| 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 |
| NTD1110 | Occupational Orientation and Ethics | Spring | 1 | 0 | 1 | 2 |
| The course opens with the approval of the Department at the beginning of each semester |
| Language of instruction: | En |
| Type of course: | Must Course |
| Course Level: | Bachelor |
| Mode of Delivery: | Face to face |
| Course Coordinator : | Dr. Öğr. Üyesi YONCA SEVİM |
| Course Objectives: | Gaining general knowledge of the department objectives, courses, regulations, professional standarts and practices, history of the profession, related associatons and literature |
|
The students who have succeeded in this course; Gain knowledge about the department divisions and objectives. Learn their responsibilities, rules and regulations to follow. Learn professional standarts and practices. Understand how to find literature and sources necessary to support their courses helping them to prepare their assignments. |
| Information about the Department and the Subdivisions, Professional ethics and deontology, Introduction to the courses, Regulations and students responsibilities, Professional standarts and practices, Professional history and International Associations, Introduction to Professional literatures |
| Week | Subject | Related Preparation | |
| 1) | Information about Nutrition and Dietetic Department | ||
| 2) | Information about Departments | ||
| 3) | Introduction to the courses | ||
| 4) | Teaching the regulations and student responsibilities | ||
| 5) | Professional standarts and Associations | ||
| 6) | Professional history and International Associations | ||
| 7) | Introduction to Professional literatures | ||
| 8) | Midterm Exam | ||
| 9) | Professional ethics and deontology | ||
| 10) | Professional ethics and deontology | ||
| 11) | Professional practises | ||
| 12) | Professional practises | ||
| 13) | Sharing of professional experiences | ||
| 14) | Sharing of professional experiences | ||
| Course Notes: | Meslek Tanım ve Kuruluşları, Yönetmelikler |
| References: | FAD, ICDA ve IUNS web sayfaları, Beslenme ve Diyet Dergisi, JADA vb dergiler |
| Semester Requirements | Number of Activities | Level of Contribution |
| Attendance | % 0 | |
| Laboratory | % 0 | |
| Application | % 0 | |
| Field Work | % 0 | |
| Special Course Internship (Work Placement) | % 0 | |
| Quizzes | % 0 | |
| Homework Assignments | % 0 | |
| Presentation | % 0 | |
| Project | % 0 | |
| Seminar | % 0 | |
| Midterms | 1 | % 40 |
| Preliminary Jury | % 0 | |
| Final | 1 | % 60 |
| Paper Submission | % 0 | |
| Jury | % 0 | |
| Bütünleme | % 0 | |
| Total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 40 | |
| PERCENTAGE OF FINAL WORK | % 60 | |
| Total | % 100 | |
| Activities | Number of Activities | Duration (Hours) | Workload |
| Course Hours | 13 | 1 | 13 |
| Laboratory | 0 | 0 | 0 |
| Application | 0 | 0 | 0 |
| Special Course Internship (Work Placement) | 0 | 0 | 0 |
| Field Work | 0 | 0 | 0 |
| Study Hours Out of Class | 7 | 5 | 35 |
| Presentations / Seminar | 0 | 0 | 0 |
| Project | 0 | 0 | 0 |
| Homework Assignments | 0 | 0 | 0 |
| Quizzes | 0 | 0 | 0 |
| Preliminary Jury | 0 | 0 | 0 |
| Midterms | 1 | 1 | 1 |
| Paper Submission | 0 | 0 | 0 |
| Jury | 0 | 0 | 0 |
| Final | 1 | 1 | 1 |
| Total Workload | 50 | ||
| 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. | 4 |
| 2) | To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. | 3 |
| 3) | To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) | 1 |
| 4) | To use healthcare, information technologies for Nutrition and Dietetic practice and research. | 4 |
| 5) | To communicate effectively with advisee, colleagues for effective professional relationships. | 4 |
| 6) | To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. | 4 |
| 7) | To use life-long learning, problem-solving and critical thinking skills. | 3 |
| 8) | To act in accordance with ethical principles and values in professional practice. | 5 |
| 9) | To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. | 3 |
| 10) | To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. | 4 |
| 11) | To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. | 3 |
| 12) | To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. | 2 |