| Nutrition and Dietetics | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
| Course Code: | UNI336 | ||||
| Course Name: | Design Thinking | ||||
| Semester: | Fall | ||||
| Course Credits: |
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| Language of instruction: | Turkish | ||||
| Course Condition: | |||||
| Does the Course Require Work Experience?: | No | ||||
| Type of course: | University Elective | ||||
| Course Level: |
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| Mode of Delivery: | E-Learning | ||||
| Course Coordinator: | Prof. Dr. HATİCE ÖZ PEKTAŞ | ||||
| Course Lecturer(s): | MELDA GÖKNEL | ||||
| Course Assistants: |
| Course Objectives: | Course Objectives This course introduces the basic principles of interaction, service, product and system design with the first and foremost focus on people’s needs, choices, and experiences rather than anything else. The course addresses the underlying framework for understanding and practicing fundamental concepts, tools, and design processes with a broad focus on all stakeholders rather than only end-users. Various tools and techniques such as co-designing, envisioning, testing and prototyping, role-playing and touchpoints are introduced throughout the course. Students, individually and as a team, experience a series of hands-on, class-based exercises on the methodology of creating products and services. |
| Course Content: | Course Content To introduce students to theoretical knowledge, conceptual approaches, and practical skills of Design Thinking to understand and learn human-centered design methodology. |
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The students who have succeeded in this course;
1) Recognize the basic principles of Design Thinking and human-centered design methodology. 2) Define exemplary business and design problems by using various tools and techniques of the methodology. 3) Apply the principles of the methodology to develop solution proposals considering various stakeholders. 4) Prepare an innovative project proposal in line with the main requirements of the methodology as a team. |
| Week | Subject | Related Preparation |
| 1) | Meet and Greet, Forming Final Project Groups, Fundamentals of the course and needed equipment | - |
| 1) | Meet and Greet, Forming Final Project Groups, Fundamentals of the course and needed equipment | - |
| 1) | Meet and Greet, Forming Final Project Groups, Fundamentals of the course and needed equipment | - |
| 2) | What is Human Centered Design? | - |
| 3) | Empathy Methods– field work | - |
| 3) | Empathy Methods– field work | - |
| 4) | Persona – in class exercise | - |
| 5) | Defining the problem | - |
| 6) | Mad Lib and HMWQ – in class exercise | - |
| 7) | Ideation Methods – in class exercise | - |
| 8) | MID SEMESTER PRESENTATION OF THE FINAL PROJECT | - |
| 9) | Feed-back on projects and strategies for further development | - |
| 10) | Prototype and Test – in class exercise | - |
| 11) | Project evaluation with RWW – in class exercise (may be holiday) | - |
| 12) | Making a design budget and production timeline | - |
| 13) | Storytelling for design | - |
| 14) | Final presentation | - |
| Course Notes / Textbooks: | The Design of Everyday Things, Don Norman, 1988. Tasarım Odaklı Düşünce-Design Thinking, Emrah Kozan, 2021. |
| References: | The Design of Everyday Things, Don Norman, 1988. Tasarım Odaklı Düşünce-Design Thinking, Emrah Kozan, 2021. |
| Course Learning Outcomes | 1 |
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| 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. | |||||||||||||||
| 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. |
| Semester Requirements | Number of Activities | Level of Contribution |
| Midterms | 1 | % 40 |
| Final | 1 | % 60 |
| total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 40 | |
| PERCENTAGE OF FINAL WORK | % 60 | |
| total | % 100 | |
| Activities | Number of Activities | Workload |
| Course Hours | 5 | 10 |
| Application | 16 | 32 |
| Special Course Internship (Work Placement) | 5 | 10 |
| Field Work | 2 | 4 |
| Study Hours Out of Class | 3 | 4 |
| Presentations / Seminar | 3 | 6 |
| Project | 16 | 32 |
| Quizzes | 5 | 10 |
| Midterms | 4 | 8 |
| Final | 1 | 2 |
| Total Workload | 118 | |