| Nutrition and Dietetics | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
| Course Code: | BES101 | ||||
| Course Name: | Professional Orientation | ||||
| Course Semester: | Spring | ||||
| Course Credits: |
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| Language of instruction: | TR | ||||
| Course Requirement: | |||||
| Does the Course Require Work Experience?: | No | ||||
| Type of course: | Necessary | ||||
| Course Level: |
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| Mode of Delivery: | Face to face | ||||
| Course Coordinator : | Ar.Gör. BETÜL YILDIRIM ÇAVAK | ||||
| Course Lecturer(s): |
Dr.Öğr.Üyesi HAYRETTİN MUTLU |
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| Course Assistants: |
| Course Objectives: | The aim of this course is to provide students with knowledge and skills on the nutrition and dietetics department and departments, education process/curriculum, professional practices, fields of study, and professional ethics. |
| Course Content: | This course covers topics such as the introduction of the Department of Nutrition and Dietetics and its branches, professional ethics and deontology concepts, course schedules, student responsibilities and regulations, the dietitian profession, good professional practices, professional organizations, history of the profession and access to professional resources. |
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The students who have succeeded in this course;
1) Ability to define the dietitian profession. 2) Being able to explain the education standards of the profession. 3) Ability to define basic concepts related to nutrition science. 4) Ability to interpret the development of nutrition science from past to present. 5) Being able to define the duties, responsibilities and working areas of the dietitian profession 6) Being able to explain the duties of dietitians according to their field of work. 7) Being able to meet people who are experts in the profession. 8) Ability to evaluate the activities of national and international professional institutions, organizations and organizations. 9) Ability to explain basic information, resources and professional regulations regarding the department 10) Ability to discuss basic information about professional ethics. |
| Week | Subject | Related Preparation |
| 1) | Lecture, Discussion, Individual study | |
| 2) | Nutrition and Dietetics Education-Teaching | |
| 3) | Place, Definition and Duties of Dietitian in Official Documents | |
| 4) | Working Areas of Dietitians, Knowledge and Skills in the Field of Food and Nutrition | |
| 5) | Basic and Professional Characteristics, Duties and Powers of a Dietitian | |
| 6) | Establishment and Activities of the Turkish Dietitians Association | |
| 7) | Basic Concepts About Nutrition and the Importance of Healthy Nutrition | |
| 8) | Career Process of Dietitians | |
| 9) | Nutritional Care of Adults-Clinical Dietitian | |
| 10) | Community Dietitians | |
| 11) | Dietitians and Mass Nutrition Systems | |
| 12) | Dietitian As An Instructor | |
| 13) | Concept of Ethics and Professional Ethics Dietician Professional Ethics and Its Importance | |
| 14) | Reliability of Information in the Field of Nutrition and Dietetics |
| Course Notes / Textbooks: | -Nevin Şanlıer & Yasemin Akdevelioğlu, Beslenme Eğitimi, Hedef Yayınları1. baskı, 2019 Ankara. -Sağlıklı beslenme. Editör : Hasan Hüseyin Eker, Ayşe Güneş Bayır. Nobel Tıp. İstanbul. 2015. ISBN: 9786053351641 -Baysal, A. Genel Beslenme. Hatipoğlu Yayınevi. 2007. ISBN: 9757527076. |
| References: | -Nevin Şanlıer & Yasemin Akdevelioğlu, Beslenme Eğitimi, Hedef Yayınları1. baskı, 2019 Ankara. -Sağlıklı beslenme. Editör : Hasan Hüseyin Eker, Ayşe Güneş Bayır. Nobel Tıp. İstanbul. 2015. ISBN: 9786053351641 -Baysal, A. Genel Beslenme. Hatipoğlu Yayınevi. 2007. ISBN: 9757527076. |
| No Effect | 1 Lowest | 2 Medium | 3 Highest |
| Program Outcomes | Level of Contribution | |
| 1) | Has the ability to use evidence-based basic and professional knowledge in the field of Nutrition and Dietetics theoretically and practically. | 3 |
| 2) | Gains the ability to identify, define, interpret, decide, and solve problems that may be encountered in different fields of Nutrition and Dietetics. | 3 |
| 3) | Has the ability to determine the nutritional status of healthy individuals, society, and patient individuals by using the current knowledge and skills he has acquired in the field of Nutrition and Dietetics, to choose and apply appropriate evidence-based intervention approaches by using analytical thinking in the problems (case, event, equipment, product, etc.). | 3 |
| 4) | Gains the ability to effectively use modern information technologies and field-specific technological equipment required in Nutrition and Dietetics practices. | 3 |
| 5) | Gains the ability to communicate verbally and in writing at national and international levels on professional issues related to the field of Nutrition and Dietetics. | 3 |
| 6) | Gains the ability to communicate verbally and in writing at national and international levels on professional issues related to the field of Nutrition and Dietetics. | 3 |
| 7) | Ability to work effectively in different fields of Nutrition and Dietetics such as Nutrition Sciences, Dietetics, Collective Nutrition Systems and Community Nutrition, in a national and international disciplinary or interdisciplinary team or independently, taking responsibility, planning scientific studies, collecting data, analyzing results, interpreting, writing and verbal reporting skills. | 3 |
| 8) | It acquires knowledge and practical skills in developing individual and social nutritional recommendations at a national and international level, in the creation of food and nutrition plans and policies, taking into account the nutritional status of individuals and society with different sociodemographic characteristics throughout their entire life cycle. | 3 |
| 9) | Gains awareness of acting by the principles of professional ethics towards the individual, society, profession, and other professional groups, and awareness of the legal process of their professional practices. | 3 |
| 10) | Have theoretical and applied information about the Department of Nutrition and Dietetics and the sciences supporting this field and research methods. | 3 |
| 11) | Using critical thinking, problem-solving skills, and information technologies, reaches scientific and evidence-based information, integrates it with the knowledge base, makes decisions, and makes evidence-based practices. | 3 |
| 12) | Identify and select appropriate research documents. Conducts, reports and shares research using appropriate research methods, ethical approaches, numerical and organizational skills, and information technologies. | 3 |
| 13) | Using her/his digital skills effectively, she communicates verbally and in writing, and works as a team. | 3 |
| 14) | Defines and applies professional ethical rules. | 3 |
| 15) | It performs the nutritional care of individuals and groups by applying the "Nutrition Care Process". | 3 |
| 16) | Applies nutrition education and counseling methods that facilitate behavior change and improve health, taking into account the person-centered and sustainability. | 3 |
| 17) | It performs managerial processes in collective nutrition systems, ensures the implementation of food safety principles for patients, patients' relatives, employees, and customers, and exhibits competencies that protect the environment and support sustainability. | 3 |
| 18) | They define the relevant legislation and the basic working principles of health professionals, carry out their practices individually, accept compliance with the legislation and accountability, take responsibility for leadership, professional advocacy, quality, and sustainable service, and become role models. | 3 |
| 19) | Has taken at least two non-field courses, participated in the training, and gained the competence of "learning to learn", in which he can improve his scientific and digital literacy, entrepreneurship, foreign language, numerical, social, cultural, artistic skills, and attitudes. | 3 |
| 20) | Uses English at least at the European Language Portfolio B1 General Level to follow international studies in the field, to communicate with foreign colleagues, employees, patients, and clients, and to gain international career opportunities. | 3 |
| Course |
| Yazılı Sınav (Açık uçlu sorular, çoktan seçmeli, doğru yanlış, eşleştirme, boşluk doldurma, sıralama) |
| Semester Requirements | Number of Activities | Level of Contribution |
| Midterms | 1 | % 40 |
| Final | 1 | % 60 |
| total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 40 | |
| PERCENTAGE OF FINAL WORK | % 60 | |
| total | % 100 | |
| Activities | Number of Activities | Aktiviteye Hazırlık | Aktivitede Harçanan Süre | Aktivite Gereksinimi İçin Süre | Workload | ||
| Course Hours | 14 | 1 | 14 | ||||
| Study Hours Out of Class | 14 | 1 | 14 | ||||
| Midterms | 1 | 1 | 1 | ||||
| Final | 1 | 1 | 1 | ||||
| Total Workload | 30 | ||||||