GEP0604 Interpersonal CommunicationBahçeşehir UniversityDegree Programs NUTRITION AND DIETETIC (ENGLISH)General Information For StudentsDiploma SupplementErasmus Policy StatementNational QualificationsBologna Commission
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
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.

Basic information

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.

Learning Outcomes

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.

Course Content

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.

Weekly Detailed Course Contents

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

Sources

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.

Evaluation System

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

ECTS / Workload Table

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

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.