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Course Code: 
NUT 452
Course Period: 
Spring
Course Type: 
Free Elective
Theoric: 
3
Practice: 
0
Lab: 
0
Credits: 
3
ECTS: 
5
Course Language: 
English
Course Coordinator: 
Courses given by: 
Course Objectives: 
To raise awareness and interest in first year students by using peer learning method about the problems they will encounter during their careers, such as human health, foods, nutrition, metabolism and diseases. To improve the ability of fourth grade students to answer the questions they will encounter in their professional lives. To increase the communication between the clasess by enabling the first and fourth year students to take part in the same group work.
Course Content: 

To improve the competence of dietitians to answer the questions they will encounter during their professional lives with simulation of consultancy practices.

Course Methodology: 
Teaching Methods: 1: Lecture, 2: Case Study, 3: Problem Solving Technics 4: Discussion, 5: Simulation, 6: Group Study
Course Evaluation Methods: 
Assessment Methods: 1:Writing Exam 2: Multiple Choice Test 3: Blank Filling 4: True-False 5: Oral Examination 6: Presentation

Vertical Tabs

Course Learning Outcomes

Learning Outcomes

Program Learning Outcomes

Teaching

Methods

Assessment Methods

1) To raise interest and attention to the lectures they will take by raising awareness about the questions they face during their profession.

2,4,7,8,10

2,3,4,6

N.A.

2) They discuss the solutions of real problems in their professional life with peer learning and group work model.

2,4,7,8,10

2,3,4,6

N.A.

3) They learn to develop research, questioning, analysis and internalization skills related human nutrition.

2,4,7,8,10

2,3,4,6

N.A.

 

Course Flow

COURSE CONTENT

Week

Topics

Study Materials

1

Orientation

 

2

Group work

 

3

Group work

 

4

Group work

 

5

Group work

 

6

Group work

 

7

Group work

 

8

Group work

 

9

Group work

 

10

Group work

 

11

Group work

 

12

Group work

 

13

Group work

 

14

Group work

 

15

Overview

 

 

Recommended Sources

RECOMMENDED SOURCES

Textbook

 

Additional Resources

 

Material Sharing

MATERIAL SHARING

Documents

Documents shared by lecturer about the weekly problems.

Assignments

 

Exams

 
 

Assessment

ASSESSMENT

IN-TERM STUDIES

NUMBER

PERCENTAGE

Attendance

 

50

In-class performance

 

50

Total

 

100

CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE

 

100

Total

 

100

 

Course’s Contribution to Program

COURSE'S CONTRIBUTION TO PROGRAM

 

No

Program Learning Outcomes

Contribution

 

1

2

3

4

5

 
 

1

Knows chemical structures of nutrients and human nutrition under different conditions thoroughly and uses proper sources for implementation. 

 

 

 X

 

 

 

2

 Gains expertise in the scientific researh methods.

 

 

 

 

X

 

3

Knows spesific nutritional requirements of children and adolescents, and performs the necessary action by evaluating this information in an analytical manner under individual and social conditions.

 

 

 X

 

 

 

4

Applies professional ethics and legal regulations within the framework of nutrition and diet counseling.

 

 

 

X

 

 

5

Knows the nutritional requirements specific to the periods of pregnancy and lactation, and performs the necessary action by evaluating this information in an analytical manner under individual and social conditions.

 

 

 X

 

 

 

6

Knows adulthood diseases requiring nutritional therapy and acts regarding those processes.

 

 

 X

 

 

 

7

Develops solutions for social nutrition problems and contributes to the development of plans and policies.

 

 

 

X

 

 

8

Gains abilitiy to communicate with his/her colleagues and applies the most appropriate and recent techniques in multi-disciplinary work.

 

 

 

 

X

 

9

Organizes activities aimed at improving nutritional status if necessary by determining the nutritional status of his/her environment.

 

 

 

 

 X

 

10

Develops himself/herself and creativity by following the developments in his/her profession and related technologies, and can take initiative when necessary.

 

 

 

 

X

 

11

Knows the importance of food service systems institutions on human health and applies total quality management in production processes.

 X

 

 

 

 

 

 

ECTS

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Activities

Quantity

Duration

(Hour)

Total Workload (Hour)

Course Duration (Including the exam week: 15x Total course hours)

15

3

45

Hours for off-the-classroom study (Pre-study, practice)

14

5

70

Final examination

0

0

0

Total Work Load

 

 

115

Total Work Load / 25 (h)

 

 

4,6

ECTS Credit of the Course

 

 

5