FIELD TRAINING I-T PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
BEY441ET	FIELD TRAINING I-T	7	2	2	2

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 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 examples 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 medical nutrition therapy principles for adult and pediatric diseases.
Analyzes cases with a critical perspective and proposes appropriate medical nutrition therapy.
Responds to problems 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 competencies through case studies.
Demonstrates multidisciplinary approaches in the field of nutrition and dietetics through case studies.
Analyzes case studies considering 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	Obesity and Nutrition	Case study
3	Literature review, Web-based research, Individual Research	Diabetes and Nutrition	Discussion
4	Literature review, Web-based research, Individual Research	Cardiovascular Diseases and Nutrition	Presentation/Lecture
5	Literature review, Web-based research, Individual Research	Kidney Diseases and Nutrition	Case study
6	Literature review, Web-based research, Individual Research	Digestive System and Nutrition	Discussion
7	Literature review, Web-based research, Individual Research	Nutrition during Pregnancy and Lactation	Presentation/Lecture
8	-	MID-TERM EXAM	-
9	Literature review, Web-based research, Individual Research	Infant Nutrition	Case study
10	Literature review, Web-based research, Individual Research	Nutrition for Premature Infants	Discussion
11	Literature review, Web-based research, Individual Research	Congenital Metabolic Diseases and Nutrition	Presentation/Lecture
12	Literature review, Web-based research, Individual Research	Malabsorption Disorders and Nutrition	Case study
13	Literature review, Web-based research, Individual Research	Principles of HACCP	Discussion
14	Literature review, Web-based research, Individual Research	Menu Planning	Presentation/Lecture
15	Literature review, Web-based research, Individual Research	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	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