Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
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BEY441 | FIELD TRAINING I | 7 | 26 | 14 | 14 |
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 improve the professional competence by applying the theoretical and practical knowledge and skills acquired in the Nutrition and Dietetics program in real life or near real-life situations, and to gain knowledge, skills and attitudes related to the dietitian profession. |
Contents of the Course Unit: | Determination of nutritional status and nutritional habits, nutrition training, development of nutrition education programs/materials for special groups, knowledge, skills and practices related to dietitian profession. |
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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Relate basic Nutrition and Dietetics information with the field of study. |
Solve the problems encountered in the field of study with basic nutrition and dietetics. |
Arrange the methods to be applied in patient follow-up in the clinic. |
Examine the nutritional loss caused by preparation and cooking in mass nutrition systems. |
Plan patient/client specific medical nutrition therapy. |
Act according to professional ethics. |
Guide the employees about in-service training in institutions that provide food services. |
Cooperatie with all stakeholders. |
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 | Case Book | Presentation/Lecture, Case study, Discussion |
3 | Literature review, Web-based research, Individual Research | Taking Anamnesis | Presentation/Lecture, Case study, Discussion |
4 | Literature review, Web-based research, Individual Research | Taking Anamnesis: Practice | Presentation/Lecture, Case study, Discussion |
5 | Literature review, Web-based research, Individual Research | Anthropometric Measurements | Presentation/Lecture, Case study, Discussion |
6 | Literature review, Web-based research, Individual Research | Anthropometry: Practice | Presentation/Lecture, Case study, Discussion |
7 | Literature review, Web-based research, Individual Research | Overview | Presentation/Lecture, Case study, Discussion |
8 | - | MID-TERM EXAM | - |
9 | Literature review, Web-based research, Individual Research | Presentation Practices | Presentation/Lecture, Case study, Discussion |
10 | Literature review, Web-based research, Individual Research | Presentation Practices | Presentation/Lecture, Case study, Discussion |
11 | Literature review, Web-based research, Individual Research | Presentation Practices | Presentation/Lecture, Case study, Discussion |
12 | Literature review, Web-based research, Individual Research | Presentation Practices | Presentation/Lecture, Case study, Discussion |
13 | Literature review, Web-based research, Individual Research | Presentation Practices | Presentation/Lecture, Case study, Discussion |
14 | Literature review, Web-based research, Individual Research | Presentation Practices (Foreign Language) | Presentation/Lecture, Case study, Discussion |
15 | Literature review, Web-based research, Individual Research | Overview | Presentation/Lecture, Case study, Discussion |
16 | - | FINAL EXAM | - |
17 | - | FINAL EXAM | - |
SOURCE MATERIALS & RECOMMENDED READING |
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Emel Tüfekçi Alphan (2016). Hastalıklarda Beslenme Tedavisi, Hatipoğlu Yayınları, Ankara. |
Sabriye Ercan (2018). Kronik Hastalıklarda Egzersiz ve Beslenme, Nobel Tıp Kitabevleri. |
Brown J.E (2017), Nutrition Through the Life Cycle, &th Edition, 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 | 1 | 14 |
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) | 0 | 0 | 0 |
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 | 14 | 24 | 336 |
Report Writing | 0 | 0 | 0 |
Final Exam | 1 | 1 | 1 |
Preparation for the Final Exam | 0 | 0 | 0 |
Mid-Term Exam | 0 | 0 | 0 |
Preparation for the Mid-Term Exam | 0 | 0 | 0 |
Short Exam | 0 | 0 | 0 |
Preparation for the Short Exam | 0 | 0 | 0 |
TOTAL | 29 | 0 | 351 |
Total Workload of the Course Unit | 351 | ||
Workload (h) / 25.5 | 13,8 | ||
ECTS Credits allocated for the Course Unit | 14,0 |