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FIELD TRAINING II-T PROGRAMME COURSE DESCRIPTION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
BEY442ET FIELD TRAINING II-T 8 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
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 applications 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 the principles of medical nutrition therapy for adult and pediatric diseases.
Analyzes cases with a critical perspective and proposes appropriate medical nutrition therapy.
Responds to issues 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 skills through case studies.
Demonstrates multidisciplinary approaches in the field of nutrition and dietetics through case studies.
Analyzes case studies considering the 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, Case study, Discussion
2 Literature review, Web-based research, Individual Research Enteral/Parenteral Nutrition in Adults Presentation/Lecture, Case study, Discussion
3 Literature review, Web-based research, Individual Research Eating Disorders and Nutrition Presentation/Lecture, Case study, Discussion
4 Literature review, Web-based research, Individual Research Cancer and Nutrition Presentation/Lecture, Case study, Discussion
5 Literature review, Web-based research, Individual Research Neurological-Psychiatric Diseases and Nutrition Presentation/Lecture, Case study, Discussion
6 Literature review, Web-based research, Individual Research Infectious Diseases and Nutrition Presentation/Lecture, Case study, Discussion
7 Literature review, Web-based research, Individual Research Rare Adult Diseases and Nutrition Presentation/Lecture, Case study, Discussion
8 - MID-TERM EXAM -
9 Literature review, Web-based research, Individual Research Malabsorption and Nutrition in Children Presentation/Lecture, Case study, Discussion
10 Literature review, Web-based research, Individual Research Childhood Obesity and Nutrition Presentation/Lecture, Case study, Discussion
11 Literature review, Web-based research, Individual Research Enteral/Parenteral Nutrition in Children Presentation/Lecture, Case study, Discussion
12 Literature review, Web-based research, Individual Research Purchasing/Storage Operations for Institutional Food Services Presentation/Lecture, Case study, Discussion
13 Literature review, Web-based research, Individual Research Purchasing, Cooking/Serving Operations for Institutional Food Services Presentation/Lecture, Case study, Discussion
14 Literature review, Web-based research, Individual Research Staff/Worker and Kitchen Hygiene in Institutional Food Services Presentation/Lecture, Case study, Discussion
15 Literature review, Web-based research, Individual Research Storage/Service Hygiene in Institutional Food Services Presentation/Lecture, 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

CONTRIBUTION OF THE COURSE UNIT TO THE PROGRAMME LEARNING OUTCOMES

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 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
Total Workload of the Course Unit 57
Workload (h) / 25.5 2,2
ECTS Credits allocated for the Course Unit 2,0