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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 Assist.Prof. HATİCE MERVE BAYRAM
Instructor(s) of the Course Unit Assist.Prof. EDA MERVE KURTULUŞ
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 Individual Research, Literature Review, Web Based Research Orientation, Effective Seminar Writing and Presentation Lecture, Discussion, Presentation
2 Individual Research, Literature Review, Web Based Research Literature Review and Identifying the Topic Lecture, Discussion, Presentation
3 Individual Research, Literature Review, Web Based Research Student Presentations-1 Lecture, Discussion, Presentation
4 Individual Research, Literature Review, Web Based Research Student Presentations-2 Lecture, Discussion, Presentation
5 Individual Research, Literature Review, Web Based Research Student Presentations-3 Lecture, Discussion, Presentation
6 Individual Research, Literature Review, Web Based Research Student Presentations-4 Lecture, Discussion, Presentation
7 Individual Research, Literature Review, Web Based Research Student Presentations-5 Lecture, Discussion, Presentation
8 - MID-TERM EXAM -
9 Individual Research, Literature Review, Web Based Research Student Presentations-6 Lecture, Discussion, Presentation
10 Individual Research, Literature Review, Web Based Research Student Presentations-7 Lecture, Discussion, Presentation
11 Individual Research, Literature Review, Web Based Research Student Presentations-8 Lecture, Discussion, Presentation
12 Individual Research, Literature Review, Web Based Research Student Presentations-9 Lecture, Discussion, Presentation
13 Individual Research, Literature Review, Web Based Research Student Presentations-10 Lecture, Discussion, Presentation
14 Individual Research, Literature Review, Web Based Research Student Presentations-11 Lecture, Discussion, Presentation
15 Individual Research, Literature Review, Web Based Research Student Presentations-12 Lecture, Discussion, Presentation
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.).

ASSESSMENT

Assessment & Grading of In-Term Activities Number of Activities Degree of Contribution (%) Description
Level of Contribution
0 1 2 3 4 5

CONTRIBUTION OF THE COURSE UNIT TO THE PROGRAMME LEARNING OUTCOMES

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
Total Workload of the Course Unit 57
Workload (h) / 25.5 2,2
ECTS Credits allocated for the Course Unit 2,0