|
Description of Individual Course UnitsCourse Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | BD406B | External Institution Internship | Compulsory | 4 | 8 | 7 |
| Level of Course Unit | First Cycle | Objectives of the Course | To apply the theoretical knowledge of nutrition and dietetics in different fields, to observe working conditions of dietician in the field, to acquire various diseases and practical knowledge related to these diseases, to educate patients and their relatives about nutrition and to provide nutrition services in accordance with individual needs. to develop skills and to develop practice and research skills for athlete nutrition, aged nutrition, mother and child nutrition, worker nutrition and food industry. | Name of Lecturer(s) | Dr. Öğretim Üyesi Özge Esgin | Learning Outcomes | 1 | Develop knowledge and skills about dietitian in centers such as hospitals, health centers, nutrition and diet counseling center, food industry, sports clubs, kindergartens, nursing homes, food factories, | 2 | Learn applications by observing | 3 | Gain skills for research, development and reporting in the field of nutrition and dietetics. | 4 | Gain the ability to see possible problems in different areas of nutrition and dietetics and to come up with a solution proposal |
| Mode of Delivery | Second Education | Prerequisites and co-requisities | To take the Internship courses, Mother and Child Nutrition, Nutrition in Pediatric Diseases I-II, Food Service Systems I-II, Diet Therapy in Diseases I-II must have been taken in advance | Recommended Optional Programme Components | None | Course Contents | Practical preparation of students for institutional and hospital dietitians with counseling of institution and hospital dietitians and academic staff | Weekly Detailed Course Contents | |
1 | ORIENTATION WEEK | | | 2 | | NUTRITIONAL INTERNSHIP IN PRIVATE OR PUBLIC INSTITUTIONS | | 3 | | NUTRITIONAL INTERNSHIP IN PRIVATE OR PUBLIC INSTITUTIONS | | 4 | | NUTRITIONAL INTERNSHIP IN PRIVATE OR PUBLIC INSTITUTIONS | | 5 | | NUTRITIONAL INTERNSHIP IN PRIVATE OR PUBLIC INSTITUTIONS | | 6 | | NUTRITIONAL INTERNSHIP IN PRIVATE OR PUBLIC INSTITUTIONS | | 7 | | NUTRITIONAL INTERNSHIP IN PRIVATE OR PUBLIC INSTITUTIONS | | 8 | MIDTERM EXAM | | | 9 | NUTRITIONAL INTERNSHIP IN PRIVATE OR PUBLIC INSTITUTIONS | | | 10 | | NUTRITIONAL INTERNSHIP IN PRIVATE OR PUBLIC INSTITUTIONS | | 11 | | NUTRITIONAL INTERNSHIP IN PRIVATE OR PUBLIC INSTITUTIONS | | 12 | | NUTRITIONAL INTERNSHIP IN PRIVATE OR PUBLIC INSTITUTIONS | | 13 | | NUTRITIONAL INTERNSHIP IN PRIVATE OR PUBLIC INSTITUTIONS | | 14 | | INSTITUTE TRAINING, CASE AND SEMINAR PRESENTATION | | 15 | | INSTITUTE TRAINING, CASE AND SEMINAR PRESENTATION | |
| Recommended or Required Reading | • Baysal, A. , Aksoy, M., Besler, H T, Bozkurt, N., Keçecioğlu, Kutluay Merdol, T., Pekcan, G., Mercanlıgil, S M, Yıldız E, Diyet El Kitabı, 5. Baskı,
Hatiboğlu Yayınevi, Ankara, 2008.
• Uluslararası Beslenme ve Diyet Dergileri (Euro. J. Clin. Nutr. JADA, Am J Clin Nutr vb.) | Planned Learning Activities and Teaching Methods | | Assessment Methods and Criteria | |
Midterm Examination | 1 | 30 | Practice | 1 | 70 | SUM | 100 | |
Final Examination | 1 | 100 | SUM | 100 | Term (or Year) Learning Activities | 40 | End Of Term (or Year) Learning Activities | 60 | SUM | 100 |
| Language of Instruction | Turkish | Work Placement(s) | compulsory |
| Workload Calculation | |
Midterm Examination | 1 | 1 | 1 | Final Examination | 1 | 2 | 2 | Practice | 14 | 12 | 168 | Report Preparation | 14 | 1 | 14 | Individual Study for Mid term Examination | 1 | 3 | 3 | Individual Study for Final Examination | 1 | 10 | 10 | |
Contribution of Learning Outcomes to Programme Outcomes | LO1 | 5 | 3 | 4 | 4 | 4 | 4 | 4 | 5 | 4 | 4 | 5 | 3 | 5 | 5 | 3 | LO2 | 5 | 3 | 4 | 4 | 4 | 4 | 4 | 5 | 4 | 4 | 5 | 3 | 5 | 5 | 3 | LO3 | 5 | 3 | 4 | 4 | 4 | 4 | 4 | 5 | 4 | 4 | 5 | 3 | 5 | 5 | 4 | LO4 | 5 | 3 | 4 | 4 | 4 | 4 | 4 | 5 | 4 | 4 | 5 | 3 | 5 | 5 | 3 |
| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
|
|
|
|