Nutrition and Dietetics Preview
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Course General Introduction Information

Course Code:

BES405

Course Name:

On-Site Application I

Course Semester:

Fall

Course Credits:

ECTS

Language of instruction:

Course Requirement:

BES304 - Erişkin Hastalıklarında Tıbbi Beslenme II

Does the Course Require Work Experience?:

Type of course:

Necessary

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator :

Ar.Gör. BETÜL YILDIRIM ÇAVAK

Course Lecturer(s):

Dr.Öğr.Üyesi ELİF GÜNALAN

Course Assistants:

Course Purpose and Content

Course Objectives:	It is aimed to provide the ability to apply the theoretically learned information in practice.
Course Content:	This course aims to apply the theoretical knowledge obtained in the field of nutrition and dietetics in different work areas (hospitals, health centers, consultancy centers, food industry, sports clubs, nurseries, nursing homes, mass feeding institutions, hotels, etc.), gain educational skills, and discuss observations. and reporting.

Learning Outcomes

The students who have succeeded in this course;
1) To be able to reinforce the knowledge and skills obtained from theoretical courses such as adult diseases, pediatric diseases, mass nutrition systems by observing them in application areas.
2) Ability to gain clinical decision-making skills within the scope of the dietitian profession in application areas such as hospitals, nutrition and consultancy centers, sports clubs, mass nutrition institutions, food industry.
3) Ability to read the patient file and evaluate the data.
4) Being able to follow the nutritional care process of patients, deciding on the most appropriate nutrition method for the patient and learning practically how to plan personalized medical nutrition treatment.
5) Ability to observe the problems encountered in the medical nutrition treatment applied to the patient and gain the ability to find solutions to these problems.
6) Ability to gain skills for research, development and reporting in the field of nutrition and dietetics.
7) Ability to see the problems encountered in mass feeding systems, gain the ability to analyze, solve problems and make decisions.
8) Being able to learn the management and organization as well as the role of a manager dietitian in businesses providing mass nutrition services, and to be able to improve their knowledge and skills in this regard in practice.
9) Ability to learn to coordinate all processes of mass feeding systems in terms of food purchasing, storage, production, service steps and food safety.
10) To be able to apply the necessary techniques to adapt recipes and menus to suit the requirements and to gain menu planning skills.
11) To gain the ability to develop solutions to possible problems that may be encountered in different areas of the dietitian profession.

Course Flow Plan

Week	Subject	Related Preparation
1)	Nutrition and Dietetics Practical Application
2)	Nutrition and Dietetics Practical Application
3)	Nutrition and Dietetics Practical Application
4)	Nutrition and Dietetics Practical Application
5)	Nutrition and Dietetics Practical Application
6)	Nutrition and Dietetics Practical Application
7)	Nutrition and Dietetics Practical Application
8)	Nutrition and Dietetics Practical Application
9)	Nutrition and Dietetics Practical Application
10)	Nutrition and Dietetics Practical Application
11)	Nutrition and Dietetics Practical Application
12)	Nutrition and Dietetics Practical Application
13)	Nutrition and Dietetics Practical Application
14)	Nutrition and Dietetics Practical Application

Sources

Course Notes / Textbooks:

-Mahan L.K, Escott-Stump S. Krause’s Food, Nutrition & Diet Therapy. 10th Ed., W.B. Saunders Company, USA, 2000.
-Baysal A. Ve ark. Diyet El Kitabı. 3. Baskı, Hatiboğlu Yayınevi, Ankara.
-Baş M. (2004): Besin Hijyeni Güvenliği ve HACCP. 1. Baskı Sim Matbaacılık Ltd.Şti Ankara.
-Width, M. Klinik beslenme için temel cep kitabı. Tonia Reinhard ; Çeviren : Binnur Okan Bakır, Ayşe Hümeyra Biçer. Nobel Tıp. İstanbul.
2019. ISBN: 9786053354109.

References:

Course - Learning Outcome Relationship

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

Learning Activity and Teaching Methods

Measurement and Evaluation Methods and Criteria

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
total		%
PERCENTAGE OF SEMESTER WORK		% 0
PERCENTAGE OF FINAL WORK		%
total		%

İş Yükü ve AKTS Kredisi Hesaplaması

Activities	Number of Activities	Aktiviteye Hazırlık	Aktivitede Harçanan Süre	Aktivite Gereksinimi İçin Süre	Workload
Application	14	12			168
Total Workload					168