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

Course Introduction and Application Information

Course Code: SHZ017
Course Name: Social Work Against Violence and Anger Management
Semester: Fall
Course Credits:
ECTS
5
Language of instruction: Turkish
Course Condition:
Does the Course Require Work Experience?: No
Type of course: Compulsory Courses
Course Level:
Bachelor TR-NQF-HE:6. Master`s Degree QF-EHEA:First Cycle EQF-LLL:6. Master`s Degree
Mode of Delivery: Face to face
Course Coordinator: Araş. Gör. İSMAİL NALBANTOĞLU
Course Lecturer(s): Prof. Dr. İLHAN TOMANBAY
Course Assistants:

Course Objective and Content

Course Objectives: The aim of this course is to understand the phenomenon of violence against the disadvantaged groups and to reveal the intervention methods from the perspective of social work.
Course Content: Basic concepts on the subject. What is violence, what are its types? Violence theories. What is critical social work and what are the approaches on the subject? The nature of anti-oppression social work. Violence against disadvantaged groups. Different characteristics of violence. Different environments of violence. Violence coping methods. Violence from a social work perspective. Violence legislation. Services offered. Roles and responsibilities of social worker. What is anger? Anger management. The consequences of anger. Anger management.

Learning Outcomes

The students who have succeeded in this course;
1) Defines the concept of violence literally
2) • Understands the types of violence and the factors affecting the occurrence of violence.
3) • Relates social work and violence
4) • Comprehends the concepts of anti-oppression social work
5) • Understands the roles and responsibilities in combating violence
6) • Comprehends the approach to combating violence against children
7) • Understands violence against women and domestic violence and perceives approaches to struggle
8) • Comprehends the approach to combating violence against the elderly and disabled.
9) • Comprehends the violence against different races and other living things.
10) • Understands new types of violence that occur with technology and produces solutions from a social work perspective.
11) • Interprets national and international regulations on violence within the scope of solution proposals.
12) • Perceive the concepts related to anger control.

Course Flow Plan

Week Subject Related Preparation
1) acquaintance and information about the course
2) Reflection on the nature of violence and basic concepts
3) Theories of violence
4) Violence, oppression and social work relationship
5) critical thinking in social work
6) The nature and development process of anti-pressure practice
7) Anti-oppression practice in social work
8) MIDTERM
9) Violence Against Women and Domestic
10) Violence Against Children
11) Violence Against the Elderly and Disabled Elderly Neglect and Abuse
12) Violence Occurred by Technology (Digital Violence, Cyberbullying, Social Media and Violence)
13) Violence to Living
14) Anger management
15) Final examination

Sources

Course Notes / Textbooks: • Dominelli, L. (2021). Baskı Karşıtı Sosyal Çalışma Teori ve Pratik. (Ed. Cankurtaran, Ö.). Ankara: Nika Yayınevi
References: • UNFPA, T.C. Başbakanlık Kadın Statüsü Genel Müdürlüğü (2016). Aile İçi Şiddetle Mücadele El Kitabı.
• Avrupa Konseyi. (2011). Kadına Yönelik Şiddet ve Aile İçi Şiddetin Önlenmesi ve Bunlarla Mücadeleye İlişkin Avrupa Konseyi Sözleşmesi.
• Özateş, Ö. S. (2009). Bir sosyal hizmet müdahalesi̇ olarak aile içi şiddet mağduru kadın sorununda femı̇nı̇st etik yaklaşım. Toplum ve Sosyal Hizmet, 20(2). 99-107.
• Ünal, B. ve Gülseren, L. (2020). COVID-19 pandemisinin görünmeyen yüzü: Aile içi kadına yönelik şiddet. Klinik Psikiyatri, 23, 89-94.
• Çamur Duyan, G., Şenol, D. ve Yıldız, S. (2013). Aile ve Kadın Sempozyumu. Kadın Sorunları Uygulama ve Araştırma Merkezi.
• Doğrucan, A. ve Yıldırım, Z. (2020). Kadına yönelik aile içi şiddet üzerine bir inceleme. Hacettepe Üniversitesi Sosyal Bilimler Dergisi, 2(2). 122-138.
• Tuncay, T. ve İl, S. (2006). Sosyal Hizmette Baskı karşıtı Uygulama Sosyal Adalet Paradigması Temelinde Bir Özgürleşirme Pratiği. Toplum ve Sosyal Hizmet, 17(2), 59-71.
• Arslan Özdemir, E. ve Duyan, V. (2018). Baskı ve Ayrımcılığa Karşı Sosyal Hizmet. International Journal of Acedemic Value Studies, 4(19), 273-283.
• Akbaş, E.(2014). Sosyal Çalışmada Çağdaş Eleştirel Perspektifler. Ankara: SABEV Yayınları.
• Türkkan, T., Çakıcı A. B. ve Bülbül, K. (2020). Sosyal hizmet bölümü öğrencilerinin çocuk istismarı ve ihmali hakkındaki bilgi düzeylerinin incelenmesi: Gümüşhane Üniversitesi örneği. Toplum ve Sosyal Hizmet, 31(2), 368-388.
• Akbulut, Ö. M. ve Günaydın, H. (2020). Çocuğa yönelik şiddetin Çocuk Hakları Sözleşmesi bağlamında incelenmesi. Kırşehir Ahi Evran Üniversitesi Sağlık Bilimleri Enstitüsü Dergisi, 1(1), 29-40.
• Müftüler, H. G. (2018). Modern toplumda yaş ve yaşlı ayrımcılığı. Türkiye Sosyal Hizmet Araştırmaları Dergisi, 2(2), 181-214.
• Güngör, Ş. D., İşler, G., Ersal, İ., Günay, G. N., Balonde, M., Kesen, N. F. ve Daşbaş, S. (2021). Yaşlı ihmal ve istismarına yönelik müdahale. Tıbbi Sosyal Hizmet Dergisi, 17, 155-178.
• Bulut, S. ve Karaman, H. B. (2018). Engelli bireylerin cinsel, fiziksel ve duygusal istismarı. Ankara Üniversitesi Eğitim Bilimleri Fakültesi Özel Eğitim Dergisi, 19(2), 277-301.
• Tek, S. (2019). Irkçılık karşıtı sosyal hizmet uygulaması. Toplum ve Sosyal Hizmet, 30(3), 1142-1165.
• Güladı, O. (2017). Baskı karşıtı sosyal hizmet: modern dünya sistemi açısından eleştirel bir değerlendirme. Toplum ve Sosyal Hizmet, 29(1), 228-244.
• Cebecioğlu, G. ve Altıparmak, İ. B. (2017). Dijital şiddet: sosyal paylaşım ağları üzerine bir araştırma. Sakarya University Journal of Education, 7(2), 423-431.
• Esen, R. ve Yengin D. (2021). Yeni̇ medya bağımlılığında photolurkıng sonucu ortaya çıkan dijital şiddet üzerine bir inceleme. Yeni Medya Elektronik Dergisi, 5(2), 156-171.
• Karakaya, A., Çakmakkaya, B. Y. ve Yılmaz, Y. (2020). Hayvanlara yönelik şiddet konusunda bir değerlendirme. Balkan ve Yakın Doğu Sosyal Bilimler Dergisi, 181-193.

Course - Program Learning Outcome Relationship

Course Learning Outcomes

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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.

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
Homework Assignments 1 % 20
Midterms 1 % 20
Final 1 % 60
total % 100
PERCENTAGE OF SEMESTER WORK % 40
PERCENTAGE OF FINAL WORK % 60
total % 100

Workload and ECTS Credit Calculation

Activities Number of Activities Workload
Course Hours 16 32
Application 3 3
Study Hours Out of Class 14 34
Presentations / Seminar 12 12
Homework Assignments 14 28
Midterms 1 2
Final 1 2
Total Workload 113