ECTS - Institution and Hospital Practice II
Institution and Hospital Practice II (NUT402) Course Detail
| Course Name | Course Code | Season | Lecture Hours | Application Hours | Lab Hours | Credit | ECTS |
|---|---|---|---|---|---|---|---|
| Institution and Hospital Practice II | NUT402 | 8. Semester | 0 | 15 | 0 | 10 | 12 |
| Pre-requisite Course(s) |
|---|
| N/A |
| Course Language | English |
|---|---|
| Course Type | Compulsory Departmental Courses |
| Course Level | Bachelor’s Degree (First Cycle) |
| Mode of Delivery | |
| Learning and Teaching Strategies | Drill and Practice, Observation Case Study. |
| Course Lecturer(s) |
|
| Course Objectives | To apply the theoretical knowledge of nutrition and dietetics in different fields, observe the working conditions of the dietitian, acquire various diseases and practical knowledge related to these diseases, educate patients and their relatives about nutrition, to develop the skills of the dietitian in relation to the managerial role in the institutions where nutritional services are provided in accordance with individual needs and nutritional science and to improve the application and research skills in athlete nutrition, elderly nutrition, mother and child nutrition, worker nutrition and nutrition industry.To apply the theoretical knowledge of nutrition and dietetics in different fields, observe the working conditions of the dietitian, acquire various diseases and practical knowledge related to these diseases, educate patients and their relatives about nutrition, to develop the skills of the dietitian in relation to the managerial role in the institutions where nutritional services are provided in accordance with individual needs and nutritional science and to improve the application and research skills in athlete nutrition, elderly nutrition, mother and child nutrition, worker nutrition and nutrition industry. |
| Course Learning Outcomes |
The students who succeeded in this course;
|
| Course Content | To apply the theoretical knowledge obtained in the field of nutrition and dietetics to different study fields, gain educative skills, obtain knowledge and skills in discussing observations, reporting and suggesting. |
Weekly Subjects and Releated Preparation Studies
| Week | Subjects | Preparation |
|---|---|---|
| 1 | Orientation about application and field work | Orientation presentation by the course intsructor(s) available on Moodle |
| 2 | Internship in institutional food service systems- properties of institutional food service systems and novel manufacturing techniques, topic oriented article presentation | S1: Chapter 1-The Foodservice Industry |
| 3 | Internship in institutional food service systems- Examine of institues’ tender bid methods, tender bid preparation stages, administrative specification samples, food specification samples, order forms, food grammage, inter departmental form samples, cost- control methods | S1: Chapter 6-Purchasing Chapter 13-Organizational Design Chapter 17-Financial Management |
| 4 | Internship in food preparation and cooking methods, standard recipes | S1: Chapter 5 The Menu Chapter 7-Receiving, Storage, and Inventory Chapter 8-Production Chapter 9-Service |
| 5 | Internship in nutrient and food losses in food cooking and preparation and topic oriented article presentation | S1: Chapter 8-Production |
| 6 | Internship in HACCP and ISO 22000 applications in institutional food service- topic oriented article presentation | S1: Chapter 3-Food Safety |
| 7 | Internship and student presentations on menu planning | S1: Chapter 5-The Menu |
| 8 | Internship and presentation of articles (nursing homes, pre-school, workers etc.) for private groups | S2: Page: 63-74, 89-100, 161-180, 196-208 |
| 9 | Internship, fieldwork, training and preparing educational material at primary health and social services organizations | S3: Page 67-142 S4: Chapter 3-Measuring Food Consumption of Individuals |
| 10 | Internship, fieldwork, training and data collection at primary health and social services organizations | S3: Page 67-142 S4: Chapter 3-Measuring Food Consumption of Individuals |
| 11 | Internship, fieldwork, training and data collection at primary health and social services organizations | S3: Page 67-142 S4: Chapter 9-Introduction to Anthropometry |
| 12 | Internship, fieldwork, training and data collection at primary health and social services organizations | S3: Page 67-142 S4: Chapter 9-Introduction to Anthropometry S5: Chapter 9-Anthropometric Measures and Body Composition |
| 13 | Internship, fieldwork, training and data collection at primary health and social services organizations | S3: Page 67-142 S4: Chapter 11-Body Composition |
| 14 | Internship, fieldwork, training and data collection at primary health and social services organizations | S3: Page 67-142 S4: Chapter 11-Body Composition |
| 15 | Internship in primary health care and social services institutions, evaluation and report preparation | S3: Page 67-142 |
| 16 | Final Exam |
Sources
| Course Book | 1. Theis, M., & Payne-Palacio, J. Foodservice Management: Principles and Practices. 13th Ed, Pearson Higher Ed, 2016. |
|---|---|
| 2. Sağlık Bakanlığı. Toplu beslenme sistemleri (toplu tüketim yerleri) için ulusal menü planlama ve uygulama rehberi. Sağlık Bakanlığı Yayın No:1184, 2020. | |
| 3. Pekcan, G. Beslenme Durumunun Saptanması, Diyet El Kitabı, (Ed. A. Baysal ve ark.) 67-142, Hatiboğlu Yayınevi, Ankara, 2011 | |
| 4. Gibson RS. Principles of Nutritional Assessment. Oxford University Press, New York, 3rd Ed, 2005. | |
| 5. Willett W. Nutritional Epidemiology. Oxford University Press. New York, 3nd Ed, 1998. | |
| Other Sources | 6. International Nutrition and Dietetics Journals (Euro. J. Clin. Nutr. JADA, Am J ClinNutr vb.) |
Evaluation System
| Requirements | Number | Percentage of Grade |
|---|---|---|
| Attendance/Participation | - | - |
| Laboratory | - | - |
| Application | - | - |
| Field Work | 1 | 30 |
| Special Course Internship | - | - |
| Quizzes/Studio Critics | - | - |
| Homework Assignments | 1 | 20 |
| Presentation | 1 | 10 |
| Project | - | - |
| Report | - | - |
| Seminar | - | - |
| Midterms Exams/Midterms Jury | - | - |
| Final Exam/Final Jury | 1 | 40 |
| Toplam | 4 | 100 |
| Percentage of Semester Work | 60 |
|---|---|
| Percentage of Final Work | 40 |
| 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 | Acquires and applies theoretical and practical knowledge based on current literature in the field of Nutrition and Dietetics. | |||||
| 2 | Identifies and analyzes nutritional problems at the individual and societal levels and produces evidence-based solutions. | X | ||||
| 3 | Collects, analyzes, interprets, and reports data in scientific research; gains the ability to work in national/international, disciplinary, and multidisciplinary teams. | X | ||||
| 4 | Plans, implements, and develops policies for appropriate nutrition interventions and education, taking into account the age, gender, socio-cultural, economic, and health status of individuals and communities. | X | ||||
| 5 | Effectively uses field-specific technological equipment and information technologies. | X | ||||
| 6 | Acquires the ability to communicate in writing and orally in Turkish and a second foreign language on topics related to the field of Nutrition and Dietetics. | X | ||||
| 7 | Acquires the ability for lifelong learning, access to scientifically proven information, and continuous self-renewal during and after education. | X | ||||
| 8 | Acts with professional ethics and a sense of responsibility, demonstrating awareness of the universal and societal impacts of the dietitian profession and its legal consequences. | X | ||||
| 9 | Can compare and discuss nutrition policies and food legislation both in the country and world experiences levels. | |||||
| 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. | |||||
| 11 | Can evaluate individual and cultural differences by having knowledge and practices of the traditions and cultures of the countries. | |||||
ECTS/Workload Table
| Activities | Number | Duration (Hours) | Total Workload |
|---|---|---|---|
| Course Hours (Including Exam Week: 16 x Total Hours) | |||
| Laboratory | |||
| Application | |||
| Special Course Internship | 16 | 15 | 240 |
| Field Work | |||
| Study Hours Out of Class | 15 | 2 | 30 |
| Presentation/Seminar Prepration | 1 | 10 | 10 |
| Project | |||
| Report | |||
| Homework Assignments | 1 | 10 | 10 |
| Quizzes/Studio Critics | |||
| Prepration of Midterm Exams/Midterm Jury | |||
| Prepration of Final Exams/Final Jury | 1 | 10 | 10 |
| Total Workload | 300 | ||