SUMMER TRAINEESHIP PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
BEY298E	SUMMER TRAINEESHIP	4	0	0	1

GENERAL INFORMATION
Language of Instruction :	English
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 professional competence through the application of theoretical and practical knowledge and skills acquired in the Nutrition and Dietetics program in real professional life or in situations very close to reality, as well as knowledge, skills, and attitudes related to the dietetics profession.
Contents of the Course Unit:	Assessment of nutritional status and habits, nutrition education, and the development of nutrition education programs/materials for special groups.

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 implements nutrition education for children, pregnant women, and breastfeeding mothers.
Prepares nutrition education materials.
Utilizes 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	Literature review, Web-based research, Individual Research	Field Training	Lecture, case study method, discussion
2	Literature review, Web-based research, Individual Research	Field Training	Lecture, case study method, discussion
3	Literature review, Web-based research, Individual Research	Field Training	Lecture, case study method, discussion
4	Literature review, Web-based research, Individual Research	Field Training	Lecture, case study method, discussion
5	Literature review, Web-based research, Individual Research	Field Training	Lecture, case study method, discussion
6	Literature review, Web-based research, Individual Research	Field Training	Lecture, case study method, discussion
7	Literature review, Web-based research, Individual Research	Field Training	Lecture, case study method, discussion
8	-	MID-TERM EXAM	-
9	Literature review, Web-based research, Individual Research	Field Training	Lecture, case study method, discussion
10	Literature review, Web-based research, Individual Research	Field Training	Lecture, case study method, discussion
11	Literature review, Web-based research, Individual Research	Field Training	Lecture, case study method, discussion
12	Literature review, Web-based research, Individual Research	Field Training	Lecture, case study method, discussion
13	Literature review, Web-based research, Individual Research	Field Training	Lecture, case study method, discussion
14	Literature review, Web-based research, Individual Research	Field Training	Lecture, case study method, discussion
15	Literature review, Web-based research, Individual Research	Field Training	Lecture, case study method, discussion
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
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.
Baysal, A. (2009). Beslenme (12th ed.). Hatiboğlu Basım ve Yayım.
Gibson RS. (2005). Principles of Nutritional Assessment, Oxford University Press, NY, USA
Aslan, D. (2021). Halk Sağlığı ve Beslenme. Hipokrat Yayıncılık.

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 the field of 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	Assess general health problems related to nutrition.						5
2	Explain the Nutrition and Dietetics 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.					4
2	Follow the plans, policies, laws, regulations and legislations that affect the dietitian profession.		1

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Evaluate the knowledge 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.				3

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 patients' 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 patients-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	14	1	14
Technical Visit	0	0	0
Web Based Learning	0	0	0
Implementation/Application/Practice	0	0	0
Practice at a workplace	14	1	14
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	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	29