FIELD TRAINING I PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
BEY441	FIELD TRAINING I	7	24	12	12

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	Assist.Prof. HANDE NUR ONUR ÖZTÜRK
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	It's aimed to gain knowledge, skills, and attitudes related to clinical nutrition, institutional food systems, and public health by reinforcing the theoretical and practical knowledge acquired in the Nutrition and Dietetics program through professional practices in various private and public institutions.
Contents of the Course Unit:	Institutional orientation, field training related to clinical, outpatient, and institutional food services.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Applies theoretical and practical knowledge of nutrition and dietetics in clinical, outpatient, and institutional food services.
Follows disease-specific nutrition therapy practices through observation.
Follows the methods to be applied in patient monitoring in outpatient and clinical settings.
Analyzes the information in patient files and follows nutrition principles appropriate to clinical and laboratory findings.
Organizes medical nutrition therapy for pediatric and adult diseases.
Proposes appropriate solutions to issues encountered in medical nutrition therapy and clinical monitoring.
Adheres to teamwork with all stakeholders in the nutrition therapy of diseases.
Follows the management skills of the dietitian in institutional food services.
Studies quality control, food safety, hygiene, and crisis management practices.
Follows menu planning strategies for various target groups and uses theoretical knowledge.
Studies and uses theoretical knowledge for all necessary processes and application documents to ensure the quality of institutional food services.
Organizes nutrition and in-service training programs for different social groups and prepares training materials.
Proposes solutions for the nutritional habits and problems of the community.
Traces ethical principles in clinical, outpatient, and institutional food services.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Literature review, Web-based research, Individual Research	Orientation	Presentation/Lecture, Case study, Discussion
2	Literature review, Web-based research, Individual Research	Nutrition Basics	Presentation/Lecture, Case study, Discussion
3	Literature review, Web-based research, Individual Research	Preconception Nutrition	Presentation/Lecture, Case study, Discussion
4	Literature review, Web-based research, Individual Research	Preconception Nutrition	Presentation/Lecture, Case study, Discussion
5	Literature review, Web-based research, Individual Research	Nutrition During Pregnancy	Presentation/Lecture, Case study, Discussion
6	Literature review, Web-based research, Individual Research	Nutrition During Pregnancy	Presentation/Lecture, Case study, Discussion
7	Literature review, Web-based research, Individual Research	Case Practices	Presentation/Lecture, Case study, Discussion
8	-	MID-TERM EXAM	-
9	Literature review, Web-based research, Individual Research	Nutrition During Lactation	Presentation/Lecture, Case study, Discussion
10	Literature review, Web-based research, Individual Research	Nutrition During Lactation	Presentation/Lecture, Case study, Discussion
11	Literature review, Web-based research, Individual Research	Infant Nutrition	Presentation/Lecture, Case study, Discussion
12	Literature review, Web-based research, Individual Research	Infant Nutrition	Presentation/Lecture, Case study, Discussion
13	Literature review, Web-based research, Individual Research	Case Practices	Presentation/Lecture, Case study, Discussion
14	Literature review, Web-based research, Individual Research	Case Practices	Presentation/Lecture, Case study, Discussion
15	Literature review, Web-based research, Individual Research	Case Practices	Presentation/Lecture, Case study, Discussion
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Alphan, E. T. (2016). Hastalıklarda beslenme tedavisi. Hatipoğlu Yayınları.
Ercan, S. (2018). Kronik hastalıklarda egzersiz ve beslenme. Nobel Tıp Kitabevleri.
Brown, J. E. (2017). Nutrition through the life cycle (7th ed.). Cengage Learning.

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.					4
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.		1

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

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.	0

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.						5
2	Follow the plans, policies, laws, regulations and legislations that affect the dietitian profession.	0

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.		1

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.					4
2	Communicate effective verbal and written interaction between individuals.					4

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.	0
2	Respond to clients' 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 client-specific nutritional treatments.						5

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	0	0	0
Preliminary & Further Study	0	0	0
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	0	0	0
Reading	0	0	0
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	0	0	0
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	13	24	312
Report Writing	0	0	0
Final Exam	0	0	0
Preparation for the Final Exam	0	0	0
Mid-Term Exam	0	0	0
Preparation for the Mid-Term Exam	0	0	0
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	13	0	312