| Nutrition and Dietetics | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
| Course Code: | BES409 | ||||
| Course Name: | Nutrition and Dietetic Practices 2 | ||||
| Semester: | Spring | ||||
| Course Credits: |
|
||||
| Language of instruction: | Turkish | ||||
| Course Condition: |
BES301 - Yetişkin Hastalıklarında Tıbbi Beslenme 1 | BES302 - Yetişkin Hastalıklarında Tıbbi Beslenme 2 | BES303 - Pediatride Beslenme İlkeleri | BES304 - Çocuk Hastalıklarında Tıbbi Beslenme Tedavisi | BES305 - Toplu Beslenme Sistemleri 1 | BES306 - Toplu Beslenme Sistemleri 2 | BES307 - Anne ve Çocuk Beslenmesi | BES308 - Çocuk ve Erişkinlerde Klinik Obezite | BES311 - Toplumda Beslenme Durumunun Saptanması | BES312 - Toplum Beslenmesi Epidemiyolojisi |
||||
| Does the Course Require Work Experience?: | No | ||||
| Type of course: | Compulsory Courses | ||||
| Course Level: |
|
||||
| Mode of Delivery: | Face to face | ||||
| Course Coordinator: | Prof. Dr. FUNDA ELMACIOĞLU | ||||
| Course Lecturer(s): | Ass Prof. Yeter Çelik, prelector Elif Emiroğlu | ||||
| Course Assistants: |
| Course Objectives: | Learning the methods to be applied in adult and pediatric patient monitoring in the clinic, reading the patient file, analyzing the information in the file and observing the nutrition therapy planning according to the clinical laboratory findings of the patient; Observing the role of the executive dietician in mass nutrition systems and the stages of mass nutrition systems. |
| Course Content: | Practical preparation of the students for the institution and hospital dietician under the consultancy of the responsible lecturer and responsible hospital staff. The passing grade of the course is determined as 60. |
|
The students who have succeeded in this course;
1) Student get the ability to make case analysis and discussion 2) The task performs Professional Responsibility and ethical values within the framework of lifelong learning the importance of Science, Technology and health and continuously improves itself, we follow developments in, the profession of Dietetics advancement and development. |
| Week | Subject | Related Preparation |
| 1) | Case analysis discussion | |
| 2) | Case analysis and discussion | |
| 3) | Case analysis and discussion | |
| 4) | Case analysis and discussion | |
| 5) | Case analysis and discussion | |
| 6) | Case analysis and discussion | |
| 7) | Midterm | |
| 8) | Case analysis and discussion | |
| 9) | Case analysis and discussion | |
| 10) | Case analysis and discussion | |
| 11) | Case analysis and discussion | |
| 12) | Case analysis and discussion | |
| 13) | Case analysis and discussion | |
| 14) | Case analysis and discussion | |
| 15) | Final exam and oral exam | |
| 16) | Final exam and oral exam |
| Course Notes / Textbooks: | Mahan, L. K., & Raymond, J. L. (2017). Krause. Elsevier Health Sciences Spain-T. |
| References: | Mahan, L. K., & Raymond, J. L. (2017). Krause. Elsevier Health Sciences Spain-T. |
| Course Learning Outcomes | 1 |
2 |
|||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Program Outcomes | |||||||||||||||
| 1) To be able to evaluate the basic knowledge and evidence-based developments in the field of Nutrition and Dietetics, research, implementation, accuracy, reliability and validity. | 1 | ||||||||||||||
| 2) To be able to develop an individual-specific nutritional plan and program in accordance with the rules of adequate and balanced nutrition, determination of energy and nutrient requirements of individuals with scientific methods. | |||||||||||||||
| 3) Develop the nutritional and nutritional plan and policy for the protection, improvement and improvement of health by using methods for determining the nutritional status of the population. | |||||||||||||||
| 4) To be able to evaluate the factors affecting the nutritional quality of the individual and society in production consumption chain and apply standards and legal regulations on food safety and security. | |||||||||||||||
| 5) To use the current technologies, computer and information processing skills in the process of gathering and implementing basic information about Nutrition and Dietetics, having the ability of problem solving and decision making, creating a research project, information gathering and report preparation process. | |||||||||||||||
| 6) Defines, evaluates, interprets, produces solutions, produces medical nutrition therapy, makes team work with all national and international stakeholders in health and social fields, acts according to ethical rules by using current knowledge and skills acquired in Nutrition and Dietetics field. | |||||||||||||||
| 7) Taking into consideration the energy and nutrient requirements of the target group, evaluating the Nutrition and Dietetic aspects, makes menu planning in the institutions which are mass-fed and takes care of the food safety at all stages from the purchase of food to the service, and utilizes the technological developments in providing the appropriate service delivery. | |||||||||||||||
| 8) Develops and implements strategies to encourage individuals and communities to choose safe and healthy foods, and prepares and updates relevant educational materials. | |||||||||||||||
| 9) Makes laboratory applications for product development, nutrient analysis and factors affecting quality, evaluates and evaluates according to legal regulations. | |||||||||||||||
| 10) Plans, manages, evaluates, monitors, reports and leads teamwork and supports the creation of national and international nutritional and nutritional plans and policies to promote healthy nutrition awareness of individuals and society throughout the life cycle. | |||||||||||||||
| 11) Plans, implements, monitors and evaluates the appropriate medical nutrition therapy in an interdisciplinary approach, taking into account the sociocultural and economic structure of patients with different age groups. Participates in clinical trials. | |||||||||||||||
| 12) Uses English at an adequate level to follow professional developments and to communicate with colleagues, patients and the community. | |||||||||||||||
| 13) Uses current informatics and communication technologies effectively to reach and disseminate information in the field. | |||||||||||||||
| 14) All field studies and scientific studies work in teams with their colleagues and different professions. | |||||||||||||||
| 15) Performs his / her duties within the framework of Professional Responsibility and ethical values, adopts the importance of lifelong learning and continuously develops himself / herself by following the developments in science, technology and health, and ensures the progress and development of the profession of dietician. | 2 | ||||||||||||||
| No Effect | 1 Lowest | 2 Average | 3 Highest |
| Program Outcomes | Level of Contribution | |
| 1) | To be able to evaluate the basic knowledge and evidence-based developments in the field of Nutrition and Dietetics, research, implementation, accuracy, reliability and validity. | 2 |
| 2) | To be able to develop an individual-specific nutritional plan and program in accordance with the rules of adequate and balanced nutrition, determination of energy and nutrient requirements of individuals with scientific methods. | 2 |
| 3) | Develop the nutritional and nutritional plan and policy for the protection, improvement and improvement of health by using methods for determining the nutritional status of the population. | 2 |
| 4) | To be able to evaluate the factors affecting the nutritional quality of the individual and society in production consumption chain and apply standards and legal regulations on food safety and security. | 1 |
| 5) | To use the current technologies, computer and information processing skills in the process of gathering and implementing basic information about Nutrition and Dietetics, having the ability of problem solving and decision making, creating a research project, information gathering and report preparation process. | 1 |
| 6) | Defines, evaluates, interprets, produces solutions, produces medical nutrition therapy, makes team work with all national and international stakeholders in health and social fields, acts according to ethical rules by using current knowledge and skills acquired in Nutrition and Dietetics field. | 2 |
| 7) | Taking into consideration the energy and nutrient requirements of the target group, evaluating the Nutrition and Dietetic aspects, makes menu planning in the institutions which are mass-fed and takes care of the food safety at all stages from the purchase of food to the service, and utilizes the technological developments in providing the appropriate service delivery. | |
| 8) | Develops and implements strategies to encourage individuals and communities to choose safe and healthy foods, and prepares and updates relevant educational materials. | 2 |
| 9) | Makes laboratory applications for product development, nutrient analysis and factors affecting quality, evaluates and evaluates according to legal regulations. | |
| 10) | Plans, manages, evaluates, monitors, reports and leads teamwork and supports the creation of national and international nutritional and nutritional plans and policies to promote healthy nutrition awareness of individuals and society throughout the life cycle. | 2 |
| 11) | Plans, implements, monitors and evaluates the appropriate medical nutrition therapy in an interdisciplinary approach, taking into account the sociocultural and economic structure of patients with different age groups. Participates in clinical trials. | 3 |
| 12) | Uses English at an adequate level to follow professional developments and to communicate with colleagues, patients and the community. | |
| 13) | Uses current informatics and communication technologies effectively to reach and disseminate information in the field. | |
| 14) | All field studies and scientific studies work in teams with their colleagues and different professions. | 2 |
| 15) | Performs his / her duties within the framework of Professional Responsibility and ethical values, adopts the importance of lifelong learning and continuously develops himself / herself by following the developments in science, technology and health, and ensures the progress and development of the profession of dietician. | 2 |
| Semester Requirements | Number of Activities | Level of Contribution |
| Homework Assignments | 1 | % 15 |
| Midterms | 1 | % 25 |
| Final | 1 | % 45 |
| Final Pratik | 1 | % 15 |
| total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 55 | |
| PERCENTAGE OF FINAL WORK | % 45 | |
| total | % 100 | |
| Activities | Number of Activities | Workload |
| Course Hours | 13 | 52 |
| Application | 14 | 300 |
| Field Work | 14 | 14 |
| Midterms | 1 | 10 |
| Final | 1 | 10 |
| Total Workload | 386 | |