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FIELD TRAINING II DERS TANITIM VE UYGULAMA BİLGİLERİ

Kodu Dersin Adı Yarıyıl Süresi(T+U) Kredisi AKTS Kredisi
BEY442E FIELD TRAINING II 8 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
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 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 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

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

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

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

DERSİN PROGRAM ÖĞRENME ÇIKTILARINA KATKISI

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,
4
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
4
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.
4
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 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