ISTANBUL OKAN UNIVERSITY INFORMATION PACKAGE / COURSE CATALOGUE
| Nutrition and Dietetics non-thesis | |||||
| Master | TR-NQF-HE: Level 7 | QF-EHEA: Second Cycle | EQF-LLL: Level 7 | ||
General course introduction information
| Course Code: | BDY509 | ||||||||
| Course Name: | Seminar | ||||||||
| Course Semester: | Fall | ||||||||
| Course Credits: |
|
||||||||
| Language of instruction: | TR | ||||||||
| Course Requisites: | |||||||||
| Does the Course Require Work Experience?: | No | ||||||||
| Type of course: | Compulsory | ||||||||
| Course Level: |
|
||||||||
| Mode of Delivery: | Face to face | ||||||||
| Course Coordinator : | Assoc. Prof. HANDE ÖNGÜN YILMAZ | ||||||||
| Course Lecturer(s): |
Dr.Öğr.Üyesi AHMET MURAT GÜNAL |
||||||||
| Course Assistants: |
Course Objective and Content
| Course Objectives: | Evaluation of the latest research data on current issues related to food, nutrition and dietetics selected with the lecturers, discussion of innovations, reporting and presentation of the compiled information. |
| Course Content: | Evaluation of the latest research data on current issues related to food, nutrition and dietetics selected with the lecturers, discussion of innovations, reporting and presentation of the compiled information. |
Learning Outcomes
The students who have succeeded in this course;
|
||||||||||||||||||||||||||||||||||
Lesson Plan
| Week | Subject | Related Preparation |
| 1) | Course Introduction and Programming | - |
| 2) | Preparation for presentations | article research, Literature research |
| 3) | Preparation for presentations | article research, Literature research |
| 4) | Preparation for presentations | article research, Literature research |
| 5) | Preparation for presentations | article research, Literature research |
| 6) | Preparation for presentations | article research, Literature research |
| 7) | Preparation for presentations | article research, Literature research |
| 8) | Preparation for presentations | article research, Literature research |
| 9) | Preparation for presentations | article research, Literature research |
| 10) | Presentation | Detailed research on the subject, preparing a presentation, making a presentation |
| 11) | Presentation | Detailed research on the subject, preparing a presentation, making a presentation |
| 12) | Presentation | Detailed research on the subject, preparing a presentation, making a presentation |
| 13) | Presentation | Detailed research on the subject, preparing a presentation, making a presentation |
| 14) | Presentation | Detailed research on the subject, preparing a presentation, making a presentation |
Sources
| Course Notes / Textbooks: | Seminer konusu ile ilgili literatür. |
| References: | Seminer konusu ile ilgili literatür. |
Course-Program Learning Outcome Relationship
| Learning Outcomes | 1 |
2 |
3 |
||
|---|---|---|---|---|---|
| Program Outcomes | |||||
| 1) It has up-to-date knowledge on nutrition and dietetics. | |||||
| 2) It obtains information about technological tools to reach the current knowledge. | |||||
| 3) Using technology, it analyzes and synthesizes scientific information, develops interpretations, reports and solution proposals, and shares information with different disciplines and colleagues by communicating in line with ethical principles. | |||||
| 4) Taking responsibilities when faced with problems related to the field, collecting examples, bringing solution proposals, using teamwork and communication and information technology. | |||||
| 5) Adopts lifelong learning principles and evaluates, discusses, interprets statistically based on the statistically based practice of scientific articles in the direction of ethical principles with a critical approach. | |||||
| 6) It contributes, conducts, manages and evaluates the scientific information in the direction of ethical principles, taking into account the opinions, the individual and the society, and will direct the national and international nutrition plans and policies. | |||||
Course - Learning Outcome Relationship
| No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
| Program Outcomes | Level of Contribution | |
| 1) | It has up-to-date knowledge on nutrition and dietetics. | 5 |
| 2) | It obtains information about technological tools to reach the current knowledge. | 5 |
| 3) | Using technology, it analyzes and synthesizes scientific information, develops interpretations, reports and solution proposals, and shares information with different disciplines and colleagues by communicating in line with ethical principles. | 5 |
| 4) | Taking responsibilities when faced with problems related to the field, collecting examples, bringing solution proposals, using teamwork and communication and information technology. | 4 |
| 5) | Adopts lifelong learning principles and evaluates, discusses, interprets statistically based on the statistically based practice of scientific articles in the direction of ethical principles with a critical approach. | 4 |
| 6) | It contributes, conducts, manages and evaluates the scientific information in the direction of ethical principles, taking into account the opinions, the individual and the society, and will direct the national and international nutrition plans and policies. | 5 |
Learning Activity and Teaching Methods
| Individual study and homework | |
| Reading | |
| Homework | |
| Report Writing | |
| Seminar |
Assessment & Grading Methods and Criteria
| Presentation | |
| Reporting |
Assessment & Grading
| Semester Requirements | Number of Activities | Level of Contribution |
| Presentation | 1 | % 0 |
| Final | 1 | % 100 |
| Paper Submission | 1 | % 0 |
| total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 0 | |
| PERCENTAGE OF FINAL WORK | % 100 | |
| total | % 100 | |
Workload and ECTS Credit Grading
| Activities | Number of Activities | Duration (Hours) | Workload |
| Study Hours Out of Class | 14 | 30 | 420 |
| Presentations / Seminar | 1 | 1 | 1 |
| Total Workload | 421 | ||