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	Assist.Prof. HATİCE MERVE BAYRAM
Instructor(s) of the Course Unit
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 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 methods to be applied in patient monitoring in outpatient and clinical settings.
Analyzes information in patient files and follows nutrition principles appropriate to clinical and laboratory findings.
Organizes medical nutrition therapy for pediatric and adult diseases.
Proposes suitable solutions for issues encountered in medical nutrition therapy and clinical monitoring.
Adheres to teamwork with all stakeholders in disease nutrition therapy.
Follows the management skills of the dietitian in institutional food services.
Studies quality control, food safety, hygiene, and crisis management practices.
Follows and uses theoretical knowledge for menu planning strategies targeting various groups.
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 community's nutritional habits and issues.
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	Field Training: Orientation	Field Training
2	Literature review, Web-based research, Individual Research	Field Training: Enteral/Parenteral Nutrition in Adults	Field Training
3	Literature review, Web-based research, Individual Research	Field Training: Eating Disorders and Nutrition	Field Training
4	Literature review, Web-based research, Individual Research	Field Training: Cancer and Nutrition	Field Training
5	Literature review, Web-based research, Individual Research	Field Training: Neurological-Psychiatric Diseases and Nutrition	Field Training
6	Literature review, Web-based research, Individual Research	Field Training: Infectious Diseases and Nutrition	Field Training
7	Literature review, Web-based research, Individual Research	Field Training: Rare Adult Diseases and Nutrition	Field Training
8	-	MID-TERM EXAM	-
9	Literature review, Web-based research, Individual Research	Field Training: Malabsorption and Nutrition in Children	Field Training
10	Literature review, Web-based research, Individual Research	Field Training: Childhood Obesity and Nutrition	Field Training
11	Literature review, Web-based research, Individual Research	Field Training: Enteral/Parenteral Nutrition in Children	Field Training
12	Literature review, Web-based research, Individual Research	Field Training: Purchasing/Storage Operations for Institutional Food Services	Field Training
13	Literature review, Web-based research, Individual Research	Field Training: Purchasing, Cooking/Serving Operations for Institutional Food Services	Field Training
14	Literature review, Web-based research, Individual Research	Field Training: Staff/Worker and Kitchen Hygiene in Institutional Food Services	Field Training
15	Literature review, Web-based research, Individual Research	Field Training: Storage/Service Hygiene in Institutional Food Services	Field Training
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.						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.						5
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