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ISTANBUL GELİŞİM UNIVERSITY INFORMATION SYSTEM

Nutrıtıon And Dıetetıcs

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Total Course & Programme Outcome Relationship

Level of Contribution
0 1 2 3 4 5

Compulsory Course Units
Name of the Course Unit 1 2 3 4 5 6 7 8 T %
PRINCIPLES OF ATATURK AND HISTORY OF TURKISH REVOLUTION I 1 0 0 0 0 0 1 1 3 1,67
PRINCIPLES OF ATATURK AND HISTORY OF TURKISH REVOLUTION II 1 0 0 0 0 0 1 1 3 1,67
CAREER ORIENTATION 5 3 5 5 5 5 5 4 37 20,56
ANATOMY 4 5 4 2 3 4 4 3 29 16,11
MEDICAL BIOLOGY AND GENETICS 3 3 2 3 2 4 3 3 23 12,78
PHYSIOLOGY I 4 4 4 4 2 2 2 3 25 13,89
PHYSIOLOGY II 4 4 4 4 2 2 2 3 25 13,89
PRINCIPLES AND PRACTICES OF NUTRITION I 5 5 5 5 4 4 2 3 33 18,33
PRINCIPLES AND PRACTICES OF NUTRITION II 5 5 5 5 4 4 2 3 33 18,33
GENERAL CHEMISTRY 3 3 4 2 0 2 2 2 18 10
ORGANIC CHEMISTRY 4 3 4 3 3 2 2 2 23 12,78
BIOCHEMISTRY 4 4 3 3 1 2 1 1 19 10,56
FOOD CHEMISTRY AND ANALYSES I 3 4 4 4 3 4 2 3 27 15
GENERAL MICROBIOLOGY 3 3 3 3 2 4 4 4 26 14,44
NUTRITIONAL BIOCHEMISTRY I 3 3 4 3 4 4 0 0 21 11,67
NUTRITIONAL BIOCHEMISTRY II 3 3 4 3 4 4 0 0 21 11,67
NUTRITION EDUCATION AND COUNSELING 3 3 3 3 2 2 2 2 20 11,11
FOOD CHEMISTRY AND ANALYSES II 3 4 4 4 3 4 1 2 25 13,89
MATERNAL AND CHILD NUTRITION 5 5 5 5 2 4 2 4 32 17,78
PUBLIC HEALTH NUTRITION 4 4 4 4 4 3 3 3 29 16,11
FOOD MICROBIOLOGY AND FOOD SAFETY 3 3 3 4 3 3 4 4 27 15
SUMMER TRAINEESHIP 4 4 5 5 5 5 4 4 36 20
INSTITUTIONAL FOOD SERVICES I 5 5 4 5 3 3 4 4 33 18,33
INSTITUTIONAL FOOD SERVICES II 5 4 5 4 3 4 4 4 33 18,33
NUTRITIONAL THERAPY AND PRACTICES IN CHILDHOOD DISEASES I 5 4 5 4 5 5 5 4 37 20,56
NUTRITIONAL THERAPY AND PRACTICES IN CHILDHOOD DISEASES II 5 4 5 4 5 5 5 4 37 20,56
NUTRITIONAL THERAPY AND PRACTICES IN ADULT DISEASES I 5 5 5 5 4 4 4 5 37 20,56
NUTRITIONAL THERAPY AND PRACTICES IN ADULT DISEASES II 5 5 5 5 4 4 5 5 38 21,11
COMMUNITY NUTRITIONAL ASSESSMENT 4 4 4 4 5 5 5 5 36 20
NUTRITIONAL EPIDEMIOLOGY 4 4 4 4 4 4 4 4 32 17,78
FIELD TRAINING I 5 5 5 5 5 5 5 5 40 22,22
FIELD TRAINING I-T 5 5 5 5 5 5 5 5 40 22,22
FIELD TRAINING II 5 5 5 5 5 5 5 5 40 22,22
FIELD TRAINING II-T 0 0 0 0 0 0 0 0 0 0
SEMINAR 5 4 5 4 5 4 5 4 36 20
GRADUATION THESIS 4 4 5 5 4 5 5 4 36 20
FOOD-RELATED LEGISLATION 5 5 5 5 5 5 5 5 40 22,22
RESEARCH METHODS 1 1 1 2 3 3 2 2 15 8,33
PSYCHOLOGY 2 4 3 3 2 5 4 4 27 15
TURKISH LANGUAGE I 2 1 2 1 2 3 3 2 16 8,89
TURKISH LANGUAGE II 2 1 2 1 2 3 3 2 16 8,89
FOREIGN LANGUAGE I (ENG.) 0 0 0 0 0 0 0 2 2 1,11
FOREIGN LANGUAGE II (ENG.) 0 0 0 0 0 0 0 2 2 1,11
TOTAL 151 145 154 145 129 145 127 132 1128 626,67

Course-Programme Outcome Relationship
Name of the Course Unit 1 2 3 4 5 6 7 8 T %
GERMAN I 1 2 1 2 2 2 2 1 13 1,58
GERMAN II 0 0 0 0 0 0 0 0 0 0
GERMAN III 1 2 1 2 2 2 2 1 13 1,58
GERMAN IV 1 2 1 2 2 2 2 1 13 1,58
ARABIC I 0 0 0 0 0 0 0 0 0 0
ARABIC II 0 0 0 0 0 0 0 0 0 0
ARABIC III 0 0 0 0 0 0 0 0 0 0
ARABIC IV 0 0 0 0 0 0 0 0 0 0
PREVENTION OF ADDICTIONS 0 0 0 0 0 1 1 1 3 0,36
TURKISH AND WORLD CUISINE 4 2 4 4 3 2 3 4 26 3,16
HEALTHY FOOD CHOICES 4 3 4 5 4 4 2 4 30 3,64
PATHOPHYSIOLOGY OF NUTRITIONAL DISEASES 4 4 4 4 3 3 3 3 28 3,4
FOOD TOXICOLOGY 4 4 3 3 2 3 3 3 25 3,03
FOOD ADDITIVES 0 0 0 0 0 0 0 0 0 0
INTRODUCTION TO HUMAN NUTRITION 4 4 4 4 3 3 3 3 28 3,4
SPORTS NUTRITION (ELECTIVE COURSE I) 4 4 4 3 3 3 3 3 27 3,28
NUTRITIONAL STATUS SCREENING TESTS 4 4 3 4 5 5 5 5 35 4,25
CANCER AND NUTRITION 3 4 5 5 3 3 3 5 31 3,76
WORKERS NUTRITION (ELECTIVE COURSE I) 4 4 4 4 3 3 4 4 30 3,64
TURKISH AND WORLD CUISINE (ELECTIVE COURSE II) 4 2 4 4 3 2 3 4 26 3,16
HEALHTY FOOD CHOICE (ELECTIVE COURSE II) 4 3 4 5 4 4 2 4 30 3,64
NUTRITION IN ELDERLY 4 4 5 5 3 5 5 5 36 4,37
SCIENTIFIC RESEARCH METHODS (ELECTIVE COURSE I) 4 4 4 1 5 5 5 5 33 4
LABORER NUTRITION 4 4 4 4 3 3 4 4 30 3,64
FOOD TECHNOLOGY 4 4 2 2 2 3 3 3 23 2,79
FOOD PRESERVATION METHODS 0 0 0 0 0 0 0 0 0 0
ENTERAL NUTRITION (ELECTIVE COURSE I) 5 4 5 5 4 4 5 5 37 4,49
NUTRITION IN FOOD SENSITIVITIES AND ALLERGIES 4 4 4 5 2 2 1 4 26 3,16
QUALITY SYSTEMS IN PUBLIC NUTRITION SERVICES 3 4 4 4 2 3 3 3 26 3,16
PARENTERAL NUTRITION (ELECTIVE COURSE II) 5 4 5 5 4 4 5 5 37 4,49
FOOD PROCESSING METHODS (ELECTIVE COURSE II) 4 4 4 3 3 4 4 3 29 3,52
BIOSTATISTICS (ELECTIVE COURSE I) 4 5 3 0 2 5 3 4 26 3,16
NUTRITION AND METABOLISM 5 4 4 5 2 2 2 5 29 3,52
ENTERAL AND PARENTERAL NUTRITION THERAPY 5 5 5 5 5 3 5 4 37 4,49
FOOD AND BEVERAGE AUTOMATION 0 0 0 0 0 0 0 0 0 0
IMMUNE SYSTEM AND IMMUNONUTRITION 5 4 5 4 5 4 5 4 36 4,37
NUTRIGENETICS 0 0 0 0 0 0 0 0 0 0
NUTRITION AND CANCER 0 0 0 0 0 0 0 0 0 0
MENU PLANNING 4 4 5 5 5 3 4 5 35 4,25
FOOD-DRUG INTERACTION 4 5 5 4 4 5 4 4 35 4,25
CHINESE I 0 0 0 0 0 0 0 0 0 0
CHINESE II 0 0 0 0 0 0 0 0 0 0
KÜLTÜREL PSİKOLOJİ: KÜLTÜRÜN DAVRANIŞLARIMA ETKİSİ / ÇOKKÜLTÜRLÜLÜK UZMANLIK 0 0 0 0 0 0 0 0 0 0
KÜLTÜREL FARKLILIKLARI ANLAMA: FARKLI KÜLTÜRLERLE İLETİŞİM KURMANIN YOLLARI / ÇOKKÜLTÜRLÜLÜK UZMANLIK 0 0 0 0 0 0 0 0 0 0
KADIN VE İNSAN HAKLARI: KADIN ANLAMAK / ÇOKKÜLTÜRLÜLÜK UZMANLIK 0 0 0 0 0 0 0 0 0 0
WAYS TO MANAGE STRESS AND CONFLICT / MULTICULTURALITY EXPERTISE 0 0 0 0 0 0 0 0 0 0
INTRODUCTION TO EDUCATION 0 0 0 0 0 0 0 0 0 0
TEACHING PRINCIPLES AND METHODS 0 0 0 0 0 0 0 0 0 0
CLASSROOM MANAGEMENT 1 2 3 3 4 4 4 3 24 2,91
SPECIAL TEACHING METHODS 0 0 0 0 0 0 0 0 0 0
GUIDANCE AND SPECIAL EDUCATION 0 0 0 0 0 0 0 0 0 0
MEASUREMENT AND EVALUATION IN EDUCATION 0 0 0 0 0 0 0 0 0 0
EDUCATION PSYCHOLOGY 0 0 0 0 0 0 0 0 0 0
INSTRUCTIONAL TECHNOLOGIES 0 0 0 0 0 0 0 0 0 0
TEACHING PRACTICE 1 2 2 3 3 3 2 3 19 2,31
MONEY AND BANKING 1 0 1 0 1 0 1 0 4 0,49
LABOR AND SOCIAL SECURITY LAW 0 0 0 0 0 0 0 0 0 0
SUSTAINABILITY 0 0 0 0 0 0 0 0 0 0
PHIYLOSOPHY 0 0 0 0 0 0 0 0 0 0
FRENCH I 0 0 0 0 0 0 0 0 0 0
FRENCH II 0 0 0 0 0 0 0 0 0 0
FRENCH III 0 0 0 0 0 0 0 0 0 0
FRENCH IV 0 0 0 0 0 0 0 0 0 0
HEALTH INFORMATION AND FIRST AID 1 0 0 0 1 1 5 2 10 1,21
ENTREPRENEURSHIP 0 0 0 0 2 1 2 2 7 0,85
MANAGEMENT STRUCTURE OF TURKEY 1 0 1 0 1 0 1 0 4 0,49
PUBLIC RELATIONS PRACTICES AND CASE STUDIES 1 0 1 0 1 0 1 0 4 0,49
MEDIA AND PUBLIC OPINION 0 0 0 0 2 1 2 2 7 0,85
BRAND MANAGEMENT 0 0 0 0 2 1 2 2 7 0,85
DIGITAL MARKETING 0 0 0 0 2 1 2 2 7 0,85
ADVERTISING CAMPAIGNS 0 0 0 0 2 1 2 2 7 0,85
MANAGEMENT AND ORGANIZATION 1 0 1 0 1 0 1 0 4 0,49
LEARNING ENGLISH THROUGH MOVIES / İNGİLİZCE UZMANLIK 0 0 0 0 0 0 0 0 0 0
ACADEMIC WRITING WORKSHOP / İNGİLİZCE UZMANLIK 0 0 0 0 0 0 0 0 0 0
LEARNING ENGLISH THROUGH DRAMA / İNGİLİZCE UZMANLIK 0 0 0 0 0 0 0 0 0 0
ENGLISH FOR CAREER DEVELOPMENT/İNGİLİZCE UZMANLIK 0 0 0 0 0 0 0 0 0 0
FUNDAMENTALS OF LAW 1 0 1 0 1 0 1 0 4 0,49
STATISTICS 4 0 3 4 4 4 4 5 28 3,4
COMMERCIAL LAW 1 0 1 0 1 0 1 0 4 0,49
SIGN LANGUAGE 1 0 1 0 1 0 1 0 4 0,49
ACADEMIC SUCCESS AND INTRODUCTION TO SOCIAL LIFE SKILLS 0 0 0 0 0 0 0 0 0 0
OCCUPATIONAL HEALTH AND SAFETY 0 0 0 0 0 0 0 0 0 0
ITALIAN I 0 0 1 0 0 1 1 0 3 0,36
ITALIAN II 0 0 1 0 0 1 1 0 3 0,36
ITALIAN III 0 0 1 0 0 1 1 0 3 0,36
ITALIAN IV 0 0 1 0 0 1 1 0 3 0,36
JAPAN I 0 0 0 0 0 0 0 0 0 0
JAPAN II 0 0 0 0 0 0 0 0 0 0
LINEAR ALGEBRA 0 0 0 0 0 0 0 0 0 0
CUSTOMER RELATIONS MANAGEMENT 0 0 0 0 2 1 2 2 7 0,85
FİNANSAL OKURYAZARLIK: PARANIN ÖNEMİ / OKURYAZARLIK UZMANLIK 0 0 0 0 0 0 0 0 0 0
SİYASİ OKURYAZARLIK: DİJİTAL ÇAĞDA SİYASET / OKURYAZARLIK UZMANLIK 0 0 0 0 0 0 0 0 0 0
MEDIA LITERACY: MESSAGES OF THE MEDIA / LITERACY EXPERTISE 0 0 0 0 0 0 0 0 0 0
TECHNOLOGY LITERACY: LIVING WITH TECHNOLOGY / LITERACY EXPERTISE 0 0 0 0 0 0 0 0 0 0
COMMUNICATION THEORIES 0 0 0 0 2 1 2 2 7 0,85
POLITICAL COMMUNICATION 1 0 1 0 1 0 1 0 4 0,49
RADIO TELEVISION ADVERTISING 1 0 1 0 1 0 1 0 4 0,49
COMMUNICATION ETHICS 1 0 1 0 1 0 1 0 4 0,49
SOCIAL RESPONSIBILITY (ELECTIVE I) 0 0 0 0 0 0 0 0 0 0
RUSSIAN I 0 0 0 0 0 2 3 0 5 0,61
RUSSIAN II 0 0 0 0 0 0 0 0 0 0
RUSSIAN III 0 0 0 0 0 0 0 0 0 0
RUSSIAN IV 0 0 0 0 0 2 0 0 2 0,24
HUMAN RIGHTS 1 0 1 0 1 0 1 0 4 0,49
SOCIAL PSYCHOLOGY 0 0 0 0 2 1 2 2 7 0,85
CAREER PLANNING 0 0 0 0 0 0 0 0 0 0
SPANISH I 0 0 0 0 0 0 0 0 0 0
SPANISH II 0 0 0 0 0 0 0 0 0 0
SPANISH III 0 0 0 0 0 0 0 0 0 0
SPANISH IV 0 0 0 0 0 0 0 0 0 0
SOCIOLOGY 1 0 1 0 1 0 1 0 4 0,49
KALİTE YÖNETİMİNİN TEMEL İLKELERİ 0 0 0 0 0 0 0 0 0 0
YAPAY ZEKA VE DAVRANIŞ / DAVRANIŞ UZMANLIK 0 0 0 0 0 0 0 0 0 0
DİJİTAL ÇAĞDA SİYASAL DAVRANIŞ VE SOSYAL KİMLİK / DAVRANIŞ UZMANLIK 0 0 0 0 0 0 0 0 0 0
ANORMAL DAVRANIŞ: PROBLEMLİ DAVRANIŞI FARKETME YOLLARI / DAVRANIŞ UZMANLIK 0 0 0 0 0 0 0 0 0 0
DECISION-MAKING BEHAVIOR OF THE BRAIN / BEHAVIOR EXPERTISE 0 0 0 0 0 0 0 0 0 0
FİKİRDEN ÜRÜNE YENİLİKÇİ TASARIM / TASARIM UZMANLIK 0 0 0 0 0 0 0 0 0 0
AHENK,DENGE VE GÖRSEL TASARIM / TASARIM UZMANLIK 0 0 0 0 0 0 0 0 0 0
MEKAN, ZAMAN VE TASARIM / TASARIM UZMANLIK 0 0 0 0 0 0 0 0 0 0
DÜŞÜN VE YAP: YARATICI DÜŞÜNME VE TASARIM / TASARIM UZMANLIK 0 0 0 0 0 0 0 0 0 0
BUSINESS MANAGEMENT I 2 2 2 2 4 3 4 4 23 2,79
CHANGE MANAGEMENT 1 0 1 0 1 0 1 0 4 0,49
NEGOTIATION TECHNIQUES 1 0 1 0 1 0 1 0 4 0,49
BULUŞÇU DÜŞÜNME BECERİSİ / ÜST DÜZEY UZMANLIK 0 0 0 0 0 0 0 0 0 0
DECISION MAKING AS A LIFE SKILL / TOP EXPERTISE 0 0 0 0 0 0 0 0 0 0
KARMAŞIK PROBLEM ÇÖZME YÖNTEMLERİ / ÜST DÜZEY UZMANLIK 0 0 0 0 0 0 0 0 0 0
ADAPTATION SKILL: WAYS TO ENHANCE COGNITIVE FLEXIBILITY / HIGH-LEVEL EXPERTISE 0 0 0 0 0 0 0 0 0 0
INTRODUCTION TO ECONOMICS 1 0 1 0 1 0 1 0 4 0,49
GENERAL ACCOUNTING 1 0 1 0 1 0 1 0 4 0,49
PUBLIC ECONOMY 1 0 1 0 1 0 1 0 4 0,49
HISTORY OF CIVILIZATIONS I 0 0 0 0 0 0 0 0 0 0
HISTORY OF CIVILIZATIONS II 0 0 0 0 0 0 0 0 0 0
YÖNETİMDE İLETİŞİM AĞI SANATI / YENİLİK UZMANLIK 0 0 0 0 0 0 0 0 0 0
EKONOMİK BAŞARIYA ULAŞMANIN YOLLARI:SÜRDÜRÜLEBİLİR İNOVASYON / YENİLİK UZMANLIK 0 0 0 0 0 0 0 0 0 0
INOVASYON VE TEKNOLOJİ İLE YENİLİKÇİ OLMA YOLLARI / YENİLİK UZMANLIK 0 0 0 0 0 0 0 0 0 0
YARATICILIKTAN GİRİŞİMCİLİĞE: INOVATİF DÜŞÜNMENİN ÖNEMİ / YENİLİK UZMANLIK 0 0 0 0 0 0 0 0 0 0
FUTURE TECHNOLOGIES 0 0 0 0 0 0 0 0 0 0
MULTIDISCIPLINARY PROJECT 0 0 0 0 0 0 0 0 0 0
COMMUNICATION AND LEADERSHIP 0 0 0 0 0 0 0 0 0 0
FOOD WORKSHOP APPLICATIONS 0 0 0 0 0 0 0 0 0 0
İLETİŞİM SANATI: YAŞAM BECERİSİ OLARAK İLETİŞİM 0 0 0 0 0 0 0 0 0 0
VERİ ANALİZİ VE RAPORLAMAYA GİRİŞ 0 0 0 0 0 0 0 0 0 0
İNSAN İHTİYAÇLARINI ANLAMAK: DİJİTAL ÇAĞDA ÜRETİM, DAĞITIM VE TÜKETİM 0 0 0 0 0 0 0 0 0 0
BÜYÜK VERİ YÖNETİMİ 0 0 0 0 0 0 0 0 0 0
YARATICI YAZARLIK: ETKİLİ YAZI YAZMA TEKNİKLERİ 0 0 0 0 0 0 0 0 0 0
BİR DÜŞÜNME SANATI OLARAK MATEMATİK 0 0 0 0 0 0 0 0 0 0
TOTAL 136 113 141 120 142 128 158 142 1080 131,07