Course Detail
Course Description
Course | Code | Semester | T+P (Hour) | Credit | ECTS |
---|
ELECTIVE TRAINING | BES4259400 | Spring Semester | 0+28 | 7 | 8 |
Prerequisites Courses | |
Recommended Elective Courses | |
Language of Course | Turkish |
Course Level | First Cycle (Bachelor's Degree) |
Course Type | Required |
Course Coordinator | Lect. İdil ALPAT YAVAŞ |
Name of Lecturer(s) | Lect. İdil ALPAT YAVAŞ |
Assistant(s) | |
Aim | To prepare students practically in clinical dietician, intitutional food systems dieticians, industry dieticians, sport dietician or academic field. |
Course Content | This course contains; Orientation, informing about internship places, starting to Internship,Internship,Internship,Internship, Internship,Internship,Internship,Internship,Internship,Internship,Internship,Internship,Internship,Internship,Evaluation of the internship. |
Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
1. Demonstrates theoretical knowledge of nutrition and dietetics in clinics. | 6 | A, E |
2. Determines menus in line with the basic principles of healthy nutrition. | 6 | A, E |
3. Determines medical nutrition treatments in pediatric and adult diseases. | 6 | A, E |
4. Determines the patient's diet according to laboratory findings and food consumption. | 6 | A, E |
5. Plans educational activities on nutrition for healthy and sick individuals. | 6 | A, E |
6. Explains food hygiene and HACCP principles. | 6 | A, E |
Teaching Methods: | 6: Experiential Learning |
Assessment Methods: | A: Traditional Written Exam, E: Homework |
Course Outline
Order | Subjects | Preliminary Work |
---|
1 | Orientation, informing about internship places, starting to Internship | Research on application locations |
2 | Internship | Literature search, Report work |
3 | Internship | Literature search, Report work |
4 | Internship | Literature search, Report work |
5 | Internship | Literature search, Report work |
6 | Internship | Literature search, Report work |
7 | Internship | Literature search, Report work |
8 | Internship | Literature search, Report work |
9 | Internship | Literature search, Report work |
10 | Internship | Literature search, Report work |
11 | Internship | Literature search, Report work |
12 | Internship | Literature search, Report work |
13 | Internship | Literature search, Report work |
14 | Internship | Literature search, Report work |
14 | Evaluation of the internship | Report work |
Resources |
Powerpoint Presentations. |
All kind of academical publishes |
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications |
No | Program Qualification | Contribution Level |
1 | 2 | 3 | 4 | 5 |
1 | PQ-1. They have basic knowledge in the field of Nutrition and Dietetics. | X | | | | |
2 | PQ-2. Use vocational knowledge and skills for the development of health at individual and community level, for the prevention and treatment of diseases. | | | | | X |
3 | PQ-3. Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations. | | | | | X |
4 | PQ-4. Carries out independent research on the field using knowledge accumulation, and takes part in research, projects and events in collaboration with the health team and other disciplines. | | | | X | |
5 | PQ-5. Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. | | X | | | |
6 | PQ-6. Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. | | | | X | |
7 | PQ-7. Uses at least one foreign language to reach, evaluate and use it for professional development. | | X | | | |
8 | PQ-8. Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. | | | | X | |
9 | PQ-9. Communicates effectively both verbally and written in occupational field. | | | | | X |
10 | PQ-10. They have general cultural knowledge that profession requires. | X | | | | |
11 | PQ-11. Develop positive attitudes toward lifelong learning and turn them into behavior. | | | X | | |
Assessment Methods
Contribution Level | Absolute Evaluation |
Rate of Midterm Exam to Success | | 40 |
Rate of Final Exam to Success | | 60 |
Total | | 100 |
ECTS / Workload Table |
Activities | Number of | Duration(Hour) | Total Workload(Hour) |
Course Hours | 6 | 2 | 12 |
Guided Problem Solving | 6 | 32 | 192 |
Resolution of Homework Problems and Submission as a Report | 1 | 10 | 10 |
Term Project | 1 | 10 | 10 |
Presentation of Project / Seminar | 1 | 5 | 5 |
Quiz | 0 | 5 | 0 |
Midterm Exam | 0 | 0 | 0 |
General Exam | 1 | 11 | 11 |
Performance Task, Maintenance Plan | 0 | 0 | 0 |
Total Workload(Hour) | 240 |
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(240/30) | 8 |
ECTS of the course: 30 hours of work is counted as 1 ECTS credit. |
Detail Informations of the Course
Course Description
Course | Code | Semester | T+P (Hour) | Credit | ECTS |
---|
ELECTIVE TRAINING | BES4259400 | Spring Semester | 0+28 | 7 | 8 |
Prerequisites Courses | |
Recommended Elective Courses | |
Language of Course | Turkish |
Course Level | First Cycle (Bachelor's Degree) |
Course Type | Required |
Course Coordinator | Lect. İdil ALPAT YAVAŞ |
Name of Lecturer(s) | Lect. İdil ALPAT YAVAŞ |
Assistant(s) | |
Aim | To prepare students practically in clinical dietician, intitutional food systems dieticians, industry dieticians, sport dietician or academic field. |
Course Content | This course contains; Orientation, informing about internship places, starting to Internship,Internship,Internship,Internship, Internship,Internship,Internship,Internship,Internship,Internship,Internship,Internship,Internship,Internship,Evaluation of the internship. |
Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
1. Demonstrates theoretical knowledge of nutrition and dietetics in clinics. | 6 | A, E |
2. Determines menus in line with the basic principles of healthy nutrition. | 6 | A, E |
3. Determines medical nutrition treatments in pediatric and adult diseases. | 6 | A, E |
4. Determines the patient's diet according to laboratory findings and food consumption. | 6 | A, E |
5. Plans educational activities on nutrition for healthy and sick individuals. | 6 | A, E |
6. Explains food hygiene and HACCP principles. | 6 | A, E |
Teaching Methods: | 6: Experiential Learning |
Assessment Methods: | A: Traditional Written Exam, E: Homework |
Course Outline
Order | Subjects | Preliminary Work |
---|
1 | Orientation, informing about internship places, starting to Internship | Research on application locations |
2 | Internship | Literature search, Report work |
3 | Internship | Literature search, Report work |
4 | Internship | Literature search, Report work |
5 | Internship | Literature search, Report work |
6 | Internship | Literature search, Report work |
7 | Internship | Literature search, Report work |
8 | Internship | Literature search, Report work |
9 | Internship | Literature search, Report work |
10 | Internship | Literature search, Report work |
11 | Internship | Literature search, Report work |
12 | Internship | Literature search, Report work |
13 | Internship | Literature search, Report work |
14 | Internship | Literature search, Report work |
14 | Evaluation of the internship | Report work |
Resources |
Powerpoint Presentations. |
All kind of academical publishes |
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications |
No | Program Qualification | Contribution Level |
1 | 2 | 3 | 4 | 5 |
1 | PQ-1. They have basic knowledge in the field of Nutrition and Dietetics. | X | | | | |
2 | PQ-2. Use vocational knowledge and skills for the development of health at individual and community level, for the prevention and treatment of diseases. | | | | | X |
3 | PQ-3. Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations. | | | | | X |
4 | PQ-4. Carries out independent research on the field using knowledge accumulation, and takes part in research, projects and events in collaboration with the health team and other disciplines. | | | | X | |
5 | PQ-5. Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. | | X | | | |
6 | PQ-6. Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. | | | | X | |
7 | PQ-7. Uses at least one foreign language to reach, evaluate and use it for professional development. | | X | | | |
8 | PQ-8. Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. | | | | X | |
9 | PQ-9. Communicates effectively both verbally and written in occupational field. | | | | | X |
10 | PQ-10. They have general cultural knowledge that profession requires. | X | | | | |
11 | PQ-11. Develop positive attitudes toward lifelong learning and turn them into behavior. | | | X | | |
Assessment Methods
Contribution Level | Absolute Evaluation |
Rate of Midterm Exam to Success | | 40 |
Rate of Final Exam to Success | | 60 |
Total | | 100 |
Numerical Data
Ekleme Tarihi: 09/10/2023 - 10:55Son Güncelleme Tarihi: 24/12/2023 - 02:18
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