ECTS - Instution and Hospital Practice II
Instution and Hospital Practice II (NUT402) Course Detail
| Course Name | Course Code | Season | Lecture Hours | Application Hours | Lab Hours | Credit | ECTS |
|---|---|---|---|---|---|---|---|
| Instution 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 | Lecture, Discussion, 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 | Internship in institutional food service systems- properties of institutional food service systems and novel manufacturing techniques, topic oriented article presentation | |
| 2 | 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 | |
| 3 | Internship in food preparation and cooking methods, standard recipes | |
| 4 | Internship in nutrient and food losses in food cooking and preparation and topic oriented article presentation | |
| 5 | Internship in HACCP and ISO 22000 applications in institutional food service- topic oriented article presentation | |
| 6 | Internship and Examining menu that planned by students | |
| 7 | Internship and presentation of articles (nursing homes, pre-school, workers etc.) for private groups | |
| 8 | Final Exam for part 1 | |
| 9 | Internship, fieldwork,training and preparing educational material at primary health and social services organizations | |
| 10 | Internship, fieldwork, training and data collection at primary health and social services organizations | |
| 11 | Internship, fieldwork, training and data collection at primary health and social services organizations | |
| 12 | Internship, fieldwork, training and data collection at primary health and social services organizations | |
| 13 | Internship, fieldwork, training and data collection at primary health and social services organizations | |
| 14 | Internship, fieldwork, training and data collection at primary health and social services organizations | |
| 15 | Internship in primary health care and social services institutions, Evaluation and report preparation | |
| 16 | Final Exam for part 2 |
Sources
| Course Book | 1. Baysal, A. , Aksoy, M., Besler, H T, Bozkurt, N., Keçecioğlu, KutluayMerdol, T., Pekcan, G., Mercanlıgil, S M, Yıldız E, Diyet El Kitabı, 5. Baskı, HatiboğluYayınevi, Ankara, 2008. |
|---|---|
| Other Sources | 2. UluslararasıBeslenmeveDiyetDergileri (Euro. J. Clin. Nutr. JADA, Am J ClinNutr vb.) |
Evaluation System
| Requirements | Number | Percentage of Grade |
|---|---|---|
| Attendance/Participation | - | - |
| Laboratory | - | - |
| Application | 1 | 20 |
| Field Work | 1 | 15 |
| Special Course Internship | - | - |
| Quizzes/Studio Critics | - | - |
| Homework Assignments | 1 | 10 |
| Presentation | 1 | 15 |
| Project | - | - |
| Report | - | - |
| Seminar | - | - |
| Midterms Exams/Midterms Jury | - | - |
| Final Exam/Final Jury | 1 | 40 |
| Toplam | 5 | 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 | 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) | |||
| Laboratory | |||
| Application | 18 | 15 | 270 |
| Special Course Internship | |||
| Field Work | |||
| Study Hours Out of Class | |||
| Presentation/Seminar Prepration | 1 | 5 | 5 |
| Project | |||
| Report | |||
| Homework Assignments | 1 | 10 | 10 |
| Quizzes/Studio Critics | |||
| Prepration of Midterm Exams/Midterm Jury | |||
| Prepration of Final Exams/Final Jury | 1 | 20 | 20 |
| Total Workload | 305 | ||