SUMMER TRAINEESHIP PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
BEY298	SUMMER TRAINEESHIP	4	0	0	1

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
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	It’s aimed to gain knowledge, skills, and attitudes regarding the application of the theoretical knowledge and practical skills acquired in the Nutrition and Dietetics undergraduate program through structured tasks in real service settings during the summer traineeship, the observation and performance of professional roles and responsibilities on site, and dietetics practices in line with professional communication, ethical principles, and teamwork.
Contents of the Course Unit:	Observation of institution-specific workflows and service processes, assessment of individuals’ nutritional status, identification of nutrition-related problems and setting goals, planning and delivering individual and/or group nutrition education, preparation and development of educational materials, planning nutrition education programs for special groups, documentation and reporting of practices.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Relates the factual information acquired in the field with practical experiences.
Applies professional communication techniques.
Demonstrates behavior in accordance with professional ethics.
Organizes in-service training for staff on hygiene in places providing collective nutrition services.
Organizes and applies nutrition education for children, pregnant women, and breastfeeding mothers.
Prepares nutrition education materials.
Uses mobile/web-based technology resources in nutrition education.
Measures the body compositions of clients/patients.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Individual Study	Field Training	Observation, Application-Based Learning
2	Individual Study	Field Training	Observation, Application-Based Learning
3	Individual Study	Field Training	Observation, Application-Based Learning
4	Individual Study	Field Training	Observation, Application-Based Learning
5	Individual Study	Field Training	Observation, Application-Based Learning
6	Individual Study	Field Training	Observation, Application-Based Learning
7	Individual Study	Field Training	Observation, Application-Based Learning
8	Individual Study	Field Training	Observation, Application-Based Learning
9	Individual Study	Field Training	Observation, Application-Based Learning
10	-	MID-TERM EXAM	-
11	Individual Study	Field Training	Observation, Application-Based Learning
12	Individual Study	Field Training	Observation, Application-Based Learning
13	Individual Study	Field Training	Observation, Application-Based Learning
14	Individual Study	Field Training	Observation, Application-Based Learning
15	Individual Study	Field Training	Observation, Application-Based Learning
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Aslan, D. (2021). Halk sağlığı ve beslenme. Hipokrat Yayıncılık.
Baysal, A. (2009). Beslenme (12. baskı). Hatiboğlu Yayınevi.
Baysal, A., ve ark. (2018). Diyet el kitabı. Hatiboğlu Yayınevi.
Bilici, S. (Ed.). (2021). Toplu beslenme sistemleri. Hedef Yayıncılık.
Gibson, R. S. (2005). Principles of nutritional assessment. Oxford University Press.
Holli, B., & Beto, J. (2014). Nutrition counseling and education skills for dietetics professionals (6th ed.). Wolters Kluwer, Lippincott Williams & Wilkins.
Raymond, J. L., & Morrow, K. (2022). Krause and Mahan’s food & the nutrition care process (16th ed.). Elsevier.

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description	Examination Method

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.					4

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Asses general health problems related to nutrition.				3
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.					4

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.				3
2	Follow the plans, policies, laws, regulations and legislations that affect the dietitian profession.			2

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.				3
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.			2
3	Evaluate the nutritional status of the patients.			2
4	Interpret the clinical findings of the patients in terms of nutrition.			2
5	Plan client-specific nutritional treatments.	0

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	4	7	28
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	0	0	0
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	4	0	28