| Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
|---|---|---|---|---|---|
| BEY348 | NUTRITIONAL EPIDEMIOLOGY | 6 | 2 | 2 | 4 |
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 |
Define the theoretical and practical concepts which comprise the required basic professional knowledge related to medicine and science.
|
4 | |||||
KNOWLEDGE |
|||||||
|---|---|---|---|---|---|---|---|
Factual |
|||||||
| Programme Learning Outcomes | Level of Contrıbution | ||||||
| 0 | 1 | 2 | 3 | 4 | 5 | ||
| 1 |
Requires the level of nutrition and dietetics, medical and related science and technology defines the concepts of theoretical and applied knowledge-based.
|
4 | |||||
SKILLS |
|||||||
|---|---|---|---|---|---|---|---|
Cognitive |
|||||||
| Programme Learning Outcomes | Level of Contrıbution | ||||||
| 0 | 1 | 2 | 3 | 4 | 5 | ||
| 1 |
Describe the advanced level of knowledge and skills in the fields of nutrition and dietetics based on medical and natural sciences,
|
4 | |||||
SKILLS |
|||||||
|---|---|---|---|---|---|---|---|
Practical |
|||||||
| Programme Learning Outcomes | Level of Contrıbution | ||||||
| 0 | 1 | 2 | 3 | 4 | 5 | ||
| 1 |
Recognize advanced level of theoretical and practical knowledge related to nutrients and nutrition, dietetics, community nutrition and institutional food service systems
|
4 | |||||
OCCUPATIONAL |
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|---|---|---|---|---|---|---|---|
Autonomy & Responsibility |
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| Programme Learning Outcomes | Level of Contrıbution | ||||||
| 0 | 1 | 2 | 3 | 4 | 5 | ||
| 1 |
Take responsibility both as a team member and individually in order to provide that unforeseen complex activities faced in the practices in his/her field are carried out.
|
4 | |||||
OCCUPATIONAL |
|||||||
|---|---|---|---|---|---|---|---|
Learning to Learn |
|||||||
| Programme Learning Outcomes | Level of Contrıbution | ||||||
| 0 | 1 | 2 | 3 | 4 | 5 | ||
| 1 |
Evaluate the advanced knowledge and skills s/he has acquired in his/her field with a critical approach.
|
4 | |||||
OCCUPATIONAL |
|||||||
|---|---|---|---|---|---|---|---|
Communication & Social |
|||||||
| Programme Learning Outcomes | Level of Contrıbution | ||||||
| 0 | 1 | 2 | 3 | 4 | 5 | ||
| 1 |
Share his/her ideas and solution proposals for problems related to the issues in his/her field with professionals and non-professionals with the support of qualitative and quantitative data.
|
4 | |||||
OCCUPATIONAL |
|||||||
|---|---|---|---|---|---|---|---|
Occupational and/or Vocational |
|||||||
| Programme Learning Outcomes | Level of Contrıbution | ||||||
| 0 | 1 | 2 | 3 | 4 | 5 | ||
| 1 |
Discharge the responsibilities, duties and obligations in accordance with the rules and regulations of professional ethics related to nutrition and dietetics
|
4 | |||||