FIELD TRAINING II PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
BEY442E	FIELD TRAINING II	8	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	Assoc.Prof. HATİCE MERVE BAYRAM
Instructor(s) of the Course Unit
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	It's aimed to gain knowledge, skills, and attitudes regarding to clinical nutrition, institutional food service systems, and public health nutrition 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:	Professional practices in orientation, clinical nutrition, institutional food service systems, and public health nutrition.

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 records and follows nutrition principles in accordance with clinical and laboratory findings.
Arranges medical nutrition therapy for pediatric and adult diseases.
Produces appropriate solutions to problems encountered in medical nutrition therapy practices and clinical monitoring.
Works as a team with all stakeholders regarding nutrition therapy for diseases.
Traces the management skills of the dietitian in institutional food services.
Follows practices related to quality control, food safety, hygiene, and crisis management.
Explains menu planning strategies for various target groups by using theoretical knowledge.
Follows implementation documents related to all processes required for the quality delivery of institutional food services. and uses theoretical knowledge.
Arranges nutrition and in-service training programs for different societal groups and prepares educational materials.
Produces solutions for the nutrition 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, Individual Study	Orientation: Professional Training and Case Logbook	Professional Training, Observation, Application-Based Learning, Case Study
2	Literature Review, Individual Study	Professional Training	Professional Training, Observation, Application-Based Learning, Case Study
3	Literature Review, Individual Study	Professional Training	Professional Training, Observation, Application-Based Learning, Case Study
4	Literature Review, Individual Study	Professional Training	Professional Training, Observation, Application-Based Learning, Case Study
5	Literature Review, Individual Study	Professional Training	Professional Training, Observation, Application-Based Learning, Case Study
6	Literature Review, Individual Study	Professional Training	Professional Training, Observation, Application-Based Learning, Case Study
7	Literature Review, Individual Study	Professional Training	Professional Training, Observation, Application-Based Learning, Case Study
8	Literature Review, Individual Study	Professional Training	Professional Training, Observation, Application-Based Learning, Case Study
9	Literature Review, Individual Study	Professional Training	Professional Training, Observation, Application-Based Learning, Case Study
10	-	MID-TERM EXAM	-
11	Literature Review, Individual Study	Professional Training	Professional Training, Observation, Application-Based Learning, Case Study
12	Literature Review, Individual Study	Professional Training	Professional Training, Observation, Application-Based Learning, Case Study
13	Literature Review, Individual Study	Professional Training	Professional Training, Observation, Application-Based Learning, Case Study
14	Literature Review, Individual Study	Professional Training	Professional Training, Observation, Application-Based Learning, Case Study
15	Literature Review, Individual Study	Professional Training, Assessment of Case Logbook	Professional Training, Observation, Application-Based Learning, Case Study
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Alphan, E. T. (2016). Hastalıklarda beslenme tedavisi. Hatipoğlu Yayınları.
Brown, J. E. (2017). Nutrition through the life cycle (7th ed.). Cengage Learning.
Goday, P. S., & Walia, C. (Eds.). (2022). Pediatric nutrition for dietitians. Taylor & Francis Group.
Mahan, L. K., Escott-Stump, S., Raymond, J. L., & Krause, M. V. (2022). Krause’s food & the nutrition care process (16th ed.). Elsevier Health Sciences.
Puckett, R. P. (2012). Food service manual for health care institutions (4th ed.). John Wiley & Sons.
Sethi, M. (2004). Institutional food management. New Age International Publishers.

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description	Examination Method

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.						5

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.						5

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.						5

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						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