Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
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BEY298E | SUMMER TRAINEESHIP | 4 | 0 | 0 | 1 |
GENERAL INFORMATION |
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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 |
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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) |
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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 |
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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 |
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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 |
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Assessment & Grading of In-Term Activities | Number of Activities | Degree of Contribution (%) | Description |
Level of Contribution | |||||
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0 | 1 | 2 | 3 | 4 | 5 |
KNOWLEDGE |
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Theoretical |
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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.
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4 |
KNOWLEDGE |
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Factual |
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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.
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4 |
SKILLS |
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Cognitive |
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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,
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5 |
SKILLS |
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Practical |
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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
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5 |
OCCUPATIONAL |
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Autonomy & Responsibility |
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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.
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5 |
OCCUPATIONAL |
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Learning to Learn |
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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.
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5 |
OCCUPATIONAL |
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Communication & Social |
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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.
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4 |
OCCUPATIONAL |
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Occupational and/or Vocational |
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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
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4 |
WORKLOAD & ECTS CREDITS OF THE COURSE UNIT |
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Workload for Learning & Teaching Activities |
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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 |
Total Workload of the Course Unit | 29 | ||
Workload (h) / 25.5 | 1,1 | ||
ECTS Credits allocated for the Course Unit | 1,0 |