ECTS - Internship in Nutrition and Dietetics Area
Internship in Nutrition and Dietetics Area (NUT499) Course Detail
| Course Name | Course Code | Season | Lecture Hours | Application Hours | Lab Hours | Credit | ECTS |
|---|---|---|---|---|---|---|---|
| Internship in Nutrition and Dietetics Area | NUT499 | 7. Semester | 0 | 15 | 0 | 6 | 6 |
| Pre-requisite Course(s) |
|---|
| N/A |
| Course Language | English |
|---|---|
| Course Type | Compulsory Departmental Courses |
| Course Level | Bachelor’s Degree (First Cycle) |
| Mode of Delivery | Distance, Face To Face |
| Learning and Teaching Strategies | Observation Case Study. |
| Course Lecturer(s) |
|
| Course Objectives | To observe the theoretical knowledge of nutrition and dietetics in different selected fields, to evaluate working conditions of dieticians, to acquire various diseases and practical knowledge related to these diseases, to educate patients and their relatives about nutrition, to improve the skills about dietitians' managerial role in organizations where nutrition services are provided, to examine the position and responsibilities of dieticians in special areas such as sports nutrition, elderly nutrition, mother and child nutrition, worker nutrition, to develope application and research skills. |
| 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 | Observation and reporting | |
| 2 | Observation and reporting | |
| 3 | Observation and reporting | |
| 4 | Observation and reporting | |
| 5 | Observation and reporting | |
| 6 | Observation and reporting | |
| 7 | Observation and reporting |
Sources
| Course Book | 1. Baysal, A. , Aksoy, M., Besler, H T, Bozkurt, N., Keçecioğlu, Kutluay Merdol, T., Pekcan, G., Mercanlıgil, S M, Yıldız E, Diyet El Kitabı, 5. Baskı, Hatiboğlu Yayınevi, Ankara, 2008 |
|---|---|
| Other Sources | 2. 1.Uluslararası Beslenme ve Diyet Dergileri (Euro. J. Clin. Nutr. JADA, Am J Clin Nutr vb.) |
Evaluation System
| Requirements | Number | Percentage of Grade |
|---|---|---|
| Attendance/Participation | 7 | 50 |
| Laboratory | - | - |
| Application | - | - |
| Field Work | 1 | 40 |
| Special Course Internship | - | - |
| Quizzes/Studio Critics | - | - |
| Homework Assignments | - | - |
| Presentation | - | - |
| Project | - | - |
| Report | - | - |
| Seminar | - | - |
| Midterms Exams/Midterms Jury | - | - |
| Final Exam/Final Jury | 1 | 10 |
| Toplam | 9 | 100 |
| Percentage of Semester Work | 90 |
|---|---|
| Percentage of Final Work | 10 |
| 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 | |||
| Special Course Internship | |||
| Field Work | 4 | 35 | 140 |
| Study Hours Out of Class | |||
| Presentation/Seminar Prepration | |||
| Project | |||
| Report | |||
| Homework Assignments | |||
| Quizzes/Studio Critics | |||
| Prepration of Midterm Exams/Midterm Jury | |||
| Prepration of Final Exams/Final Jury | 1 | 10 | 10 |
| Total Workload | 150 | ||