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	Assoc.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.
Diyetisyenin Çalışma Rehberi(ed: Muhittin TAYFUR).Hatipoğlu yayınları.1. Baskı.2014.
Mahan, L. K., Raymond, J. L., & Escott-Stump, S. (2020). Krause’s food & the nutrition care process (15th ed.). Elsevier.
Academy Quality Management Committee (2018). Academy of Nutrition and Dietetics: Revised 2017 Scope of Practice for the Registered Dietitian Nutritionist. Journal of the Academy of Nutrition and Dietetics, 118(1), 141–165. https://doi.org/10.1016/j.jand.2017.10.002
Eldemir, K., Güçlü Gündüz, A. R. Z. U., Eldemir, S., Saygılı, F., Özkul, Ç., & İrkeç, C. The Effect Of Pılates-Based Telerehabılıtatıon Traınıng On Physıcal Performance And Qualıty Of Lıfe In Multıple Sclerosıs: A Pılot Study.

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description	Examination Method
Mid-Term Exam	1	50		Optical (Test) Exam
Mid-Term Exam	1	50		Optical (Test) Exam
Final Exam	1	50		Optical (Test) Exam
Final Exam	1	50		Optical (Test) Exam
TOTAL	4	200

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