Index was outside the bounds of the array. Erciyes University - Info Package
Course unit title Level of course unit Course unit code Type of course unit Semester of course unit Local credit ECTS credit Syllabus
INNOVATIONS IN NUTRITION SCIENCES I Third cycle BES 348 5 3.00 3.00 Print
   
Description of course unit
Prerequisites and course requisities Absent
Language of instruction Turkish
Coordinator Prof. Dr Habibe Şahin
Lecturer(s) All lecturer in department of nutrition and dietetcs
Teaching assitant(s) All lecturer in department of nutrition and dietetcs
Mode of delivery Consultation
Course objective To follow innovations in the field of nutrition and dietetics
Course description To scan the current information and to provide a report in the field of nutrition and dietetics

Course contents
1 What is the seminar, how to prepare it?
2 Determination of the seminar topic
3 Literature related to the seminar topic
4 Evaluation of the information contained in the obtained source
5 Preparation of seminar report
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20

Learning outcomes of the course unit
1 It is learned to prepare a seminar on current topics in the field of nutrition and dietetics.
2 It is learned that scanning of the recent literature (internet, library) on the subject area in the field of nutrition and dietetics.
3 It is learned to read and to interpret the results of articles and reviews published in journals of nutrition and dietetics.
4 It is learned to prepare a report using information in obtained resources.
5
6
7
8
9
10

*Contribution level of the course unit to the key learning outcomes
1 To improve the master’s degree level of knowledge in production management, marketing, management-organization, accounting or finance.
2 In the area of interest, qualifications gained during master’s degree level is furnished with further advanced information, ability of conducting qualified research and attaining original results that opens new horizons in that field is gained.
3 In the field of study, capability of using high-level research skills to be acquired.
4 At least one original paper in the national and / or international refereed journals.
5 Conduct scientific studies that combine the level of expertise with other disciplines.
6 To be able to defend his ideas and communicate effectively in the field showing his capability.
7 - Having advanced level of skills in written, oral and visual communication and capability of discussion at least one foreign language.
8 To have ability of critical thinking, problem solving and decision making in the field of specialization.
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
Number of stars refer to level of contribution from 1 (the least) to 5 (the most)

Planned learning activities, teaching methods and ECTS work load
  Quantity Time (hour) Quantity*Time (hour)
Lectures (face to face teaching) 1 2 2
Study hours out of classroom (study before and after the class) 15 2 30
Homework 10 1 10
Presentation / seminar 5 1 5
Quiz 0 0 0
Preparation for midterm exams 0 0 0
Midterm exams 0 0 0
Project (term paper) 1 20 20
Laboratuar 0 0 0
Field study 0 0 0
Preparation for final exam 0 0 0
Final exam 0 0 0
Research 0 0 0
Total work load     67
ECTS     3.00

Assessment methods and criteria
Evaluation during semester Quantity Percentage
Midterm exam 0 0
Quiz 0 0
Homework 1 100
Semester total   100
Contribution ratio of evaluation during semester to success   40
Contribution ratio of final exam to success   60
General total   100

Recommended and required reading
Textbook There is no textbook on this subject
Additional references www.ncbi.nlm.nih.gov/pubmed; www.sciencedirect.com; scholar.google.com.tr; www.nutrition.org

Files related to the course unit