-Literature related to thesis, seminar, project topic
Other Sources
-
Course Schedules
Week
Contents
Learning Methods
1. Week
Project preparation principles
Project, Application
2. Week
Project preparation principles
Project, Application
3. Week
Research plan principles
Project, Application
4. Week
Research plan principles
Project, Application
5. Week
Literature review and research, determination of the topic
Project, Application
6. Week
Literature review and research, determination of the topic
Project, Application
7. Week
Formation of hypotheses
Project, Application
8. Week
Midterm
9. Week
Formation of hypotheses
Project, Application
10. Week
Determination of data collection and analysis methods
Project, Application
11. Week
Determination of data collection and analysis methods
Project, Application
12. Week
Collection of data
Project, Application
13. Week
Collection of data
Project, Application
14. Week
General evaluation
Project, Application
15. Week
Final
16. Week
Final
17. Week
Final
Assessments
Evaluation tools
Quantity
Weight(%)
Project(s)
1
100
Program Outcomes
PO-1
It covers the issues of determining and evaluating general health problems related to nutrition. To be able to communicate effectively between individuals, both written and verbal, to be able to work as an interdisciplinary team.
PO-2
To be able to explain Nutrition and Dietetic practices using this knowledge, to develop materials and to provide evidence-based data.
PO-3
Identification of the needs of clients for their nutritional and dietary recommendations, identification of individual treatment protocols, and evaluation of results.
PO-4
Ability to follow plans, policies, laws, regulations, legislation affecting the profession of dieticians, to assume personal responsibility in professional practices and decisions taken.
PO-5
To be able to identify and solve the ethical problems that may arise in the dietitian-client relationship and to develop strategies that will help the clients to choose safe, healthy and accessible foods.
PO-6
Nutrition and Dietetic students and stays, professional trainings and internships.
PO-7
To provide a qualified nutrition and dietetic service, to improve health, to prevent diseases and treatments, to apply professional knowledge and skills in food and beverage sector.
PO-8
Ability to have adequate knowledge of basic knowledge, scientific stance and professional skills in nutrition, nutrition, dietetics, management and other fields.
PO-9
Planning, implementation, follow-up and evaluation of appropriate medical nutrition treatment considering individual's socio-cultural and economic structure and nutrition habits.
PO-10
To be able to evaluate factors affecting nutrient quality of individual and society in food production-consumption chain and to be able to apply standards and legal regulations on nutritional safety and safety.
Learning Outcomes
LO-1
Research plans on current topics related to nutrition, nutrition and dietetics.
LO-2
Have professional literacy research skills.
LO-3
Research forms hypotheses and research questions.
LO-4
Write a research project proposal in a clear and effective way.
LO-5
Distinguish the strengths and weaknesses of data collection and analysis methods.
