CAREER ORIENTATION DERS TANITIM VE UYGULAMA BİLGİLERİ

Kodu	Dersin Adı	Yarıyıl	Süresi(T+U)	Kredisi	AKTS Kredisi
BEY107E	CAREER ORIENTATION	1	2	2	3

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	Öğr.Gör. MÜNEVVER BAŞAK ONAT
Ders Ön Koşulu	Yok

AMAÇ VE İÇERİK
Amaç:	It is aimed to gain knowledge about the introduction of nutrition and dietetics and its department, basic and professional features of the dietitian, duties and powers, fields of work, professional organizations and studies, vocational education, standards of practice and professional ethics.
İçerik:	Introduction of the Department of Nutrition and Dietetics and its courses, basic and professional characteristics, duties and powers of a dietitian, working areas, basic concepts of nutrition, nutrients and nutritional elements, the development of nutrition and dietetics science from past to present, the promotion of national and international professional organizations, Turkey Dieticians Association establishment and progress, the ethics and importance of dietitian profession, the introduction of basic sources of information about the profession and ways of accessing resources, the career process in a dietitian.

DERSİN ÖĞRENME ÇIKTILARI (Öğrenciler, bu dersi başarı ile tamamladıklarında aşağıda belirtilen bilgi, beceri ve/veya yetkinlikleri gösterirler.)
Discovers the field of nutrition and dietetics and its historical development.
Identifies the concepts of food and nutrition.
Identifies the fundamental knowledge and practices of nutrition and dietetics education.
Explains the impact of time management on career planning and professional development.
Analyzes the dietitian's areas of work and competencies.
Adheres to professional and ethical responsibilities and identifies the duties and authorities of the dietitian.
Analyzes the work of the Turkish Dietetic Association and international professional organizations.
Outlines the behaviors and activities required by the profession in different areas of work.
Relates the contribution of the dietitian's entrepreneurial skills to their professional career.
Discovers the diversity of the profession and career opportunities by learning about the career paths of dietitians working in different fields.

HAFTALIK DERS KONULARI VE ÖNGÖRÜLEN HAZIRLIK ÇALIŞMALARI
Hafta	Ön Hazırlık	Konular	Yöntem
1	Literature search, Group research, Individual research	Development of The Science of Nutrition and Dietetics from Past to Present	Lecture, Discussion, Individual study
2	Literature search, Group research, Individual research	Nutrition and Dietetics Education-Training	Lecture, Discussion, Individual study
3	Literature search, Group research, Individual research	Time Management for Effective Career Planning and Continuous Professional Development	Lecture, Discussion, Individual study
4	Literature search, Group research, Individual research	The Place, Definition and Duties of Dietitian in Official Documents	Lecture, Discussion, Individual study
5	Literature search, Group research, Individual research	Dietitians' Working Areas, Knowledge and Skills in the Field of Food and Nutrition	Lecture, Discussion, Individual study
6	Literature search, Group research, Individual research	Basic and Professional Characteristics, Duties and Powers of a Dietitian	Lecture, Discussion, Individual study
7	Literature search, Group research, Individual research	Establishment and Activities of the Turkish Dietetics Association	Lecture, Discussion, Individual study
8	-	MID-TERM EXAM	-
9	Literature search, Group research, Individual research	Clinical Dietitian	Lecture, Discussion, Individual study
10	Literature search, Group research, Individual research	Public Health Dietitian	Lecture, Discussion, Individual study
11	Literature search, Group research, Individual research	Dietitian and Mass Feeding Systems: Management, Organization and Leadership	Lecture, Discussion, Individual study
12	Literature search, Group research, Individual research	Dietitian as Lecturer	Lecture, Discussion, Individual study
13	Literature search, Group research, Individual research	Dietitian and Entrepreneurship	Lecture, Discussion, Individual study
14	Literature search, Group research, Individual research	Ethics and Importance of Dietitian Profession	Lecture, Discussion, Individual study
15	Literature search, Group research, Individual research	Dietitian Career Examples from the Field	Lecture, Discussion, Individual study
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

KAYNAKLAR
Melrose, S., Park, C., & Perry, B. (2013). Teaching health professionals online: Frameworks and strategies. Athabasca University Press.

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.				3

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,				3

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.					4

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					4

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	14	2	28
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	0	0	0
Reading	2	2	4
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	2	2	4
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	1	1
Preparation for the Final Exam	1	3	3
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	1	2	2
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	36	0	71