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 |
NTD4107 | Seminar | Fall | 0 | 2 | 0 | 4 |
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: | To teach the presentation of a report on subjects related with food, nutrition and dietetics. |
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. |
Searching, discussion and presentation of data about special subject in food, nutrition and dietetics area under a supervision of a teaching staff . |
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 |
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 |
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 |
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 |
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 |