Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
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BEY442 | FIELD TRAINING II | 8 | 26 | 14 | 14 |
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 | Assist.Prof. AYLAR KARGAR MOHAMMADINAZHAD |
Course Prerequisite | No |
OBJECTIVES AND CONTENTS |
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Objectives of the Course Unit: | It is aimed to gain knowledge and skills to reinforce students' knowledge, skills and competences they have acquired during their education by practicing in a field that they are related to during their education and to gain work experience and facilitate their adaptation to business life. |
Contents of the Course Unit: | Case study of enteral, parenteral nutrition, case study of kidney diseases, case study of liver diseases, case study of digestive system diseases, case study of cardiovascular diseases, evaluation of purchasing, storage, cost control observations in institution nutrition systems, menu planning, developing skills in emergency and crisis management, ability to follow literary information, follow up innovations and reporting. |
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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Relate basic Nutrition and Dietetics information with the field of study. |
Solve the problems encountered in the field of study with basic nutrition and dietetics. |
Arrange the methods to be applied in patient follow-up in the clinic. |
Examine the nutritional loss caused by preparation and cooking in mass nutrition systems. |
Plan patient/client specific medical nutrition therapy. |
Act according to professional ethics. |
Guide the employees about in-service training in institutions that provide food services. |
Cooperatie with all stakeholders. |
WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY |
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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 | Toddler and Preschooler Nutrition | Presentation/Lecture, Case study, Discussion |
3 | Literature review, Web-based research, Individual Research | Toddler and Preschooler Nutrition | Presentation/Lecture, Case study, Discussion |
4 | Literature review, Web-based research, Individual Research | Child and Preadolescent Nutrition | Presentation/Lecture, Case study, Discussion |
5 | Literature review, Web-based research, Individual Research | Child and Preadolescent Nutrition | Presentation/Lecture, Case study, Discussion |
6 | Literature review, Web-based research, Individual Research | Adolescent Nutrition | Presentation/Lecture, Case study, Discussion |
7 | Literature review, Web-based research, Individual Research | Adolescent Nutrition | Presentation/Lecture, Case study, Discussion |
8 | - | MID-TERM EXAM | - |
9 | Literature review, Web-based research, Individual Research | Adult Nutrition | Presentation/Lecture, Case study, Discussion |
10 | Literature review, Web-based research, Individual Research | Adult Nutrition | Presentation/Lecture, Case study, Discussion |
11 | Literature review, Web-based research, Individual Research | Nutrition and Older Adults | Presentation/Lecture, Case study, Discussion |
12 | Literature review, Web-based research, Individual Research | Nutrition and Older Adults | 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 |
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Burke L, Deakin V(2015), Clinical Sports Nutrition, 5th edition, Australia. Electronic book. |
Kagawa M., Lee M., Binns C. (2017). Nutrients in Infancy, MDPI - Multidisciplinary Digital Publishing Institute, ISBN: 9783038425601; 9783038425618. |
Puckett R.P,(2012 ) Foodservice Manual for Health Care Institutions, Forth Edition,John Wiley & Sons. |
Brown J.E (2017), Nutrition Through the Life Cycle, &th Edition, Cengage Learning. |
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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5 |
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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5 |
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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5 | |||||
2 |
Explain the Nutrition and Dietetic practices by using knowledge in this field.
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5 |
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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5 |
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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5 | |||||
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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5 |
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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5 | |||||
2 |
Communicate effective verbal and written interaction between individuals.
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5 |
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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5 | |||||
2 |
Respond to clients' health, social and environmental problems.
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5 | |||||
3 |
Evaluate the nutritional status of the patients.
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5 | |||||
4 |
Interpret the clinical findings of the patients in terms of nutrition.
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5 | |||||
5 |
Plan client-specific nutritional treatments.
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5 |
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 | 1 | 14 |
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 | 14 | 24 | 336 |
Report Writing | 0 | 0 | 0 |
Final Exam | 1 | 1 | 1 |
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 | 29 | 0 | 351 |
Total Workload of the Course Unit | 351 | ||
Workload (h) / 25.5 | 13,8 | ||
ECTS Credits allocated for the Course Unit | 14,0 |