GAZI UNIVERSITY INFORMATION PACKAGE - 2019 ACADEMIC YEAR

COURSE DESCRIPTION
NUTRITION AND DIETETICS PRACTICE III/BES 437
Course Title: NUTRITION AND DIETETICS PRACTICE III
Credits 6 ECTS 4
Course Semester 7 Type of The Course Compulsory
COURSE INFORMATION
 -- (CATALOG CONTENT)
 -- (TEXTBOOK)
 -- (SUPPLEMENTARY TEXTBOOK)
 -- (PREREQUISITES AND CO-REQUISITES)
 -- LANGUAGE OF INSTRUCTION
  Turkish
 -- COURSE OBJECTIVES
 -- COURSE LEARNING OUTCOMES
To be able to learn theoretical and practical knowledge in nutrition and dietetic institutions
To gain the ability to see the possible problems that may be encountered in different fields of nutrition and dietetics
To be able to adapt the knowledge gained in theoretical courses to practice in institutions where practices are made
To be able to develop nutrition programs specific to age, sex, healthy / sick individuals and special groups
 -- MODE OF DELIVERY
  This course is carried out in the form of demonstration, practice-exercise.
 --WEEKLY SCHEDULE
1. Week  Course Introduction
2. Week  Determination of articles
3. Week  Preparing a presentation
4. Week  Preparing a presentation
5. Week  Presentation
6. Week  Presentation
7. Week  Midterm exam
8. Week  Presentation
9. Week  Presentation
10. Week  Presentation
11. Week  Presentation
12. Week  Presentation
13. Week  Presentation
14. Week  Missing completion
15. Week  Delivery
16. Week  
 -- TEACHING and LEARNING METHODS
 -- ASSESSMENT CRITERIA
 
Quantity
Total Weighting (%)
 Midterm Exams
1
20
 Assignment
0
0
 Application
1
15
 Projects
0
0
 Practice
1
25
 Quiz
0
0
 Percent of In-term Studies  
60
 Percentage of Final Exam to Total Score  
40
 -- WORKLOAD
 Activity  Total Number of Weeks  Duration (weekly hour)  Total Period Work Load
 Weekly Theoretical Course Hours
14
3
42
 Weekly Tutorial Hours
0
0
0
 Reading Tasks
4
2
8
 Searching in Internet and Library
4
3
12
 Material Design and Implementation
0
0
0
 Report Preparing
1
4
4
 Preparing a Presentation
1
8
8
 Presentation
1
1
1
 Midterm Exam and Preperation for Midterm Exam
1
5
5
 Final Exam and Preperation for Final Exam
1
8
8
 Other (should be emphasized)
0
0
0
 TOTAL WORKLOAD: 
88
 TOTAL WORKLOAD / 25: 
3.52
 Course Credit (ECTS): 
4
 -- COURSE'S CONTRIBUTION TO PROGRAM
NO
 PROGRAM LEARNING OUTCOMES
1
2
3
4
5
1Use the knowledge of basic and social sciences required by the profession of dietitian effectively throughout his/her professional life.X
2Comprehends the principles of protection and development of individual and community health in the course of his professional life.X
3Uses his/her knowledge to improve the health level and quality of life of the society.X
4Follow the developments in the discipline of nutrition and dietetics.X
5Uses correct and reliable information and informatic technologies in self-development.X
6It renews itself professionally with the awareness of lifelong learning.X
7He/she acts in accordance with the professional ethical consciousness within the legal framework related to his/her duties, rights and responsibilities.X
8Use their professional knowledge and skills in accordance with the basic values and culture of the society at national and international level.X
9Acts in accordance with quality management processes.X
10Do experiments, projects and research with appropriate methods in his / her discipline.X
11Works in conjunction with relevant disciplines in the field of professional practice.X
12Applies personal knowledge specific to the physiological, environmental and socio-cultural needs of healthy and / or sick individuals.X
 -- NAME OF LECTURER(S)
   (All academic instructor of department)
 -- WEB SITE(S) OF LECTURER(S)
   (http://sbf-bdb.gazi.edu.tr/)
 -- EMAIL(S) OF LECTURER(S)
   (sbf@gazi.edu.tr )