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FIELD TRAINING II-T DERS TANITIM VE UYGULAMA BİLGİLERİ

Kodu Dersin Adı Yarıyıl Süresi(T+U) Kredisi AKTS Kredisi
BEY442ET FIELD TRAINING II-T 8 2 2 2

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 medical nutrition therapy for adult and pediatric diseases through case studies, as well as menu planning practices within the scope of institutional food systems, fostering analytical thinking, problem-solving abilities, and professional competence.
İçerik: Orientation, case studies on medical nutrition therapy for adult and pediatric diseases, case studies on pregnancy, breastfeeding, and child nutrition, practical applications related to HACCP principles, menu planning, and management organizations.

DERSİN ÖĞRENME ÇIKTILARI (Öğrenciler, bu dersi başarı ile tamamladıklarında aşağıda belirtilen bilgi, beceri ve/veya yetkinlikleri gösterirler.)

Prepares case presentations using the principles of medical nutrition therapy for adult and pediatric diseases.
Analyzes cases with a critical perspective and proposes appropriate medical nutrition therapy.
Responds to issues in institutional food systems by developing theoretical approaches and providing suitable solutions.
Responds to problems encountered during case analyses using theoretical knowledge.
Studies analytical thinking, decision-making, and professional evaluation skills through case studies.
Demonstrates multidisciplinary approaches in the field of nutrition and dietetics through case studies.
Analyzes case studies considering the social environment, cultural structure, and economic conditions.
Proposes solution strategies for nutritional deficiencies, obesity, diabetes, and other public health issues.
Selects, analyzes, and reports accurate information related to medical nutrition therapy for adult and pediatric diseases.

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 Enteral/Parenteral Nutrition in Adults Presentation/Lecture, Case study, Discussion
3 Literature review, Web-based research, Individual Research Eating Disorders and Nutrition Presentation/Lecture, Case study, Discussion
4 Literature review, Web-based research, Individual Research Cancer and Nutrition Presentation/Lecture, Case study, Discussion
5 Literature review, Web-based research, Individual Research Neurological-Psychiatric Diseases and Nutrition Presentation/Lecture, Case study, Discussion
6 Literature review, Web-based research, Individual Research Infectious Diseases and Nutrition Presentation/Lecture, Case study, Discussion
7 Literature review, Web-based research, Individual Research Rare Adult Diseases and Nutrition Presentation/Lecture, Case study, Discussion
8 - MID-TERM EXAM -
9 Literature review, Web-based research, Individual Research Malabsorption and Nutrition in Children Presentation/Lecture, Case study, Discussion
10 Literature review, Web-based research, Individual Research Childhood Obesity and Nutrition Presentation/Lecture, Case study, Discussion
11 Literature review, Web-based research, Individual Research Enteral/Parenteral Nutrition in Children Presentation/Lecture, Case study, Discussion
12 Literature review, Web-based research, Individual Research Purchasing/Storage Operations for Institutional Food Services Presentation/Lecture, Case study, Discussion
13 Literature review, Web-based research, Individual Research Purchasing, Cooking/Serving Operations for Institutional Food Services Presentation/Lecture, Case study, Discussion
14 Literature review, Web-based research, Individual Research Staff/Worker and Kitchen Hygiene in Institutional Food Services Presentation/Lecture, Case study, Discussion
15 Literature review, Web-based research, Individual Research 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.
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,
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 14 2 28
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) 2 2 4
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 0 0 0
Report Writing 0 0 0
Final Exam 1 2 2
Preparation for the Final Exam 14 1 14
Mid-Term Exam 1 2 2
Preparation for the Mid-Term Exam 7 1 7
Short Exam 0 0 0
Preparation for the Short Exam 0 0 0
TOTAL 39 0 57
Genel Toplam 57
Toplam İş Yükü / 25.5 2,2
Dersin AKTS(ECTS) Kredisi 2,0