FACULTY OF HEALTH SCIENCES
Department of Nutrition and Dietetics
SB 360 | Course Introduction and Application Information
| Course Name |
Disability and Society
|
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
|
SB 360
|
Fall/Spring
|
3
|
0
|
3
|
4
|
| Prerequisites |
None
|
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| Course Language |
Turkish
|
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| Course Type |
Elective
|
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| Course Level |
First Cycle
|
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| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | DiscussionGroup WorkField trip / ObservationLecture / Presentation | |||||
| Course Coordinator | ||||||
| Course Lecturer(s) | ||||||
| Assistant(s) | - | |||||
| Course Objectives | Students can define the concepts of impairment, disability and handicap. Depending on the international classification systems, students can identify the burden and limitations of diseases and realize how these consequences affect social adjustment and healing process. |
| Learning Outcomes |
The students who succeeded in this course;
|
| Course Description | Handicap is a phenomenon that people come across not only in the face of diseases, but also in developmental periods of childhood, elderly, and even during pregnancy because of sociocultural deficits and lack of regulations. In order to follow a holistic treatment approach, it is important for health professionals to know the physical and environmental adaptations for decreasing the physical limitations, legal regulations, family lives and social adjustment of handicapped individuals, and to improve their communication skills with handicapped individuals. |
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|
Core Courses | |
| Major Area Courses | ||
| Supportive Courses | ||
| Media and Management Skills Courses | ||
| Transferable Skill Courses |
WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES
| Week | Subjects | Related Preparation |
| 1 | Course Introduction | T.C. Türkiye İstatistik Kurumu, Özürlülerin sorun ve beklentileri araştırması, Ankara, 2010 (www.tuik.gov.tr) |
| 2 | Disability and Handicap | “Engelli çocuk ve ergenlerin hakları el kitabı: Anne-Baba ve Öğretmenler için” Adnan Kulaksızoğlu. Çocuk Vakfı Yayınları, 2011. ISBN: 978-975-552-074-2 Sf: 17-26, 113-140. T.C. Türkiye İstatistik Kurumu, Türkiye Sağlık Araştırması, Engel gruplarının yaş ve cinsiyete göre dağılımları (www.tuik.gov.tr) |
| 3 | ICD-10 and ICF Classification Systems | World Health Organization. (1980). International classification of impairments, disabilities, and handicaps : a manual of classification relating to the consequences of disease, published in accordance with resolution WHA29.35 of the Twenty-ninth World Health Assembly, May 1976. World Health Organization. https://apps.who.int/iris/handle/10665/41003 |
| 4 | Physical and environmental adaptations | “Smart Technology for Aging, Disability, and Independence” Bölüm 9: Home modifications and universal design. William C. Mann. John Wiley & Sons, New Jersey, 2005. ISBN-13 978-0-471-69694-0. Sf: 307-340. |
| 5 | Family life and social adjustment | ”Health Psychology”. Management of Chronic Health Disorders.Shelley E. Taylor. McGrawHill: 2009. ISBN-978-1-259-92207-7. Chapter 11. Sf: 218-239. |
| 6 | Governmental regulations and law related to handicapped | “Engelli çocuk ve ergenlerin hakları el kitabı: Anne-Baba ve Öğretmenler için” Adnan Kulaksızoğlu. Çocuk Vakfı Yayınları, 2011. Sf: 47-65. |
| 7 | Discussion | “Sakatlık Çalışmaları Sosyal Bilimlerden Bakmak”. Normalliğin inşası: Çan Eğrisi, Roman ve On Dokuzuncu Yüzyılda Sakat Bedenin İcadı. Lennard J.Davis. Koç Üniversitesi Yayınları, 2011. Sf: 187-209. |
| 8 | Presentation of project draft | |
| 9 | Guest Speaker | |
| 10 | Handicap and Ethics | “Sakatlık Çalışmaları Sosyal Bilimlerden Bakmak”. Normalliğin inşası: Çan Eğrisi, Roman ve On Dokuzuncu Yüzyılda Sakat Bedenin İcadı. Lennard J.Davis. Koç Üniversitesi Yayınları, 2011. Sf: 187-209. |
| 11 | Movie Screening and Discussion | “The Intouchables (Can Dostum)” Film Gösterimi ve Tartışma |
| 12 | Presentation of Projects | |
| 13 | Presentation of Projects | |
| 14 | Presentation of Projects | |
| 15 | Overview of the course | |
| 16 | Overview of the course |
| 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 |
1
|
30
|
| Seminar / Workshop | ||
| Oral Exams | ||
| Midterm | ||
| 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 |
7
|
1
|
7
|
| Field Work |
0
|
||
| Quizzes / Studio Critiques |
0
|
||
| Portfolio |
0
|
||
| Homework / Assignments |
1
|
17
|
17
|
| Presentation / Jury |
0
|
||
| Project |
1
|
20
|
20
|
| Seminar / Workshop |
0
|
||
| Oral Exam |
0
|
||
| Midterms |
0
|
||
| Final Exam |
1
|
28
|
28
|
| Total |
120
|
COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP
|
#
|
Program Competencies/Outcomes |
* Contribution Level
|
||||
|
1
|
2
|
3
|
4
|
5
|
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| 1 | Effectively uses evidence-based professional knowledge of basic, health and social sciences required by the dietitian profession throughout their professional life. |
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| 2 | Gains the ability to use the acquired knowledge to improve the health level and quality of life of the society. |
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| 3 | Gains the ability to work effectively as an individual and to take responsibility in multidisciplinary teamwork. |
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| 4 | Identifies, defines, interprets, decides and solves the problems that may be encountered in different fields of Nutrition and Dietetics. |
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| 5 | Applies individual-specific professional knowledge in accordance with the physiological, environmental and socio-cultural needs of healthy and/or sick individuals. |
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| 6 | Continuously improve themselves in their field by using accurate and reliable information and modern information technologies. |
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| 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. |
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| 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. |
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| 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. |
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| 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. |
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*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest