| Nutrition and Dietetics | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
| Course Code: | UNI337 | ||||
| Course Name: | Human Rights Mechanisms | ||||
| Semester: | Fall | ||||
| Course Credits: |
|
||||
| Language of instruction: | Turkish | ||||
| Course Condition: | |||||
| Does the Course Require Work Experience?: | No | ||||
| Type of course: | University Elective | ||||
| Course Level: |
|
||||
| Mode of Delivery: | Face to face | ||||
| Course Coordinator: | Dr. Öğr. Üy. MEHMET FATİH ÇINAR | ||||
| Course Lecturer(s): | Asst.Prof. M.Fatih ÇINAR | ||||
| Course Assistants: |
| Course Objectives: | It is aimed to learn the historical, philosophical and legal basis of the human rights and freedoms besides that how to reach the national and international protection mechanisms in order to human rights violations. |
| Course Content: | The basic concepts of human rights is examined and also philosophical and historical development of human rights and freedoms. Information on the basis of human rights and freedoms in international and national legislation and various protection mechanisms are given. |
|
The students who have succeeded in this course;
1) Student has knowledge about the historical and philosophical basis of human rights and freedoms 2) Clarifies and explicates the human rights and freedoms 3) Knows the national and international protection procedures of human rights and freedoms 4) In case of violations of rights and freedoms, student may prepare the necessary documents, especially the individual application, to the Constitutional Court. |
| Week | Subject | Related Preparation |
| 1) | General Information Related to Human Rights Law | Course notes |
| 2) | International Protection of Human Rights | Course notes |
| 3) | National Protection of Human Rights | Course notes |
| 4) | Fundamental Rights and Freedoms: Right to Life, Prohibition of Torture and Slavery | Course notes |
| 5) | Fundamental Rights and Freedoms: Right to liberty and security, Right of People who Deprived of their Liberty | Course notes |
| 6) | Fundamental Rights and Freedoms: Right to a Fair Trial, Right to No Punishment Without Law | Course notes |
| 7) | Fundamental Rights and Freedoms: Right to Respect for Private Life and Home, Freedom of Conscience and Expression | Course notes |
| 8) | Midterm exam | firs 7 weeks subjects |
| 9) | Fundamental Rights and Freedoms: Freedom of Communication, Press, Assembly and Association, Application and Prohibition of Discrimination | Course notes |
| 10) | Fundamental Rights and Freedoms: Protection of property, Rights on Education, Political Activity, Freedom of Travel | Course notes |
| 11) | Fundamental Rights and Freedoms : Rights of Science, Work, Health, Disabilities, Child, Woman and Minorities | Course notes |
| 12) | Restriction of Fundamental Rights and Freedoms | Course notes |
| 13) | National Protection Mechanisms on Human Rights: Individual Applicants Procedure to Constitutional Court and Some Other Organs | Course notes |
| 14) | International Protection Mechanisms on Human Rights: EUHR, UN Human Rights Committee, International Criminal Court | Course notes |
| 15) | Final exam | All course subjects |
| Course Notes / Textbooks: | Ders Notları: Blackboarda yüklenen ve derste takip edilen notlar (Dr.Öğr.Üyesi M.Fatih ÇINAR) Durmuş Tezcan / Mustafa Ruhan Erdem / Oğuz Sancakdar/Rifat Murat Önok, İnsan Hakları El Kitabı, Ankara 2010 |
| References: | İlyas DOĞAN, İnsan Hakları Hukuku, 4. Baskı, 2020 Gölcüklü A. Feyyaz / Gözübüyük Şeref , Avrupa İnsan Hakları Sözleşmesi ve Uygulaması, Ankara 1996. Kapani Münci, İnsan Haklarının Uluslararası Boyutları, Ankara 2011. Kuçuradi İoanna, İnsan Hakları (Human Rights), İstanbul 2011. Ahmet Mumcu / Elif Küzeci, İnsan Hakları Ve Kamu Özgürlükleri, Ankara 2011. |
| Course Learning Outcomes | 1 |
2 |
3 |
4 |
|||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 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 | Preparation for the Activity | Spent for the Activity Itself | Completing the Activity Requirements | Workload | ||
| Course Hours | 14 | 2 | 3 | 70 | |||
| Study Hours Out of Class | 14 | 0 | 2 | 28 | |||
| Midterms | 1 | 8 | 1 | 9 | |||
| Final | 1 | 17 | 1 | 18 | |||
| Total Workload | 125 | ||||||