| NUTRITION AND DIETETIC (TURKISH) | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
| Course Code | Course Name | Semester | Theoretical | Practical | Credit | ECTS |
| BES4002 | Graduation Project | Spring | 0 | 4 | 2 | 6 |
| The course opens with the approval of the Department at the beginning of each semester |
| Language of instruction: | Tr |
| Type of course: | Must Course |
| Course Level: | Bachelor |
| Mode of Delivery: | Face to face |
| Course Coordinator : | Assoc. Prof. GÖKÇEN GARİPOĞLU |
| Course Lecturer(s): |
Dr. Öğr. Üyesi ESRA MANKAN Dr. Öğr. Üyesi FERHAN MANTAR Dr. Öğr. Üyesi HAKAN GÜVELİ Dr. Öğr. Üyesi CAN ERGÜN Instructor BİLGE KOÇ Assoc. Prof. GÖKÇEN GARİPOĞLU Dr. Öğr. Üyesi YONCA SEVİM Instructor EMRE BATUHAN KENGER |
| Course Objectives: | Aim of this course is to preparing, conducting and reporting a scientific research project in the area of nutrition among the last class of nutrition and dietetics students. |
|
The students who have succeeded in this course; 1- Make literature research on recent subjects of nutrition. 2- Prepare a research on nutrition. 3- Conduct the study. 4- Evaluate the datas and prepare a report. 5- Compare and interpret the results with similar studies. |
| Current topics and issues related to nutrition studies are the content of this course. |
| Week | Subject | Related Preparation | |
| 1) | Planning the research and basic principles | ||
| 2) | Deciding the research subject and literature search | ||
| 3) | Deciding the research subject and literature search | ||
| 4) | Conducting the planned study | ||
| 5) | Conducting the planned study | ||
| 6) | Conducting the planned study | ||
| 7) | Conducting the planned study | ||
| 8) | Conducting the planned study | ||
| 9) | Conducting the planned study | ||
| 10) | Evaluation of data and reporting | ||
| 11) | Evaluation of data and reporting | ||
| 12) | Evaluation of data and reporting | ||
| 13) | Evaluation of data and reporting | ||
| 14) | Evaluation of data and reporting | ||
| 15) | Evaluation of data and reporting | ||
| 16) | Evaluation of data and reporting | ||
| Course Notes: | |
| References: | Beslenme ve diyetetik alanındaki uluslararası dergiler International journals focused on nutrition and dietetics area. |
| Semester Requirements | Number of Activities | Level of Contribution |
| Attendance | 0 | % 0 |
| Laboratory | 0 | % 0 |
| Application | 1 | % 20 |
| Field Work | 0 | % 0 |
| Special Course Internship (Work Placement) | 0 | % 0 |
| Quizzes | 0 | % 0 |
| Homework Assignments | 0 | % 0 |
| Presentation | 0 | % 0 |
| Project | 1 | % 80 |
| Seminar | 0 | % 0 |
| Midterms | 0 | % 0 |
| Preliminary Jury | 0 | % 0 |
| Final | 0 | % 0 |
| Paper Submission | 0 | % 0 |
| Jury | % 0 | |
| Bütünleme | % 0 | |
| Total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 20 | |
| PERCENTAGE OF FINAL WORK | % 80 | |
| Total | % 100 | |
| Activities | Number of Activities | Duration (Hours) | Workload |
| Course Hours | 0 | 0 | 0 |
| Laboratory | 0 | 0 | 0 |
| Application | 6 | 6 | 36 |
| Special Course Internship (Work Placement) | 0 | 0 | 0 |
| Field Work | 0 | 0 | 0 |
| Study Hours Out of Class | 0 | 0 | 0 |
| Presentations / Seminar | 0 | 0 | 0 |
| Project | 1 | 114 | 114 |
| Homework Assignments | 0 | 0 | 0 |
| Quizzes | 0 | 0 | 0 |
| Preliminary Jury | 0 | 0 | 0 |
| Midterms | 0 | 0 | 0 |
| Paper Submission | 0 | 0 | 0 |
| Jury | 0 | 0 | 0 |
| Final | 0 | 0 | 0 |
| Total Workload | 150 | ||
| 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. | 3 |
| 2) | To act in accordance with ethical principles and values in professional practice. | 2 |
| 3) | To use life-long learning, problem-solving and critical thinking skills. | 5 |
| 4) | To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. | 4 |
| 5) | To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. | 4 |
| 6) | To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. | 2 |
| 7) | To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) | 2 |
| 8) | To communicate effectively with advisee, colleagues for effective professional relationships. | 2 |
| 9) | To use healthcare, information technologies for Nutrition and Dietetic practice and research. | 1 |
| 10) | To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. | 5 |
| 11) | To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. | 1 |
| 12) | To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. | 1 |