FIELD TRAINING II PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
BEY442	FIELD TRAINING II	8	26	14	14

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	Assist.Prof. HATİCE MERVE BAYRAM
Instructor(s) of the Course Unit	Assist.Prof. AYLAR KARGAR MOHAMMADINAZHAD
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	It is aimed to gain knowledge and skills to reinforce students' knowledge, skills and competences they have acquired during their education by practicing in a field that they are related to during their education and to gain work experience and facilitate their adaptation to business life.
Contents of the Course Unit:	Case study of enteral, parenteral nutrition, case study of kidney diseases, case study of liver diseases, case study of digestive system diseases, case study of cardiovascular diseases, evaluation of purchasing, storage, cost control observations in institution nutrition systems, menu planning, developing skills in emergency and crisis management, ability to follow literary information, follow up innovations and reporting.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
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
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	Toddler and Preschooler Nutrition	Presentation/Lecture, Case study, Discussion
3	Literature review, Web-based research, Individual Research	Toddler and Preschooler Nutrition	Presentation/Lecture, Case study, Discussion
4	Literature review, Web-based research, Individual Research	Child and Preadolescent Nutrition	Presentation/Lecture, Case study, Discussion
5	Literature review, Web-based research, Individual Research	Child and Preadolescent Nutrition	Presentation/Lecture, Case study, Discussion
6	Literature review, Web-based research, Individual Research	Adolescent Nutrition	Presentation/Lecture, Case study, Discussion
7	Literature review, Web-based research, Individual Research	Adolescent Nutrition	Presentation/Lecture, Case study, Discussion
8	-	MID-TERM EXAM	-
9	Literature review, Web-based research, Individual Research	Adult Nutrition	Presentation/Lecture, Case study, Discussion
10	Literature review, Web-based research, Individual Research	Adult Nutrition	Presentation/Lecture, Case study, Discussion
11	Literature review, Web-based research, Individual Research	Nutrition and Older Adults	Presentation/Lecture, Case study, Discussion
12	Literature review, Web-based research, Individual Research	Nutrition and Older Adults	Presentation/Lecture, Case study, Discussion
13	Literature review, Web-based research, Individual Research	Case Practices	Presentation/Lecture, Case study, Discussion
14	Literature review, Web-based research, Individual Research	Case Practices	Presentation/Lecture, Case study, Discussion
15	Literature review, Web-based research, Individual Research	Case Practices	Presentation/Lecture, Case study, Discussion
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Burke L, Deakin V(2015), Clinical Sports Nutrition, 5th edition, Australia. Electronic book.
Kagawa M., Lee M., Binns C. (2017). Nutrients in Infancy, MDPI - Multidisciplinary Digital Publishing Institute, ISBN: 9783038425601; 9783038425618.
Puckett R.P,(2012 ) Foodservice Manual for Health Care Institutions, Forth Edition,John Wiley & Sons.
Brown J.E (2017), Nutrition Through the Life Cycle, &th Edition, Cengage Learning.

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.						5

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,						5

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.						5

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						5

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	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