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 |
GEP0604 | Interpersonal Communication | Spring | 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: | English |
Type of course: | GE-Elective |
Course Level: | Bachelor’s Degree (First Cycle) |
Mode of Delivery: | Hybrid |
Course Coordinator : | Dr. BURCU ALARSLAN ULUDAŞ |
Course Lecturer(s): |
Assoc. Prof. BERNA GÜLOĞLU Instructor NAZMİYE ARDUÇ |
Recommended Optional Program Components: | None |
Course Objectives: | This course aims to examine interpersonal communication in terms of shaping and sustaining human relations, and the role of interpersonal communication in the development of individual identity and how it can be used as a tool to improve the communication of people with social interaction. |
The students who have succeeded in this course; First of all, students are taught how to obtain information that will enable them to know themselves and other people. At the beginning of each lesson, the student is given an olay event-situation cek to reflect on the subject of the week and a discussion is opened on it. Then, in the light of scientific and social data, the situation is explained and information is compiled. Academicians, writers, artists and practitioners who are experts in their fields are invited as speakers. |
This course covers the impact of social context, culture, identity and roles on face-to-face communication. In this course, interpersonal communication elements are analyzed within the framework of case studies. Students are expected to participate in the discussion and prepare a group project. |
Week | Subject | Related Preparation |
1) | INTRODUCTION TO COMMUNICATION: BASIC CONCEPTS AND PROCESSES | |
2) | AN OVERVIEW OF COMMUNICATION SKILLS | |
3) | START AND DEVELOPMENT OF INTERPERSONAL RELATIONS | |
4) | LISTENING IN INTERPERSONAL RELATIONS AND COMMUNICATION | |
5) | INTERPERSONAL RELATIONS AND EMPATHY IN COMMUNICATION | |
6) | OPENING YOURSELF IN INTERPERSONAL RELATIONS AND COMMUNICATION | |
7) | NON-PERSONAL COMMUNICATION IN INTERPERSONAL RELATIONS | |
8) | MIDTERM! | |
9) | SECURITY IN INTERPERSONAL RELATIONS AND COMMUNICATION | |
10) | CONFLICT AND CONFLICT RESOLUTION IN INTERPERSONAL RELATIONS | |
11) | EMOTIONAL INTELLIGENCE IN INTERPERSONAL RELATIONS AND COMMUNICATION | |
12) | Student Presentations | |
13) | Student Presentations | |
14) | Student Presentations | |
15) | Student Presentations |
Course Notes / Textbooks: | KİŞİLERARASI İLİŞKİLER ve ETKİLİ İLETİŞİM Editör: Alim Kaya 6. Baskı 2014, Pegem Akademi |
References: | Etkili İletişimin Önündeki 8 Engel, Kevin Hogan, Yakamoz Kitap, 2003. İletişimsizlik Becerisi, Kadir Özer, 2000, Sistem Y. |
Semester Requirements | Number of Activities | Level of Contribution |
Attendance | 14 | % 5 |
Quizzes | 1 | % 15 |
Homework Assignments | 1 | % 10 |
Midterms | 1 | % 30 |
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 | 14 | 1 | 14 |
Homework Assignments | 1 | 10 | 10 |
Quizzes | 1 | 5 | 5 |
Midterms | 1 | 10 | 10 |
Final | 1 | 15 | 15 |
Total Workload | 96 |
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. |