Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
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BEY442ET | FIELD TRAINING II-T | 8 | 2 | 2 | 2 |
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 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) |
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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 |
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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 |
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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 |
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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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5 |
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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5 |
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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5 |
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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5 |
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 | 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 |