ECTS - Professional Orientation
Professional Orientation (NUT205) Course Detail
| Course Name | Course Code | Season | Lecture Hours | Application Hours | Lab Hours | Credit | ECTS |
|---|---|---|---|---|---|---|---|
| Professional Orientation | NUT205 | 3. Semester | 2 | 0 | 0 | 2 | 3 |
| Pre-requisite Course(s) |
|---|
| N/A |
| Course Language | English |
|---|---|
| Course Type | Compulsory Departmental Courses |
| Course Level | Bachelor’s Degree (First Cycle) |
| Mode of Delivery | Face To Face |
| Learning and Teaching Strategies | Lecture. |
| Course Lecturer(s) |
|
| Course Objectives | Gaining general knowledge of the department objectives, courses, regulations, professional standarts and practices, history of the profession, related associatons and literature. |
| Course Learning Outcomes |
The students who succeeded in this course;
|
| Course Content | Information about the Department and the subdivisions, professional ethics and deontology,introduction to the courses, regulations and students responsibilities, professional standarts and practices, professional history and international associations, introduction to professional literature. |
Weekly Subjects and Releated Preparation Studies
| Week | Subjects | Preparation |
|---|---|---|
| 1 | Information about Nutrition and Dietetic Department | Read from the source |
| 2 | Information about Dietetic Department | Read from the source |
| 3 | Information about Nutritional Sciences Division | Read from the source |
| 4 | Information about Community Nutrition Division | Read from the source |
| 5 | Information about Institutional Food Service Systems Division | Read from the source |
| 6 | 1st Midterm Exam | Read from the source |
| 7 | Professional ethics and deontology | Read from the source |
| 8 | Introduction to the courses | Read from the source |
| 9 | Regulations and students responsibilities | Read from the source |
| 10 | Professional practises | Read from the source |
| 11 | Professional standarts and Associations | Read from the source |
| 12 | 2nd Midterm Exam | Read from the source |
| 13 | Professional history and International Associations | Read from the source |
| 14 | Introduction to Professional literatures | Read from the source |
| 15 | General Discussion | Read from the source |
| 16 | Final Exam | Read from the source |
Sources
| Other Sources | 1. Hacettepe Üniversitesi Yönetmeliği |
|---|---|
| 2. Beslenme ve Diyetetik Bölümü Tanıtım Broşürü | |
| 3. EFAD, ICDA ve IUNS web sayfaları | |
| 4. Beslenme ve Diyet Dergisi | |
| 5. JADA vb dergiler |
Evaluation System
| Requirements | Number | Percentage of Grade |
|---|---|---|
| Attendance/Participation | - | - |
| Laboratory | - | - |
| Application | - | - |
| Field Work | - | - |
| Special Course Internship | - | - |
| Quizzes/Studio Critics | - | - |
| Homework Assignments | - | - |
| Presentation | - | - |
| Project | - | - |
| Report | - | - |
| Seminar | - | - |
| Midterms Exams/Midterms Jury | 2 | 50 |
| Final Exam/Final Jury | 1 | 50 |
| Toplam | 3 | 100 |
| Percentage of Semester Work | 50 |
|---|---|
| Percentage of Final Work | 50 |
| Total | 100 |
Course Category
| Core Courses | X |
|---|---|
| Major Area Courses | |
| Supportive Courses | |
| Media and Managment Skills Courses | |
| Transferable Skill Courses |
The Relation Between Course Learning Competencies and Program Qualifications
| # | Program Qualifications / Competencies | Level of Contribution | ||||
|---|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | ||
| 1 | Develop the capability of using theoretical and practical knowledge acquired during nutrition and dietetic education for individuals and public for health promotion, prevention of the diseases and treatment of the diseases when necessary. | X | ||||
| 2 | Can reach evidence-based knowledge in nutrition and dietetics by searching available journals and books published then using all computer programs assess this knowledge, interpret and share. | X | ||||
| 3 | Develop strategical plans and programs for solving nutrition-based health problems at individual and community level, by considering professional and ethical values. | X | ||||
| 4 | Can analyze food consumptions of individuals and create diet plans by taking into consideration of their age, gender, socio-cultural, economical, biochemical and personal characteristics then can give necessary education to them. | X | ||||
| 5 | Can identify all the nutrients and chemical substances that foods contain and help individuals how and what kind of foods to be chosen for their health and/or disease conditions. | X | ||||
| 6 | Can conduct their work independently with the help of the information gained, take individual responsibility to solve problems in practice, and collaborate with other members of the health team. | X | ||||
| 7 | Can explain all reduction or loss of nutrients may happen during food preparation and cooking both home or institutional settings. | X | ||||
| 8 | Can make all necessary dietary adjustments where special nutrition is required. | X | ||||
| 9 | Can compare and discuss nutrition policies and food legislation both in the country and world experiences levels. | X | ||||
| 10 | Can develop and organize training programs to provide adequate, balanced and healthy nutrition for individuals and groups, and can effectively use the communication and education methods and materials required for the sessions. | X | ||||
| 11 | Can evaluate individual and cultural differences by having knowledge and practices of the traditions and cultures of the countries. | X | ||||
ECTS/Workload Table
| Activities | Number | Duration (Hours) | Total Workload |
|---|---|---|---|
| Course Hours (Including Exam Week: 16 x Total Hours) | 16 | 2 | 32 |
| Laboratory | |||
| Application | |||
| Special Course Internship | |||
| Field Work | |||
| Study Hours Out of Class | 14 | 1 | 14 |
| Presentation/Seminar Prepration | |||
| Project | |||
| Report | |||
| Homework Assignments | |||
| Quizzes/Studio Critics | |||
| Prepration of Midterm Exams/Midterm Jury | 2 | 10 | 20 |
| Prepration of Final Exams/Final Jury | 1 | 10 | 10 |
| Total Workload | 76 | ||