BİLGİ PAKETİ / DERS KATALOĞU
| DEPARTMENT OF NUTRITION AND DIETETICS | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
Ders Genel Tanıtım Bilgileri
| Course Code: | 5010003090 | ||||||||
| Ders İsmi: | Voice Health | ||||||||
| Ders Yarıyılı: | Spring | ||||||||
| Ders Kredileri: |
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| Language of instruction: | TR | ||||||||
| Ders Koşulu: | |||||||||
| Ders İş Deneyimini Gerektiriyor mu?: | No | ||||||||
| Type of course: | Üniversite Seçmeli | ||||||||
| Course Level: |
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| Mode of Delivery: | Face to face | ||||||||
| Course Coordinator : | Öğr.Gör. Erkan KOLAT | ||||||||
| Course Lecturer(s): |
Öğr.Gör. Ayşe Nur KOÇAK |
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| Course Assistants: |
Dersin Amaç ve İçeriği
| Course Objectives: | The aim of this course for each student; 1- Protection of sound health 2- Who should be consulted in case of voice disorder 3- Recommendations for protecting vocal health. |
| Course Content: | It includes teaching the components that are important for sound health. Things to do and things not to do for the protection of sound health. |
Learning Outcomes
The students who have succeeded in this course;
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Ders Akış Planı
| Week | Subject | Related Preparation |
| 1) | Sound production organs | lecture slide |
| 2) | Anatomy of sound | Lecture slide |
| 3) | Anatomy of sound | Lecture slide |
| 4) | Working principle of sound and distortion | lecture slide |
| 5) | "WATER" relationship for sound | lecture slide |
| 6) | Voice and Smoking-Alcohol Relationship | lecture slide |
| 7) | Voice and Smoking-Alcohol Relationship | lecture slide |
| 8) | mid term | |
| 9) | Voice and daily life behaviors | lecture slide |
| 10) | Voice and daily life behaviors | lecture slide |
| 11) | The relationship between voice and the food consumed | lecture slide |
| 12) | The relationship between voice and the food consumed | lecture slide |
| 13) | Criteria for recognizing a voice disorder | lecture slide |
| 14) | Criteria for recognizing a voice disorder | lecture slide |
| 15) | Study of vocal cords and case presentations | lecture slide |
| 16) | Final |
Sources
| Course Notes / Textbooks: | Hazlett, D. E., Duffy, O. M., & Moorhead, S. A. (2011). Review of the impact of voice training on the vocal quality of professional voice users: implications for vocal health and recommendations for further research. Journal of voice, 25(2), 181-191. Fagherazzi, G., Fischer, A., Ismael, M., & Despotovic, V. (2021). Voice for health: the use of vocal biomarkers from research to clinical practice. Digital biomarkers, 5(1), 78-88. Vilkman, E. (2004). Occupational safety and health aspects of voice and speech professions. Folia phoniatrica et logopaedica, 56(4), 220-253. |
| References: | Hazlett, D. E., Duffy, O. M., & Moorhead, S. A. (2011). Review of the impact of voice training on the vocal quality of professional voice users: implications for vocal health and recommendations for further research. Journal of voice, 25(2), 181-191. Fagherazzi, G., Fischer, A., Ismael, M., & Despotovic, V. (2021). Voice for health: the use of vocal biomarkers from research to clinical practice. Digital biomarkers, 5(1), 78-88. Vilkman, E. (2004). Occupational safety and health aspects of voice and speech professions. Folia phoniatrica et logopaedica, 56(4), 220-253. |
Ders - Program Öğrenme Kazanım İlişkisi
| Ders Öğrenme Kazanımları | 1 |
2 |
3 |
4 |
6 |
7 |
5 |
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|---|---|---|---|---|---|---|---|---|---|---|
| Program Outcomes | ||||||||||
| 1) Have sufficient knowledge in the field of primary health and the profession of Nutrition and Dietetics, and have the ability to use their theoretical and practical knowledge in the field of Nutrition and Dietetics. | ||||||||||
| 2) Takes at least two out-of-field courses in training programs. | ||||||||||
| 3) Gain the ability to design experiments/field studies on discipline-specific issues, collect data, analyze, interpret and report results. | ||||||||||
| 4) Ability to detect, define, interpret, formulate and solve problems in the field of Nutrition and Dietetics; For this purpose, it selects and applies appropriate analysis and intervention approaches. | ||||||||||
| 5) Understand and interpret a process, event, case, equipment or product, and solve related problems with a holistic perspective and contemporary methods. | ||||||||||
| 6) Ability to develop, select and use up-to-date and functional tools required for field applications, as well as use information technologies effectively. | ||||||||||
| 7) Develops a positive attitude towards lifelong learning and turns it into behavior. | ||||||||||
| 8) Communicates verbally and in writing in Turkish on professional matters at national and international levels by using professional knowledge and skills. | ||||||||||
| 9) Has awareness of the universal and social effects and legal consequences of applications in the field of Nutrition and Dietetics. | ||||||||||
| 10) Accesses and evaluates international literature in his field by using at least one foreign language and uses it for professional development. | ||||||||||
| 11) Can work effectively individually and in teams with awareness of professional ethics and responsibility. | ||||||||||
Ders - Öğrenme Kazanımı İlişkisi
| No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
| Program Outcomes | Level of Contribution | |
| 1) | Have sufficient knowledge in the field of primary health and the profession of Nutrition and Dietetics, and have the ability to use their theoretical and practical knowledge in the field of Nutrition and Dietetics. | |
| 2) | Takes at least two out-of-field courses in training programs. | |
| 3) | Gain the ability to design experiments/field studies on discipline-specific issues, collect data, analyze, interpret and report results. | |
| 4) | Ability to detect, define, interpret, formulate and solve problems in the field of Nutrition and Dietetics; For this purpose, it selects and applies appropriate analysis and intervention approaches. | |
| 5) | Understand and interpret a process, event, case, equipment or product, and solve related problems with a holistic perspective and contemporary methods. | |
| 6) | Ability to develop, select and use up-to-date and functional tools required for field applications, as well as use information technologies effectively. | |
| 7) | Develops a positive attitude towards lifelong learning and turns it into behavior. | |
| 8) | Communicates verbally and in writing in Turkish on professional matters at national and international levels by using professional knowledge and skills. | |
| 9) | Has awareness of the universal and social effects and legal consequences of applications in the field of Nutrition and Dietetics. | |
| 10) | Accesses and evaluates international literature in his field by using at least one foreign language and uses it for professional development. | |
| 11) | Can work effectively individually and in teams with awareness of professional ethics and responsibility. |
Öğrenme Etkinliği ve Öğretme Yöntemleri
| Alan Çalışması | |
| Akran Değerlendirmesi | |
| Beyin fırtınası /Altı şapka | |
| Bireysel çalışma ve ödevi | |
| Course | |
| Grup çalışması ve ödevi | |
| Homework | |
| Soru cevap/ Tartışma |
Ölçme ve Değerlendirme Yöntemleri ve Kriterleri
| Yazılı Sınav (Açık uçlu sorular, çoktan seçmeli, doğru yanlış, eşleştirme, boşluk doldurma, sıralama) | |
| Homework | |
| Uygulama | |
| Grup Projesi | |
| Sunum |
Assessment & Grading
| Semester Requirements | Number of Activities | Level of Contribution |
| Midterms | 1 | % 40 |
| Semester Final Exam | 1 | % 40 |
| Quiz | 1 | % 20 |
| total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 60 | |
| PERCENTAGE OF FINAL WORK | % 40 | |
| total | % 100 | |
İş Yükü ve AKTS Kredisi Hesaplaması
| Activities | Number of Activities | Duration (Hours) | Workload |
| Course Hours | 14 | 28 | 392 |
| Homework Assignments | 1 | 1 | 1 |
| Midterms | 1 | 1 | 1 |
| Final | 1 | 1 | 1 |
| Total Workload | 395 | ||