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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 MÜNEVVER GAYE AYBEY
Course Prerequisite No

OBJECTIVES AND CONTENTS

Objectives of the Course Unit: It's aimed to gain knowledge and attitudes regarding the science of Nutrition and Dietetics, as well as the roles, areas of work, professional education, and ethical considerations of dietitians.
Contents of the Course Unit: The historical development of the science of Nutrition and Dietetics, an introduction to the department and course curriculum, practices related to the dietetics profession, professional standards, and an introduction to the professional organization, fundamental sources of information related to the profession and how to access them, basic concepts of nutrition, food, and nutrients, the establishment and activities of the Turkish Dietetic Association, the ethics of the dietetics profession and its importance, and the career process in dietetics.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)

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.

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-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 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 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 -

SOURCE MATERIALS & RECOMMENDED READING

Tayfur, M. (2014). Diyetisyenin çalışma rehberi. Hatiboğlu Yayıncılık.
Tayfur, M. (2014). Dünyada ve Türkiye’de beslenme ve diyetetik eğitim-öğretimi, diyetisyenin meslek etiği. Hatiboğlu Yayıncılık.

ASSESSMENT

Assessment & Grading of In-Term Activities Number of Activities Degree of Contribution (%) Description
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 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
Total Workload of the Course Unit 71
Workload (h) / 25.5 2,8
ECTS Credits allocated for the Course Unit 3,0