Course Detail
Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| CLINICAL ADULT NUTRITION TRAINING | BES4158700 | Fall Semester | 0+28 | 7 | 8 |
| Course Program | Çarşamba 07:00-07:45 Çarşamba 08:00-08:45 Çarşamba 09:00-09:45 Çarşamba 10:00-10:45 Çarşamba 11:00-11:45 Çarşamba 12:00-12:45 Çarşamba 12:45-13:30 Çarşamba 13:30-14:15 Çarşamba 14:30-15:15 Çarşamba 15:30-16:15 Çarşamba 16:30-17:15 Çarşamba 17:30-18:15 Çarşamba 18:30-19:15 Çarşamba 19:30-20:15 Çarşamba 20:30-21:15 Çarşamba 21:30-22:15 Çarşamba 22:30-23:15 Çarşamba 23:30-00:15 Perşembe 14:30-15:15 Perşembe 15:30-16:15 Perşembe 16:30-17:15 Perşembe 17:30-18:15 Perşembe 18:30-19:15 Perşembe 19:30-20:15 Perşembe 20:30-21:15 Perşembe 21:30-22:15 Perşembe 22:30-23:15 Perşembe 23:30-00:15 |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Required |
| Course Coordinator | Assist.Prof. Fatmanur ÖZYÜREK ARPA |
| Name of Lecturer(s) | Assist.Prof. Neda SALEKİ, Res.Assist. Beyza Nur KOCABAŞ |
| Assistant(s) | |
| Aim | To enable the students to learn the methods to be applied in adult patients and clinical follow-up dieticians, to read and analyze the patient's file and to plan and implement nutritional therapy according to the clinical laboratory findings of the patient. |
| Course Content | This course contains; Orientation- Internship,Internship,Internship,Internship,Internship,Internship,Internship,,,,,,,. |
| Course Learning Outcomes | Teaching Methods | Assessment Methods |
| 1.Gains knowledge and skills about adult patient nutrition counseling. | 13, 14, 3, 6 | C, H, I |
| 2. Observes of practices on adult patient nutrition counseling. | 13, 14, 3, 6 | C, H, I |
| 3. Applies the methods used in patient monitoring in clinic . | 13, 14, 3, 4 | C, H, I |
| 4. Reads the patient's file, analyzes the information in the file, and plans the nutritional treatment according to the patient's nutritional history, clinical and laboratory findings. | 13, 14, 3, 6 | C, H, I |
| 5. Identifies problems encountered in nutrition and diet practices and produces solutions. | 13, 14, 3, 6 | C, H, I |
| 6. Accesses and analyzes information about adult diseases and gains the ability to present this information. | 13, 14, 3, 6 | C, H, I |
| Teaching Methods: | 13: Case Study Method, 14: Self Study Method, 3: Problem Baded Learning Model, 4: Inquiry-Based Learning, 6: Experiential Learning |
| Assessment Methods: | C: Multiple-Choice Exam, H: Performance Task, I: Portfolio Task |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Orientation- Internship | Preparation of relevant compartments from recommended sources |
| 2 | Internship | Reading the lecture notes and resources on Dietary Therapy in Diseases I and Dietary Therapy in Diseases II |
| 3 | Internship | Reading the lecture notes and resources on Dietary Therapy in Diseases I and Dietary Therapy in Diseases II |
| 4 | Internship | Reading the lecture notes and resources on Dietary Therapy in Diseases I and Dietary Therapy in Diseases II |
| 5 | Internship | Reading the lecture notes and resources on Dietary Therapy in Diseases I and Dietary Therapy in Diseases II |
| 6 | Internship | Reading the lecture notes and resources on Dietary Therapy in Diseases I and Dietary Therapy in Diseases II |
| 7 | Internship | Reading the lecture notes and resources on Dietary Therapy in Diseases I and Dietary Therapy in Diseases II |
| 8 | Reading the lecture notes and resources on Dietary Therapy in Diseases I and Dietary Therapy in Diseases II | |
| 9 | Reading the lecture notes and resources on Dietary Therapy in Diseases I and Dietary Therapy in Diseases II | |
| 10 | Reading the lecture notes and resources on Dietary Therapy in Diseases I and Dietary Therapy in Diseases II | |
| 11 | Reading the lecture notes and resources on Dietary Therapy in Diseases I and Dietary Therapy in Diseases II | |
| 12 | Reading the lecture notes and resources on Dietary Therapy in Diseases I and Dietary Therapy in Diseases II | |
| 13 | Reading the lecture notes and resources on Dietary Therapy in Diseases I and Dietary Therapy in Diseases II | |
| 14 | Reading the lecture notes and resources on Dietary Therapy in Diseases I and Dietary Therapy in Diseases II |
| Resources |
| Powerpoint Presentations |
| 1. Mahan LK, Stump SE. Krause's Food & Nutrition Therapy.Elseiver, 2008. 2. Baysal A ve ark. Diyet El Kitabı, Hatipoğlu Yayıncılık, Ankara, 2011. 3. Current academic journals and books on the subject |
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. Gains effective knowledge and skills in mass food service systems and manages processes such as menu planning, production, hygiene, and food safety. | X | |||||
| 5 | PQ-5. 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 | |||||
| 6 | PQ-6. Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. | X | |||||
| 7 | PQ-7. Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. | X | |||||
| 8 | PQ-8. Uses at least one foreign language to reach, evaluate and use it for professional development. | X | |||||
| 9 | PQ-9. Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. | X | |||||
| 10 | PQ-10. Communicates effectively both verbally and written in occupational field. | X | |||||
| 11 | PQ-11. They have general cultural knowledge that profession requires. | X | |||||
| 12 | PQ-12. 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 | 0 | 0 | 0 | |||
| Quiz | 0 | 0 | 0 | |||
| Midterm Exam | 0 | 0 | 0 | |||
| General Exam | 1 | 16 | 16 | |||
| 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 |
|---|---|---|---|---|---|
| CLINICAL ADULT NUTRITION TRAINING | BES4158700 | Fall Semester | 0+28 | 7 | 8 |
| Course Program | Çarşamba 07:00-07:45 Çarşamba 08:00-08:45 Çarşamba 09:00-09:45 Çarşamba 10:00-10:45 Çarşamba 11:00-11:45 Çarşamba 12:00-12:45 Çarşamba 12:45-13:30 Çarşamba 13:30-14:15 Çarşamba 14:30-15:15 Çarşamba 15:30-16:15 Çarşamba 16:30-17:15 Çarşamba 17:30-18:15 Çarşamba 18:30-19:15 Çarşamba 19:30-20:15 Çarşamba 20:30-21:15 Çarşamba 21:30-22:15 Çarşamba 22:30-23:15 Çarşamba 23:30-00:15 Perşembe 14:30-15:15 Perşembe 15:30-16:15 Perşembe 16:30-17:15 Perşembe 17:30-18:15 Perşembe 18:30-19:15 Perşembe 19:30-20:15 Perşembe 20:30-21:15 Perşembe 21:30-22:15 Perşembe 22:30-23:15 Perşembe 23:30-00:15 |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Required |
| Course Coordinator | Assist.Prof. Fatmanur ÖZYÜREK ARPA |
| Name of Lecturer(s) | Assist.Prof. Neda SALEKİ, Res.Assist. Beyza Nur KOCABAŞ |
| Assistant(s) | |
| Aim | To enable the students to learn the methods to be applied in adult patients and clinical follow-up dieticians, to read and analyze the patient's file and to plan and implement nutritional therapy according to the clinical laboratory findings of the patient. |
| Course Content | This course contains; Orientation- Internship,Internship,Internship,Internship,Internship,Internship,Internship,,,,,,,. |
| Course Learning Outcomes | Teaching Methods | Assessment Methods |
| 1.Gains knowledge and skills about adult patient nutrition counseling. | 13, 14, 3, 6 | C, H, I |
| 2. Observes of practices on adult patient nutrition counseling. | 13, 14, 3, 6 | C, H, I |
| 3. Applies the methods used in patient monitoring in clinic . | 13, 14, 3, 4 | C, H, I |
| 4. Reads the patient's file, analyzes the information in the file, and plans the nutritional treatment according to the patient's nutritional history, clinical and laboratory findings. | 13, 14, 3, 6 | C, H, I |
| 5. Identifies problems encountered in nutrition and diet practices and produces solutions. | 13, 14, 3, 6 | C, H, I |
| 6. Accesses and analyzes information about adult diseases and gains the ability to present this information. | 13, 14, 3, 6 | C, H, I |
| Teaching Methods: | 13: Case Study Method, 14: Self Study Method, 3: Problem Baded Learning Model, 4: Inquiry-Based Learning, 6: Experiential Learning |
| Assessment Methods: | C: Multiple-Choice Exam, H: Performance Task, I: Portfolio Task |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Orientation- Internship | Preparation of relevant compartments from recommended sources |
| 2 | Internship | Reading the lecture notes and resources on Dietary Therapy in Diseases I and Dietary Therapy in Diseases II |
| 3 | Internship | Reading the lecture notes and resources on Dietary Therapy in Diseases I and Dietary Therapy in Diseases II |
| 4 | Internship | Reading the lecture notes and resources on Dietary Therapy in Diseases I and Dietary Therapy in Diseases II |
| 5 | Internship | Reading the lecture notes and resources on Dietary Therapy in Diseases I and Dietary Therapy in Diseases II |
| 6 | Internship | Reading the lecture notes and resources on Dietary Therapy in Diseases I and Dietary Therapy in Diseases II |
| 7 | Internship | Reading the lecture notes and resources on Dietary Therapy in Diseases I and Dietary Therapy in Diseases II |
| 8 | Reading the lecture notes and resources on Dietary Therapy in Diseases I and Dietary Therapy in Diseases II | |
| 9 | Reading the lecture notes and resources on Dietary Therapy in Diseases I and Dietary Therapy in Diseases II | |
| 10 | Reading the lecture notes and resources on Dietary Therapy in Diseases I and Dietary Therapy in Diseases II | |
| 11 | Reading the lecture notes and resources on Dietary Therapy in Diseases I and Dietary Therapy in Diseases II | |
| 12 | Reading the lecture notes and resources on Dietary Therapy in Diseases I and Dietary Therapy in Diseases II | |
| 13 | Reading the lecture notes and resources on Dietary Therapy in Diseases I and Dietary Therapy in Diseases II | |
| 14 | Reading the lecture notes and resources on Dietary Therapy in Diseases I and Dietary Therapy in Diseases II |
| Resources |
| Powerpoint Presentations |
| 1. Mahan LK, Stump SE. Krause's Food & Nutrition Therapy.Elseiver, 2008. 2. Baysal A ve ark. Diyet El Kitabı, Hatipoğlu Yayıncılık, Ankara, 2011. 3. Current academic journals and books on the subject |
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. Gains effective knowledge and skills in mass food service systems and manages processes such as menu planning, production, hygiene, and food safety. | X | |||||
| 5 | PQ-5. 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 | |||||
| 6 | PQ-6. Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. | X | |||||
| 7 | PQ-7. Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. | X | |||||
| 8 | PQ-8. Uses at least one foreign language to reach, evaluate and use it for professional development. | X | |||||
| 9 | PQ-9. Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. | X | |||||
| 10 | PQ-10. Communicates effectively both verbally and written in occupational field. | X | |||||
| 11 | PQ-11. They have general cultural knowledge that profession requires. | X | |||||
| 12 | PQ-12. 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 | |