| Nutrition and Dietetics | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
| Course Code: | SHZ403 | ||||
| Course Name: | Social Work Project | ||||
| 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: | Doç. Dr. OKAN YAŞAR | ||||
| Course Lecturer(s): |
Doç. Dr. OKAN YAŞAR Prof. Dr. İLHAN TOMANBAY |
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| Course Assistants: |
| Course Objectives: | Students of social work will learn the working techniques of projects, get to know the funding programs and projects made by different actors in the field of social work, develop their original ideas with the project technique and prepare them for implementation. |
| Course Content: | The course provides the basic concepts of the project, which is a way of organizing and doing business. Also examples of programs and projects in the field of social work will be shown. Subsequently, the participants will present their own project ideas, develop them in groups using project techniques and make them ready for implementation. |
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The students who have succeeded in this course;
1) I. Recognize project work as a business and organization technique 2) II. Learn the relationship between routine work / project, project program 3) III. Get know national and international social work projects, 4) IV. Recognize national and international funders, 5) V. Develop their original ideas in field of social work with project techniques, 6) VI. Make project ideas ready for implemantation, |
| Week | Subject | Related Preparation |
| 1) | Project work – routine work definition | |
| 2) | Project – program - connection | |
| 3) | National and international programs | |
| 4) | Programs administered by the Ministry of Family and Social Labour | |
| 5) | Examples of projects carried out by public actors in the field of social work | |
| 6) | Examples of projects carried out by local governments in the field of social work | |
| 7) | Examples of projects carried out by non governmental organizations in the field of social work | |
| 8) | The birth of a project idea | |
| 9) | Analysis of the project idea | |
| 10) | Planning the project idea | |
| 11) | Determining project stakeholders and forming a project consortium | |
| 12) | Creating the basic project plan | |
| 13) | Preparation of the Project fiche and additional documents | |
| 14) | Presentation of the project idea |
| Course Notes / Textbooks: | • Proje Döngüsü Yönetimi ve Mantıksal Çerçeve Yaklaşımı. STGM yayınları • Türkiye’deki Sivil Toplum Kuruluşları İçin Hibe Fon Rehberi. Tacso ve STGM yayınları • Avrupa Birliği Hibe Programları Kapsamında Sivil Toplum Kuruluşlarına Sağlanan Destekler. Yayınlayan: T.C. Avrupa Birliği Bakanlığı |
| References: | • Proje Döngüsü Yönetimi ve Mantıksal Çerçeve Yaklaşımı. STGM yayınları • Türkiye’deki Sivil Toplum Kuruluşları İçin Hibe Fon Rehberi. Tacso ve STGM yayınları • Avrupa Birliği Hibe Programları Kapsamında Sivil Toplum Kuruluşlarına Sağlanan Destekler. Yayınlayan: T.C. Avrupa Birliği Bakanlığı |
| Course Learning Outcomes | 1 |
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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 |
| Homework Assignments | 1 | % 40 |
| Project | 1 | % 60 |
| total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 100 | |
| PERCENTAGE OF FINAL WORK | % | |
| total | % 100 | |
| Activities | Number of Activities | Workload |
| Course Hours | 16 | 32 |
| Application | 13 | 26 |
| Study Hours Out of Class | 16 | 64 |
| Midterms | 1 | 2 |
| Final | 1 | 2 |
| Total Workload | 126 | |