To prepare students practically in clinical dietician, intitutional food systems dieticians, industry dieticians, sport dietician or academic field.
Course Content
This course contains; Orientation, informing about internship places, starting to Internship,Internship,Internship,Internship, Internship,Internship,Internship,Internship,Internship,Internship,Internship,Internship,Internship,Internship,Evaluation of the internship.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
1. Demonstrates theoretical knowledge of nutrition and dietetics in clinics.
6
A, E
2. Determines menus in line with the basic principles of healthy nutrition.
6
A, E
3. Determines medical nutrition treatments in pediatric and adult diseases.
6
A, E
4. Determines the patient's diet according to laboratory findings and food consumption.
6
A, E
5. Plans educational activities on nutrition for healthy and sick individuals.
6
A, E
6. Explains food hygiene and HACCP principles.
6
A, E
Teaching Methods:
6: Experiential Learning
Assessment Methods:
A: Traditional Written Exam, E: Homework
Course Outline
Order
Subjects
Preliminary Work
1
Orientation, informing about internship places, starting to Internship
Research on application locations
2
Internship
Literature search, Report work
3
Internship
Literature search, Report work
4
Internship
Literature search, Report work
5
Internship
Literature search, Report work
6
Internship
Literature search, Report work
7
Internship
Literature search, Report work
8
Internship
Literature search, Report work
9
Internship
Literature search, Report work
10
Internship
Literature search, Report work
11
Internship
Literature search, Report work
12
Internship
Literature search, Report work
13
Internship
Literature search, Report work
14
Internship
Literature search, Report work
14
Evaluation of the internship
Report work
Resources
Powerpoint Presentations.
All kind of academical publishes
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications
No
Program Qualification
Contribution Level
1
2
3
4
5
1
PQ-1. They have basic knowledge in the field of Nutrition and Dietetics.
X
2
PQ-2. Use vocational knowledge and skills for the development of health at individual and community level, for the prevention and treatment of diseases.
X
3
PQ-3. Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations.
X
4
PQ-4. Carries out independent research on the field using knowledge accumulation, and takes part in research, projects and events in collaboration with the health team and other disciplines.
X
5
PQ-5. Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies.
X
6
PQ-6. Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public.
X
7
PQ-7. Uses at least one foreign language to reach, evaluate and use it for professional development.
X
8
PQ-8. Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics.
X
9
PQ-9. Communicates effectively both verbally and written in occupational field.
X
10
PQ-10. They have general cultural knowledge that profession requires.
X
11
PQ-11. Develop positive attitudes toward lifelong learning and turn them into behavior.
X
Assessment Methods
Contribution Level
Absolute Evaluation
Rate of Midterm Exam to Success
40
Rate of Final Exam to Success
60
Total
100
ECTS / Workload Table
Activities
Number of
Duration(Hour)
Total Workload(Hour)
Course Hours
6
2
12
Guided Problem Solving
6
32
192
Resolution of Homework Problems and Submission as a Report
1
10
10
Term Project
1
10
10
Presentation of Project / Seminar
1
5
5
Quiz
0
5
0
Midterm Exam
0
0
0
General Exam
1
11
11
Performance Task, Maintenance Plan
0
0
0
Total Workload(Hour)
240
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(240/30)
8
ECTS of the course: 30 hours of work is counted as 1 ECTS credit.
Detail Informations of the Course
Course Description
Course
Code
Semester
T+P (Hour)
Credit
ECTS
ELECTIVE TRAINING
-
Spring Semester
0+28
7
8
Course Program
Prerequisites Courses
Recommended Elective Courses
Language of Course
Turkish
Course Level
First Cycle (Bachelor's Degree)
Course Type
Required
Course Coordinator
Lect. İdil ALPAT YAVAŞ
Name of Lecturer(s)
Lect. İdil ALPAT YAVAŞ
Assistant(s)
Aim
To prepare students practically in clinical dietician, intitutional food systems dieticians, industry dieticians, sport dietician or academic field.
Course Content
This course contains; Orientation, informing about internship places, starting to Internship,Internship,Internship,Internship, Internship,Internship,Internship,Internship,Internship,Internship,Internship,Internship,Internship,Internship,Evaluation of the internship.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
1. Demonstrates theoretical knowledge of nutrition and dietetics in clinics.
6
A, E
2. Determines menus in line with the basic principles of healthy nutrition.
6
A, E
3. Determines medical nutrition treatments in pediatric and adult diseases.
6
A, E
4. Determines the patient's diet according to laboratory findings and food consumption.
6
A, E
5. Plans educational activities on nutrition for healthy and sick individuals.
6
A, E
6. Explains food hygiene and HACCP principles.
6
A, E
Teaching Methods:
6: Experiential Learning
Assessment Methods:
A: Traditional Written Exam, E: Homework
Course Outline
Order
Subjects
Preliminary Work
1
Orientation, informing about internship places, starting to Internship
Research on application locations
2
Internship
Literature search, Report work
3
Internship
Literature search, Report work
4
Internship
Literature search, Report work
5
Internship
Literature search, Report work
6
Internship
Literature search, Report work
7
Internship
Literature search, Report work
8
Internship
Literature search, Report work
9
Internship
Literature search, Report work
10
Internship
Literature search, Report work
11
Internship
Literature search, Report work
12
Internship
Literature search, Report work
13
Internship
Literature search, Report work
14
Internship
Literature search, Report work
14
Evaluation of the internship
Report work
Resources
Powerpoint Presentations.
All kind of academical publishes
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications
No
Program Qualification
Contribution Level
1
2
3
4
5
1
PQ-1. They have basic knowledge in the field of Nutrition and Dietetics.
X
2
PQ-2. Use vocational knowledge and skills for the development of health at individual and community level, for the prevention and treatment of diseases.
X
3
PQ-3. Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations.
X
4
PQ-4. Carries out independent research on the field using knowledge accumulation, and takes part in research, projects and events in collaboration with the health team and other disciplines.
X
5
PQ-5. Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies.
X
6
PQ-6. Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public.
X
7
PQ-7. Uses at least one foreign language to reach, evaluate and use it for professional development.
X
8
PQ-8. Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics.
X
9
PQ-9. Communicates effectively both verbally and written in occupational field.
X
10
PQ-10. They have general cultural knowledge that profession requires.
X
11
PQ-11. Develop positive attitudes toward lifelong learning and turn them into behavior.
