FIELD TRAINING I DERS TANITIM VE UYGULAMA BİLGİLERİ

Kodu	Dersin Adı	Yarıyıl	Süresi(T+U)	Kredisi	AKTS Kredisi
BEY441E	FIELD TRAINING I	7	24	12	12

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	Dr.Öğr.Üyesi AYLAR KARGAR MOHAMMADINAZHAD
Ders Ön Koşulu	Yok

AMAÇ VE İÇERİK
Amaç:	It's aimed to gain knowledge, skills, and attitudes related to clinical nutrition, institutional food systems, and public health by reinforcing the theoretical and practical knowledge acquired in the Nutrition and Dietetics program through professional practices in various private and public institutions.
İçerik:	Institutional orientation, field training related to clinical, outpatient, and institutional food services.

DERSİN ÖĞRENME ÇIKTILARI (Öğrenciler, bu dersi başarı ile tamamladıklarında aşağıda belirtilen bilgi, beceri ve/veya yetkinlikleri gösterirler.)
Applies theoretical and practical knowledge of nutrition and dietetics in clinical, outpatient, and institutional food services.
Follows disease-specific nutrition therapy practices through observation.
Follows the methods to be applied in patient monitoring in outpatient and clinical settings.
Analyzes the information in patient files and follows nutrition principles appropriate to clinical and laboratory findings.
Organizes medical nutrition therapy for pediatric and adult diseases.
Proposes appropriate solutions to issues encountered in medical nutrition therapy and clinical monitoring.
Adheres to teamwork with all stakeholders in the nutrition therapy of diseases.
Follows the management skills of the dietitian in institutional food services.
Studies quality control, food safety, hygiene, and crisis management practices.
Follows menu planning strategies for various target groups and uses theoretical knowledge.
Studies and uses theoretical knowledge for all necessary processes and application documents to ensure the quality of institutional food services.
Organizes nutrition and in-service training programs for different social groups and prepares training materials.
Proposes solutions for the nutritional habits and problems of the community.
Traces ethical principles in clinical, outpatient, and institutional food services.

HAFTALIK DERS KONULARI VE ÖNGÖRÜLEN HAZIRLIK ÇALIŞMALARI
Hafta	Ön Hazırlık	Konular	Yöntem
1	Literature review, Web-based research, Individual Research	Field Training: Orientation	Presentation/Lecture
2	Literature review, Web-based research, Individual Research	Field Training: Obesity and Nutrition	Case study
3	Literature review, Web-based research, Individual Research	Field Training: Diabetes and Nutrition	Discussion
4	Literature review, Web-based research, Individual Research	Field Training: Cardiovascular Diseases and Nutrition	Presentation/Lecture
5	Literature review, Web-based research, Individual Research	Field Training: Kidney Diseases and Nutrition	Case study
6	Literature review, Web-based research, Individual Research	Field Training: Digestive System and Nutrition	Discussion
7	Literature review, Web-based research, Individual Research	Field Training: Nutrition during Pregnancy and Lactation	Presentation/Lecture
8	-	MID-TERM EXAM	-
9	Literature review, Web-based research, Individual Research	Field Training: Infant Nutrition	Case study
10	Literature review, Web-based research, Individual Research	Field Training: Nutrition for Premature Infants	Discussion
11	Literature review, Web-based research, Individual Research	Field Training: Congenital Metabolic Diseases and Nutrition	Presentation/Lecture
12	Literature review, Web-based research, Individual Research	Field Training: Malabsorption Disorders and Nutrition	Case study
13	Literature review, Web-based research, Individual Research	Field Training: Principles of HACCP	Discussion
14	Literature review, Web-based research, Individual Research	Field Training: Menu Planning	Presentation/Lecture
15	Literature review, Web-based research, Individual Research	Field Training: Management Organizations	Case study, Discussion
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

KAYNAKLAR
Jeukendrup, A. (2013). Sports nutrition: From lab to kitchen (3rd ed.). U.K.: Meyer & Meyer Sport.
Burke, L., & Deakin, V. (2015). Clinical sports nutrition (5th ed.). McGraw-Hill Education.
Sethi, M. (2004). Institutional food management. New Age International Publishers.
Puckett, R. P. (2012). Foodservice manual for health care institutions (4th ed.). John Wiley & Sons.
Kranz, S. (2018). Dietary intake and behavior in children. MDPI - Multidisciplinary Digital Publishing Institute.
Kagawa, M., Lee, M., & Binns, C. (2017). Nutrients in infancy. MDPI - Multidisciplinary Digital Publishing Institute.
Mahan, L. K., Escott-Stump, S., Raymond, J. L., & Krause, M. V. (2023). Krause's food & the nutrition care process (e-book). Elsevier Health Sciences.
Brown, J. E. (2017). Nutrition through the life cycle (7th ed.). Cengage Learning.

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.						5

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.						5

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.						5

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						5

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	0	0	0
Technical Visit	0	0	0
Web Based Learning	0	0	0
Implementation/Application/Practice	0	0	0
Practice at a workplace	0	0	0
Occupational Activity	0	0	0
Social Activity	0	0	0
Thesis Work	0	0	0
Field Study	13	24	312
Report Writing	0	0	0
Final Exam	0	0	0
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	13	0	312