CAREER ORIENTATION PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
BEY107	CAREER ORIENTATION	1	2	2	3

GENERAL INFORMATION
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	Assoc.Prof. HATİCE MERVE BAYRAM
Instructor(s) of the Course Unit	Lecturer MÜNEVVER GAYE AYBEY
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	It's aimed to gain knowledge and attitudes regarding the science of Nutrition and Dietetics, as well as the roles, areas of work, professional education, and ethical considerations of dietitians.
Contents of the Course Unit:	The historical development of the science of Nutrition and Dietetics, an introduction to the department and course curriculum, practices related to the dietetics profession, professional standards, and an introduction to the professional organization, fundamental sources of information related to the profession and how to access them, basic concepts of nutrition, food, and nutrients, the establishment and activities of the Turkish Dietetic Association, the ethics of the dietetics profession and its importance, and the career process in dietetics.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)
Discovers the field of nutrition and dietetics and its historical development.
Identifies the concepts of food and nutrition.
Identifies the fundamental knowledge and practices of nutrition and dietetics education.
Explains the impact of time management on career planning and professional development.
Analyzes the dietitian's areas of work and competencies.
Adheres to professional and ethical responsibilities and identifies the duties and authorities of the dietitian.
Analyzes the work of the Turkish Dietetic Association and international professional organizations.
Outlines the behaviors and activities required by the profession in different areas of work.
Relates the contribution of the dietitian's entrepreneurial skills to their professional career.
Discovers the diversity of the profession and career opportunities by learning about the career paths of dietitians working in different fields.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Literature Review, Individual Research	Development of The Science of Nutrition and Dietetics from Past to Present	Lecture
2	Literature Review, Individual Research	Nutrition and Dietetics Education-Training	Lecture, Discussion
3	Literature Review, Individual Research	Time Management for Effective Career Planning and Continuous Professional Development	Lecture, Discussion, Individual Study
4	Individual Research, Web-Based Research	The Place, Definition and Duties of Dietitian in Official Documents	Lecture, Individual Study
5	Individual Research, Web-Based Research	Dietitians' Working Areas, Knowledge and Skills in the Field of Food and Nutrition	Lecture
6	Individual Research, Web-Based Research	Basic and Professional Characteristics, Duties and Powers of a Dietitian	Lecture, Discussion
7	Individual Research, Web-Based Research	Establishment and Activities of the Turkish Dietetics Association	Lecture, Discussion
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	Individual Research, Web- Based Research	Clinical Dietitian	Question-Answer, Lecture
10	Individual Research, Web-Based Research	Public Health Dietitian	Lecture
11	Group Research, Web-Based Research	Dietitian and Mass Feeding Systems: Management, Organization and Leadership	Lecture, Group Study
12	Individual Research, Web-Based Research	Dietitian as Lecturer	Lecture
13	Group Research, Web-Based Research	Dietitian and Entrepreneurship	Lecture, Group Study
14	Literature Review, Individual Research	Ethics and Importance of Dietitian Profession	Lecture, Discussion
15	Individual Research, Web-Based Research	Dietitian Career Examples from the Field	Lecture, Individual Study
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Academy Quality Management Committee. (2018). Academy of Nutrition and Dietetics: Revised 2017 Scope of Practice for the Registered Dietitian Nutritionist. Journal of the Academy of Nutrition and Dietetics, 118(1), 141–165.
Burtnett, F. (2019). Career errors: Straight talk about the steps and missteps of career development (2nd ed.). Rowman & Littlefield Publishers.
Byers, A. (2013). Jump-starting a career in dietetics and nutrition. Rosen Publishing Group.
Mahan, L. K., Raymond, J. L., & Escott-Stump, S. (2020). Krause’s food & the nutrition care process (15th ed.). Elsevier.
Tayfur, M. (2014). Diyetisyenin çalışma rehberi. Hatiboğlu Yayıncılık.
Tayfur, M. (2014). Dünyada ve Türkiye’de beslenme ve diyetetik eğitim-öğretimi, diyetisyenin meslek etiği. Hatiboğlu Yayıncılık.

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description	Examination Method
Mid-Term Exam	1	50		Optical (Test) Exam
Mid-Term Exam	1	50		Optical (Test) Exam
Final Exam	1	50		Optical (Test) Exam
Final Exam	1	50		Optical (Test) Exam
TOTAL	4	200

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