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 |
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 |