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
NTD4107 Seminar Fall 0 2 0 4
The course opens with the approval of the Department at the beginning of each semester

Basic information

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: To teach the presentation of a report on subjects related with food, nutrition and dietetics.

Learning Outputs

The students who have succeeded in this course;
Learn how to critically analyze and interpret original articles published in a wide variety of journals.
Investigate a current topic about food or nutrition.
Write an assignment about the investigated subject.
Learn how to make professional presentations.
Present the investigated information in seminar format.
Learn how to critique the presentations given by others.
Gain skills to solve any kind of question related to the subject.

Course Content

Searching, discussion and presentation of data about special subject in food, nutrition and dietetics area under a supervision of a teaching staff .

Weekly Detailed Course Contents

Week Subject Related Preparation
1) General introduction
2) Determination of the seminars' subjects
3) Determination of the seminars' subjects
4) Searching for textbooks, articles, and other materials related to the subjects
5) Searching for textbooks, articles, and other materials related to the subjects
6) Searching for textbooks, articles, and other materials related to the subjects
7) Discussing how to interpret of the materials related to the subjects
8) Discussing how to interpret of the materials related to the subjects
9) Making outlines of the seminar reports
10) Writing reports by interpreting the materials related to the subjects
11) Writing reports by interpreting the materials related to the subjects
12) Presentations of the seminars
13) Presentations of the seminars
14) Presentations of the seminars

Sources

Course Notes: Konuyla ilgili çeşitli kitaplar, güncel makaleler ve diğer yazılı materyaller
References: Various kinds of textbooks, current articles, and other materials related to the subject

Evaluation System

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 1 % 100
Midterms 0 % 0
Preliminary Jury % 0
Final % 0
Paper Submission % 0
Jury % 0
Bütünleme % 0
Total % 100
PERCENTAGE OF SEMESTER WORK % 100
PERCENTAGE OF FINAL WORK % 0
Total % 100

ECTS / Workload Table

Activities Number of Activities Duration (Hours) Workload
Course Hours 0 0 0
Laboratory 0 0 0
Application 13 2 26
Special Course Internship (Work Placement) 0 0 0
Field Work 0 0 0
Study Hours Out of Class 12 6 72
Presentations / Seminar 1 2 2
Project 0 0 0
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 100

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
2) To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. 2
3) To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) 2
4) To use healthcare, information technologies for Nutrition and Dietetic practice and research. 3
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. 5
8) To act in accordance with ethical principles and values in professional practice. 4
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. 5
12) To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. 5