Presentation and Communication Skills in Health Science
Course Code
Semester
Course Name
LE/RC/LA
Course Type
Language of Instruction
ECTS
BES1007
1
Presentation and Communication Skills in Health Science
2/1/0
CC
Turkish
3
Course Goals
To recreate beautiful speech art and presentation in communication in a comprehensive way.
To make students aware of effective speaking and presentation.
Determination of the historical importance of effective presentation
Verbal lecture
4. Week
Discussion of the concept of effective presentation
Verbal lecture
5. Week
In the communication, indicating the importance of the tools that increase the effectiveness of the presentation
Verbal lecture
6. Week
Again
Verbal lecture
7. Week
Midterm Exam
8. Week
Underlining effective ways of presentation in written communication
Verbal lecture
9. Week
Underlining effective ways of presentation in visual communication
Verbal lecture
10. Week
Underlining effective ways of presentation in verbal communication
Verbal lecture
11. Week
Establishing the link between corporate communication and effective communication
Verbal lecture
12. Week
In the institutions, the leader has to give a preface in terms of effective presentation
Verbal lecture
13. Week
Effective presentation Student applications
Verbal lecture
14. Week
Effective presentation Student applications
Verbal lecture
15. Week
Final Exam
16. Week
Final Exam
17. Week
Final Exam
Assessments
Evaluation tools
Quantity
Weight(%)
Midterm(s)
1
40
Final Exam
1
60
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
Students who take this course will be able to fully define the concept of Effective Presentation and Techniques.
LO-2
Can connect the concept of communication with effective presentation and techniques
LO-3
Be able to express themselves by being conscious about communication and effective presentation
LO-4
Will be able to interpret concepts and concepts using effective presentation techniques
LO-5
To be able to distinguish differences and similarities that may be distinguished as knowledge-holders of past and present presentation techniques in visual and written presentation
