Seminar/Project I (NUT403) Course Detail

Course Name Course Code Season Lecture Hours Application Hours Lab Hours Credit ECTS
Seminar/Project I NUT403 1 0 0 1 8
Pre-requisite Course(s)
Course Language English
Course Type N/A
Course Level Bachelor’s Degree (First Cycle)
Mode of Delivery Face To Face
Learning and Teaching Strategies Lecture, Discussion, Question and Answer, Observation Case Study, Field Trip, Problem Solving, Team/Group, Brain Storming.
Course Coordinator
Course Lecturer(s)
Course Assistants
Course Objectives For the selected project or seminar it is aimed to teach developing a research hypothesis, conducting a comprehensive literature search by using appropriate library and internet resources, specifying the study design, analyzing the data through appropriate statistical measurements, evaluating the obtained data in accordance with literature and present it in a written report format
Course Learning Outcomes The students who succeeded in this course;
  • Investigate a current topic about food or nutrition
  • Identify the strengths and weaknesses of various data collection and analyze methods
  • Gain skills about reading research reports and journal articles
  • Analyze data using suitable statistical methods (for pro
  • Comment their data by comparing literatüre
  • Develop the abilities of evaluating research reports and journal articles as well as developing research project proposal
  • Gain skills to solve any kind of question related to the subject.
Course Content Planning and conducting individual projects/seminars on current issues related to food, nutrition and dietetics; planning of the project/seminar work under supervision of faculty member, reviewing the literature.

Weekly Subjects and Releated Preparation Studies

Week Subjects Preparation
1 General information about the course
2 Determine the project/seminar topic
3 Determine the project/seminar topic
4 Develop the research hypothesis
5 Identify the data collection and analyze methods
6 Data collection
7 Data collection
8 Data collection
9 Analysis of data
10 Analysis of data
11 Report writing / Seminar presentation preparation
12 Report writing / Seminar presentation preparation
13 Report writing / Seminar presentation preparation
14 Report writing / Seminar presentation preparation
15 Report writing / Seminar presentation preparation
16 Report writing / Seminar presentation preparation


Course Book 1. Journals and books about nutrition and dietetics
Other Sources 2. Other materials related to the subject

Evaluation System

Requirements Number Percentage of Grade
Attendance/Participation - -
Laboratory - -
Application - -
Field Work 1 50
Special Course Internship - -
Quizzes/Studio Critics - -
Homework Assignments - -
Presentation - -
Project - -
Report - -
Seminar 1 50
Midterms Exams/Midterms Jury - -
Final Exam/Final Jury - -
Toplam 2 100
Percentage of Semester Work 100
Percentage of Final Work 0
Total 100

Course Category

Core Courses X
Major Area Courses
Supportive Courses
Media and Managment Skills Courses
Transferable Skill Courses

The Relation Between Course Learning Competencies and Program Qualifications

# Program Qualifications / Competencies Level of Contribution
1 2 3 4 5
1 Develop the capability of using theoretical and practical knowledge acquired during nutrition and dietetic education for individuals and public for health promotion, prevention of the diseases and treatment of the diseases when necessary. X
2 Can reach evidence-based knowledge in nutrition and dietetics by searching available journals and books published then using all computer programs assess this knowledge, interpret and share. X
3 Develop strategical plans and programs for solving nutrition-based health problems at individual and community level, by considering professional and ethical values. X
4 Can analyze food consumptions of individuals and create diet plans by taking into consideration of their age, gender, socio-cultural, economical, biochemical and personal characteristics then can give necessary education to them. X
5 Can identify all the nutrients and chemical substances that foods contain and help individuals how and what kind of foods to be chosen for their health and/or disease conditions. X
6 Can conduct their work independently with the help of the information gained, take individual responsibility to solve problems in practice, and collaborate with other members of the health team. X
7 Can explain all reduction or loss of nutrients may happen during food preparation and cooking both home or institutional settings. X
8 Can make all necessary dietary adjustments where special nutrition is required. X
9 Can compare and discuss nutrition policies and food legislation both in the country and world experiences levels. X
10 Can develop and organize training programs to provide adequate, balanced and healthy nutrition for individuals and groups, and can effectively use the communication and education methods and materials required for the sessions. X
11 Can evaluate individual and cultural differences by having knowledge and practices of the traditions and cultures of the countries. X

ECTS/Workload Table

Activities Number Duration (Hours) Total Workload
Course Hours (Including Exam Week: 16 x Total Hours) 16 3 48
Special Course Internship 16 9 144
Field Work
Study Hours Out of Class
Presentation/Seminar Prepration 1 10 10
Homework Assignments
Quizzes/Studio Critics
Prepration of Midterm Exams/Midterm Jury
Prepration of Final Exams/Final Jury
Total Workload 202