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
PSY4052	Cross-Cultural Psychology	Spring	3	0	3	6

This catalog is for information purposes. Course status is determined by the relevant department at the beginning of semester.

Basic information

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 :	Dr. Öğr. Üyesi ARZU KARAKULAK
Course Lecturer(s):	Dr. Öğr. Üyesi ARZU KARAKULAK
Recommended Optional Program Components:	"."
Course Objectives:	The aim of the course is to explore various aspects of psychology (social, organizational, developmental, experimental) from a cross-cultural perspective and the analysis of culture and cultural forms from a psychological perspective, blending theory and application to develop an academic and personal understanding of culture and its effects on behavior.

Learning Outcomes

The students who have succeeded in this course;
1. To define cultural and cross-cultural psychology
2. To recognize culture specific knowledge and psychological processes, and to discuss the topic of cultural variations.
3. To name methodology of cross-cultural research
4. To differentiate essential perspectives of psychology (cognitive, developmental, clinical, social, behavioral, and biological) from a cultural viewpoint
5. To write report and to prepare a presentation.

Course Content

Main topics that will be covered in this class are understanding cross-cultural psychology,methodology of cross-cultural Psychology,critical thinking in cross-cultural psychology,cognition: sensation, perception and states of consciousness,intelligence,emotion and motivation,human development and socialization,psychological disorders,social perception and social cognition,social interaction and applied Cross-cultural Psychology: Some Highlights

Weekly Detailed Course Contents

Week	Subject	Related Preparation
1)	Understanding Cross-cultural Psychology
2)	Methodology of Cross-cultural Psychology
3)	Critical Thinking in Cross-cultural Psychology
4)	Cognition: Sensation, Perception and States of Consciousness
5)	Intelligence
6)	Emotion & Motivation
7)	Review
8)	Human Development & Socialization
9)	Psychological Disorders
10)	Social Perception and Social Cognition
11)	Social Interaction
12)	Applied Cross-cultural Psychology: Some Highlights
13)	Review
14)	Presentations & Course Overview

Sources

Course Notes / Textbooks:	Shiraev, E. & David, L. A. (2010). Cross-cultural Psychology, 4th Edition. Boston: Pearson Education.
References:	"."

Evaluation System

Semester Requirements	Number of Activities	Level of Contribution
Attendance	14	% 10
Presentation	1	% 5
Project	3	% 45
Midterms	2	% 40
Total		% 100
PERCENTAGE OF SEMESTER WORK		% 55
PERCENTAGE OF FINAL WORK		% 45
Total		% 100

ECTS / Workload Table

Activities	Number of Activities	Duration (Hours)	Workload
Course Hours	14	3	42
Study Hours Out of Class	14	2	28
Presentations / Seminar	1	7	7
Project	3	3	9
Midterms	2	27	54
Total Workload			140

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.
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.