Course Detail
Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| ELECTIVE TRAINING | BES4159400 | Fall Semester | 0+28 | 7 | 8 |
| Course Program | Cumartesi 11:00-11:45 Cumartesi 12:00-12:45 Cumartesi 12:45-13:30 Cumartesi 13:30-14:15 Cumartesi 14:30-15:15 Cumartesi 15:30-16:15 Cumartesi 16:30-17:15 Cumartesi 17:30-18:15 Cumartesi 18:30-19:15 Cumartesi 19:30-20:15 Cumartesi 20:30-21:15 Cumartesi 21:30-22:15 Cumartesi 22:30-23:15 Cumartesi 23:30-00:15 Pazar 07:00-07:45 Pazar 08:00-08:45 Pazar 09:00-09:45 Pazar 10:00-10:45 Pazar 11:00-11:45 Pazar 12:00-12:45 Pazar 12:45-13:30 Pazar 13:30-14:15 Pazar 14:30-15:15 Pazar 15:30-16:15 Pazar 16:30-17:15 Pazar 17:30-18:15 Pazar 18:30-19:15 Pazar 19:30-20:15 |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Required |
| Course Coordinator | Lect. Merve GÜNEY COŞKUN |
| Name of Lecturer(s) | Prof.Dr. Gülgün ERSOY, Res.Assist. SENA ÖMÜR |
| 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. |
| Course Learning Outcomes | Teaching Methods | Assessment Methods |
| 1. Demonstrates theoretical knowledge of nutrition and dietetics in clinics. | 6 | C, H, I |
| 2. Determines menus in line with the basic principles of healthy nutrition. | 6 | C, H, I |
| 3. Determines medical nutrition treatments in pediatric and adult diseases. | 6 | C, H, I |
| 4. Determines the patient's diet according to laboratory findings and food consumption. | 6 | C, H, I |
| 5. Plans educational activities on nutrition for healthy and sick individuals. | 6 | C, H, I |
| 6. Explains food hygiene and HACCP principles. | 6 | C, H, I |
| Teaching Methods: | 6: Experiential Learning |
| Assessment Methods: | C: Multiple-Choice Exam, H: Performance Task, I: Portfolio Task |
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 |
| Lecture notes of the courses Principles of Nutrition I and II, Nutritional Biochemistry I and II, Diet Therapy in Diseases I and II, Food Service Systems I and II, Mother and Child Nutrition, Nutrition in Childhood Diseases. |
| 1-Beslenme. Ayşe Baysal, 2024, Hatiboğlu Yayınları, Ankara. ISBN:9789757527732. 2-Diyet El Kitabı. Ayşe Baysal, 2020, Hatiboğlu Yayınları, Ankara. ISBN:9789757527978. 3-Gebelik ve laktasyon dönemlerinde beslenme. Muazzez Garipağaoğlu, Hilal Hızlı Güldemir, 2020, Ankara Nobel Tıp Kitabevleri, Ankara. ISBN:9786059541206. 4-Klinik beslenme için temel cep kitabı. Binnur Okan Bakır, Ayşe Hümeyra Biçer, 2021, EMA Tıp Kitabevi, İstanbul. ISBN:9786257849340. 5- Yetişkinlerde klinik beslenme. Gamze Akbulut, 2024, İstanbul Tıp Kitabevi, İstanbul. ISBN:9786256820760. 6-Toplu beslenme sistemlerinin yönetim ve organizasyonu. Yasemin Beyhan, 2018, Ankara Nobel Tıp Kitabevleri, Ankara. ISBN:9786059215633. All kind of academical publishes in the field of Nutrition and Dietetics. |
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 |
|---|---|---|---|---|---|
| ELECTIVE TRAINING | BES4159400 | Fall Semester | 0+28 | 7 | 8 |
| Course Program | Cumartesi 11:00-11:45 Cumartesi 12:00-12:45 Cumartesi 12:45-13:30 Cumartesi 13:30-14:15 Cumartesi 14:30-15:15 Cumartesi 15:30-16:15 Cumartesi 16:30-17:15 Cumartesi 17:30-18:15 Cumartesi 18:30-19:15 Cumartesi 19:30-20:15 Cumartesi 20:30-21:15 Cumartesi 21:30-22:15 Cumartesi 22:30-23:15 Cumartesi 23:30-00:15 Pazar 07:00-07:45 Pazar 08:00-08:45 Pazar 09:00-09:45 Pazar 10:00-10:45 Pazar 11:00-11:45 Pazar 12:00-12:45 Pazar 12:45-13:30 Pazar 13:30-14:15 Pazar 14:30-15:15 Pazar 15:30-16:15 Pazar 16:30-17:15 Pazar 17:30-18:15 Pazar 18:30-19:15 Pazar 19:30-20:15 |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Required |
| Course Coordinator | Lect. Merve GÜNEY COŞKUN |
| Name of Lecturer(s) | Prof.Dr. Gülgün ERSOY, Res.Assist. SENA ÖMÜR |
| 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. |
| Course Learning Outcomes | Teaching Methods | Assessment Methods |
| 1. Demonstrates theoretical knowledge of nutrition and dietetics in clinics. | 6 | C, H, I |
| 2. Determines menus in line with the basic principles of healthy nutrition. | 6 | C, H, I |
| 3. Determines medical nutrition treatments in pediatric and adult diseases. | 6 | C, H, I |
| 4. Determines the patient's diet according to laboratory findings and food consumption. | 6 | C, H, I |
| 5. Plans educational activities on nutrition for healthy and sick individuals. | 6 | C, H, I |
| 6. Explains food hygiene and HACCP principles. | 6 | C, H, I |
| Teaching Methods: | 6: Experiential Learning |
| Assessment Methods: | C: Multiple-Choice Exam, H: Performance Task, I: Portfolio Task |
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 |
| Lecture notes of the courses Principles of Nutrition I and II, Nutritional Biochemistry I and II, Diet Therapy in Diseases I and II, Food Service Systems I and II, Mother and Child Nutrition, Nutrition in Childhood Diseases. |
| 1-Beslenme. Ayşe Baysal, 2024, Hatiboğlu Yayınları, Ankara. ISBN:9789757527732. 2-Diyet El Kitabı. Ayşe Baysal, 2020, Hatiboğlu Yayınları, Ankara. ISBN:9789757527978. 3-Gebelik ve laktasyon dönemlerinde beslenme. Muazzez Garipağaoğlu, Hilal Hızlı Güldemir, 2020, Ankara Nobel Tıp Kitabevleri, Ankara. ISBN:9786059541206. 4-Klinik beslenme için temel cep kitabı. Binnur Okan Bakır, Ayşe Hümeyra Biçer, 2021, EMA Tıp Kitabevi, İstanbul. ISBN:9786257849340. 5- Yetişkinlerde klinik beslenme. Gamze Akbulut, 2024, İstanbul Tıp Kitabevi, İstanbul. ISBN:9786256820760. 6-Toplu beslenme sistemlerinin yönetim ve organizasyonu. Yasemin Beyhan, 2018, Ankara Nobel Tıp Kitabevleri, Ankara. ISBN:9786059215633. All kind of academical publishes in the field of Nutrition and Dietetics. |
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 | |