Seminar I

Course Code:

NUT 419

Course Period:

Autumn

Course Type:

Core

Theoric:

3

Practice:

0

Lab:

0

Credits:

3

ECTS:

5

Course Language:

Turkish

Course Coordinator:

Courses given by:

Course Objectives:

The aim of this course is to teach preparing and presenting of seminar in food, nutrition and dietetics subjects.

Course Content:

Preparing and presenting a seminar on special topics in nutrition or dietetics.

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)Apply effective strategies in literature searches using different databases	2,6,8,9,10	1,2,3	N.A
2) Describe how to search for Evidence Based Health Care	2,6,8,9,10	1,2,3	N.A
3)Identify and use the variety of academic resources available at the university libraries	2,6,8,9,10	1,2,3	N.A
4)Acquire a clear understanding of web based instructional design and role of technology in education	2,6,8,9,10	1,2,3	N.A
5)Incorporate a research assignment for their students	2,6,8,9,10	1,2,3	N.A

Course Flow

COURSE CONTENT
Week	Topics	Study Materials
1	ORIENTATION
2	SUBJECT SELECTION
3	ARTICLE SUMMARY
4	ARTICLE SUMMARY
5	ARTICLE SUMMARY
6	ARTICLE SUMMARY
7	ARTICLE SUMMARY
8	ARTICLE SUMMARY
9	ARTICLE SUMMARY
10	ARTICLE SUMMARY
11	ARTICLE SUMMARY
12	ARTICLE SUMMARY
13	ARTICLE SUMMARY
14	ARTICLE SUMMARY
15	ARTICLE SUMMARY

Recommended Sources

RECOMMENDED SOURCES
Textbook
Additional Resources

Material Sharing

MATERIAL SHARING
Documents
Assignments
Exams

Assessment

ASSESSMENT
IN-TERM STUDIES	NUMBER	PERCENTAGE
ARTICLE REVIEW AND ANALYSIS PERFORMANCE	1	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	6	84
Total Work Load			129
Total Work Load / 25 (h)			5,16
ECTS Credit of the Course			5

4

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