Kodu | Dersin Adı | Yarıyıl | Süresi(T+U) | Kredisi | AKTS Kredisi |
---|---|---|---|---|---|
BEY442E | FIELD TRAINING II | 8 | 26 | 14 | 14 |
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 is aimed to gain knowledge and skills to reinforce students' knowledge, skills and competences they have acquired during their education by practicing in a field that they are related to during their education and to gain work experience and facilitate their adaptation to business life. |
İçerik: | Enteral-parenteral nutrition case study, kidney disease case study, liver diseases, digestive system diseases case study, cardiovascular diseases case study, evaluation of purchasing, storage, cost control observations in mass nutrition systems, menu planning practices, emergency and crisis management developing skills, researching literature information, ability to follow innovations and reporting. |
DERSİN ÖĞRENME ÇIKTILARI (Öğrenciler, bu dersi başarı ile tamamladıklarında aşağıda belirtilen bilgi, beceri ve/veya yetkinlikleri gösterirler.) |
---|
Relate basic Nutrition and Dietetics information with the field of study. |
Solve the problems encountered in the field of study with basic nutrition and dietetics. |
Arrange the methods to be applied in patient follow-up in the clinic. |
Examine the nutritional loss caused by preparation and cooking in mass nutrition systems. |
Plan patient/client specific medical nutrition therapy. |
Act according to professional ethics. |
Guide the employees about in-service training in institutions that provide food services. |
Cooperatie with all stakeholders. |
HAFTALIK DERS KONULARI VE ÖNGÖRÜLEN HAZIRLIK ÇALIŞMALARI |
|||
---|---|---|---|
Hafta | Ön Hazırlık | Konular | Yöntem |
1 | Literature review, Web-based research, Individual Research | Orientation | Presentation/Lecture, Case study, Discussion |
2 | Literature review, Web-based research, Individual Research | Toddler and Preschooler Nutrition | Presentation/Lecture, Case study, Discussion |
3 | Literature review, Web-based research, Individual Research | Toddler and Preschooler Nutrition | Presentation/Lecture, Case study, Discussion |
4 | Literature review, Web-based research, Individual Research | Child and Preadolescent Nutrition | Presentation/Lecture, Case study, Discussion |
5 | Literature review, Web-based research, Individual Research | Child and Preadolescent Nutrition | Presentation/Lecture, Case study, Discussion |
6 | Literature review, Web-based research, Individual Research | Adolescent Nutrition | Presentation/Lecture, Case study, Discussion |
7 | Literature review, Web-based research, Individual Research | Adolescent Nutrition | Presentation/Lecture, Case study, Discussion |
8 | - | MID-TERM EXAM | - |
9 | Literature review, Web-based research, Individual Research | Adult Nutrition | Presentation/Lecture, Case study, Discussion |
10 | Literature review, Web-based research, Individual Research | Adult Nutrition | Presentation/Lecture, Case study, Discussion |
11 | Literature review, Web-based research, Individual Research | Nutrition and Older Adults | Presentation/Lecture, Case study, Discussion |
12 | Literature review, Web-based research, Individual Research | Nutrition and Older Adults | Presentation/Lecture, Case study, Discussion |
13 | Literature review, Web-based research, Individual Research | Case Practices | Presentation/Lecture, Case study, Discussion |
14 | Literature review, Web-based research, Individual Research | Case Practices | Presentation/Lecture, Case study, Discussion |
15 | Literature review, Web-based research, Individual Research | Case Practices | Presentation/Lecture, Case study, Discussion |
16 | - | FINAL EXAM | - |
17 | - | FINAL EXAM | - |
KAYNAKLAR |
---|
Jeukendrup A(2013). Sports Nutrition: From Lab to Kitchen, 3. edition, U.K. Electronic book. |
Burke L, Deakin V(2015), Clinical Sports Nutrition, 5th edition, Australia. Electronic book. |
Sethi, M,(2004), Institutional Food Management, New Age International. |
Puckett R.P,(2012 ) Foodservice Manual for Health Care Institutions, Forth Edition,John Wiley & Sons. |
The BC Cook Articulation Committee. (2015). Basic Kitchen and Food Service Management. Victoria, B.C.: BCcampus, https://opentextbc.ca/basickitchenandfoodservicemanagement/. |
Food Safety, Sanitation, and Personal Hygiene by the BC Cook Articulation Committeet http://open.bccampus.ca |
Kranz S. (2018). Dietary Intake and Behavior in Children, MDPI - Multidisciplinary Digital Publishing Institute, ISBN: 9783038428930; 9783038428947. |
Kagawa M., Lee M., Binns C. (2017). Nutrients in Infancy, MDPI - Multidisciplinary Digital Publishing Institute, ISBN: 9783038425601; 9783038425618. |
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. |
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,
|
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 |