| Nutrition and Dietetics | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
| Course Code: | SHZ206 | ||||
| Course Name: | Social Service Areas and Organizations | ||||
| Semester: | Fall | ||||
| Course Credits: |
|
||||
| Language of instruction: | Turkish | ||||
| Course Condition: | |||||
| Does the Course Require Work Experience?: | No | ||||
| Type of course: | Compulsory Courses | ||||
| Course Level: |
|
||||
| Mode of Delivery: | Face to face | ||||
| Course Coordinator: | Araş. Gör. İSMAİL NALBANTOĞLU | ||||
| Course Lecturer(s): |
Prof. Dr. İLHAN TOMANBAY |
||||
| Course Assistants: |
| Course Objectives: | Students should have basic information about the institutionalization process of social services and its development in Turkey, social work areas and organizations, get to know social service organizations in different areas such as child, woman and elderly welfare, and have information about various professional roles of social workers, social work in the establishment environment. It is aimed to gain the ability to get information about the applications and to examine and evaluate the organizational environment. |
| Course Content: | Basic concepts of social service, social work areas, social work, generalist social work. Historical development of social work and origins of social work. Systems theory, eco-system approach, social work with multiple systems. Community theories; institution and organization concepts. Social work professional intervention, evaluation and practice methods and techniques. Basic knowledge of how generalist social work practice is applied in a particular corporate setting. Basic information about social work fields, institutions and organizations in Turkey. |
|
The students who have succeeded in this course;
1) Gain information about the concepts of social work, social work, social work and their historical roots in the conceptual framework. 2) Will be able to define social work from the eco-system perspective. 3) Gains information about institution, organization, social environment, system concepts and professional intervention, client system at various levels, social examination report, institution examination report. 4) Gains a basic understanding of how generalist social work is practiced in a particular institutional setting. 5) Explains the structure and functioning of institutions and organizations. 6) Recognizes different population groups at risk and different social work areas for these population groups. 7) Gain information about public, private and voluntary social service institutions and organizations in Turkey. 8) Gains awareness about the importance and consequences of interaction with multiple systems while working with various client types and groups, explores the professional roles of social workers. |
| Week | Subject | Related Preparation |
| 1) | Introduction to the course, basic concepts | |
| 2) | Historical development and origins of social work and social work | |
| 3) | Values, basic principles, aims and functions of the social work profession | |
| 4) | Systems theory and ecosystem approach, use of theory in social work practice | |
| 5) | Occupational intervention, client system, social work with multiple systems. | |
| 6) | Institution and organization concepts, The structure, types and characteristics of social service institutions and organizations, Professional roles of social workers | |
| 7) | Midterm | |
| 8) | General structuring of social service organizations in Turkey | |
| 9) | Family and child welfare field and organizations | |
| 10) | Women's welfare field and organizations | |
| 11) | Medical social work, mental health field and organizations | |
| 12) | Disabled and elderly welfare field and organizations | |
| 13) | Forensic social service fields and organizations | |
| 14) | Other social work areas | |
| 15) | Final examination | |
| 16) | Final examination |
| Course Notes / Textbooks: | Thompson, N. (2019) Kuram ve Uygulamada Sosyal Hizmeti Anlamak, Öntaş, Ö. C. & Eren, B. H. (çev.), Ankara: Dipnot Yayınları |
| References: | Artan, T. (2020) Yaşlılık ve Sosyal Hizmet, İstanbul: İstanbul Üniversitesi AUZEF Yayını. http://auzefkitap.istanbul.edu.tr/kitap/sosyalhizmetler_ao/yaslilikvesoshiz.pdf Duyan, V.(2012).Sosyal Hizmet Temelleri, Yaklaşımları, Müdahale Yöntemleri, Ankara: Nika. Oral, M&Tuncay, T (2012) Ruh Sağlığı Alanında Sosyal Hizmet Uzmanlarının Rol ve Sorumlulukları, Toplum ve Sosyal Hizmet Dergisi, 23(2), 93-114. Tomanbay, İ. & Karaca, G. N. (2012) (eds.) Sosyal Hizmet Kuruluşları, Eskişehir: Anadolu Üniversitesi Yayını. https://www.ilhantomanbay.com/wp-content/uploads/2020/03/31-ilhan-genel-ve-kavramsal-giri%C5%9F.pdf Tufan, B.& Duyan, V. (2003). Sosyal Hizmetin İşlev ve Rolleri, Toplum ve Sosyal Hizmet Dergisi,14(2), 1-22. Zastrow, C., Ashman, A. M.&Kirst, K. K. (2016) İnsan Davranışı ve Sosyal Çevre I, İstanbul: Nika. |
| Course Learning Outcomes | 1 |
2 |
3 |
4 |
5 |
6 |
7 |
8 |
|||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 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 |
| Homework Assignments | 1 | % 40 |
| Presentation | 1 | % 20 |
| Midterms | 1 | % 40 |
| total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 100 | |
| PERCENTAGE OF FINAL WORK | % | |
| total | % 100 | |
| Activities | Number of Activities | Workload |
| Course Hours | 13 | 39 |
| Midterms | 1 | 1 |
| Final | 1 | 1 |
| Total Workload | 41 | |