Medipol University

Program Information

Aim

Determining individual and social problems in the area, evaluating, bringing solutions, with specialized research skills and to educate dietitians on specific issues.

Qualification Awarded

Third Cycle (Doctorate Degree)

Registration and Admission Requirements

Bachelor's Degree and/or Master's Degree Diploma, Academic Personnel and Graduate Education Exam (ALES) Result, Certificate of English Proficiency

Graduation Requirements

Students who have succesfully complete all of the courses and take minumum 240 ECTS with a seminar, qualifying exam, dissertation proposal, PhD dissertation have a right to receive a diploma.

Recognition of Prior Learning

Phd students willing to transfer to our university from other instutitions may get recognition to their lessons if contents are equivalent.

Lesson Plan - ECTS Credits

* The courses indicated in this course table shows current course plan information in Student Affairs.

** Compulsory courses are certainly opened whereas opening of elective and optional courses may differ according to preferences and quota condition in related term.

*** Theoretical and practical course hours of vocational (professional) clinical courses are not considered weekly. These course hours refer to total course hours.

Please click on the course title in the table below in order to see detailed information about course objectives and learning outcomes etc.

COURSE LISTS
Fall Semester Courses Plan
CodeCourseLanguage of InstructionT+UUKECTSDownload
BESD1114950SEMINARTurkish-10
BESD1121570ADVANCED DIETETIC PRACTICES in CHILDHOODTurkish228
BESD1121580LIPIDS in ADVANCED NUTRITIONTurkish228
BESD1121590NUTRITIONAL APPLICATIONS in BARIATRIC SURGERYTurkish228
BESD1121610ADVANCED FOOD MICROBIOLOGYTurkish228
BESD1137940NUTRITION and BEHAVIOR Turkish228
BESD1137950VITAMINS in ADVANCED NUTRITION Turkish228
BESD1137960NUTRITION EPIDEMIOLOGY Turkish228
BESD1137970CARDIOVASCULAR SYSTEM and NUTRITION Turkish228
BESD1137980DIETARY APPROACHES in EATING DISORDERS Turkish228
BESD1130670EXERCISE and NUTRITIONTurkish228
BESD1131780NUTRITION and GASTROINTESTINAL DISORDERSTurkish228
BESD1131810ADVANCED DIETETIC PRACTICES in ADULTSTurkish228
Spring Semester Courses Plan
CodeCourseLanguage of InstructionT+UUKECTSDownload
BESD1214960NUTRITION and GENETICSTurkish228
BESD1214970NUTRITION ANTHROPOMETRYTurkish228
BESD1214980LATEST DEVELOPMENTS in FUNCTIONAL FOODTurkish228
BESD1230670EXERCISE and NUTRITIONTurkish228
BESD1231760CARBONHYDRATES in ADVANCED NUTRITIONTurkish228
BESD1231770NUTRITIONAL APPROACHES in IMPROVING HEALTHTurkish228
BESD1231780NUTRITION and GASTROINTESTINAL DISORDERSTurkish228
BESD1231790ADVANCED FOOD CHEMISTRY and ANALYSISTurkish228
BESD1231820QUALITY MANA. SYSTEMS in INSTI. FOOD SYSTEMSTurkish228
BESD1269280NUTRITION and DRUG INTERACTIONS Turkish228
BESD1214048ADVANCED RESEARCH METHODSTurkish338
BESD1214021FURTHER TOPICS in SCIENTIFIC RES. PRO. PREPARATIONTurkish226

Program Qualification

Theoretical, Factual

They have basic knowledge in the field of Nutrition and Dietetics.
Use vocational knowledge and skills for the development of health at individual and community level, for the prevention and treatment of diseases.


Program Output TYYÇ Basic Area Matrix
Basic Area QualificationProgram Qualification
KNOWLEDGE
Theoretical, Factual

1- Developing, deepening and reaching original definitions that will bring innovation to the field with original thought and/or research based on qualifications.

11 - Develop positive attitudes toward lifelong learning and turn them into behavior.

10 - They have general cultural knowledge that profession requires.

7 - Uses at least one foreign language to reach, evaluate and use it for professional development.

5 - Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies.

6 - Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public.

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.

1 - They have basic knowledge in the field of Nutrition and Dietetics.

8 - Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics.

9 - Communicates effectively both verbally and written in occupational field.

2- Understanding the interdisciplinary interaction to which the field is related; reaches original results by using new and complex ideas, information that requires expertise in analysis, synthesis and evaluation.

9 - Communicates effectively both verbally and written in occupational field.

8 - Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics.

1 - They have basic knowledge in the field of Nutrition and Dietetics.

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.

6 - Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public.

7 - Uses at least one foreign language to reach, evaluate and use it for professional development.

10 - They have general cultural knowledge that profession requires.

11 - Develop positive attitudes toward lifelong learning and turn them into behavior.

3- Having advanced knowledge about other technological tools including computers and devices specific to the field at the level required by the health field.

11 - Develop positive attitudes toward lifelong learning and turn them into behavior.

5 - Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies.

1 - They have basic knowledge in the field of Nutrition and Dietetics.

4- Knows the importance of ethical principles and ethical committees for individuals and society.

1 - They have basic knowledge in the field of Nutrition and Dietetics.

6 - Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public.

11 - Develop positive attitudes toward lifelong learning and turn them into behavior.

10 - They have general cultural knowledge that profession requires.

5- Having knowledgeable about statistical methods used continuously in studies conducted in the field of health.

7 - Uses at least one foreign language to reach, evaluate and use it for professional development.

11 - Develop positive attitudes toward lifelong learning and turn them into behavior.

5 - Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies.

SKILLS
Cognitive, Practical

1- Evaluating, using and conveying new information in its field with a systematic approach.

5 - Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies.

8 - Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics.

9 - Communicates effectively both verbally and written in occupational field.

11 - Develop positive attitudes toward lifelong learning and turn them into behavior.

7 - Uses at least one foreign language to reach, evaluate and use it for professional development.

10 - They have general cultural knowledge that profession requires.

2- Developing a new thought, method, design and/or application that brings innovation to its field or applying a known thought, method, design and/or application to a different field, investigates, understands, designs, adapts and implements an original subject.

10 - They have general cultural knowledge that profession requires.

7 - Uses at least one foreign language to reach, evaluate and use it for professional development.

11 - Develop positive attitudes toward lifelong learning and turn them into behavior.

5 - Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies.

1 - They have basic knowledge in the field of Nutrition and Dietetics.

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.

3-Being able to write the report of the research he/she has done/participated in and publishes it in a nationally/internationally accepted refereed journal and presents it in scientific meetings.

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.

5 - Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies.

9 - Communicates effectively both verbally and written in occupational field.

11 - Develop positive attitudes toward lifelong learning and turn them into behavior.

7 - Uses at least one foreign language to reach, evaluate and use it for professional development.

10 - They have general cultural knowledge that profession requires.

4- Conducting critical analysis, synthesis and evaluation of new and complex thoughts.

9 - Communicates effectively both verbally and written in occupational field.

8 - Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics.

5 - Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies.

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.

1 - They have basic knowledge in the field of Nutrition and Dietetics.

5-Having high level skills in using research methods in studies related to his/her field.

1 - They have basic knowledge in the field of Nutrition and Dietetics.

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.

5 - Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies.

9 - Communicates effectively both verbally and written in occupational field.

10 - They have general cultural knowledge that profession requires.

7 - Uses at least one foreign language to reach, evaluate and use it for professional development.

11 - Develop positive attitudes toward lifelong learning and turn them into behavior.

6- Performing the necessary examination by using other technological tools and devices specific to the field at the level required by the field of health, including computers, and develops new creative solutions to problems.

11 - Develop positive attitudes toward lifelong learning and turn them into behavior.

5 - Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies.

1 - They have basic knowledge in the field of Nutrition and Dietetics.

COMPETENCIES
Ability to work independently and take responsibility

1- Contributing to the progress in the field by independently carrying out an original study that brings innovation to the field, developing a new thought, method, design and/or application or applying a known thought, method, design and/or application to a different field.

1 - They have basic knowledge in the field of Nutrition and Dietetics.

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.

5 - Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies.

6 - Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public.

9 - Communicates effectively both verbally and written in occupational field.

8 - Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics.

11 - Develop positive attitudes toward lifelong learning and turn them into behavior.

7 - Uses at least one foreign language to reach, evaluate and use it for professional development.

10 - They have general cultural knowledge that profession requires.

2- Performing statistical analysis at a level that can evaluate a scientific article.

10 - They have general cultural knowledge that profession requires.

7 - Uses at least one foreign language to reach, evaluate and use it for professional development.

11 - Develop positive attitudes toward lifelong learning and turn them into behavior.

8 - Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics.

9 - Communicates effectively both verbally and written in occupational field.

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.

1 - They have basic knowledge in the field of Nutrition and Dietetics.

3- Expanding the boundaries of knowledge in the field by publishing at least one scientific article about the field in national and/or international refereed journals.

1 - They have basic knowledge in the field of Nutrition and Dietetics.

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.

5 - Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies.

9 - Communicates effectively both verbally and written in occupational field.

8 - Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics.

7 - Uses at least one foreign language to reach, evaluate and use it for professional development.

10 - They have general cultural knowledge that profession requires.

4- Leading in environments that are related to the field and require resolution of interdisciplinary problems.

10 - They have general cultural knowledge that profession requires.

11 - Develop positive attitudes toward lifelong learning and turn them into behavior.

8 - Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics.

9 - Communicates effectively both verbally and written in occupational field.

5 - Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies.

6 - Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public.

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.

Learning Competence

1- Developing new thoughts and methods related to the field by using high-level mental processes such as creative and critical thinking, problem solving and decision making.

1 - They have basic knowledge in the field of Nutrition and Dietetics.

5 - Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies.

8 - Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics.

11 - Develop positive attitudes toward lifelong learning and turn them into behavior.

10 - They have general cultural knowledge that profession requires.

2- Following evidence-based practices and conducts researches that will create evidence in his/her field about professional practices.

10 - They have general cultural knowledge that profession requires.

7 - Uses at least one foreign language to reach, evaluate and use it for professional development.

11 - Develop positive attitudes toward lifelong learning and turn them into behavior.

8 - Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics.

9 - Communicates effectively both verbally and written in occupational field.

5 - Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies.

6 - Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public.

1 - They have basic knowledge in the field of Nutrition and Dietetics.

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.

3- Applying the principles of advanced professional development and lifelong learning related to the field of health in his/her studies.

1 - They have basic knowledge in the field of Nutrition and Dietetics.

9 - Communicates effectively both verbally and written in occupational field.

8 - Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics.

11 - Develop positive attitudes toward lifelong learning and turn them into behavior.

7 - Uses at least one foreign language to reach, evaluate and use it for professional development.

10 - They have general cultural knowledge that profession requires.

Communication and Social Competence

1- Examining and developing social relations and the norms that guide these relationships from a critical perspective and manages actions to change them when necessary.

10 - They have general cultural knowledge that profession requires.

3 - Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations.

2 - Use vocational knowledge and skills for the development of health at individual and community level, for the prevention and treatment of diseases.

8 - Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics.

9 - Communicates effectively both verbally and written in occupational field.

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.

6 - Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public.

5 - Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies.

2- Defending their original views in the discussion of the subjects in their field with experts and establishes an effective communication showing their competence in his/her field.

6 - Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public.

1 - They have basic knowledge in the field of Nutrition and Dietetics.

9 - Communicates effectively both verbally and written in occupational field.

8 - Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics.

10 - They have general cultural knowledge that profession requires.

11 - Develop positive attitudes toward lifelong learning and turn them into behavior.

3- Establishing and discussing advanced written, verbal and visual communication by using a foreign language at least at European Language Portfolio C1 Level.

11 - Develop positive attitudes toward lifelong learning and turn them into behavior.

10 - They have general cultural knowledge that profession requires.

7 - Uses at least one foreign language to reach, evaluate and use it for professional development.

9 - Communicates effectively both verbally and written in occupational field.

Field-based Competence

1- Contributing to the process of becoming and maintaining the information society of the society in which it lives by introducing scientific, technological, social or cultural advances in its field.

9 - Communicates effectively both verbally and written in occupational field.

8 - Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics.

1 - They have basic knowledge in the field of Nutrition and Dietetics.

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.

6 - Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public.

5 - Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies.

7 - Uses at least one foreign language to reach, evaluate and use it for professional development.

10 - They have general cultural knowledge that profession requires.

11 - Develop positive attitudes toward lifelong learning and turn them into behavior.

2 - Use vocational knowledge and skills for the development of health at individual and community level, for the prevention and treatment of diseases.

3 - Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations.

2- Establishing functional interaction by using strategic decision-making processes in solving the problems encountered in the field.

11 - Develop positive attitudes toward lifelong learning and turn them into behavior.

10 - They have general cultural knowledge that profession requires.

8 - Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics.

9 - Communicates effectively both verbally and written in occupational field.

3- Contributing to the solution of scientific, cultural, artistic and ethical problems encountered in the field of humanities and supports the development of these values.

9 - Communicates effectively both verbally and written in occupational field.

8 - Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics.

6 - Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public.

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.

1 - They have basic knowledge in the field of Nutrition and Dietetics.

10 - They have general cultural knowledge that profession requires.

11 - Develop positive attitudes toward lifelong learning and turn them into behavior.

3 - Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations.

2 - Use vocational knowledge and skills for the development of health at individual and community level, for the prevention and treatment of diseases.

6-Having experience in working with other health disciplines.

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.

6 - Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public.

5 - Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies.

9 - Communicates effectively both verbally and written in occupational field.

5- Choosing and implementing the right statistical methods in his/her studies in the field of health and interprets them correctly. Performing analysis and synthesis.

9 - Communicates effectively both verbally and written in occupational field.

8 - Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics.

5 - Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies.

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.

1 - They have basic knowledge in the field of Nutrition and Dietetics.

10 - They have general cultural knowledge that profession requires.

6- Using current developments and information related to the field of health for the benefit of the society in line with the children, family, national values and country facts.

10 - They have general cultural knowledge that profession requires.

11 - Develop positive attitudes toward lifelong learning and turn them into behavior.

2 - Use vocational knowledge and skills for the development of health at individual and community level, for the prevention and treatment of diseases.

3 - Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations.

1 - They have basic knowledge in the field of Nutrition and Dietetics.

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.

5 - Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies.

6 - Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public.

8 - Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics.

9 - Communicates effectively both verbally and written in occupational field.

Employment Opportunities

Those who successfully complete the program can take part in various research laboratories and the food industry. When succeeding in foreign language exams and meeting the additional criteria requested by the academic unit, can work as a Assistant Prof in universities. Can open a consulting center

Upgrading

May apply to post-doctoral programmes.

Type of Training

Full Time

Assessment and Evaluation

Students are evaluated by oral and written exam during the year. Homework and projects are also given.

Head of Department/Program

Learning Experiences

Learning situations aim to develop students' creative, critical, reflective thinking skills and higher level thinking skills such as logical and mathematical thinking skills. In addition, it aims to develop students' meta-cognitive skills. Learning situations include learning strategies, methods and techniques as well as the tools used and assessment and evaluation methods. The learning situations used in the programs are given in the list below:

Learning Experiences *

Learning Activities

Tools Used

Discussion Method

Listening, speaking, asking questions, producing answers, developing and questioning opinions, examining and researching opinions, producing critical thinking, producing creative thinking, (workshop, panel, opposite panel, open forum, debate techniques are applied) collegium, forum, aquarium technique application, talking circle technique, application.

Standard classroom technologies, multimedia tools (text, images, graphics, graphics, drawings, audio, video and animations), computer, projection, online environments, conference room, workshop, panel, panel opposite, open forum collegial, forum environments.

Problem Solving Method

Identifying a scientific / theoretical and / or real life problem, analyzing the data related to the problem, developing alternative solutions, choosing the appropriate solution method, evaluating the solution to the problem, individual study

Textbooks, research reports, multimedia tools (text, images, graphics, graphics, drawings, audio, video and animations), computer

Case Study Method

Presentation of case studies, exploring case studies, sampling typical cases, sampling outlier cases, alternative cases, comparing case studies, case study analysis, case study interpretation, case study evaluation.

Standard classroom technologies, multimedia tools (text, images, graphics, drawings, audio, video and animation, cartoons), computer, projection, online environments.

Self Study Method

Student interest, curiosity and motivation, learning objective, detailed research and investigation according to the topic; in- depth research and investigation, extensive reading, listening and watching, repeating a performance.

Library, e-library, laboratory, workshop

Question - Answer Technique

Asking Socratic questions, criticizing answers, generating questions, generating answers, criticizing, analyzing and evaluating creative answers, asking structured questions and generating answers, asking closed-ended questions and generating answers

Textbooks, recommended books, worksheets, question bank, multimedia tools (text, images, graphics, drawings, audio, video, cartoons and animations)

Micro Teaching Technique

Performance of presentation, development of reflective thinking skills, student self-evaluation. The lecturer distributes topics (seminar topics can also be) to the students. Students examine the topics; research. Student presentations are prepared. Students make their presentations. Students' video recordings are watched.

Camera, video recording devices, checklist, rubric, rating scale, observation form.

Brainstorming Technique

Developing opinions, developing questions, expressing observation situations, developing critical thinking, problem solving, group/team work, listening and speaking.

Standard classroom technologies, multimedia tools (text, images, graphics, graphics, drawings, audio, video and animations), computers, projectors, online environments.

Project Based Learning Model

Creating a real-life problem situation scenario, identifying a real-life problem situation, collecting data related to the problem, analyzing data, data processing, data conversion, developing alternative solutions, choosing the appropriate solution method, applying the solution method / creating a model / design / concrete product / producing a concrete service, evaluating the model / design / concrete product / service, exhibiting project products

Problem scenario texts / Sample projects, databases, books, research reports, laboratory, workshop, application areas, library, computer software, standard classroom technologies, tools and equipment according to the project subject

Inquiry-Based Learning

Exploring, finding case studies, establishing cause and effect relationship, questioning, examining, researching (learning circle=3E,5E,7E models

Standard classroom technologies, multimedia tools (text, images, graphics, graphics, drawings, audio, video and animations), computer, projection, online environments, conference room

Experiential Learning

Faculty-external stakeholder (industrial organizations, schools and others) cooperation is established. Students directly observe professional skills in the real environment. Observation results are analyzed in the classroom environment.

Internship places according to the program, professional practice places, Student product file sample, observation forms and other alterative measurement tools

Flipped Classroom Learning

Problem solving, discussion, case study presentation, case analysis, critical thinking, creative thinking, video recordings appropriate to the learning objective are created or selected. Students make preliminary preparation by watching video recordings. The problem is solved in the classroom. The problem is discussed.

Video recordings, online environments, classroom

Lecture Method

Listening, speaking, (lecture, conference, seminar, speech, statement and briefing techniques are applied)

Standard classroom technologies, multimedia tools (text, images, graphics, graphics, drawings, audio, video and animations), computer, projection, online environments, conference room

Traditional Written Exam

Classical written exams to assess creative, critical and reflective thinking. Multiple- choice, short-answer (fill-in-the-blank, matching, true-false and other) exams to assess cognitive skills such as knowledge, comprehension, application and analysis.

Written exam papers, multiple choice tests, short answer tests, mixed tests, answer keys

Oral Exam

It aims to assess student-specific, creative, critical, reflective thinking skills and cognitive skills such as knowledge, comprehension, application, analysis and synthesis. It is not a general measurement and evaluation method. It is not applied in every program; it is program specific.

Oral question bank/ oral question pool, answer keys, checklists, rubrics, rating scales

Homework

It is used to improve students' knowledge and skills, to encourage them to research and study, to complete their learning deficiencies, and to deepen their understanding of a subject.

Library, e-library, books, articles

Project Task

Identifies, field of application, collecting, and analyzing data, literature review, preparing and presenting report

Internet databases, library databases, e-mail, textbooks, or supplementary books

Quiz

It is done to identify learning gaps. In this case, student grades are not reflected. The level of realization of learning objectives can be evaluated depending on the process. In this case, it can be reflected in student grades.

Worksheets, question bank, question pool, answer key

Performance Task

It is used when it is aimed to evaluate students holistically (cognitive, affective and psychomotor). It is used to measure and evaluate the learning process and learning products. Performance assignments involve a workload of at least two weeks.

Problem scenario texts, checklists, rubrics, grading scales

Course - Program Competencies Relations

Course1234567891011
ADVANCED DIETETIC PRACTICES in ADULTS43222221220
ADVANCED DIETETIC PRACTICES in CHILDHOOD45342232220
ADVANCED FOOD CHEMISTRY and ANALYSIS33412131230
ADVANCED FOOD MICROBIOLOGY24324231110
CANCER and NUTRITION42331155110
CARBONHYDRATES in ADVANCED NUTRITION44555455450
CARDIOVASCULAR SYSTEM and NUTRITION 44232212210
CURRENT APPROACHES in DIABETES MANAGEMENTS13340105022
CURRENT APPROACHES in WEIGHT MANAGEMENT30050045330
DETERMINING NUTRITIONAL STATUS41131044412
DIETARY APPROACHES in EATING DISORDERS 44323211120
EXERCISE and NUTRITION24224142220
FOOD ENRICHMENT and COMMUNITY NUTRITION23142134510
FOOD SAFETY SYSTEMS and APPLICATIONS05002145130
FOOD SUPPLEMENTS and PUBLIC HEALTH 24342112320
LATEST DEVELOPMENTS in FUNCTIONAL FOOD21322154220
LIPIDS in ADVANCED NUTRITION43543355550
MENU PLANNING04032145340
MINERALS in ADVANCED NUTRITION31331345120
NUTRITION and BEHAVIOR 33311223210
NUTRITION and DRUG INTERACTIONS 33244123330
NUTRITION and GASTROINTESTINAL DISORDERS44334211310
NUTRITION and GENETICS35545345450
NUTRITION and IMMUN SYSTEM21554245110
NUTRITION ANTHROPOMETRY23243231330
NUTRITION EPIDEMIOLOGY 42343223440
NUTRITION in DEVELOPMENT of CHILD HEALTH 31241055130
NUTRITIONAL APPLICATIONS in BARIATRIC SURGERY22331131110
NUTRITIONAL APPROACHES in IMPROVING HEALTH54434414550
PROBLEMS in CLINICAL NUTRITION in CHILDHOOD 35133213320
PROTEINS and AMINOACIDS in ADVANCED NUTRITION34555455450
QUALIFYING EXAM PREPARATION25232035211
QUALITY MANA. SYSTEMS in INSTI. FOOD SYSTEMS35322131440
SEMINAR34554355430
VITAMINS in ADVANCED NUTRITION 52343211440
İlişkili Ders Sayısı / 35/3710311197116896011112093905

Surveys for Students

Öğretim elemanı değerlendirme anketiKesinlikle katılmıyorumKatılmıyorumKısmen katılıyorumKatılıyorumKesinlikle katılıyorumFikrim yok
Dönem başında dersin amacını, kapsamını ve öğrencidenbeklenenleri anlaşılır bir şekilde açıklar.
Dersin kaynaklarını dersin amaçlarına uygun olarak seçer veduyurur.
Ders için önerdiği kaynaklara ulaşmada öğrencilere yolgösterir/yardımcı olur.
Anlatımı (Dersi sunumu) akıcı, açık ve anlaşılırdır.
Öğretim teknolojilerini (etkili bir şekilde) kullanabilir.
Sınıfta çok yönlü iletişim ve etkileşim sağlayacakuygulamalara yer verir.
Geleneksel öğretim strateji yöntem ve teknikleri konusundagelişmiş bir bilgi birikimine sahiptir.
Derste işlediği öğretim yöntemlerini kendi uygulamalarındakullanır.
Ders saatleri dışında ders ile ilgili öğrenciye yeterince zamanayırır.
Derse düzenli olarak gelir ve zamanı etkin kullanır.
Ders sırasında sınıfa hakimiyeti kurmada oldukça başarılıdır.
Güncel konular hakkında öğrencileri bilgilendirir.
Öğrenci görüşlerine açık tutum ve davranışları ile örnek teşkileder.
Başarı ölçme yöntemleri ve araçları (klasik/test/sözlü sınav/proje/ödev vb.) dersin hedef ve içeriği ile uyumludur.
Sınav kağıdımla ilgili soru sormak istediğimde bana yardımcı olur.
Laboratuvar/saha/uygulama çalışmaları dersin amacı ileuyuşmaktadır.
Dersin öğrenme ve öğretme sürecinin yaratıcı düşünme süreç vebecerilerini geliştirir.
Ders güncel konu ve konuklarla desteklenir.
Yukarıdaki sorular dışında iletmek istedikleriniz

Numerical Data

Number of Students by years

Student Success

Graduate Success

Ekleme Tarihi: 27/11/2023 - 01:58Son Güncelleme Tarihi: 27/11/2023 - 01:58
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