| Nutrition and Dietetics | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
| Course Code: | SHZ305 | ||||
| Course Name: | Human Behavior and Social Work Theories 1 | ||||
| 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 aim of this course is to give information about the basic theories on which the social work profession is based; To examine human behavior and development in social systems through major social science theories, to explore the dynamics of human behavior and to provide a knowledge base that will create social work practice skills. |
| Course Content: | Basic concepts related to the subject (Theory (theory), method, approach (perspective), method, social work); the differences between theory and method in social work; professional intervention stages of the social work profession and the importance of the evaluation stage; the link between evaluation and theories in the preparation of an intervention plan; basic knowledge of systems and ecosystem theory and social work relationship; interactions between micro, mezzo and macro systems and their importance in social work; lifelong development approach; important concepts in understanding human behavior; focus on empowerment, strengths perspective and resilience; ethical dilemmas and critical thinking in ethical issues; the effects of environmental-based concepts such as social, economic and cultural structure, class, poverty, oppression, discrimination, and sexism on behavior and development; developmental tasks, needs, psycho-social-cultural development theories (psycho-dynamic theory, psycho-social development theory, behavioral theory, cognitive development theory, attachment theory, social learning theory, cultural learning theory) and giving information about the important problems, risks and protective factors of these periods. |
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The students who have succeeded in this course;
1) 1. Will be able to have basic knowledge about the theories that are the basis of practice of social work. 2) 2. They will be conscious of the necessity of lifelong learning in general. 3) 3. Will be able to gain the ability to identify, define and solve basic developmental problems. 4) 4. When working with multiple systems, they will be able to evaluate based on the theoretical knowledge produced in the fields of biology, psychology, sociology and economics in the field of social sciences. 5) 5. Will be able to use theoretical knowledge in determining the professional intervention method for specific problems while working with individuals, groups, families and communities. 6) 6. They will gain professional knowledge and skills by learning the dynamics of human reproduction, developmental periods and features, important issues related to pregnancy, infancy, childhood, adolescence, and ethical principles and methods for intervention in life events. 7) 7. Will be able to critically evaluate the acquired knowledge and skills in ethical decision making process. 8) 8. They will learn the basic concepts used to recognize and explore the variables that affect people's behavior, functionality and well-being. |
| Week | Subject | Related Preparation |
| 1) | Description of the course, scope of the course, basic concepts | |
| 2) | Systems Theory, Ecosystems Approach and Social Work Practice | |
| 3) | Psychodynamic Theory and Psychosocial Development Theory | |
| 4) | Cognitive Development; Socio-cultural Cognitive Development; Emotional Development; Self-Concept, Self-Esteem and Empowerment. | |
| 5) | Behavioral Theory, Feminist Theory | |
| 6) | Cognitive Behavioral Theory and Approaches to Therapy; Social Learning Theory | |
| 7) | Attachment Theory | |
| 8) | Midterm | |
| 9) | Biological, Psycho-Social General Characteristics of Infancy and Childhood | |
| 10) | Important Problems and Life Events in Infancy and Childhood in the Process of Psychological Development | |
| 11) | Effects of Common Life Events on Children, Major Problems in Childhood (Mistreatment, abuse, neglect of children) | |
| 12) | Effects of Social Environment on Behavior and Development: Ethnocentrism, Racism, Sexism Issues and Macro Social Work | |
| 13) | Biological, Psycho-Social General Characteristics of Adolescence Period | |
| 14) | Important Problems and Life Events in Adolescence: Delinquency, Eating Disorders, Suicide | |
| 15) | Final examination |
| Course Notes / Textbooks: | 1. Teater, B. (2015). Sosyal Hizmet Kuram ve Yöntemleri: Uygulama İçin Bir Giriş. Ankara: Nika Yayınevi. 2. Zatsrow ve Krist-Ashman (2016). İnsan Davranışı ve Sosyal Çevre I. İstanbul: Nika Yayınevi. |
| References: | 1. Thompson, N. (2013). Kuram ve Uygulamada Sosyal Hizmeti Anlamak. Ankara: Dipnot Yayınları. 2. Duyan, V. (2010). Sosyal Hizmet Temelleri Yaklaşımları Müdahale Yöntemleri. Ankara. 3. Duyan, V., Yolcuoğlu, İ., Artan, T. (2017). Dünü, Bugünü, Yarınıyla İnsanı Anlamak, İnsan Davranışının Temelleri ve Sosyal Çevrenin Etkileri. İstanbul: Nar Yayınevi 4. Buz, S. (2009). Feminist Sosyal Hizmet Uygulaması. Toplum ve Sosyal Hizmet Dergisi. Cilt20 sayı 2, 53-66. 5. Tunç, M. (2013). Feminist Grup Çalışması: Temeli, Kapsamı ve Süreci. Toplum ve Sosyal Hizmet Dergisi. Cilt 24, sayı 2, 231-252. 6. Cüceloğlu, D. (2019). İnsan ve Davranışı. İstanbul: Remzi Kitabevi. |
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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 | 16 | 48 |
| Study Hours Out of Class | 16 | 38 |
| Midterms | 1 | 2 |
| Final | 1 | 2 |
| Total Workload | 90 | |