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| Course Goals |
To research and evaluate the latest scientific data on nutrition and dietetics, to discuss innovations and to report and present compiled information. |
| Prerequisite(s) |
- |
| Corequisite(s) |
- |
| Special Requisite(s) |
- |
| Instructor(s) |
Assist. Prof. Dr. Gözde Ekici |
| Course Assistant(s) |
- |
| Schedule |
This course is not offered in this academic year.
|
| Office Hour(s) |
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| Teaching Methods and Techniques |
Question-Answer, Discussion, Practice and Application Individual Study |
| Principle Sources |
-Literature related to thesis, seminar, project topic |
| Other Sources |
- |
|
| Course Schedules |
| Week |
Contents |
Learning Methods |
| 1. Week |
Scientific publication scanning |
Question-Answer Discussion Practice and Application Individual Study |
| 2. Week |
Scientific publication presentation |
Question-Answer Discussion Practice and Application Individual Study |
| 3. Week |
Scientific publication scanning |
Question-Answer Discussion Practice and Application Individual Study |
| 4. Week |
Scientific publication presentation |
Question-Answer Discussion Practice and Application Individual Study |
| 5. Week |
Scientific publication scanning |
Question-Answer Discussion Practice and Application Individual Study |
| 6. Week |
Scientific publication presentation |
Question-Answer Discussion Practice and Application Individual Study |
| 7. Week |
Scientific publication scanning |
Question-Answer Discussion Practice and Application Individual Study |
| 8. Week |
Scientific publication presentation |
Question-Answer Discussion Practice and Application Individual Study |
| 9. Week |
Scientific publication scanning |
Question-Answer Discussion Practice and Application Individual Study |
| 10. Week |
Scientific publication presentation |
Question-Answer Discussion Practice and Application Individual Study |
| 11. Week |
Scientific publication scanning |
Question-Answer Discussion Practice and Application Individual Study |
| 12. Week |
Scientific publication presentation |
Question-Answer Discussion Practice and Application Individual Study |
| 13. Week |
Scientific publication scanning |
Question-Answer Discussion Practice and Application Individual Study |
| 14. Week |
Scientific publication presentation |
Question-Answer Discussion Practice and Application Individual Study |
| 15. Week |
Seminar delivery |
|
| 16. Week |
Seminar delivery |
|
| 17. Week |
Seminar delivery |
|
| 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 | Learn to interpret and interpret the source texts in professional subjects. | | LO-2 | It can bring together resources. | |
