GAZI UNIVERSITY INFORMATION PACKAGE - 2019 ACADEMIC YEAR

COURSE DESCRIPTION
SEMINAR I/BES 405
Course Title: SEMINAR I
Credits 2 ECTS 2
Semester 7 Compulsory/Elective Compulsory
COURSE INFO
 -- LANGUAGE OF INSTRUCTION
  Türkish
 -- NAME OF LECTURER(S)
  All instructors from Department of Nutrition and Dietetecs
 -- WEB SITE(S) OF LECTURER(S)
  http://websitem.gazi.edu.tr/site/ntekgul
 -- EMAIL(S) OF LECTURER(S)
  ntekgul@gazi.edu.tr,nevintekgul@gmail.com
 -- LEARNING OUTCOMES OF THE COURSE UNIT
To be able to learn preparing seminars and presenting about food, nutrition and dietetics.
To be able to utilize library and internet resources to conduct a comprehensive literature search.
To be able to learn how to read and comment the articles that have been published in various journals.
To be able to prepare and present a report which research about current issues in nutrition and dietetics
To be able to gain experience in the subject prepared for solving questions and problems.
To be able to gain practice in making presentations of criticism about the other.
 -- 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
  BES 406- Seminar II
 --COURSE CONTENT
1. Week  General Information On Preperation Of The Seminar, Literature Searching And Presentation Techniques
2. Week  Literature Searching And Control
3. Week  Literature Searching And Control
4. Week  Literature Searching And Control
5. Week  Literature Searching And Control
6. Week  Presentations
7. Week  Presentations
8. Week  Presentations
9. Week  Presentations
10. Week  Presentations
11. Week  Presentations
12. Week  Presentations
13. Week  Presentations
14. Week  Presentations
15. Week  General Discussion
16. Week  General Discussion
 -- RECOMMENDED OR REQUIRED READING
  International Journals of Nutrition and Dietetics (European J Clin Nutr, JADA, Am J Clin Nutr, etc.) and books
 -- PLANNED LEARNING ACTIVITIES AND TEACHING METHODS
  Lecture, Drill, Literature Search
 -- WORK PLACEMENT(S)
  -
 -- ASSESSMENT METHODS AND CRITERIA
 
Quantity
Percentage
 Mid-terms
0
0
 Assignment
0
0
 Exercises
0
0
 Projects
1
50
 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
2
28
 Practising Hours of Course Per Week
0
 Reading
4
1
4
 Searching in Internet and Library
4
2
8
 Designing and Applying Materials
0
 Preparing Reports
1
4
4
 Preparing Presentation
1
6
6
 Presentation
1
2
2
 Mid-Term and Studying for Mid-Term
0
 Final and Studying for Final
1
5
5
 Other
0
 TOTAL WORKLOAD: 
57
 TOTAL WORKLOAD / 25: 
2.28
 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