FIELD TRAINING I PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
BEY441E	FIELD TRAINING I	7	26	14	14

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	Lecturer ZEYNEP ŞEYDA BİLİM
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	It is aimed to improve the professional competence by applying the theoretical and practical knowledge and skills acquired in the Nutrition and Dietetics program in real life or near real-life situations, and to gain knowledge, skills and attitudes related to the dietitian profession.
Contents of the Course Unit:	Determination of nutritional status and nutritional habits, nutrition training, development of nutrition education programs/materials for special groups, knowledge, skills and practices related to dietitian profession

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
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
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	Nutrition Basics	Presentation/Lecture, Case study, Discussion
3	Literature review, Web-based research, Individual Research	Preconception Nutrition	Presentation/Lecture, Case study, Discussion
4	Literature review, Web-based research, Individual Research	Preconception Nutrition	Presentation/Lecture, Case study, Discussion
5	Literature review, Web-based research, Individual Research	Nutrition During Pregnancy	Presentation/Lecture, Case study, Discussion
6	Literature review, Web-based research, Individual Research	Nutrition During Pregnancy	Presentation/Lecture, Case study, Discussion
7	Literature review, Web-based research, Individual Research	Case Practices	Presentation/Lecture, Case study, Discussion
8	-	MID-TERM EXAM	-
9	Literature review, Web-based research, Individual Research	Nutrition During Lactation	Presentation/Lecture, Case study, Discussion
10	Literature review, Web-based research, Individual Research	Nutrition During Lactation	Presentation/Lecture, Case study, Discussion
11	Literature review, Web-based research, Individual Research	Infant Nutrition	Presentation/Lecture, Case study, Discussion
12	Literature review, Web-based research, Individual Research	Infant Nutrition	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
Jeukendrup A(2013). Sports Nutrition: From Lab to Kitchen, 3. edition, U.K. Electronic book.
Burke L, Deakin V(2015), Clinical Sports Nutrition, 5th edition, Australia. Electronic book.
Sethi, M,(2004), Institutional Food Management, New Age International
Puckett R.P,(2012 ) Foodservice Manual for Health Care Institutions, Forth Edition,John Wiley & Sons,
The BC Cook Articulation Committee. (2015). Basic Kitchen and Food Service Management. Victoria, B.C.: BCcampus, https://opentextbc.ca/basickitchenandfoodservicemanagement/.
Food Safety, Sanitation, and Personal Hygiene by the BC Cook Articulation Committeet http://open.bccampus.ca
Kranz S. (2018). Dietary Intake and Behavior in Children, MDPI - Multidisciplinary Digital Publishing Institute, ISBN: 9783038428930; 9783038428947.
Kagawa M., Lee M., Binns C. (2017). Nutrients in Infancy, MDPI - Multidisciplinary Digital Publishing Institute, ISBN: 9783038425601; 9783038425618.
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.
Brown J.E (2017), Nutrition Through the Life Cycle, &th Edition, 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.					4
2	Define current knowledge and practices in the field of 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	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.	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 knowledge 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 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	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