SEMINAR PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
BEY443E	SEMINAR	7	2	1	2

GENERAL INFORMATION
Language of Instruction :	English
Level of the Course Unit :	BACHELOR'S DEGREE, TYY: + 6.Level, EQF-LLL: 6.Level, QF-EHEA: First Cycle
Type of the Course :	Compulsory
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit	Assoc.Prof. HATİCE MERVE BAYRAM
Instructor(s) of the Course Unit	Assoc.Prof. HATİCE MERVE BAYRAM
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	It's aimed to gain knowledge, attitudes, and skills related to conducting research on professional topics, examining resources, enhancing presentation skills, and critically evaluating the obtained data.
Contents of the Course Unit:	Literature review and presentation techniques, selection of seminar topics, conducting comprehensive literature reviews on professional subjects, identifying main themes, presenting the prepared presentations and reports in detail within a classroom setting, and engaging in an in-depth discussion of the report.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Selects an appropriate seminar topic in the field of nutrition and dietetics.
Selects and reads relevant sources for the seminar topic.
Follows project writing guidelines and works on the project.
Explains how to conduct evidence-based health studies.
Follows the latest scientific studies.
Reports relevant recent scientific studies that provide a general overview of the topic.
Prepares an effective scientific presentation using research findings and shares it with classmates.
Studies comments related to the research topic and reacts accordingly.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Literature Review, Individual Research, Web-Based Research	Orientation, Effective Seminar Writing and Presentation	Lecture, Discussion
2	Literature Review, Individual Research, Web-Based Research	Literature Review and Identifying the Topic	Lecture, Discussion
3	Literature Review, Individual Research, Web-Based Research	Student Presentations-1	Lecture, Discussion
4	Literature Review, Individual Research, Web-Based Research	Student Presentations-2	Lecture, Discussion
5	Literature Review, Individual Research, Web-Based Research	Student Presentations-3	Lecture, Discussion
6	Literature Review, Individual Research, Web-Based Research	Student Presentations-4	Lecture, Discussion
7	Literature Review, Individual Research, Web-Based Research	Student Presentations-5	Lecture, Discussion
8	Literature Review, Individual Research, Web-Based Research	Student Presentations-6	Lecture, Discussion
9	Literature Review, Individual Research, Web-Based Research	Student Presentations-7	Lecture, Discussion
10	-	MID-TERM EXAM	-
11	Literature Review, Individual Research, Web-Based Research	Student Presentations-8	Lecture, Discussion
12	Literature Review, Individual Research, Web-Based Research	Student Presentations-9	Lecture, Discussion
13	Literature Review, Individual Research, Web-Based Research	Student Presentations-10	Lecture, Discussion
14	Literature Review, Individual Research, Web-Based Research	Student Presentations-11	Lecture, Discussion
15	Literature Review, Individual Research, Web-Based Research	Student Presentations-12	Lecture, Discussion
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Glasman-Deal, H. (2009). Science research writing for non-native speakers of English: A guide for non-native speakers of English. World Scientific Publishing Company. ProQuest Ebook Central.
Bailey, S. (2017). Academic writing: A handbook for international students. Taylor & Francis Group.
Kıncal, R. (2017). Bilimsel araştırma yöntemleri. Nobel Yayınları.
East Carolina University. (2010). APA style guide (6th ed.).
Alley, M. (2018). The craft of scientific writing (4th ed.). Springer.
Gastel, B., & Day, R. A. (2022). How to write and publish a scientific paper (9th ed.). Cambridge University Press.

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description	Examination Method
Final Exam	1	100		Project Submission (No Examination)
TOTAL	1	100

Level of Contribution
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Programme Learning Outcomes	Level of Contribution
		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.						5
2	Define current knowledge and practices in the field of Nutrition and Dietetics.					4

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		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.						5

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

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Apply legal and ethical principles in the use of knowledge in the field of Nutrition and Dietetics.					4

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

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

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		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 Contribution
		0	1	2	3	4	5
1	Evaluate the factors affecting the food quality of the individual and society in the production-consumption chain.					4
2	Respond to patients' health, social and environmental problems.						5
3	Evaluate the nutritional status of the patients.					4
4	Interpret the clinical findings of the patients in terms of nutrition.						5
5	Plan patients-specific nutritional treatments.					4

WORKLOAD & ECTS CREDITS OF THE COURSE UNIT
Workload for Learning & Teaching Activities
Type of the Learning Activites	Learning Activities (# of week)	Duration (hours, h)	Workload (h)
Lecture & In-Class Activities	14	2	28
Preliminary & Further Study	0	0	0
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	0	0	0
Reading	0	0	0
Assignment (Homework)	0	0	0
Project Work	0	0	0
Seminar	7	2	14
Internship	0	0	0
Technical Visit	0	0	0
Web Based Learning	0	0	0
Implementation/Application/Practice	0	0	0
Practice at a workplace	0	0	0
Occupational Activity	0	0	0
Social Activity	0	0	0
Thesis Work	0	0	0
Field Study	0	0	0
Report Writing	0	0	0
Final Exam	1	1	1
Preparation for the Final Exam	14	1	14
Mid-Term Exam	0	0	0
Preparation for the Mid-Term Exam	0	0	0
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	36	0	57