Kodu | Dersin Adı | Yarıyıl | Süresi(T+U) | Kredisi | AKTS Kredisi |
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BEY298E | SUMMER TRAINEESHIP | 4 | 0 | 0 | 1 |
DERS BİLGİLERİ |
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Dersin Öğretim Dili : | İngilizce |
Dersin Düzeyi | BACHELOR'S DEGREE, TYY: + 6.Level, EQF-LLL: 6.Level, QF-EHEA: First Cycle |
Dersin Türü | Zorunlu |
Dersin Veriliş Şekli | - |
Dersin Koordinatörü | Assist.Prof. HATİCE MERVE BAYRAM |
Dersi Veren Öğretim Üyesi/Öğretim Görevlisi | |
Ders Ön Koşulu | Yok |
AMAÇ VE İÇERİK |
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Amaç: | It's aimed to gain professional competence through the application of theoretical and practical knowledge and skills acquired in the Nutrition and Dietetics program in real professional life or in situations very close to reality, as well as knowledge, skills, and attitudes related to the dietetics profession. |
İçerik: | Assessment of nutritional status and habits, nutrition education, and the development of nutrition education programs/materials for special groups. |
DERSİN ÖĞRENME ÇIKTILARI (Öğrenciler, bu dersi başarı ile tamamladıklarında aşağıda belirtilen bilgi, beceri ve/veya yetkinlikleri gösterirler.) |
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Relates the factual information acquired in the field with practical experiences. |
Applies professional communication techniques. |
Demonstrates behavior in accordance with professional ethics. |
Organizes in-service training for staff on hygiene in places providing collective nutrition services. |
Organizes and implements nutrition education for children, pregnant women, and breastfeeding mothers. |
Prepares nutrition education materials. |
Utilizes mobile/web-based technology resources in nutrition education. |
Measures the body compositions of clients/patients. |
HAFTALIK DERS KONULARI VE ÖNGÖRÜLEN HAZIRLIK ÇALIŞMALARI |
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Hafta | Ön Hazırlık | Konular | Yöntem |
1 | Literature review, Web-based research, Individual Research | Field Training | Lecture, case study method, discussion |
2 | Literature review, Web-based research, Individual Research | Field Training | Lecture, case study method, discussion |
3 | Literature review, Web-based research, Individual Research | Field Training | Lecture, case study method, discussion |
4 | Literature review, Web-based research, Individual Research | Field Training | Lecture, case study method, discussion |
5 | Literature review, Web-based research, Individual Research | Field Training | Lecture, case study method, discussion |
6 | Literature review, Web-based research, Individual Research | Field Training | Lecture, case study method, discussion |
7 | Literature review, Web-based research, Individual Research | Field Training | Lecture, case study method, discussion |
8 | - | MID-TERM EXAM | - |
9 | Literature review, Web-based research, Individual Research | Field Training | Lecture, case study method, discussion |
10 | Literature review, Web-based research, Individual Research | Field Training | Lecture, case study method, discussion |
11 | Literature review, Web-based research, Individual Research | Field Training | Lecture, case study method, discussion |
12 | Literature review, Web-based research, Individual Research | Field Training | Lecture, case study method, discussion |
13 | Literature review, Web-based research, Individual Research | Field Training | Lecture, case study method, discussion |
14 | Literature review, Web-based research, Individual Research | Field Training | Lecture, case study method, discussion |
15 | Literature review, Web-based research, Individual Research | Field Training | Lecture, case study method, discussion |
16 | - | FINAL EXAM | - |
17 | - | FINAL EXAM | - |
KAYNAKLAR |
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Mahan, L. K., Escott-Stump, S., Raymond, J. L., & Krause, M. V. (2012). Krause's food & the nutrition care process [E-book]. Elsevier Health Sciences. |
Baysal, A. (2009). Beslenme (12th ed.). Hatiboğlu Basım ve Yayım. |
Gibson RS. (2005). Principles of Nutritional Assessment, Oxford University Press, NY, USA |
Aslan, D. (2021). Halk Sağlığı ve Beslenme. Hipokrat Yayıncılık. |
ÖLÇME VE DEĞERLENDİRME |
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Yarıyıl İçi Yapılan Çalışmaların Ölçme ve Değerlendirmesi | Etkinlik Sayısı | Katkı Yüzdesi | Açıklama |
(0) Etkisiz | (1) En Düşük | (2) Düşük | (3) Orta | (4) İyi | (5) Çok İyi |
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0 | 1 | 2 | 3 | 4 | 5 |
KNOWLEDGE | |||||||
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Theoretical | |||||||
Program Yeterlilikleri/Çıktıları | Katkı Düzeyi | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Define the theoretical and practical concepts which comprise the required basic professional knowledge related to medicine and science.
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4 |
KNOWLEDGE | |||||||
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Factual | |||||||
Program Yeterlilikleri/Çıktıları | Katkı Düzeyi | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Requires the level of nutrition and dietetics, medical and related science and technology defines the concepts of theoretical and applied knowledge-based.
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4 |
SKILLS | |||||||
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Cognitive | |||||||
Program Yeterlilikleri/Çıktıları | Katkı Düzeyi | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Describe the advanced level of knowledge and skills in the fields of nutrition and dietetics based on medical and natural sciences,
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5 |
SKILLS | |||||||
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Practical | |||||||
Program Yeterlilikleri/Çıktıları | Katkı Düzeyi | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Recognize advanced level of theoretical and practical knowledge related to nutrients and nutrition, dietetics, community nutrition and institutional food service systems
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5 |
OCCUPATIONAL | |||||||
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Autonomy & Responsibility | |||||||
Program Yeterlilikleri/Çıktıları | Katkı Düzeyi | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Take responsibility both as a team member and individually in order to provide that unforeseen complex activities faced in the practices in his/her field are carried out.
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5 |
OCCUPATIONAL | |||||||
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Learning to Learn | |||||||
Program Yeterlilikleri/Çıktıları | Katkı Düzeyi | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Evaluate the advanced knowledge and skills s/he has acquired in his/her field with a critical approach.
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5 |
OCCUPATIONAL | |||||||
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Communication & Social | |||||||
Program Yeterlilikleri/Çıktıları | Katkı Düzeyi | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Share his/her ideas and solution proposals for problems related to the issues in his/her field with professionals and non-professionals with the support of qualitative and quantitative data.
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4 |
OCCUPATIONAL | |||||||
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Occupational and/or Vocational | |||||||
Program Yeterlilikleri/Çıktıları | Katkı Düzeyi | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Discharge the responsibilities, duties and obligations in accordance with the rules and regulations of professional ethics related to nutrition and dietetics
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4 |
DERSİN İŞ YÜKÜ VE AKTS KREDİSİ |
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Öğrenme-Öğretme Etkinlikleri İş Yükü | |||
Öğrenme-Öğretme Etkinlikleri | Etkinlik(hafta sayısı) | Süresi(saat sayısı) | Toplam İş Yükü |
Lecture & In-Class Activities | 0 | 0 | 0 |
Preliminary & Further Study | 0 | 0 | 0 |
Land Surveying | 0 | 0 | 0 |
Group Work | 0 | 0 | 0 |
Laboratory | 0 | 0 | 0 |
Reading | 0 | 0 | 0 |
Assignment (Homework) | 0 | 0 | 0 |
Project Work | 0 | 0 | 0 |
Seminar | 0 | 0 | 0 |
Internship | 14 | 1 | 14 |
Technical Visit | 0 | 0 | 0 |
Web Based Learning | 0 | 0 | 0 |
Implementation/Application/Practice | 0 | 0 | 0 |
Practice at a workplace | 14 | 1 | 14 |
Occupational Activity | 0 | 0 | 0 |
Social Activity | 0 | 0 | 0 |
Thesis Work | 0 | 0 | 0 |
Field Study | 0 | 0 | 0 |
Report Writing | 0 | 0 | 0 |
Final Exam | 1 | 1 | 1 |
Preparation for the Final Exam | 0 | 0 | 0 |
Mid-Term Exam | 0 | 0 | 0 |
Preparation for the Mid-Term Exam | 0 | 0 | 0 |
Short Exam | 0 | 0 | 0 |
Preparation for the Short Exam | 0 | 0 | 0 |
TOTAL | 29 | 0 | 29 |
Genel Toplam | 29 | ||
Toplam İş Yükü / 25.5 | 1,1 | ||
Dersin AKTS(ECTS) Kredisi | 1,0 |