CAREER ORIENTATION PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
BEY107	CAREER ORIENTATION	1	2	2	3

GENERAL INFORMATION
Language of Instruction :	Turkish
Level of the Course Unit :	BACHELOR'S DEGREE, TYY: + 6.Level, EQF-LLL: 6.Level, QF-EHEA: First Cycle
Type of the Course :	Compulsory
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit	Assist.Prof. HATİCE MERVE BAYRAM
Instructor(s) of the Course Unit	Lecturer ZEYNEP ŞEYDA BİLİM
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	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.
Contents of the Course Unit:	Introduction of nutrition and dietetics department and lessons, basic and professional characteristics of dietician, duties and powers, working areas, basic concepts of nutrition, food and nutrients, development of nutrition and dietetics science from yesterday to today, promotion of national and international professional organizations Turkey Dietetic Association's establishment and work dietician professional ethics and importance the introduction of basic sources of information and means of transportation related to the profession, career process in dietician

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Classify the working areas of dieticians.
Explain the duties of dietitians according to their working areas.
Explain the education standards of the profession.
Define the basic concepts of nutritional science.
Interpret the development of nutrition science from past to present.
List professional organizations.
Summarize professional ethics.
Discover basic sources of information about the profession.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
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	Lecture, Discussion, Individual study
3	Literature search, Group research, Individual research	Definition and Duties of The Dietician in The Official Documents	Lecture, Discussion, Individual study
4	Literature search, Group research, Individual research	Working Areas of Dietitians, Knowledge and Skills in Food and Nutrition	Lecture, Discussion, Individual study
5	Literature search, Group research, Individual research	Fundamental and Professional Features of The Dietician, Duties and Authorities	Lecture, Discussion, Individual study
6	Literature search, Group research, Individual research	Establishment and Studies of The Turkish Dietetic Association	Lecture, Discussion, Individual study
7	Literature search, Group research, Individual research	Dietitian's Career Process and Time Management	Lecture, Discussion, Individual study
8	Literature search, Group research, Individual research	Nutritionist; basic and occupational characteristics, duties and authorities	Lecture, Discussion, Individual study
8	Literature search, Group research, Individual research	Nutritionist; basic and occupational characteristics, duties and authorities	Lecture, Discussion, Individual study
9	Literature search, Group research, Individual research	Nutritional Care of Adults and 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 Food Service Systems, Management, Organisation and Leadership in The System	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	Ethics and Importance of Dietitian Profession	Lecture, Discussion, Individual study
14	Literature search, Group research, Individual research	Basic of Nutrition and Importance of Healthy Nutrition - I	Lecture, Discussion, Individual study
15	Literature search, Group research, Individual research	Basic of Nutrition and Importance of Healthy Nutrition - II	Lecture, Discussion, Individual study
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Tayfur M. (2014). Dünyada ve Türkiye’de Beslenme ve Diyetetik Eğitim- Öğretimi, Diyetisyenin Meslek Etiği. Hatiboğlu Yayıncılık.
Tayfur M. (2014). Diyetisyenin Çalışma Rehberi. Hatiboğlu Yayıncılık.
Beslenme ve Diyetetik Eğitimi Ulusal Çekirdek Eğitim Programı. https://www.yok.gov.tr/Documents/Kurumsal/egitim_ogretim_dairesi/Ulusal-cekirdek-egitimi-programlari/beslenme_ve_diyetetik.pdf
https:// www.mevzuat.gov.tr/

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description

Level of Contribution
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Programme Learning Outcomes	Level of Contribution
		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 Nutrition and Dietetics.					4

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		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.			2

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Asses general health problems related to nutrition.			2
2	Explain the Nutrition and Dietetic practices by using knowledge in this field.					4

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Apply legal and ethical principles in the use of knowledge in the field of Nutrition and Dietetics.		1

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Apply knowledge and skills in the field of Nutrition and Dietetics.		1
2	Follow the plans, policies, laws, regulations and legislations that affect the dietitian profession.						5

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Evaluate the information about Nutrition and Dietetics with a critical perspective.					4

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

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Evaluate the factors affecting the food quality of the individual and society in the production-consumption chain.		1
2	Respond to clients' health, social and environmental problems.		1
3	Evaluate the nutritional status of the patients.		1
4	Interpret the clinical findings of the patients in terms of nutrition.		1
5	Plan client-specific nutritional treatments.		1

WORKLOAD & ECTS CREDITS OF THE COURSE UNIT
Workload for Learning & Teaching Activities
Type of the Learning Activites	Learning Activities (# of week)	Duration (hours, h)	Workload (h)
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