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 is aimed to gain knowledge, skills, and attitudes and increase the professional competence related to the dietician profession by applying the theoretical and practical knowledge, skills, and qualifications gained in the Nutrition and Dietetics program in real life or near-real situations.
Contents of the Course Unit:	Determination of nutritional status, nutritional habits, providing nutrition education, development of nutrition education programs / materials for special groups, knowledge, skills and practices related to dietician profession.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Relate the factual knowledge acquired in the field with field experience.
Practice professional communication techniques.
Act in accordance with his / her written and verbal communication competencies in accordance with his / her work environment.
Design in-service training on hygiene for employees in institutions that provide food services.
Design nutrition education for children, pregnant and lactation.
Practice nutrition education application for children, pregnant and lactation.
Compose nutrition education materials.
Use mobile/web-based technology resources in nutrition education.

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
Higher Education Council Thesis Center. https://tez.yok.gov.tr/UlusalTezMerkezi/ Google Scholar. https://scholar.google.com/ Science Direct. https://www.sciencedirect.com/ PubMed. https://pubmed.ncbi.nlm.nih.gov/ ProQuest. https://search.proquest.com/ American Academy of Pediatrics Website http://www.aap.org/
Morrison J.L., Regnault T.(2017). Nutrition in Pregnancy: Volume II, MDPI ( Multidisciplinary Digital Publishing Institute), ISBN: 9783038423690; 9783038423683.
Gibson RS. (2005). Principles of Nutritional Assessment, Oxford University Press, NY, USA
Victor R. Preedy, Ronald Ross Watson and Colin R. Martin, (2010). Handbook of Behavior Food and Nutrition. Springer, Electronic Book.

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	Define the theoretical and practical concepts which comprise the required basic professional knowledge related to medicine and science.					4

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Requires the level of nutrition and dietetics, medical and related science and technology defines the concepts of theoretical and applied knowledge-based.					4

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Describe the advanced level of knowledge and skills in the fields of nutrition and dietetics based on medical and natural sciences,						5

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Recognize advanced level of theoretical and practical knowledge related to nutrients and nutrition, dietetics, community nutrition and institutional food service systems						5

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Take responsibility both as a team member and individually in order to provide that unforeseen complex activities faced in the practices in his/her field are carried out.						5

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Evaluate the advanced knowledge and skills s/he has acquired in his/her field with a critical approach.						5

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Share his/her ideas and solution proposals for problems related to the issues in his/her field with professionals and non-professionals with the support of qualitative and quantitative data.					4

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Discharge the responsibilities, duties and obligations in accordance with the rules and regulations of professional ethics related to nutrition and dietetics					4

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