LITERATURE REVIEW I COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
BEY149E	LITERATURE REVIEW I	1	3	3	3

Level of Contribution
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	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.					4
2	Define current knowledge and practices in the field of Nutrition and Dietetics.					4

KNOWLEDGE
Factual
	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.					4

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contrıbution
		0	1	2	3	4	5
1	Assess general health problems related to nutrition.			2
2	Explain the Nutrition and Dietetics practices by using knowledge in this field.			2

SKILLS
Practical
	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.			2

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contrıbution
		0	1	2	3	4	5
1	Apply knowledge and skills in the field of Nutrition and Dietetics.				3
2	Follow the plans, policies, laws, regulations and legislations that affect the dietitian profession.				3

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contrıbution
		0	1	2	3	4	5
1	Evaluate the knowledge about Nutrition and Dietetics with a critical perspective.					4

OCCUPATIONAL
Communication & Social
	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.					4
2	Communicate effective verbal and written interaction between individuals.						5

OCCUPATIONAL
Occupational and/or Vocational
	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.				3
2	Respond to patients' health, social and environmental problems.					4
3	Evaluate the nutritional status of the patients.		1
4	Interpret the clinical findings of the patients in terms of nutrition.		1
5	Plan patients-specific nutritional treatments.		1