Kodu | Dersin Adı | Yarıyıl | Süresi(T+U) | Kredisi | AKTS Kredisi |
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BEY442E | FIELD TRAINING II | 8 | 24 | 12 | 12 |
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 knowledge, skills, and attitudes related to clinical nutrition, institutional food systems, and public health by reinforcing the theoretical 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.) |
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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 methods to be applied in patient monitoring in outpatient and clinical settings. |
Analyzes information in patient files and follows nutrition principles appropriate to clinical and laboratory findings. |
Organizes medical nutrition therapy for pediatric and adult diseases. |
Proposes suitable solutions for issues encountered in medical nutrition therapy and clinical monitoring. |
Adheres to teamwork with all stakeholders in disease nutrition therapy. |
Follows the management skills of the dietitian in institutional food services. |
Studies quality control, food safety, hygiene, and crisis management practices. |
Follows and uses theoretical knowledge for menu planning strategies targeting various groups. |
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 community's nutritional habits and issues. |
Traces ethical principles in clinical, outpatient, and institutional food services. |
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: Orientation | Presentation/Lecture, Case study, Discussion |
2 | Literature review, Web-based research, Individual Research | Field Training: Enteral/Parenteral Nutrition in Adults | Presentation/Lecture, Case study, Discussion |
3 | Literature review, Web-based research, Individual Research | Field Training: Eating Disorders and Nutrition | Presentation/Lecture, Case study, Discussion |
4 | Literature review, Web-based research, Individual Research | Field Training: Cancer and Nutrition | Presentation/Lecture, Case study, Discussion |
5 | Literature review, Web-based research, Individual Research | Field Training: Neurological-Psychiatric Diseases and Nutrition | Presentation/Lecture, Case study, Discussion |
6 | Literature review, Web-based research, Individual Research | Field Training: Infectious Diseases and Nutrition | Presentation/Lecture, Case study, Discussion |
7 | Literature review, Web-based research, Individual Research | Field Training: Rare Adult Diseases and Nutrition | Presentation/Lecture, Case study, Discussion |
8 | - | MID-TERM EXAM | - |
9 | Literature review, Web-based research, Individual Research | Field Training: Malabsorption and Nutrition in Children | Presentation/Lecture, Case study, Discussion |
10 | Literature review, Web-based research, Individual Research | Field Training: Childhood Obesity and Nutrition | Presentation/Lecture, Case study, Discussion |
11 | Literature review, Web-based research, Individual Research | Field Training: Enteral/Parenteral Nutrition in Children | Presentation/Lecture, Case study, Discussion |
12 | Literature review, Web-based research, Individual Research | Field Training: Purchasing/Storage Operations for Institutional Food Services | Presentation/Lecture, Case study, Discussion |
13 | Literature review, Web-based research, Individual Research | Field Training: Purchasing, Cooking/Serving Operations for Institutional Food Services | Presentation/Lecture, Case study, Discussion |
14 | Literature review, Web-based research, Individual Research | Field Training: Staff/Worker and Kitchen Hygiene in Institutional Food Services | Presentation/Lecture, Case study, Discussion |
15 | Literature review, Web-based research, Individual Research | Field Training: Storage/Service Hygiene in Institutional Food Services | Presentation/Lecture, Case study, Discussion |
16 | - | FINAL EXAM | - |
17 | - | FINAL EXAM | - |
KAYNAKLAR |
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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.38428947. |
Brown, J. E. (2017). Nutrition through the life cycle (7th ed.). Cengage Learning. |
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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5 |
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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5 |
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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4 |
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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4 |
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.
|
4 |
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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5 |
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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5 |
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 | 14 | 1 | 14 |
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 | 14 | 24 | 336 |
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 | 351 |
Genel Toplam | 351 | ||
Toplam İş Yükü / 25.5 | 13,8 | ||
Dersin AKTS(ECTS) Kredisi | 14,0 |