| Nutrition and Dietetics | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
| Course Code: | SHZ101 | ||||
| Course Name: | Introduction to Social Work | ||||
| 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): |
Prof. Dr. İLHAN TOMANBAY |
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| Course Assistants: |
| Course Objectives: | The objective of this lesson is for each student to learn basic concepts of social work and background of social work with its different aspects. |
| Course Content: | Introduction to social work course focuses on the key concepts of the subject and the questions of ‘What is social?’, ‘What is work’ and ‘What is social work’. This course includes the subjects of historical birth of social work, history of humanitarian aid, historical development of social service and social work, worldwide known social work authors, theoricians, activists and practicians, basics of social work according to different countries, economic, social and cultural fundamentals of socail work, the reasons of the birth of social work, medical, mental and social health and interview. |
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The students who have succeeded in this course;
1) Learn the concepts of social, work and social work 2) Know basic social work concept, 3) Know history of social work 4) Learn the historical development of social work 5) Learn worldwide known social work authors, thinkers and activists 6) Learn basics of social work according to different countries, 7) Learn differences of social work according to countries 8) Learn economic, social and cultural fundamentals of socail work 9) Reaches published and digital sources on historical development of social work. |
| Week | Subject | Related Preparation |
| 1) | What is social? What is the service? What is working? What is social work? What is social work? Learning the concepts in the historical process. Various definitions. | |
| 2) | Pre-industrial social service delivery models. Religious models. | |
| 3) | Development of social services in the process of industrial revolution. | |
| 4) | Transition from social services to social work or social services to social work. Historical process. | |
| 5) | The history of social services in the world. Fundamentals. Transformation to social work. | |
| 6) | The history of social services in Turkey. Fundamentals.Transformation to social work. | |
| 7) | Purpose, purpose, function, role, characteristics, nature of social work. Science and social work as a profession. Value, knowledge and skill in social work. | |
| 8) | Purpose, purpose, function, role, characteristics, nature of social work. Science and social work as a profession. Value, knowledge and skill in social work. | |
| 9) | Areas of social work in various countries and in Turkey. Differences, priorities. | |
| 10) | Social work areas, methods and techniques. | |
| 11) | Social work areas, methods and techniques. | |
| 12) | Social work areas, methods and techniques. | |
| 13) | The introduction of social work into a discussion with students. | |
| 14) | General evaluation |
| Course Notes / Textbooks: | • Kongar, Emre. 2007. Sosyal Çalışmaya Giriş. SABEV Yayınları, Ankara. • Zastrow, C. 2010. Sosyal Hizmete Giriş. Durdu Baran Çiftçi (Ed.), Nika Yayınevi, Ankara. • Güdek, Kemal. 2012, Sosyal Çalışmaya Giriş – Terapiden Önce Sosyal Çalışmacılar İçin Mesleğe Giriş Bilgileri, Ankara: Nobel Tıp Yy. • Yolcuoğlu, İsmet Galip. 2017, Sosyal Hizmet/Sosyal Çalışma Bilim ve Mesleğine Giriş, Nar Yayınları, Istanbul. |
| References: | Öğretim üyesi tarafından hazırlanan ders notları ve ppt sunumlar / Course notes and ppt presentations. |
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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 | 14 | 42 |
| Study Hours Out of Class | 14 | 65 |
| Homework Assignments | 13 | 13 |
| Midterms | 1 | 1 |
| Final | 1 | 1 |
| Total Workload | 122 | |