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FIELD TRAINING II COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
BEY442E FIELD TRAINING II 8 24 12 12

Level of Contribution

0 1 2 3 4 5

CONTRIBUTION OF THE COURSE UNIT TO THE PROGRAMME LEARNING OUTCOMES

KNOWLEDGE

Theoretical

Programme Learning Outcomes Level of Contrıbution
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

Programme Learning Outcomes Level of Contrıbution
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.
4

SKILLS

Cognitive

Programme Learning Outcomes Level of Contrıbution
0 1 2 3 4 5
1
Assess general health problems related to nutrition.
5
2
Explain the Nutrition and Dietetics practices by using knowledge in this field.
4

SKILLS

Practical

Programme Learning Outcomes Level of Contrıbution
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

Programme Learning Outcomes Level of Contrıbution
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.
4

OCCUPATIONAL

Learning to Learn

Programme Learning Outcomes Level of Contrıbution
0 1 2 3 4 5
1
Evaluate the knowledge about Nutrition and Dietetics with a critical perspective.
4

OCCUPATIONAL

Communication & Social

Programme Learning Outcomes Level of Contrıbution
0 1 2 3 4 5
1
Follow new developments in the field of Nutrition and Dietetics with sufficient foreign language knowledge.
5
2
Communicate effective verbal and written interaction between individuals.
5

OCCUPATIONAL

Occupational and/or Vocational

Programme Learning Outcomes Level of Contrıbution
0 1 2 3 4 5
1
Evaluate the factors affecting the food quality of the individual and society in the production-consumption chain.
4
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