IEU 200 | Course Introduction and Application Information - Department of Nutrition and Dietetics

Course Name

Volunteering Studies

Code	Semester	Theory (hour/week)	Application/Lab (hour/week)	Local Credits	ECTS
IEU 200	Fall/Spring	1	2	2	4

Prerequisites	None
Course Language	Turkish
Course Type	Elective
Course Level	Short Cycle
Mode of Delivery	-
Teaching Methods and Techniques of the Course	Discussion Group Work Case Study Application: Experiment / Laboratory / Workshop Guest Speaker Lecture / Presentation Field work/Application
National Occupation Classification	-
Course Coordinator	-
Course Lecturer(s)	Öğr. Gör. Dr. Kenan DEMİREL
Assistant(s)	-

Course Objectives

The aim of this course is to increase students' awareness through volunteering projects, help them develop sensitivity towards humanitarian, social, and cultural issues, enhance their social and moral values and skills, and encourage them to take an active role in these projects.

Learning Outcomes

The students who succeeded in this course;

will be able to define concepts related to individuals and society within the framework of volunteering,
will be able to evaluate the concept of volunteering in the context of the literature,
will be able to explain the importance of humanitarian, social, and cultural volunteering concepts,
will be able to develop sustainable and solution-oriented projects that promote social behavior,
will be able to research, plan, implement, and assess volunteering projects.

Course Description

This course includes theoretical and practical processes related to the concept of volunteering, focusing on humanitarian, social, and cultural issues and values, and emphasizes sustainable projects.

Course Category	Core Courses
	Major Area Courses
	Supportive Courses
	Media and Management Skills Courses
	Transferable Skill Courses

Week	Subjects	Related Preparation	Learning Outcome
1	Introduction to the course, objectives, and scope
2	The concept of volunteering, key areas of volunteering, and volunteer management	Erdoğan, E., Semerci, P. U., Yentürk, N., & Yurttagül, L. (2021). Türkiye’de gönüllülük: Deneyimler, sınırlılıklar ve yeni açılımlar (pp. 14-55). İstanbul Bilgi Üniversitesi Yayınları.
3	Humanitarian and social values, issues, and ethical concerns in volunteer work (+ guest speaker from a civil society organization)	Özden, Z., & Saran, M. (2006). Ethical issues in public relations. Dokuz Eylul University Journal of Social Sciences, 8(3), 242-261. Emre, C. (2002). Cultural values, ethics, and public administration in Turkey. Mülkiye Dergisi, 26, 1-21.
4	Volunteering in public institutions and NGOs, examples of practices (+ guest speaker from a public institution)	Palabıyık, H. (2011). Volunteering and participation in local services. Journal of Management Sciences, 9(1), 87-114. Peltekoğlu, F. B., & Tozlu, E. (2017). Corporate social responsibility projects in Turkey. Social Communication, 10(1), 5-31.
5	Project management, stakeholder relations, and presentations (successful project examples)	Gürüz, D. & Eğinli, A. T. (2016). Effective presentation techniques (3rd ed., pp. 16-42). Detay Yayıncılık. Erdoğan, E., Semerci, P. U., Yentürk, N., & Yurttagül, L. (2021). Türkiye’de gönüllülük (pp. 35-56). İstanbul Bilgi Üniversitesi Yayınları.
6	Idea generation, determining project topics, and in-class evaluation
7	Idea generation, determining project topics, and in-class evaluation
8	Review of the Semester
9	Formation of project groups and determination of implementation calendar	Identification of topics and preliminary research for the volunteering project.
10	Project development phase 01: Preliminary research and problem (situation) analysis	Establishing goals for the volunteering project and conducting initial evaluations.
11	Project development phase 02: Defining objectives and in-class evaluation	Analysis of relationships with all stakeholders involved in the volunteering project and establishing a roadmap.
12	Project development phase 03: Target audience analysis and stakeholder management	Information and presentation related to field studies within the volunteering project.
13	Project development phase 04: Evaluations related to implementation and field studies	Information and presentation related to field studies within the volunteering project.
14	Project development phase 05: Evaluations related to implementation and field studies	Information and presentation related to field studies within the volunteering project.
15	Final presentations of volunteering projects	Project presentations will be conducted in front of a jury composed of members from various disciplines.
16	-

Course Notes/Textbooks

Erdoğan, E., Semerci, P. U., Yentürk, N., & Yurttagül, L. (2021). Türkiye’de gönüllülük: Deneyimler, sınırlılıklar ve yeni açılımlar. İstanbul Bilgi Üniversitesi Yayınları. ISBN 978-605-399-567-8.

Suggested Readings/Materials

Çakı, F. (2014). Türk sosyolojisinde yeni bir alan: Gönüllülük araştırmaları. Sosyoloji Dergisi, 3(29), 185-202.

Yeşilay. (t.y.). Gönüllülük nedir? Yeşilay. https://www.yesilay.org.tr/tr/uye-islemleri/gonulluluk-nedir UNDP Türkiye. (2013). Türkiye’de gönüllülük: Gönüllülüğün rolünün ve katkılarının keşfedilmesi.

UNDP Türkiye. https://www.undp.org/content/dam/turkey/docs/Publications/mdgs/Turkiyedegonulluluk.pdf

Aşimova, B. (2014, Ekim 22). Gönüllülük nedir? Avrupa Gençlik Portalı. https://europa.eu/youth/tr/article/54/20639_tr

Balaban, A. Y., & İnce, İ. Ç. (2015). Gençlerin sivil toplum kuruluşlarındaki gönüllülük faaliyetleri ve gönüllülük algısı: Türkiye Eğitim Gönüllüleri Vakfı (TEGV) Örneği. Dokuz Eylül Üniversitesi İktisadi ve İdari Bilimler Fakültesi Dergisi, 30(2), 149-169.

Özmutaf, N. M. (2010). Sivil toplum kuruluşlarında gönüllü el kitabı ve gönüllüğe etkileri. Süleyman Demirel Üniversitesi Vizyoner Dergisi, 2(1), 50-64.

Semester Activities	Number	Weigthing
Participation	1	10
Laboratory / Application
Field Work	1	20
Quizzes / Studio Critiques
Portfolio
Homework / Assignments
Presentation / Jury	1	40
Project	1	30
Seminar / Workshop
Oral Exams
Midterm
Final Exam
Total

Weighting of Semester Activities on the Final Grade	3	60
Weighting of End-of-Semester Activities on the Final Grade	1	40
Total

Semester Activities	Number	Duration (Hours)	Workload
Theoretical Course Hours (Including exam week: 16 x total hours)	16	1	16
Laboratory / Application Hours (Including exam week: '.16.' x total hours)	16	2	32
Study Hours Out of Class	14	2	28
Field Work	1	8	8
Quizzes / Studio Critiques			0
Portfolio			0
Homework / Assignments			0
Presentation / Jury	1	20	20
Project	1	16	16
Seminar / Workshop			0
Oral Exam			0
Midterms			0
Final Exam			0
		Total	120

#	PC Sub	Program Competencies/Outcomes	* Contribution Level
#	PC Sub	Program Competencies/Outcomes	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.		-	-	-	-	-
2	Gains the ability to use the acquired knowledge to improve the health level and quality of life of the society.		-	-	-	-	-
3	Gains the ability to work effectively as an individual and to take responsibility in multidisciplinary teamwork.		-	-	-	-	-
4	Identifies, defines, interprets, decides and solves the problems that may be encountered in different fields of Nutrition and Dietetics.		-	-	-	-	-
5	Applies individual-specific professional knowledge in accordance with the physiological, environmental and socio-cultural needs of healthy and/or sick individuals.		-	-	-	-	-
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.		-	-	-	-	-
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.		-	-	-	-	-

IEU 200 | Course Introduction and Application Information

WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES

EVALUATION SYSTEM

ECTS / WORKLOAD TABLE

COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP

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