Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
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BEY107 | CAREER ORIENTATION | 1 | 2 | 2 | 3 |
GENERAL INFORMATION |
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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 |
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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) |
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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 |
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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 |
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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 |
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Assessment & Grading of In-Term Activities | Number of Activities | Degree of Contribution (%) | Description |
Level of Contribution | |||||
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0 | 1 | 2 | 3 | 4 | 5 |
KNOWLEDGE |
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Theoretical |
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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.
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5 | |||||
2 |
Define current knowledge and practices in Nutrition and Dietetics.
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4 |
KNOWLEDGE |
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Factual |
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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.
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2 |
SKILLS |
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Cognitive |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Asses general health problems related to nutrition.
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2 | |||||
2 |
Explain the Nutrition and Dietetic practices by using knowledge in this field.
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4 |
SKILLS |
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Practical |
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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.
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1 |
OCCUPATIONAL |
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Autonomy & Responsibility |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Apply knowledge and skills in the field of Nutrition and Dietetics.
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1 | |||||
2 |
Follow the plans, policies, laws, regulations and legislations that affect the dietitian profession.
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5 |
OCCUPATIONAL |
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Learning to Learn |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Evaluate the information about Nutrition and Dietetics with a critical perspective.
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4 |
OCCUPATIONAL |
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Communication & Social |
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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.
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2 | |||||
2 |
Communicate effective verbal and written interaction between individuals.
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3 |
OCCUPATIONAL |
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Occupational and/or Vocational |
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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.
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1 | |||||
2 |
Respond to clients' health, social and environmental problems.
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1 | |||||
3 |
Evaluate the nutritional status of the patients.
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1 | |||||
4 |
Interpret the clinical findings of the patients in terms of nutrition.
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1 | |||||
5 |
Plan client-specific nutritional treatments.
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1 |
WORKLOAD & ECTS CREDITS OF THE COURSE UNIT |
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Workload for Learning & Teaching Activities |
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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 |