | |
8) | To act in accordance with ethical principles and values in professional practice. | |
9) | To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. | |
10) | To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. | |
11) | To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. | |
12) | To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. |