FIELD TRAINING II-T PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
BEY442T	FIELD TRAINING II-T	8	2	2	2

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 medical nutrition therapy for adult and pediatric diseases through case studies, as well as menu planning practices within the scope of institutional food systems, fostering analytical thinking, problem-solving abilities, and professional competence.
Contents of the Course Unit:	Orientation, case studies on medical nutrition therapy for adult and pediatric diseases, case studies on pregnancy, breastfeeding, and child nutrition, practical applications related to HACCP principles, menu planning, and management organizations.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Prepares case presentations using the principles of medical nutrition therapy for adult and pediatric diseases.
Analyzes cases with a critical perspective and proposes appropriate medical nutrition therapy.
Responds to issues in institutional food systems by developing theoretical approaches and providing suitable solutions.
Responds to problems encountered during case analyses using theoretical knowledge.
Studies analytical thinking, decision-making, and professional evaluation skills through case studies.
Demonstrates multidisciplinary approaches in the field of nutrition and dietetics through case studies.
Analyzes case studies considering the social environment, cultural structure, and economic conditions.
Proposes solution strategies for nutritional deficiencies, obesity, diabetes, and other public health issues.
Selects, analyzes, and reports accurate information related to medical nutrition therapy for adult and pediatric diseases.

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
2	Literature review, Web-based research, Individual Research	Enteral/Parenteral Nutrition in Adults	Case study
3	Literature review, Web-based research, Individual Research	Eating Disorders and Nutrition	Discussion
4	Literature review, Web-based research, Individual Research	Cancer and Nutrition	Presentation/Lecture
5	Literature review, Web-based research, Individual Research	Neurological-Psychiatric Diseases and Nutrition	Case study
6	Literature review, Web-based research, Individual Research	Infectious Diseases and Nutrition	Discussion
7	Literature review, Web-based research, Individual Research	Rare Adult Diseases and Nutrition	Presentation/Lecture
8	-	MID-TERM EXAM	-
9	Literature review, Web-based research, Individual Research	Malabsorption and Nutrition in Children	Case study
10	Literature review, Web-based research, Individual Research	Childhood Obesity and Nutrition	Discussion
11	Literature review, Web-based research, Individual Research	Enteral/Parenteral Nutrition in Children	Presentation/Lecture
12	Literature review, Web-based research, Individual Research	Purchasing/Storage Operations for Institutional Food Services	Case study
13	Literature review, Web-based research, Individual Research	Purchasing, Cooking/Serving Operations for Institutional Food Services	Discussion
14	Literature review, Web-based research, Individual Research	Staff/Worker and Kitchen Hygiene in Institutional Food Services	Presentation/Lecture
15	Literature review, Web-based research, Individual Research	Storage/Service Hygiene in Institutional Food Services	Case study
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Burke, L., & Deakin, V. (2015). Clinical sports nutrition (5th ed.). Australia: McGraw-Hill Education.
Puckett, R. P. (2012). Foodservice manual for health care institutions (4th ed.). J-B AHA Press.
Kagawa, M., Lee, M., & Binns, C. (2017). Nutrients in infancy. MDPI - Multidisciplinary Digital Publishing Institute.
Baysal, A. (2009). Beslenme (12th ed.). Hatiboğlu Basım ve Yayım.
Mahan, L. K., Escott-Stump, S., Raymond, J. L., & Krause, M. V. (2012). Krause's food & the nutrition care process [E-book]. Elsevier Health Sciences.

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.	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	14	2	28
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)	2	2	4
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	0	0	0
Report Writing	0	0	0
Final Exam	1	2	2
Preparation for the Final Exam	14	1	14
Mid-Term Exam	1	2	2
Preparation for the Mid-Term Exam	7	1	7
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	39	0	57