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NUTRITIONAL THERAPY AND PRACTICES IN ADULT DISEASES I DERS TANITIM VE UYGULAMA BİLGİLERİ

Kodu Dersin Adı Yarıyıl Süresi(T+U) Kredisi AKTS Kredisi
BEY345E NUTRITIONAL THERAPY AND PRACTICES IN ADULT DISEASES I 5 4 3 5
(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
Assess the knowledge of all disciplines that examine the relationship between humans, the environment and food and form the basis of nutrition and dietetic practice.
5
2
Define current knowledge and practices in the field of Nutrition and Dietetics.
5

KNOWLEDGE

Factual

Program Yeterlilikleri/Çıktıları Katkı Düzeyi
0 1 2 3 4 5
1
Use up-to-date technological resources in the process of obtaining and providing information in the field of Nutrition and Dietetics.
5

SKILLS

Cognitive

Program Yeterlilikleri/Çıktıları Katkı Düzeyi
0 1 2 3 4 5
1
Assess general health problems related to nutrition.
4
2
Explain the Nutrition and Dietetics practices by using knowledge in this field.
4

SKILLS

Practical

Program Yeterlilikleri/Çıktıları Katkı Düzeyi
0 1 2 3 4 5
1
Apply legal and ethical principles in the use of knowledge in the field of Nutrition and Dietetics.
4

OCCUPATIONAL

Autonomy & Responsibility

Program Yeterlilikleri/Çıktıları Katkı Düzeyi
0 1 2 3 4 5
1
Apply knowledge and skills in the field of Nutrition and Dietetics.
5
2
Follow the plans, policies, laws, regulations and legislations that affect the dietitian profession.
5

OCCUPATIONAL

Learning to Learn

Program Yeterlilikleri/Çıktıları Katkı Düzeyi
0 1 2 3 4 5
1
Evaluate the knowledge about Nutrition and Dietetics with a critical perspective.
4

OCCUPATIONAL

Communication & Social

Program Yeterlilikleri/Çıktıları Katkı Düzeyi
0 1 2 3 4 5
1
Follow new developments in the field of Nutrition and Dietetics with sufficient foreign language knowledge.
3
2
Communicate effective verbal and written interaction between individuals.
3

OCCUPATIONAL

Occupational and/or Vocational

Program Yeterlilikleri/Çıktıları Katkı Düzeyi
0 1 2 3 4 5
1
Evaluate the factors affecting the food quality of the individual and society in the production-consumption chain.
0
2
Respond to patients' health, social and environmental problems.
5
3
Evaluate the nutritional status of the patients.
5
4
Interpret the clinical findings of the patients in terms of nutrition.
5
5
Plan patients-specific nutritional treatments.
5