Course Detail
Course Description
Course | Code | Semester | T+P (Hour) | Credit | ECTS |
---|
SEMINAR | BES4153350 | Fall Semester | 0+2 | 2 | 4 |
Prerequisites Courses | |
Recommended Elective Courses | |
Language of Course | Turkish |
Course Level | First Cycle (Bachelor's Degree) |
Course Type | Elective |
Course Coordinator | Prof.Dr. Gülgün ERSOY |
Name of Lecturer(s) | Lect. Fatma Elif SEZER, Assist.Prof. Merve PEHLİVAN, Lect. Fatmanur ÖZYÜREK ARPA, Lect. İdil ALPAT YAVAŞ, Assist.Prof. Eda KESKİN, Assist.Prof. Neda SALEKİ |
Assistant(s) | |
Aim | Presentation of researches carried out on daily issues related to nutrition and dietetics with seminar advisor by conducting literature search. |
Course Content | This course contains; Determining Seminar Subject,Determining Seminar Subject,Literature Search,Literature Search,Literature Search,Literature Search,Literature Search,Data analyses and interpretation,Presentation preparation,Presentation of seminar,Presentation of seminar,Presentation of seminar,Presentation of seminar,Correction of missing and errors and submitting presentations. |
Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
1. Realizes literature search. | 14, 16, 18, 5, 9 | F |
2. Summarizes literature on the related subject. | 14, 16, 18, 5, 9 | F |
3. Explains research goals and methods. | 14, 16, 18, 5, 9 | F |
Teaching Methods: | 14: Self Study Method, 16: Question - Answer Technique, 18: Micro Teaching Technique, 5: Cooperative Learning, 9: Lecture Method |
Assessment Methods: | F: Project Task |
Course Outline
Order | Subjects | Preliminary Work |
---|
1 | Determining Seminar Subject | Preparation from related sources |
2 | Determining Seminar Subject | Preparation from related sources |
3 | Literature Search | Preparation from related sources |
4 | Literature Search | Preparation from related sources |
5 | Literature Search | Preparation from related sources |
6 | Literature Search | Preparation from related sources |
7 | Literature Search | Preparation from related sources |
8 | Data analyses and interpretation | Preparation from related sources |
9 | Presentation preparation | Preparation from related sources |
10 | Presentation of seminar | Preparation from related sources |
11 | Presentation of seminar | Preparation from related sources |
12 | Presentation of seminar | Preparation from related sources |
13 | Presentation of seminar | Preparation from related sources |
14 | Correction of missing and errors and submitting presentations | Preparation from related sources |
Resources |
Any kinds of sources on nutrition and dietetics. |
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications |
No | Program Qualification | Contribution Level |
1 | 2 | 3 | 4 | 5 |
1 | PQ-1. They have basic knowledge in the field of Nutrition and Dietetics. | | | | | |
2 | PQ-2. Use vocational knowledge and skills for the development of health at individual and community level, for the prevention and treatment of diseases. | | | | X | |
3 | PQ-3. Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations. | | X | | | |
4 | PQ-4. Carries out independent research on the field using knowledge accumulation, and takes part in research, projects and events in collaboration with the health team and other disciplines. | | | | | X |
5 | PQ-5. Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. | | | | X | |
6 | PQ-6. Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. | | | X | | |
7 | PQ-7. Uses at least one foreign language to reach, evaluate and use it for professional development. | | | X | | |
8 | PQ-8. Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. | | X | | | |
9 | PQ-9. Communicates effectively both verbally and written in occupational field. | | | | | X |
10 | PQ-10. They have general cultural knowledge that profession requires. | | | X | | |
11 | PQ-11. Develop positive attitudes toward lifelong learning and turn them into behavior. | | | | X | |
Assessment Methods
Contribution Level | Absolute Evaluation |
Rate of Midterm Exam to Success | | 40 |
Rate of Final Exam to Success | | 60 |
Total | | 100 |
ECTS / Workload Table |
Activities | Number of | Duration(Hour) | Total Workload(Hour) |
Course Hours | 14 | 2 | 28 |
Guided Problem Solving | 14 | 2 | 28 |
Resolution of Homework Problems and Submission as a Report | 14 | 2 | 28 |
Term Project | 14 | 2 | 28 |
Presentation of Project / Seminar | 1 | 3 | 3 |
Quiz | 0 | 0 | 0 |
Midterm Exam | 1 | 2 | 2 |
General Exam | 1 | 2 | 2 |
Performance Task, Maintenance Plan | 0 | 0 | 0 |
Total Workload(Hour) | 119 |
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(119/30) | 4 |
ECTS of the course: 30 hours of work is counted as 1 ECTS credit. |
Detail Informations of the Course
Course Description
Course | Code | Semester | T+P (Hour) | Credit | ECTS |
---|
SEMINAR | BES4153350 | Fall Semester | 0+2 | 2 | 4 |
Prerequisites Courses | |
Recommended Elective Courses | |
Language of Course | Turkish |
Course Level | First Cycle (Bachelor's Degree) |
Course Type | Elective |
Course Coordinator | Prof.Dr. Gülgün ERSOY |
Name of Lecturer(s) | Lect. Fatma Elif SEZER, Assist.Prof. Merve PEHLİVAN, Lect. Fatmanur ÖZYÜREK ARPA, Lect. İdil ALPAT YAVAŞ, Assist.Prof. Eda KESKİN, Assist.Prof. Neda SALEKİ |
Assistant(s) | |
Aim | Presentation of researches carried out on daily issues related to nutrition and dietetics with seminar advisor by conducting literature search. |
Course Content | This course contains; Determining Seminar Subject,Determining Seminar Subject,Literature Search,Literature Search,Literature Search,Literature Search,Literature Search,Data analyses and interpretation,Presentation preparation,Presentation of seminar,Presentation of seminar,Presentation of seminar,Presentation of seminar,Correction of missing and errors and submitting presentations. |
Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
1. Realizes literature search. | 14, 16, 18, 5, 9 | F |
2. Summarizes literature on the related subject. | 14, 16, 18, 5, 9 | F |
3. Explains research goals and methods. | 14, 16, 18, 5, 9 | F |
Teaching Methods: | 14: Self Study Method, 16: Question - Answer Technique, 18: Micro Teaching Technique, 5: Cooperative Learning, 9: Lecture Method |
Assessment Methods: | F: Project Task |
Course Outline
Order | Subjects | Preliminary Work |
---|
1 | Determining Seminar Subject | Preparation from related sources |
2 | Determining Seminar Subject | Preparation from related sources |
3 | Literature Search | Preparation from related sources |
4 | Literature Search | Preparation from related sources |
5 | Literature Search | Preparation from related sources |
6 | Literature Search | Preparation from related sources |
7 | Literature Search | Preparation from related sources |
8 | Data analyses and interpretation | Preparation from related sources |
9 | Presentation preparation | Preparation from related sources |
10 | Presentation of seminar | Preparation from related sources |
11 | Presentation of seminar | Preparation from related sources |
12 | Presentation of seminar | Preparation from related sources |
13 | Presentation of seminar | Preparation from related sources |
14 | Correction of missing and errors and submitting presentations | Preparation from related sources |
Resources |
Any kinds of sources on nutrition and dietetics. |
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications |
No | Program Qualification | Contribution Level |
1 | 2 | 3 | 4 | 5 |
1 | PQ-1. They have basic knowledge in the field of Nutrition and Dietetics. | | | | | |
2 | PQ-2. Use vocational knowledge and skills for the development of health at individual and community level, for the prevention and treatment of diseases. | | | | X | |
3 | PQ-3. Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations. | | X | | | |
4 | PQ-4. Carries out independent research on the field using knowledge accumulation, and takes part in research, projects and events in collaboration with the health team and other disciplines. | | | | | X |
5 | PQ-5. Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. | | | | X | |
6 | PQ-6. Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. | | | X | | |
7 | PQ-7. Uses at least one foreign language to reach, evaluate and use it for professional development. | | | X | | |
8 | PQ-8. Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. | | X | | | |
9 | PQ-9. Communicates effectively both verbally and written in occupational field. | | | | | X |
10 | PQ-10. They have general cultural knowledge that profession requires. | | | X | | |
11 | PQ-11. Develop positive attitudes toward lifelong learning and turn them into behavior. | | | | X | |
Assessment Methods
Contribution Level | Absolute Evaluation |
Rate of Midterm Exam to Success | | 40 |
Rate of Final Exam to Success | | 60 |
Total | | 100 |
Numerical Data
Ekleme Tarihi: 09/10/2023 - 10:55Son Güncelleme Tarihi: 24/12/2023 - 02:18
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