Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
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PSI118 | PSYCHOLOGY | 2 | 3 | 3 | 6 |
Level of Contribution |
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0 | 1 | 2 | 3 | 4 | 5 |
KNOWLEDGE |
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Theoretical |
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Programme Learning Outcomes | Level of Contrıbution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Assess the knowledge of all disciplines that examine the relationship between humans, the environment and food and form the basis of Nutrition and Dietetic practice.
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2 |
Define current knowledge and practices in Nutrition and Dietetics.
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KNOWLEDGE |
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Factual |
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Programme Learning Outcomes | Level of Contrıbution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Use up-to-date technological resources in the process of obtaining and providing information in the field of Nutrition and Dietetics.
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SKILLS |
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Cognitive |
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Programme Learning Outcomes | Level of Contrıbution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Asses general health problems related to nutrition.
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2 |
Explain the Nutrition and Dietetic practices by using knowledge in this field.
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SKILLS |
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Practical |
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Programme Learning Outcomes | Level of Contrıbution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Apply legal and ethical principles in the use of knowledge in the field of Nutrition and Dietetics.
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OCCUPATIONAL |
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Autonomy & Responsibility |
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Programme Learning Outcomes | Level of Contrıbution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Apply knowledge and skills in the field of Nutrition and Dietetics.
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2 |
Follow the plans, policies, laws, regulations and legislations that affect the dietitian profession.
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OCCUPATIONAL |
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Learning to Learn |
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Programme Learning Outcomes | Level of Contrıbution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Evaluate the information about Nutrition and Dietetics with a critical perspective.
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OCCUPATIONAL |
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Communication & Social |
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Programme Learning Outcomes | Level of Contrıbution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Follow new developments in the field of Nutrition and Dietetics with sufficient foreign language knowledge.
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2 |
Communicate effective verbal and written interaction between individuals.
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OCCUPATIONAL |
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Occupational and/or Vocational |
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Programme Learning Outcomes | Level of Contrıbution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Evaluate the factors affecting the food quality of the individual and society in the production-consumption chain.
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2 |
Respond to clients' health, social and environmental problems.
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3 |
Evaluate the nutritional status of the patients.
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4 |
Interpret the clinical findings of the patients in terms of nutrition.
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5 |
Plan client-specific nutritional treatments.
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