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Course Code: 
NUT 412
Course Period: 
Spring
Course Type: 
Area Elective
Theoric: 
2
Practice: 
0
Lab: 
0
Credits: 
2
ECTS: 
3
Course Language: 
English
Course Coordinator: 
Serdar ÖZTEZCAN
Courses given by: 
Açelya GÜL
Course Objectives: 
The aim of this course is to use the principles of scientific method (problem based education tecnique) in order to solve problems of the students in the future and to achieve their own learning. It encourages students to develop creative thinking skills through research, investigation and discussion, and to find multifaced solutions in a collaborative way.
Course Content: 

The content of this course is to analyze the problems that will be encountered in professional life by using activities such as trial and error, gaining insight, finding cause and effect relationships.

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) It provides the abilitiy to develop creative thinking and different perspectives to solve problems.

2,7,8,10

2,3,4,6

6

2) They learn how to solve real problems in their professional life.

2,7,8,10

2,3,4,6

6

3) They learn the solution of different problems encountered during nutrition education and practices.

2,7,8,10

2,3,4,6

6

4) They develop skills and learn to work in groups.

2,7,8,10

2,3,4,6

6
 

 

 

Course Flow

COURSE CONTENT

Week

Topics

Study Materials

1

INTRODUCTION

  

2

PROBLEM 1: PROBLEM PRESENTATION, ANALYSIS, DISCUSSION OF POSSIBLE HYPOTHESIS AND SOLUTIONS

  

3

PROBLEM 1: GATHERING INFORMATION, TESTING AND DEVELOPING SOLUTIONS AND DETERMINING THE BEST SOLUTION.

  

4

PROBLEM 2: PROBLEM PRESENTATION, ANALYSIS, DISCUSSION OF POSSIBLE HYPOTHESIS AND SOLUTIONS

  

5

PROBLEM 2: GATHERING INFORMATION, TESTING AND DEVELOPING SOLUTIONS AND DETERMINING THE BEST SOLUTION.

  

6

PROBLEM 3: PROBLEM PRESENTATION, ANALYSIS, DISCUSSION OF POSSIBLE HYPOTHESIS AND SOLUTIONS

  

7

PROBLEM 3: GATHERING INFORMATION, TESTING AND DEVELOPING SOLUTIONS AND DETERMINING THE BEST SOLUTION.

  

8

PROBLEM 4: PROBLEM PRESENTATION, ANALYSIS, DISCUSSION OF POSSIBLE HYPOTHESIS AND SOLUTIONS

  

9

PROBLEM 4: GATHERING INFORMATION, TESTING AND DEVELOPING SOLUTIONS AND DETERMINING THE BEST SOLUTION.

  

10

PROBLEM 5: PROBLEM PRESENTATION, ANALYSIS, DISCUSSION OF POSSIBLE HYPOTHESIS AND SOLUTIONS

  

11

PROBLEM 5: GATHERING INFORMATION, TESTING AND DEVELOPING SOLUTIONS AND DETERMINING THE BEST SOLUTION.

  

12

PROBLEM 6: PROBLEM PRESENTATION, ANALYSIS, DISCUSSION OF POSSIBLE HYPOTHESIS AND SOLUTIONS

  

13

PROBLEM 6: GATHERING INFORMATION, TESTING AND DEVELOPING SOLUTIONS AND DETERMINING THE BEST SOLUTION.

  

14

PROBLEM 7: PROBLEM PRESENTATION, ANALYSIS, DISCUSSION OF POSSIBLE HYPOTHESIS AND SOLUTIONS

  

15

PROBLEM 7: GATHERING INFORMATION, TESTING AND DEVELOPING SOLUTIONS AND DETERMINING THE BEST SOLUTION.

 
 

Recommended Sources

RECOMMENDED SOURCES

Textbook

 

Additional Resources

 
 

 

Material Sharing

MATERIAL SHARING

Documents

Documents shared by lecturer about the weekly problems.

Assignments

Assigments given during the semester

Exams

  
 

 

Assessment

ASSESSMENT

IN-TERM STUDIES

NUMBER

PERCENTAGE

Assignments

2

100

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.

 

 

 

 

 

  

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

2

30

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

15

3

45

Assignment

2

2

4

Final

0

0

0

Total Work Load

 

 

79

Total Work Load / 25 (h)

 

 

3.16

ECTS Credit of the Course

 

 

3.16
 
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