Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
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BEY107 | CAREER ORIENTATION | 1 | 2 | 2 | 3 |
GENERAL INFORMATION |
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Language of Instruction : | Turkish |
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 ZEYNEP ŞEYDA BİLİM |
Course Prerequisite | No |
OBJECTIVES AND CONTENTS |
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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 nutrition and dietetics department and lessons, basic and professional characteristics of dietician, duties and powers, working areas, basic concepts of nutrition, food and nutrients, development of nutrition and dietetics science from yesterday to today, promotion of national and international professional organizations Turkey Dietetic Association's establishment and work dietician professional ethics and importance the introduction of basic sources of information and means of transportation related to the profession, career process in dietician |
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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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 |
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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 | Literature search, Group research, Individual research | Nutritionist; basic and occupational characteristics, duties and authorities | Lecture, Discussion, Individual study |
8 | Literature search, Group research, Individual research | Nutritionist; basic and occupational characteristics, duties and authorities | Lecture, Discussion, Individual study |
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 |
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Tayfur M. (2014). Dünyada ve Türkiye’de Beslenme ve Diyetetik Eğitim- Öğretimi, Diyetisyenin Meslek Etiği. Hatiboğlu Yayıncılık. |
Tayfur M. (2014). Diyetisyenin Çalışma Rehberi. Hatiboğlu Yayıncılık. |
Beslenme ve Diyetetik Eğitimi Ulusal Çekirdek Eğitim Programı. https://www.yok.gov.tr/Documents/Kurumsal/egitim_ogretim_dairesi/Ulusal-cekirdek-egitimi-programlari/beslenme_ve_diyetetik.pdf |
https:// www.mevzuat.gov.tr/ |
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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3 |
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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3 |
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 | 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 |
Total Workload of the Course Unit | 71 | ||
Workload (h) / 25.5 | 2,8 | ||
ECTS Credits allocated for the Course Unit | 3,0 |