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: | BDY558 | ||||||||
| Course Name: | Degenerative Diseases and Nutrition | ||||||||
| Course Semester: | Spring | ||||||||
| Course Credits: |
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| Language of instruction: | TR | ||||||||
| Course Requisites: | |||||||||
| Does the Course Require Work Experience?: | No | ||||||||
| Type of course: | Department Elective | ||||||||
| Course Level: |
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| Mode of Delivery: | Face to face | ||||||||
| Course Coordinator : | Dr.Öğr.Üyesi KÜBRA DERYA İPEK | ||||||||
| Course Lecturer(s): | |||||||||
| Course Assistants: |
Course Objective and Content
| Course Objectives: | The aim of this course is to explain the degenerative diseases, to explain nutritional treatments, to diversify the course with case studies and thus to learn the subjects about degenerative diseases and nutritional treatments. |
| Course Content: | ASSASMENT OF DEGENERATIVE DISEASES BY NUTRITIONAL TREATMENT |
Learning Outcomes
The students who have succeeded in this course;
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Lesson Plan
| Week | Subject | Related Preparation |
| 1) | Introduction | |
| 2) | degenerative diseases 1 | |
| 3) | degenerative diseases 2 | |
| 4) | degenerative diseases 3 | |
| 5) | current nutritional treatments in degenerative diseases | |
| 6) | current nutritional treatments in degenerative diseases | |
| 7) | midterm | |
| 8) | current nutritional treatments in degenerative diseases | |
| 9) | project | |
| 10) | project | |
| 11) | seminar | |
| 12) | seminar | |
| 13) | seminar | |
| 14) | final |
Sources
| Course Notes / Textbooks: | dejeneratif hastalıklar ders notları |
| References: | YOK |
Course-Program Learning Outcome Relationship
| Learning Outcomes | 1 |
2 |
3 |
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|---|---|---|---|---|---|
| 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. | |
| 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. |
Learning Activity and Teaching Methods
| Expression | |
| Individual study and homework | |
| Lesson | |
| Group study and homework | |
| Seminar | |
| Q&A / Discussion | |
| Case Study |
Assessment & Grading Methods and Criteria
| Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing) | |
| Homework | |
| Presentation | |
| Reporting |
Assessment & Grading
| Semester Requirements | Number of Activities | Level of Contribution |
| Attendance | 14 | % 0 |
| Quizzes | 4 | % 5 |
| Homework Assignments | 14 | % 5 |
| Presentation | 1 | % 0 |
| Final | 1 | % 50 |
| Paper Submission | 1 | % 10 |
| Yazma Ödev Dosyası | 1 | % 30 |
| total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 50 | |
| PERCENTAGE OF FINAL WORK | % 50 | |
| total | % 100 | |
Workload and ECTS Credit Grading
| Activities | Number of Activities | Duration (Hours) | Workload |
| Course Hours | 14 | 3 | 42 |
| Presentations / Seminar | 4 | 12 | 48 |
| Project | 2 | 48 | 96 |
| Midterms | 1 | 3 | 3 |
| Final | 1 | 3 | 3 |
| Total Workload | 192 | ||