ECTS - Social Responsibility Project
Social Responsibility Project (HUM201) Course Detail
| Course Name | Course Code | Season | Lecture Hours | Application Hours | Lab Hours | Credit | ECTS |
|---|---|---|---|---|---|---|---|
| Social Responsibility Project | HUM201 | 3 | 0 | 0 | 3 | 4 |
| Pre-requisite Course(s) |
|---|
| N/A |
| Course Language | Turkish |
|---|---|
| Course Type | N/A |
| Course Level | Bachelor’s Degree (First Cycle) |
| Mode of Delivery | |
| Learning and Teaching Strategies | Drill and Practice, Field Trip. |
| Course Lecturer(s) |
|
| Course Objectives | • Increasing their sensitivity to social and environmental problems to actively contribute to the solution of social and environmental problems. • To ensure that NGOs are actively involved in their work and projects. • Contributing to the development of civil society-university cooperation. • Encourage group work and increase communication and interaction among students. |
| Course Learning Outcomes |
The students who succeeded in this course;
|
| Course Content | Social and environmental problems; non-governmental organizations; cooperation with non-governmental organizations; team work. |
Weekly Subjects and Releated Preparation Studies
| Week | Subjects | Preparation |
|---|---|---|
| 1 | Meeting, presentation of the lesson. | Copier is prepared. Presentation is made. |
| 2 | The student finds and confirms the place for voluntary work for 18 hours. | Nursing homes, rehabilitation centers, non-governmental organizations in Ankara are determined. |
| 3 | The student begins to volunteer for 18 hours. She / He participates in book and clothes campaigns. Supports voluntary educational activities at the Science Center (15 hours) A non-governmental organization (NGO) promotion homework is sent. | Sent an official letter to institutions Help campaign announcements are made. It is decided which day of the week will come. It is decided which NGO should be introduced. |
| 4 | Face to face with each student. Photographs and documents related to volunteer work are examined. Incomplete Missing completes | Every student gets an appointment. At least 15 minutes of conversation |
Sources
| Other Sources | 1. Faydalı Linkler; http://www.e-devlet.com/sivil_toplum_kuruluslari/ http://ankara.aile.gov.tr/tr http://www.huzurevibul.com/tr/index.asp?q=kurumListe&kurum=16 http://www.webrehberi.biz/3-3-13/ankaradaki-ozel-egitim-ve-rehabilitasyon-merkezleri.aspx http:// |
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Evaluation System
| Requirements | Number | Percentage of Grade |
|---|---|---|
| Attendance/Participation | - | - |
| Laboratory | - | - |
| Application | - | - |
| Field Work | 1 | 60 |
| Special Course Internship | - | - |
| Quizzes/Studio Critics | - | - |
| Homework Assignments | 1 | 15 |
| Presentation | 1 | 10 |
| Project | 1 | 15 |
| Report | - | - |
| Seminar | - | - |
| Midterms Exams/Midterms Jury | - | - |
| Final Exam/Final Jury | - | - |
| Toplam | 4 | 100 |
| Percentage of Semester Work | |
|---|---|
| Percentage of Final Work | 100 |
| 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. | |||||
| 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. | |||||
| 3 | Develop strategical plans and programs for solving nutrition-based health problems at individual and community level, by considering professional and ethical values. | |||||
| 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. | |||||
| 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. | |||||
| 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. | |||||
| 7 | Can explain all reduction or loss of nutrients may happen during food preparation and cooking both home or institutional settings. | |||||
| 8 | Can make all necessary dietary adjustments where special nutrition is required. | |||||
| 9 | Can compare and discuss nutrition policies and food legislation both in the country and world experiences levels. | |||||
| 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. | |||||
| 11 | Can evaluate individual and cultural differences by having knowledge and practices of the traditions and cultures of the countries. | |||||
ECTS/Workload Table
| Activities | Number | Duration (Hours) | Total Workload |
|---|---|---|---|
| Course Hours (Including Exam Week: 16 x Total Hours) | |||
| Laboratory | |||
| Application | |||
| Special Course Internship | 6 | 18 | 108 |
| Field Work | |||
| Study Hours Out of Class | |||
| Presentation/Seminar Prepration | 1 | 1 | 1 |
| Project | 5 | 15 | 75 |
| Report | |||
| Homework Assignments | 1 | 1 | 1 |
| Quizzes/Studio Critics | |||
| Prepration of Midterm Exams/Midterm Jury | |||
| Prepration of Final Exams/Final Jury | |||
| Total Workload | 185 | ||