SUMMER TRAINEESHIP DERS TANITIM VE UYGULAMA BİLGİLERİ

Kodu	Dersin Adı	Yarıyıl	Süresi(T+U)	Kredisi	AKTS Kredisi
BEY298E	SUMMER TRAINEESHIP	4	0	0	1

DERS BİLGİLERİ
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
Amaç:	It is aimed to gain knowledge, skills, and attitudes and increase the professional competence related to the dietician profession by applying the theoretical and practical knowledge, skills, and qualifications gained in the Nutrition and Dietetics program in real life or near-real situations.
İçerik:	Determination of nutritional status, nutritional habits, providing nutrition education, development of nutrition education programs / materials for special groups, knowledge, skills and practices related to dietician profession.

DERSİN ÖĞRENME ÇIKTILARI (Öğrenciler, bu dersi başarı ile tamamladıklarında aşağıda belirtilen bilgi, beceri ve/veya yetkinlikleri gösterirler.)
Relate the factual knowledge acquired in the field with field experience.
Practice professional communication techniques.
Act in accordance with his / her written and verbal communication competencies in accordance with his / her work environment.
Design in-service training on hygiene for employees in institutions that provide food services.
Design nutrition education for children, pregnant and lactation.
Practice nutrition education application for children, pregnant and lactation.
Compose nutrition education materials.
Use mobile/web-based technology resources in nutrition education.

HAFTALIK DERS KONULARI VE ÖNGÖRÜLEN HAZIRLIK ÇALIŞMALARI
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
Higher Education Council Thesis Center. https://tez.yok.gov.tr/UlusalTezMerkezi/ Google Scholar. https://scholar.google.com/ Science Direct. https://www.sciencedirect.com/ PubMed. https://pubmed.ncbi.nlm.nih.gov/ ProQuest. https://search.proquest.com/ American Academy of Pediatrics Website http://www.aap.org/
Morrison J.L., Regnault T.(2017). Nutrition in Pregnancy: Volume II, MDPI ( Multidisciplinary Digital Publishing Institute), ISBN: 9783038423690; 9783038423683.
Gibson RS. (2005). Principles of Nutritional Assessment, Oxford University Press, NY, USA
Victor R. Preedy, Ronald Ross Watson and Colin R. Martin, (2010). Handbook of Behavior Food and Nutrition. Springer, Electronic Book.

ÖLÇME VE DEĞERLENDİRME
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
0	1	2	3	4	5

KNOWLEDGE
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.					4

KNOWLEDGE
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.					4

SKILLS
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,						5

SKILLS
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						5

OCCUPATIONAL
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.						5

OCCUPATIONAL
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.						5

OCCUPATIONAL
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.					4

OCCUPATIONAL
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					4

DERSİN İŞ YÜKÜ VE AKTS KREDİSİ
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