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Knowledge
(Described as Theoritical and/or Factual Knowledge.)
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1) Obtains information about dietitianship in hospitals, health centers, nutrition and diet consultancy centers, food industry, sports clubs, nurseries, nursing homes, food factories, hotels and similar centers.
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2) Gains the necessary information to create a nutrition program suitable for individuals' needs.
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Skills
(Describe as Cognitive and/or Practical Skills.)
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1) Gains skills for research, development and reporting in the field of nutrition and dietetics.
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2) Gains the ability to see possible problems that may be encountered in different fields of nutrition and dietetics and to propose solutions.
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Competences
(Described as "Ability of the learner to apply knowledge and skills autonomously with responsibility", "Learning to learn"," Communication and social" and "Field specific" competences.)
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1) Can prepare and present educational materials in the field of nutrition and dietetics.
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Week |
Subject |
Related Preparation |
Pekiştirme |
1) |
Professional Practice I (Obesity, Diabetes, Cardiovascular Diseases Case Study) |
2) |
Professional Practice I-Continued |
3) |
Professional Practice II (Prematurity, Hereditary Metabolic Diseases and Malnutrition Case Study) |
4) |
Professional Practice II-Continued |
5) |
Professional Practice II-Continued |
6) |
Professional Practice III (General Information about the Institution Where Practice is Made, Examination of Kitchen and Dining Hall Plans and Storage Unit Conditions) |
7) |
Professional Practice III- Continued |
8) |
Professional Practice III- Continued |
9) |
Professional Practice IV (Purchasing Information of the Practice Institution, Tender Method, Examination of Preparatory Stages for Tender, Administrative and Technical Specification Samples, Form Samples Used for Orders) |
10) |
Professional Practice IV- Continued |
11) |
Professional Practice V (Planning Research on Community Nutrition in the Institution Where Professional Practice is Performed, Collecting and Reporting Data on the Planned Research) |
12) |
Professional Practice V- Continued |
13) |
Preparation of the Report and Presentation by Compiling the Materials Collected for the Current Topic in the Field of Nutrition and Dietetics in Professional Practice and Practice Institutions |
14) |
Presentation of the Seminar Prepared in the Field of Professional Practice and Nutrition and Dietetics |
15) |
Finals exam |
References: |
Baysal, A., Aksoy, M., Besler, T., Bozkurt, N., Keçecioğlu, S., Mercanlıgil, S., Merdol-Kutluay, T., Pekcan, G., Yıldız, E. (2011). Diyet El Kitabı (6.Baskı). Ankara: Hatiboğlu Yayınevi
Uluslararası Beslenme ve Diyet Dergileri (Euro. J. Clin. Nutr. JADA, Am J Clin Nutr vb.)
Mahan, LK., Raymond, JL., et al. (Eds.).(2017). Krause's food and the nutrition care process. Elsevier Health Sciences.
Vanessa Shaw, Margeret Lawson. Clinical Paediatric Dietetics, 4th Edition, Blackwell Publishing, BDA Paediatric Group, London, 2008.
Baysal A. Beslenme. 13. Baskı, Hatiboğlu Yayınevi, Ankara,2012 6. Spears MC, Foodservice Organizations A managerial and Systems Approach, Prentice Hall Englewood Cliffs, Ohio, 1995."
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Q & A |
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Case Problem Solving/ Drama- Role/ Case Management |
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Laboratory |
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Quantitative Problem Solving |
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Fieldwork |
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Group Study / Assignment |
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Individual Assignment |
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WEB-based Learning |
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Internship |
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Practice in Field |
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Project Preparation |
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Report Writing |
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Seminar |
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Supervision |
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Social Activity |
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Occupational Activity |
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Occupational Trip |
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Application (Modelling, Design, Model, Simulation, Experiment et.) |
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Reading |
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Thesis Preparation |
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Field Study |
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Student Club and Council Activities |
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Other |
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Logbook |
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Interview and Oral Conversation |
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Research |
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Watching a movie |
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Bibliography preparation |
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Oral, inscribed and visual knowledge production |
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Taking photographs |
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Sketching |
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Mapping and marking |
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Reading maps |
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Copying textures |
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Creating a library of materials |
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Presentation |
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Semester Requirements |
Number of Activities |
Level of Contribution |
Attendance |
|
% 0 |
Laboratory |
|
% 0 |
Application |
1 |
% 20 |
Practice Exam |
|
% 0 |
Quizzes |
|
% 0 |
Homework Assignments |
1 |
% 10 |
Presentation |
|
% 0 |
Project |
|
% 0 |
Special Course Internship (Work Placement) |
|
% 0 |
Field Study |
|
% 0 |
Article Critical |
|
% 0 |
Article Writing |
|
% 0 |
Module Group Study |
|
% 0 |
Brainstorming |
|
% 0 |
Role Playing + Dramatizing |
|
% 0 |
Out of Class Study |
|
% 0 |
Preliminary Work, Reinforcement |
|
% 0 |
Application Repetition etc. |
|
% 0 |
Homework (reading, writing, watching movies, etc.) |
|
% 0 |
Project Preparation + Presentation |
|
% 0 |
Report Preparation + Presentation |
|
% 0 |
Presentation / Seminar Preparation + Presenting |
1 |
% 10 |
Oral examination |
|
% 0 |
Midterms |
|
% 0 |
Final |
1 |
% 60 |
Report Submission |
|
% 0 |
Bütünleme |
|
% 0 |
Kanaat Notu |
|
% 0 |
Committee |
|
% 0 |
Yazma Ödev Dosyası |
|
% 0 |
Portfolio |
|
% 0 |
Take-Home Exam |
|
% 0 |
Logbook
|
|
% 0 |
Discussion |
|
% 0 |
Participation |
|
% 0 |
total |
% 100 |
PERCENTAGE OF SEMESTER WORK |
|
% 40 |
PERCENTAGE OF FINAL WORK |
|
% 60 |
total |
% 100 |
Activities |
Number of Activities |
Workload |
Course Hours |
|
|
Laboratory |
|
|
Application |
5 |
125 |
Practice Exam |
|
|
Special Course Internship (Work Placement) |
|
|
Field Work |
|
|
Study Hours Out of Class |
|
|
Article Critical |
|
|
Article Writing |
|
|
Module Group Study |
|
|
Brainstorming |
|
|
Role Playing + Dramatizing |
|
|
Out-of-Class Study (Pre-study, Reinforcement, Practice Review, etc.) |
|
|
Homework (reading, writing, watching movies, etc.) |
1 |
15 |
Project Preparation + Presentation |
|
|
Report Preparation + Presentation |
|
|
Presentation / Seminar Preparation + Presenting |
1 |
15 |
Oral examination |
|
|
Preparing for Midterm Exams |
|
|
MIDTERM EXAM (Visa) |
|
|
Preparing for the General Exam |
|
|
GENERAL EXAM (Final) |
1 |
15 |
Participation |
|
|
Discussion |
|
|
Portfolio |
|
|
Take-Home Exam |
|
|
Logbook
|
|
|
Total Workload |
170 |
ECTS (30 saat = 1 AKTS ) |
5 |