FACULTY OF HEALTH SCIENCES
Department of Nutrition and Dietetics
BES 109 | Course Introduction and Application Information
Course Name |
Behavioural Sciences and Communication
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
BES 109
|
Fall
|
3
|
0
|
3
|
3
|
Prerequisites |
None
|
|||||
Course Language |
Turkish
|
|||||
Course Type |
Required
|
|||||
Course Level |
First Cycle
|
|||||
Mode of Delivery | face to face | |||||
Teaching Methods and Techniques of the Course | DiscussionQ&ALecture / Presentation | |||||
Course Coordinator | ||||||
Course Lecturer(s) | ||||||
Assistant(s) | - |
Course Objectives | To raise awareness about the relationship between psychology and nutrition sciences and to encourage thinking |
Learning Outcomes |
The students who succeeded in this course;
|
Course Description | This course contains information about the relationship between nutrition and psychology and provides information about gaining healthy eating behavior. |
|
Core Courses |
X
|
Major Area Courses | ||
Supportive Courses | ||
Media and Management Skills Courses | ||
Transferable Skill Courses |
WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES
Week | Subjects | Related Preparation |
1 | Psychological Science | Morris CG, Psikolojiyi Anlamak, Ayvaşık HB, Sayıl M (Çev) Türk Psikologlar Derneği Yayını, 2015. ISBN:9756761212 Sf. 2-40 |
2 | The importance of psychology in health | Morris CG, Psikolojiyi Anlamak, Ayvaşık HB, Sayıl M (Çev) Türk Psikologlar Derneği Yayını, 2015. ISBN:9756761212 Sf. 362-390 |
3 | The role of health psychology in nutrition | Morris CG, Psikolojiyi Anlamak, Ayvaşık HB, Sayıl M (Çev) Türk Psikologlar Derneği Yayını, 2015. ISBN:9756761212 Sf. 362-390 |
4 | Taste perception and food choices | Morris CG, Psikolojiyi Anlamak, Ayvaşık HB, Sayıl M (Çev) Türk Psikologlar Derneği Yayını, 2015. ISBN:9756761212 Sf. 40-80 |
5 | Psychological basis of eating preferences | Morris CG, Psikolojiyi Anlamak, Ayvaşık HB, Sayıl M (Çev) Türk Psikologlar Derneği Yayını, 2015. ISBN:9756761212 Sf. 40-80 |
6 | Emotional hunger, appetite and the psychology of overeating | Morris CG, Psikolojiyi Anlamak, Ayvaşık HB, Sayıl M (Çev) Türk Psikologlar Derneği Yayını, 2015. ISBN:9756761212 Sf. 80-186 |
7 | Emotional hunger, appetite and the psychology of overeating | Morris CG, Psikolojiyi Anlamak, Ayvaşık HB, Sayıl M (Çev) Türk Psikologlar Derneği Yayını, 2015. ISBN:9756761212 Sf. 80-186 |
8 | MIDTERM | |
9 | Emotional hunger, appetite and the psychology of overeating | Morris CG, Psikolojiyi Anlamak, Ayvaşık HB, Sayıl M (Çev) Türk Psikologlar Derneği Yayını, 2015. ISBN:9756761212 Sf. 186-290 |
10 | Psychology of diet | Morris CG, Psikolojiyi Anlamak, Ayvaşık HB, Sayıl M (Çev) Türk Psikologlar Derneği Yayını, 2015. ISBN:9756761212 Sf. 186-290 |
11 | Body perception, obesity and thinness psychology | Morris CG, Psikolojiyi Anlamak, Ayvaşık HB, Sayıl M (Çev) Türk Psikologlar Derneği Yayını, 2015. ISBN:9756761212 Sf. 290-390 |
12 | The psychology of food purification behavior | Morris CG, Psikolojiyi Anlamak, Ayvaşık HB, Sayıl M (Çev) Türk Psikologlar Derneği Yayını, 2015. ISBN:9756761212 Sf. 290-454 |
13 | Psychological basis of eating disorders | Morris CG, Psikolojiyi Anlamak, Ayvaşık HB, Sayıl M (Çev) Türk Psikologlar Derneği Yayını, 2015. ISBN:9756761212 Sf. 390-454 |
14 | Consumer behavior and consumption psychology | Morris CG, Psikolojiyi Anlamak, Ayvaşık HB, Sayıl M (Çev) Türk Psikologlar Derneği Yayını, 2015. ISBN:9756761212 Sf. 390-454 |
15 | Course review | Morris CG, Psikolojiyi Anlamak, Ayvaşık HB, Sayıl M (Çev) Türk Psikologlar Derneği Yayını, 2015. ISBN:9756761212 Sf. 2-454 |
16 | FINAL EXAM |
Course Notes/Textbooks |
|
Suggested Readings/Materials |
EVALUATION SYSTEM
Semester Activities | Number | Weigthing |
Participation |
1
|
10
|
Laboratory / Application | ||
Field Work | ||
Quizzes / Studio Critiques | ||
Portfolio | ||
Homework / Assignments |
1
|
20
|
Presentation / Jury | ||
Project | ||
Seminar / Workshop | ||
Oral Exams | ||
Midterm |
1
|
30
|
Final Exam |
1
|
40
|
Total |
Weighting of Semester Activities on the Final Grade |
3
|
60
|
Weighting of End-of-Semester Activities on the Final Grade |
1
|
40
|
Total |
ECTS / WORKLOAD TABLE
Semester Activities | Number | Duration (Hours) | Workload |
---|---|---|---|
Theoretical Course Hours (Including exam week: 16 x total hours) |
16
|
3
|
48
|
Laboratory / Application Hours (Including exam week: '.16.' x total hours) |
16
|
0
|
|
Study Hours Out of Class |
14
|
1
|
14
|
Field Work |
0
|
||
Quizzes / Studio Critiques |
0
|
||
Portfolio |
0
|
||
Homework / Assignments |
1
|
5
|
5
|
Presentation / Jury |
0
|
||
Project |
0
|
||
Seminar / Workshop |
0
|
||
Oral Exam |
0
|
||
Midterms |
1
|
8
|
8
|
Final Exam |
1
|
15
|
15
|
Total |
90
|
COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP
#
|
Program Competencies/Outcomes |
* Contribution Level
|
||||
1
|
2
|
3
|
4
|
5
|
||
1 | Effectively uses evidence-based professional knowledge of basic, health and social sciences required by the dietitian profession throughout their professional life. |
X | ||||
2 | Gains the ability to use the acquired knowledge to improve the health level and quality of life of the society. |
X | ||||
3 | Gains the ability to work effectively as an individual and to take responsibility in multidisciplinary teamwork. |
X | ||||
4 | Identifies, defines, interprets, decides and solves the problems that may be encountered in different fields of Nutrition and Dietetics. |
X | ||||
5 | Applies individual-specific professional knowledge in accordance with the physiological, environmental and socio-cultural needs of healthy and/or sick individuals. |
X | ||||
6 | Continuously improve themselves in their field by using accurate and reliable information and modern information technologies. |
|||||
7 | Acquires the ability to communicate verbally and in writing at national and international level on professional issues related to the field of Nutrition and Dietetics. |
|||||
8 | Acts in accordance with social, scientific and ethical values in the stages of data collection, interpretation and evaluation of results while conducting research in the field of Nutrition and Dietetics. |
X | ||||
9 | Acquires knowledge and practical skills in the development of individual and social nutrition recommendations at national and international level, and the establishment of food and nutrition plans and policies. |
|||||
10 | Acts in accordance with the awareness of professional ethics within the legal framework related to their duties, rights and responsibilities. Sets an example to colleagues and society. |
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest