Nutrition and Dietetics | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | SHZ002 | ||||
Course Name: | Social Work with Families and Children | ||||
Semester: | Fall | ||||
Course Credits: |
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Language of instruction: | Turkish | ||||
Course Condition: | |||||
Does the Course Require Work Experience?: | No | ||||
Type of course: | Compulsory Courses | ||||
Course Level: |
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Mode of Delivery: | Face to face | ||||
Course Coordinator: | Prof. Dr. İLHAN TOMANBAY | ||||
Course Lecturer(s): | Staff | ||||
Course Assistants: |
Course Objectives: | With families who have problems due to family communication and other reasons Social work practice within the framework of planned intervention steps by helping families gain function and health, and strengthen them. and helping them gain problem-solving skills. |
Course Content: | Family from the aspects of sociology, culture, law and social relations, big family, nuclear family, relation of children and family, different family relations and their results, the role of social worker in solving problems of families. |
The students who have succeeded in this course;
1) Knows about family problems 2) Knows social work interventions for families |
Week | Subject | Related Preparation |
1) | Introduction and introduction of course content, definitions | |
2) | Family in the historical process | |
3) | Types of family, functions and roles of the family | |
4) | Family life cycle, theories about family | |
5) | Healthy and unhealthy family characteristics | |
6) | Family communication and communication problems | |
7) | domestic violence | |
8) | family problems | |
9) | Divorce and breakup in the family | |
10) | Written Regulations for Family | |
11) | Family Mediation | |
12) | Family Counseling definition and approaches | |
13) | Social Work for Family | |
14) | Social Work with Families at the Planned Change Stage |
Course Notes / Textbooks: | Akkaya, C. (2016). Eş Seçimi ve Evlilik. (Ed.) Nurşen Adak. Değişen Toplumda Değişen Aile Sosyolojik Tartışmalar içinde. 2. Baskı. Ankara: Siyasal Kitabevi.147-162. Aktaş, A.M. (2013). Ben ve Ailem. 1. Basım. Konya: Atlas Akademi. Ayan, S. (2012). Kadına Karşı Şiddetin Çocuk Üzerindeki Etkileri. (Yay. Haz. Dolunay Şenol, Sıtkı Yıldız, Talat Kıymaz, Hasan Kala) Uluslar arası Katılımlı kadına ve Çocuğa Karşı Şiddet Sempozyumu Bildiri Kitabı içinde. Ankara: 660-670. Baran, G. Ve Yurteri Tiryaki, A. (2016). Aile Yaşam Döngüsü. (Ed.) Gülen Baran. Aile Yaşam dinamiği içinde. 1. Basım. Ankara: Pelikan Yayıncılık. 3-32. Baran, G. ve Atlı, S. (2016). Tarihsel Süreçte Aile ve Aile Kuramları. (Ed.) Gülen Baran. Aile Yaşam dinamiği içinde. 1. Basım. Ankara: Pelikan Yayıncılık. 35-65. Gladding, S. T. (2012). Aile Terapisi: Tarihi, Kuram ve Uygulamaları. (İng. Edit: ibrahim keklik, Türkçe Edit: İbrahim Yıldırım). 2. Türkçe Baskı. Ankara: Türk Psikolojik Danışma ve Rehberlik Derneği. İl, S. (2009). Aile Arabuluculuğu. Toplum ve Sosyal Hizmet Dergisi. 20 (1): 23-31. Köse, B., G. (2016). Geçmişten Günümüze Aile.(Ed.) Nurşen Adak Değişen Toplumda Değişen Aile Sosyolojik Tartışmalar içinde. 2. Baskı. Ankara: Siyasal Kitabevi.15-38. Demez, G. (2016). Toplumsal Etkileşim ve Dayanışma Biçimi Olarak Akrabalık ve Yakın İlişkiler. (Ed.) Nurşen Adak. Değişen Toplumda Değişen Aile Sosyolojik Tartışmalar içinde. 2. Baskı. Ankara: Siyasal Kitabevi.93-113. Duyan, V. (2012). Sosyal Hizmet: Temelleri, Yaklaşımları,Müdahale Yöntemleri, Sosyal Hizmet Uzmanları derneği yayın No: 20, Ankara. Nazlı, S. (2001). Aile Danışmanlığı. 2. Basım. Ankara: Nobel Dağıtım Yayın. |
References: | Akkaya, C. (2016). Eş Seçimi ve Evlilik. (Ed.) Nurşen Adak. Değişen Toplumda Değişen Aile Sosyolojik Tartışmalar içinde. 2. Baskı. Ankara: Siyasal Kitabevi.147-162. Aktaş, A.M. (2013). Ben ve Ailem. 1. Basım. Konya: Atlas Akademi. Ayan, S. (2012). Kadına Karşı Şiddetin Çocuk Üzerindeki Etkileri. (Yay. Haz. Dolunay Şenol, Sıtkı Yıldız, Talat Kıymaz, Hasan Kala) Uluslar arası Katılımlı kadına ve Çocuğa Karşı Şiddet Sempozyumu Bildiri Kitabı içinde. Ankara: 660-670. Baran, G. Ve Yurteri Tiryaki, A. (2016). Aile Yaşam Döngüsü. (Ed.) Gülen Baran. Aile Yaşam dinamiği içinde. 1. Basım. Ankara: Pelikan Yayıncılık. 3-32. Baran, G. ve Atlı, S. (2016). Tarihsel Süreçte Aile ve Aile Kuramları. (Ed.) Gülen Baran. Aile Yaşam dinamiği içinde. 1. Basım. Ankara: Pelikan Yayıncılık. 35-65. Gladding, S. T. (2012). Aile Terapisi: Tarihi, Kuram ve Uygulamaları. (İng. Edit: ibrahim keklik, Türkçe Edit: İbrahim Yıldırım). 2. Türkçe Baskı. Ankara: Türk Psikolojik Danışma ve Rehberlik Derneği. İl, S. (2009). Aile Arabuluculuğu. Toplum ve Sosyal Hizmet Dergisi. 20 (1): 23-31. Köse, B., G. (2016). Geçmişten Günümüze Aile.(Ed.) Nurşen Adak Değişen Toplumda Değişen Aile Sosyolojik Tartışmalar içinde. 2. Baskı. Ankara: Siyasal Kitabevi.15-38. Demez, G. (2016). Toplumsal Etkileşim ve Dayanışma Biçimi Olarak Akrabalık ve Yakın İlişkiler. (Ed.) Nurşen Adak. Değişen Toplumda Değişen Aile Sosyolojik Tartışmalar içinde. 2. Baskı. Ankara: Siyasal Kitabevi.93-113. Duyan, V. (2012). Sosyal Hizmet: Temelleri, Yaklaşımları,Müdahale Yöntemleri, Sosyal Hizmet Uzmanları derneği yayın No: 20, Ankara. Nazlı, S. (2001). Aile Danışmanlığı. 2. Basım. Ankara: Nobel Dağıtım Yayın. |
Course Learning Outcomes | 1 |
2 |
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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 | 13 | 26 |
Study Hours Out of Class | 16 | 80 |
Midterms | 2 | 4 |
Final | 1 | 2 |
Total Workload | 112 |