GAZI UNIVERSITY INFORMATION PACKAGE - 2019 ACADEMIC YEAR

COURSE DESCRIPTION
INTRODUCTION TO NUTRITION AND DIETETICS/BES 101
Course Title: INTRODUCTION TO NUTRITION AND DIETETICS
Credits 1 ECTS 2
Semester 1 Compulsory/Elective Compulsory
COURSE INFO
 -- LANGUAGE OF INSTRUCTION
  Turkish
 -- NAME OF LECTURER(S)
  Assoc Prof Hilal Yıldıran
 -- WEB SITE(S) OF LECTURER(S)
  http://www.websitem.gazi.edu.tr/site/hilalciftci
 -- EMAIL(S) OF LECTURER(S)
  hilalciftci@gazi.edu.tr
 -- LEARNING OUTCOMES OF THE COURSE UNIT
To be able to gain knowledge about the department divisions and objectives,
To be able to gain knowledge about professional ethics and deontology
To be able to learn their responsibilities, rules and regulations to follow,
To be able to learn professional standards and practices,
To be able to understand how to find literature and sources necessary to support their courses helping them to prepare their assignments.
To be able to learn history of professionals and International Associations



 -- MODE OF DELIVERY
  The mode of delivery of this course is Face to face
 -- PREREQUISITES AND CO-REQUISITES
  There is no prerequisite or co-requisite for this course.
 -- RECOMMENDED OPTIONAL PROGRAMME COMPONENTS
  There is no recommended optional programme component for this course
 --COURSE CONTENT
1. Week  Introducing Department of Nutrition and Dietetics and division of department
2. Week  Introducing Department of Nutrition and Dietetics and division of department
3. Week  Professional ethics and deontology
4. Week  Professional ethics and deontology
5. Week  Introduction of the courses
6. Week  Introduction of the courses
7. Week  Midterm Exam
8. Week  Regulations and students responsibilities
9. Week  Professional standards and practices and introducing the professional associations
10. Week  Professional standards and practices and introducing the professional associations
11. Week  Professional standards and practices and introducing the professional associations
12. Week  Professional history and International Associations
13. Week  Professional history and International Associations
14. Week  Introduction of Professional literatures
15. Week  Introduction of Professional literatures
16. Week  Final Exam
 -- RECOMMENDED OR REQUIRED READING
  Gazi Üniversitesi Yönetmeliği, Beslenme ve Diyet Dergileri Aksoy M., (2007). Ansiklopedik Beslenme, Diyet ve Gıda Sözlüğü, Hatipoğlu Yayın evi, Ankar
 -- PLANNED LEARNING ACTIVITIES AND TEACHING METHODS
  Lecture, Question & Answer, Demonstration
 -- WORK PLACEMENT(S)
  -
 -- ASSESSMENT METHODS AND CRITERIA
 
Quantity
Percentage
 Mid-terms
1
50
 Assignment
0
0
 Exercises
0
0
 Projects
0
0
 Practice
0
0
 Quiz
0
0
 Contribution of In-term Studies to Overall Grade  
50
 Contribution of Final Examination to Overall Grade  
50
 -- WORKLOAD
 Efficiency  Total Week Count  Weekly Duration (in hour)  Total Workload in Semester
 Theoretical Study Hours of Course Per Week
14
1
14
 Practising Hours of Course Per Week
0
 Reading
2
5
10
 Searching in Internet and Library
2
4
8
 Designing and Applying Materials
0
 Preparing Reports
0
 Preparing Presentation
0
 Presentation
0
 Mid-Term and Studying for Mid-Term
1
8
8
 Final and Studying for Final
1
10
10
 Other
0
 TOTAL WORKLOAD: 
50
 TOTAL WORKLOAD / 25: 
2
 ECTS: 
2
 -- COURSE'S CONTRIBUTION TO PROGRAM
NO
 PROGRAM LEARNING OUTCOMES
1
2
3
4
5
1The student acquire the necessary basic and social science related information as a dietician and use them in her lifetime.X
2The student take the principles of protection and improvement of human and public health as his basis during the professional life.X
3The student use the obtained information to improve the health level and quality of life of the public.X
4The student follow the improvements in the fields of nutrition and dietetic.X
5The student obtain the necessary information and skills in informatics and communication technologies to follow the contemporary technologic developments and to improve himself/herself in this field.X
6The student apply the obtained information and skills in real life and to have lifelong learning behaviour.X
7The student have professional ethics awareness.X
8The student understand the basic values and culture of the society she is living in and to gain the skill to transform him/herself in a positive way.X
9The student apply the scientific methods and techniques as a process.X
10The student obtain skills for designing and applying experiments or projects and to analyse and interpret their results.X
11The student plan the working procedures in the professional application area, to be member of a team, participate in common works and studies and to lead them.X
12The student have the notions regarding anatomy, physiology, operation and sustainability of the biological systems which constitute the basics of the human health.X