FIELD TRAINING II PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
BEY442	FIELD TRAINING II	8	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	Assoc.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 regarding to clinical nutrition, institutional food service systems, and public health nutrition 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:	Professional practices in orientation, clinical nutrition, institutional food service systems, and public health nutrition.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Follows the methods to be applied in patient monitoring in outpatient and clinical settings.
Analyzes the information in patient records and follows nutrition principles in accordance with clinical and laboratory findings.
Arranges medical nutrition therapy for pediatric and adult diseases.
Produces appropriate solutions to problems encountered in medical nutrition therapy practices and clinical monitoring.
Works as a team with all stakeholders regarding nutrition therapy for diseases.
Traces the management skills of the dietitian in institutional food services and explains menu planning strategies for various target groups by using theoretical knowledge.
Follows implementation documents related to all processes required for the quality delivery of instutional food services and uses theoretical knowledge.
Arranges nutrition and in-service training programs for different societal groups and prepares educational materials.
Produces solutions for the nutrition 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	Individual Study	Orientation: Professional Training and Case Logbook	Professional Training, Observation, Case Study
2	Literature Review, Individual Study	Professional Training	Professional Training, Observation, Application-Based Learning, Case Study
3	Literature Review, Individual Study	Professional Training	Professional Training, Observation, Application-Based Learning, Case Study
4	Literature Review, Individual Study	Professional Training	Professional Training, Observation, Application-Based Learning, Case Study
5	Literature Review, Individual Study	Professional Training	Professional Training, Observation, Application-Based Learning, Case Study
6	Literature Review, Individual Study	Professional Training	Professional Training, Observation, Application-Based Learning, Case Study
7	Literature Review, Individual Study	Professional Training	Professional Training, Observation, Application-Based Learning, Case Study
8	Literature Review, Individual Study	Professional Training	Professional Training, Observation, Application-Based Learning, Case Study
9	Literature Review, Individual Study	Professional Training	Professional Training, Observation, Application-Based Learning, Case Study
10	-	MID-TERM EXAM	-
11	Literature Review, Individual Study	Professional Training	Professional Training, Observation, Application-Based Learning, Case Study
12	Literature Review, Individual Study	Professional Training	Professional Training, Observation, Application-Based Learning, Case Study
13	Literature Review, Individual Study	Professional Training	Professional Training, Observation, Application-Based Learning, Case Study
14	Literature Review, Individual Study	Professional Training	Professional Training, Observation, Application-Based Learning, Case Study
15	Literature Review, Individual Study	Professional Training, Assessment of Case Logbook	Professional Training, Observation, Application-Based Learning, Case Study
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Alphan, E. T. (2016). Hastalıklarda beslenme tedavisi. Hatipoğlu Yayınları.
Brown, J. E. (2017). Nutrition through the life cycle (7th ed.). Cengage Learning.
Goday, P. S., & Walia, C. (Eds.). (2022). Pediatric nutrition for dietitians. Taylor & Francis Group.
Mahan, L. K., Escott-Stump, S., Raymond, J. L., & Krause, M. V. (2022). Krause’s food & the nutrition care process (16th ed.). Elsevier Health Sciences.
Puckett, R. P. (2012). Food service manual for health care institutions (4th ed.). John Wiley & Sons.
Sethi, M. (2004). Institutional food management. New Age International Publishers.

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description	Examination Method
Final Exam	1	100		Project Submission (No Examination)
TOTAL	1	100

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.						5

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.						5

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.						5

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.						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.						5

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.				3
2	Communicate effective verbal and written interaction between individuals.						5

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.						5
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