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Course Code: 
NUT 420
Course Period: 
Spring
Course Type: 
Core
Theoric: 
3
Practice: 
0
Lab: 
0
Credits: 
3
ECTS: 
5
Course Language: 
English
Course Coordinator: 
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) Know 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 online instructional design and of the 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

PRESENTATION

 

2

PRESENTATION

 

3

PRESENTATION

 

4

PRESENTATION

 

5

PRESENTATION

 

6

PRESENTATION

 

7

PRESENTATION

 

8

PRESENTATION

 

9

PRESENTATION

 

10

PRESENTATION

 

11

PRESENTATION

 

12

PRESENTATION

 

13

PRESENTATION

 

14

PRESENTATION

 

15

PRESENTATION

 

 

Recommended Sources

RECOMMENDED SOURCES

Textbook

 

Additional Resources

 

 

Material Sharing

MATERIAL SHARING

Documents

Power point presentations

Assignments

 

Exams

 
 

Assessment

ASSESSMENT

IN-TERM STUDIES

NUMBER

PERCENTAGE

Oral Presentation

1

80

Peer Evaluation

1

20

Total

 

100

 

Course’s Contribution to Program

COURSE'S CONTRIBUTION TO PROGRAM

 

No

rogram 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.

 

 

 

 

 

 

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

4

56

Oral Presentation

1

14

14

Total Work Load

 

 

115

Total Work Load / 25 (h)

 

 

4,6

ECTS Credit of the Course

 

 

5