Nutrition and Dietetics
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Course Introduction and Application Information

Course Code:

UNI285

Course Name:

Communication Skills

Semester:

Fall

Course Credits:

ECTS

Language of instruction:

Turkish

Course Condition:

Does the Course Require Work Experience?:

Type of course:

University Elective

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

E-Learning

Course Coordinator:

Dr. Öğr. Üy. YASEMİN TORUN

Course Lecturer(s):

Dr. Öğr. Üy. Yasemin Torun

Course Assistants:

Course Objective and Content

Course Objectives:

The aim of this course is to enable the student to understand and effectively use the communication process, to have basic competencies in oral and written communication, to increase self-expression and communication skills, to learn to take an effective role in groups and teams and to develop the ability to communicate effectively.

Course Content:

At the end of this course, the student; the concept of communication, the importance of communication in human relations and factors affecting communication, basic characteristics and needs of human beings, effective communication methods, group dynamics and communication in groups, therapeutic communication, basics of professional communication and professional communication skills, communication skills with individuals and groups in special situations.

Learning Outcomes

The students who have succeeded in this course;
1) Defines human, self-knowledge, communication, professional communication, conflict and anger concepts.
2) Explains how the communication process works.
3) Learn verbal and non-verbal communication methods.
4) Gains basic skills to communicate effectively in daily and professional life.
5) Apply assertive behavior, effective anger and conflict management strategies, helpful communication skills in social and professional life.
6) Develop workforce skills that will ensure their employability.

Course Flow Plan

Week	Subject	Related Preparation
1)	Introduction & Syllabus Presentation INTRODUCTION (The importance of communication, course content and expectations)
2)	Communication process and its elements
3)	Communication process and its elements - continued
4)	Types and Models of Communication
5)	Types and Models of Communication - continued
6)	Perceptions and Errors in Communication
7)	Attitudes in Communication
8)	Emotions in Communication
9)	Personality in Communication
10)	Communication through Touch
11)	Basic Principles of Professional Communication
12)	Effective Communication Skills 1 (Issues of the Self and the Johari Window)
13)	Effective Communication Skills 2 (Humor, Gossip, Opposition, Political Skills)
14)	In-Group Communication
15)	Final Week

Sources

Course Notes / Textbooks:

İnci Çınarlı, Sağlık İletişimi ve Medya, Ankara: Nobel Yay.
Dağ., 2008. - Aysel Aziz, İletişime Giriş, Hiberlin, 2016.
Judith Lazar, İletişim Bilimi, çev. Cengiz Anık, Vadi Yayınları, Ankara
Hasan Tutar, Kemal Yılmaz, Genel İletişim Kavram ve Modeller, Seçkin Yay. Ankara 2008
Oskay, Ünsal. İletişimin ABC’si, İstanbul: İnkılâp Yayınevi, 2014
Michel Bourse ve Halime.Yücel, İletişim Bilimlerinin Serüveni, İstanbul: Ayrıntı Yay., 2012
Marziye İlhan, Sağlık Çalışanlarının İletişimi, İstanbul: Beta Bas. Yay. Dağ., 2018
Ders sunumları ve notları

References:

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3	4	5	6
Program Outcomes
1) To be able to evaluate the basic knowledge and evidence-based developments in the field of Nutrition and Dietetics, research, implementation, accuracy, reliability and validity.
2) To be able to develop an individual-specific nutritional plan and program in accordance with the rules of adequate and balanced nutrition, determination of energy and nutrient requirements of individuals with scientific methods.
3) Develop the nutritional and nutritional plan and policy for the protection, improvement and improvement of health by using methods for determining the nutritional status of the population.
4) To be able to evaluate the factors affecting the nutritional quality of the individual and society in production consumption chain and apply standards and legal regulations on food safety and security.
5) To use the current technologies, computer and information processing skills in the process of gathering and implementing basic information about Nutrition and Dietetics, having the ability of problem solving and decision making, creating a research project, information gathering and report preparation process.
6) Defines, evaluates, interprets, produces solutions, produces medical nutrition therapy, makes team work with all national and international stakeholders in health and social fields, acts according to ethical rules by using current knowledge and skills acquired in Nutrition and Dietetics field.
7) Taking into consideration the energy and nutrient requirements of the target group, evaluating the Nutrition and Dietetic aspects, makes menu planning in the institutions which are mass-fed and takes care of the food safety at all stages from the purchase of food to the service, and utilizes the technological developments in providing the appropriate service delivery.
8) Develops and implements strategies to encourage individuals and communities to choose safe and healthy foods, and prepares and updates relevant educational materials.
9) Makes laboratory applications for product development, nutrient analysis and factors affecting quality, evaluates and evaluates according to legal regulations.
10) Plans, manages, evaluates, monitors, reports and leads teamwork and supports the creation of national and international nutritional and nutritional plans and policies to promote healthy nutrition awareness of individuals and society throughout the life cycle.
11) Plans, implements, monitors and evaluates the appropriate medical nutrition therapy in an interdisciplinary approach, taking into account the sociocultural and economic structure of patients with different age groups. Participates in clinical trials.
12) Uses English at an adequate level to follow professional developments and to communicate with colleagues, patients and the community.
13) Uses current informatics and communication technologies effectively to reach and disseminate information in the field.
14) All field studies and scientific studies work in teams with their colleagues and different professions.
15) Performs his / her duties within the framework of Professional Responsibility and ethical values, adopts the importance of lifelong learning and continuously develops himself / herself by following the developments in science, technology and health, and ensures the progress and development of the profession of dietician.

Course - Learning Outcome Relationship

No Effect	1 Lowest	2 Average	3 Highest

	Program Outcomes	Level of Contribution
1)	To be able to evaluate the basic knowledge and evidence-based developments in the field of Nutrition and Dietetics, research, implementation, accuracy, reliability and validity.
2)	To be able to develop an individual-specific nutritional plan and program in accordance with the rules of adequate and balanced nutrition, determination of energy and nutrient requirements of individuals with scientific methods.
3)	Develop the nutritional and nutritional plan and policy for the protection, improvement and improvement of health by using methods for determining the nutritional status of the population.
4)	To be able to evaluate the factors affecting the nutritional quality of the individual and society in production consumption chain and apply standards and legal regulations on food safety and security.
5)	To use the current technologies, computer and information processing skills in the process of gathering and implementing basic information about Nutrition and Dietetics, having the ability of problem solving and decision making, creating a research project, information gathering and report preparation process.
6)	Defines, evaluates, interprets, produces solutions, produces medical nutrition therapy, makes team work with all national and international stakeholders in health and social fields, acts according to ethical rules by using current knowledge and skills acquired in Nutrition and Dietetics field.
7)	Taking into consideration the energy and nutrient requirements of the target group, evaluating the Nutrition and Dietetic aspects, makes menu planning in the institutions which are mass-fed and takes care of the food safety at all stages from the purchase of food to the service, and utilizes the technological developments in providing the appropriate service delivery.
8)	Develops and implements strategies to encourage individuals and communities to choose safe and healthy foods, and prepares and updates relevant educational materials.
9)	Makes laboratory applications for product development, nutrient analysis and factors affecting quality, evaluates and evaluates according to legal regulations.
10)	Plans, manages, evaluates, monitors, reports and leads teamwork and supports the creation of national and international nutritional and nutritional plans and policies to promote healthy nutrition awareness of individuals and society throughout the life cycle.
11)	Plans, implements, monitors and evaluates the appropriate medical nutrition therapy in an interdisciplinary approach, taking into account the sociocultural and economic structure of patients with different age groups. Participates in clinical trials.
12)	Uses English at an adequate level to follow professional developments and to communicate with colleagues, patients and the community.
13)	Uses current informatics and communication technologies effectively to reach and disseminate information in the field.
14)	All field studies and scientific studies work in teams with their colleagues and different professions.
15)	Performs his / her duties within the framework of Professional Responsibility and ethical values, adopts the importance of lifelong learning and continuously develops himself / herself by following the developments in science, technology and health, and ensures the progress and development of the profession of dietician.

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Quizzes	2	% 30
Homework Assignments	1	% 30
Final	1	% 40
total		% 100
PERCENTAGE OF SEMESTER WORK		% 60
PERCENTAGE OF FINAL WORK		% 40
total		% 100

Workload and ECTS Credit Calculation

Activities	Number of Activities	Preparation for the Activity	Spent for the Activity Itself	Completing the Activity Requirements	Workload
Course Hours	14	0	3		42
Quizzes	14	0	1		14
Midterms	7	0	1		7
Final	14	0	3		42
Total Workload					105