Presentation and inspection 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,Literature Search,Literature Search,Literature Search,Literature Search,Literature search,Data Collection,Data Collection,Data Analyses,Data Analyses,Presenting Report,Presenting Report,Presentation of seminars in front of supervisor,Presentation of seminar to audiences..
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
1. Design scientific essays or projects.
9
F
1.1. plans a research.
9
F
1.2. realize literature search.
9
F
1.3. restate analyses results.
9
F
2. Restate scientific essays.
9
F
2.1. explain researh goal.
9
F
2.2. debate research method.
9
F
2.3. evaluate findings.
9
F
3. Plans an essay presentation.
9
F
3.1. design presentation outline.
9
F
3.2. summarize essay.
9
F
3.3. assemble literature on the subject.
9
F
Teaching Methods:
9: Lecture Method
Assessment Methods:
F: Project Task
Course Outline
Order
Subjects
Preliminary Work
1
Determining Seminar Subject
Preparation from related course sources
2
Literature Search
Preparation from related course sources
3
Literature Search
Preparation from related course sources
4
Literature Search
Preparation from related course sources
5
Literature Search
Preparation from related course sources
6
Literature search
Preparation from related course sources
7
Data Collection
Preparation from related course sources
8
Data Collection
Preparation from related course sources
9
Data Analyses
Preparation from related course sources
10
Data Analyses
Preparation from related course sources
11
Presenting Report
Preparation from related course sources
12
Presenting Report
Preparation from related course sources
13
Presentation of seminars in front of supervisor
Preparation from related course sources
14
Presentation of seminar to audiences.
Preparation from related course sources
Resources
Powerpoint Files
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
They have basic knowledge in the field of Nutrition and Dietetics.
X
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
Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations.
X
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
Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies.
X
6
Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public.
X
7
Uses at least one foreign language to reach, evaluate and use it for professional development.
X
8
Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics.
X
9
Communicates effectively both verbally and written in occupational field.
X
10
They have general cultural knowledge that profession requires.
X
11
Develop positive attitudes toward lifelong learning and turn them into behavior.
Assessment Methods
Contribution Level
Absolute Evaluation
Rate of Midterm Exam to Success
50
Rate of Final Exam to Success
50
Total
100
ECTS / Workload Table
Activities
Number of
Duration(Hour)
Total Workload(Hour)
Course Hours
14
2
28
Guided Problem Solving
14
4
56
Resolution of Homework Problems and Submission as a Report
14
7
98
Term Project
0
0
0
Presentation of Project / Seminar
14
8
112
Quiz
0
0
0
Midterm Exam
0
0
0
General Exam
0
0
0
Performance Task, Maintenance Plan
0
0
0
Total Workload(Hour)
294
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(294/30)
10
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
BESD1114950
Fall Semester
0+0
-
10
Course Program
Prerequisites Courses
Recommended Elective Courses
Language of Course
Turkish
Course Level
Third Cycle (Doctorate Degree)
Course Type
Required
Course Coordinator
Prof.Dr. Gülgün ERSOY
Name of Lecturer(s)
Prof.Dr. Gülgün ERSOY
Assistant(s)
Aim
Presentation and inspection 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,Literature Search,Literature Search,Literature Search,Literature Search,Literature search,Data Collection,Data Collection,Data Analyses,Data Analyses,Presenting Report,Presenting Report,Presentation of seminars in front of supervisor,Presentation of seminar to audiences..
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
1. Design scientific essays or projects.
9
F
1.1. plans a research.
9
F
1.2. realize literature search.
9
F
1.3. restate analyses results.
9
F
2. Restate scientific essays.
9
F
2.1. explain researh goal.
9
F
2.2. debate research method.
9
F
2.3. evaluate findings.
9
F
3. Plans an essay presentation.
9
F
3.1. design presentation outline.
9
F
3.2. summarize essay.
9
F
3.3. assemble literature on the subject.
9
F
Teaching Methods:
9: Lecture Method
Assessment Methods:
F: Project Task
Course Outline
Order
Subjects
Preliminary Work
1
Determining Seminar Subject
Preparation from related course sources
2
Literature Search
Preparation from related course sources
3
Literature Search
Preparation from related course sources
4
Literature Search
Preparation from related course sources
5
Literature Search
Preparation from related course sources
6
Literature search
Preparation from related course sources
7
Data Collection
Preparation from related course sources
8
Data Collection
Preparation from related course sources
9
Data Analyses
Preparation from related course sources
10
Data Analyses
Preparation from related course sources
11
Presenting Report
Preparation from related course sources
12
Presenting Report
Preparation from related course sources
13
Presentation of seminars in front of supervisor
Preparation from related course sources
14
Presentation of seminar to audiences.
Preparation from related course sources
Resources
Powerpoint Files
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
They have basic knowledge in the field of Nutrition and Dietetics.
X
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
Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations.
X
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
Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies.
X
6
Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public.
X
7
Uses at least one foreign language to reach, evaluate and use it for professional development.
X
8
Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics.
X
9
Communicates effectively both verbally and written in occupational field.
X
10
They have general cultural knowledge that profession requires.
X
11
Develop positive attitudes toward lifelong learning and turn them into behavior.
