CAREER ORIENTATION PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
BEY107E	CAREER ORIENTATION	1	2	2	3

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	Lecturer DİLARA SERARSLAN YILMAZ
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	It is aimed to gain knowledge about the introduction of nutrition and dietetics and its department, basic and professional features of the dietitian, duties and powers, fields of work, professional organizations and studies, vocational education, standards of practice and professional ethics.
Contents of the Course Unit:	Introduction of the Department of Nutrition and Dietetics and its courses, basic and professional characteristics, duties and powers of a dietitian, working areas, basic concepts of nutrition, nutrients and nutritional elements, the development of nutrition and dietetics science from past to present, the promotion of national and international professional organizations, Turkey Dieticians Association establishment and progress, the ethics and importance of dietitian profession, the introduction of basic sources of information about the profession and ways of accessing resources, the career process in a dietitian.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Classify the working areas of dieticians.
Explain the duties of dietitians according to their working areas.
Explain the education standards of the profession.
Define the basic concepts of nutritional science.
Interpret the development of nutrition science from past to present.
List professional organizations.
Summarize professional ethics.
Discover basic sources of information about the profession.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Literature search, Group research, Individual research	Development of The Science of Nutrition and Dietetics from Past to Present	Lecture, Discussion, Individual study
2	Literature search, Group research, Individual research	Nutrition and Dietetics Education	Lecture, Discussion, Individual study
3	Literature search, Group research, Individual research	Definition and Duties of The Dietician in The Official Documents	Lecture, Discussion, Individual study
4	Literature search, Group research, Individual research	Working Areas of Dietitians, Knowledge and Skills in Food and Nutrition	Lecture, Discussion, Individual study
5	Literature search, Group research, Individual research	Fundamental and Professional Features of The Dietician, Duties and Authorities	Lecture, Discussion, Individual study
6	Literature search, Group research, Individual research	Establishment and Studies of The Turkish Dietetic Association	Lecture, Discussion, Individual study
7	Literature search, Group research, Individual research	Dietitian's Career Process and Time Management	Lecture, Discussion, Individual study
8	-	MID-TERM EXAM	-
9	Literature search, Group research, Individual research	Nutritional Care of Adults and Clinical Dietitian	Lecture, Discussion, Individual study
10	Literature search, Group research, Individual research	Public Health Dietitian	Lecture, Discussion, Individual study
11	Literature search, Group research, Individual research	Dietitian and Food Service Systems, Management, Organisation and Leadership in The System	Lecture, Discussion, Individual study
12	Literature search, Group research, Individual research	Dietitian as Lecturer	Lecture, Discussion, Individual study
13	Literature search, Group research, Individual research	Ethics and Importance of Dietitian Profession	Lecture, Discussion, Individual study
14	Literature search, Group research, Individual research	Basic of Nutrition and Importance of Healthy Nutrition - I	Lecture, Discussion, Individual study
15	Literature search, Group research, Individual research	Basic of Nutrition and Importance of Healthy Nutrition - II	Lecture, Discussion, Individual study
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Melrose S., Park C., Perry B. (2013), Teaching Health Professionals Online: Frameworks and Strategies, Athabasca University Press.
Byers, A. (2013). Jump-starting a career in dietetics and nutrition. Retrieved from https://search.proquest.com
World Health Organization https://www.who.int/hrh/statistics/Health_workers_classification.pdf
International Dietetics https://www.internationaldietetics.org/

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.						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.				3

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,				3

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	14	2	28
Preliminary & Further Study	14	2	28
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	0	0	0
Reading	2	2	4
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	2	2	4
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	1	1
Preparation for the Final Exam	1	3	3
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	1	2	2
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	36	0	71