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	24	12	12

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	Assist.Prof. AYLAR KARGAR MOHAMMADINAZHAD
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 and practical 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 the methods to be applied in patient monitoring in outpatient and clinical settings.
Analyzes the information in patient files and follows nutrition principles appropriate to clinical and laboratory findings.
Organizes medical nutrition therapy for pediatric and adult diseases.
Proposes appropriate solutions to issues encountered in medical nutrition therapy and clinical monitoring.
Adheres to teamwork with all stakeholders in the nutrition therapy of diseases.
Follows the management skills of the dietitian in institutional food services.
Studies quality control, food safety, hygiene, and crisis management practices.
Follows menu planning strategies for various target groups and uses theoretical knowledge.
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 nutritional habits and problems of the community.
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	Presentation/Lecture
2	Literature review, Web-based research, Individual Research	Field Training: Obesity and Nutrition	Case study
3	Literature review, Web-based research, Individual Research	Field Training: Diabetes and Nutrition	Discussion
4	Literature review, Web-based research, Individual Research	Field Training: Cardiovascular Diseases and Nutrition	Presentation/Lecture
5	Literature review, Web-based research, Individual Research	Field Training: Kidney Diseases and Nutrition	Case study
6	Literature review, Web-based research, Individual Research	Field Training: Digestive System and Nutrition	Discussion
7	Literature review, Web-based research, Individual Research	Field Training: Nutrition during Pregnancy and Lactation	Presentation/Lecture
8	-	MID-TERM EXAM	-
9	Literature review, Web-based research, Individual Research	Field Training: Infant Nutrition	Case study
10	Literature review, Web-based research, Individual Research	Field Training: Nutrition for Premature Infants	Discussion
11	Literature review, Web-based research, Individual Research	Field Training: Congenital Metabolic Diseases and Nutrition	Presentation/Lecture
12	Literature review, Web-based research, Individual Research	Field Training: Malabsorption Disorders and Nutrition	Case study
13	Literature review, Web-based research, Individual Research	Field Training: Principles of HACCP	Discussion
14	Literature review, Web-based research, Individual Research	Field Training: Menu Planning	Presentation/Lecture
15	Literature review, Web-based research, Individual Research	Field Training: Management Organizations	Case study, Discussion
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Jeukendrup, A. (2013). Sports nutrition: From lab to kitchen (3rd ed.). U.K.: Meyer & Meyer Sport.
Burke, L., & Deakin, V. (2015). Clinical sports nutrition (5th ed.). McGraw-Hill Education.
Sethi, M. (2004). Institutional food management. New Age International Publishers.
Puckett, R. P. (2012). Foodservice manual for health care institutions (4th ed.). John Wiley & Sons.
Kranz, S. (2018). Dietary intake and behavior in children. MDPI - Multidisciplinary Digital Publishing Institute.
Kagawa, M., Lee, M., & Binns, C. (2017). Nutrients in infancy. MDPI - Multidisciplinary Digital Publishing Institute.
Mahan, L. K., Escott-Stump, S., Raymond, J. L., & Krause, M. V. (2023). Krause's food & the nutrition care process (e-book). Elsevier Health Sciences.
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.					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	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