| Nutrition and Dietetics | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
| Course Code: | SHZ005 | ||||
| Course Name: | Neglect, Abuse and Social Work | ||||
| Semester: | Fall | ||||
| Course Credits: |
|
||||
| Language of instruction: | |||||
| Course Condition: | |||||
| Does the Course Require Work Experience?: | No | ||||
| Type of course: | Compulsory Courses | ||||
| Course Level: |
|
||||
| Mode of Delivery: | Face to face | ||||
| Course Coordinator: | Prof. Dr. İLHAN TOMANBAY | ||||
| Course Lecturer(s): | |||||
| Course Assistants: |
| Course Objectives: | In this course, basic knowledge and skills on diagnosing child neglect and abuse, communicating with neglected and abused children and their families, taking an active role in the rehabilitation of children and families, working in cooperation with other healthcare team members working with neglected and abused children, the elderly and the disabled. It is aimed at acquiring skills. |
| Course Content: | This course; Basic concepts of neglect and abuse, types of neglect and abuse, medical, legal, social and cultural dimensions of child maltreatment; types of child neglect and abuse, causes and consequences, risk factors; social work approach in child neglect and abuse; covers neglect and abuse of the elderly, disabled and its types, neglect and abuse in the context of gender; focuses on techniques and skills necessary for social work practice. |
|
The students who have succeeded in this course;
1) 1. Comprehend the types of child neglect and abuse. 2) 2. Gains knowledge about the effects of child neglect and abuse on children and family members. 3) 3. Learns the social work approach in child neglect and abuse, gains technical knowledge and skills. 4) 4. Comprehends the gender, socio-demographic and cultural dimensions of neglect and abuse. 5) 5. Comprehends the importance of teamwork in multidisciplinary approach to neglect and abuse and practice. |
| Week | Subject | Related Preparation |
| 1) | Introduction to the course, basic concepts, child protection approaches and historical development | |
| 2) | Protection against child neglect and abuse in national and international law | |
| 3) | The concept of child neglect, its types, characteristics | |
| 4) | Child abuse, types, characteristics | |
| 5) | Risk factors in child abuse, the effects of neglect and abuse on the child and her family | |
| 6) | Recognition of child abuse, risk assessment and prevention methods | |
| 7) | Social work with the abused child, interview techniques | |
| 8) | Midterm | |
| 9) | Social services and practices for child neglect and abuse critical reading-case discussions | |
| 10) | Child abuse in the context of gender critical reading-case discussions | |
| 11) | Child abuse and domestic violence critical reading-case discussions | |
| 12) | Female abuse, types, characteristics critical reading-case discussions | |
| 13) | Elderly neglect and abuse, types, characteristics critical reading-case discussions | |
| 14) | Negligence and abuse of disabled people, types, characteristics critical reading-case discussions | |
| 15) | Final examination |
| Course Notes / Textbooks: | 1. Kurtay, Derya (2018) Çocuğa Yönelik İstismar, Ankara: SABEV Yayınları. |
| References: | 1. Atılgan, E., Yağcıoğlu, Ü. ve Çavdar, Y. (2014) Çocuklarla Adli Görüşme Rehberi, https://www.unicef.org/turkey 2. Barut, B. (2021) Cinsel İstismar Mağdurlarına Yaklaşım Ve Terapötik Süreç, Uluslararası Sosyal Araştırmalar Dergisi / The Journal of International Social Research, 14(76), ss. 602-615. 3. 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. 4. Karataş, Kasım (2015). Çocuk İhmal ve İstismarında Sosyal Hizmet Yaklaşımı. Çocuğa Yönelik Şiddet ve Çocuğun Korunması içinde. Ed.: T. Dağlı. İstanbul: Çocuk Koruma Merkezlerini Destekleme Derneği, s. 97-105. 5. Kaya-Kılıç, A. ve Tekin, H.H. (2019). Sosyal Hizmet Uzmanlarının Korunmaya Muhtaç Çocuk Birimlerinde İhmal ve İstismar Vakalarına Verilen Hizmetlerin Niteliğine İlişkin Görüşleri. Toplum ve Sosyal Hizmet, 30(3), 843-865. 6. Lotfi, S. (2020) Yaşlı İstismarı ve İhmaline Yönelik Sosyal Hizmet Müdahalesi ve Yaklaşımları, İstanbul Ticaret Üniversitesi Sosyal Bilimler Dergisi 19(39), s.1407-1422. 7. Öztürk, M. Çocuk Hakları Açısından Çocuk İhmali ve İstismarı, Çocuk Vakfı Yayınları, 2011. 8. Paslı, Figen (2020) Söylemeye Korkmak: Çocuk Cinsel İstismar Vakaları, İstanbul: NİKA Yayınevi. 9. Polat, Oğuz (2007). Tüm Boyutlarıyla Çocuk İstismarı: Tanımlar. Ankara: Seçkin Yayıncılık. 10. Polat, U. Gonca ve A İçağasıoğlu Ç. Arzu (2011). “Çocuk istismarı alanında çalışan sosyal hizmet uzmanları açısından profesyonel karar verme”. Toplum ve Sosyal Hizmet, 22 (2), s.161-173. 11. Yolcuoğlu, İsmet G. (2010). Çocukların İhmal-İstismara Uğramasında Aile ve Çocuklara Yönelik Risk Faktörleri ve Sosyal Hizmet Müdahalesi. Toplum ve Sosyal Hizmet , 21 (1) , 73-83 . |
| Course Learning Outcomes | 1 |
2 |
3 |
4 |
5 |
||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 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 |
| Presentation | 1 | % 20 |
| Midterms | 1 | % 30 |
| Final | 1 | % 50 |
| total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 50 | |
| PERCENTAGE OF FINAL WORK | % 50 | |
| total | % 100 | |