NUTRITION AND DIETETIC (ENGLISH) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | NTD4101 | ||||||||
Ders İsmi: | Institutions and Hospitals Internship I | ||||||||
Ders Yarıyılı: | Fall | ||||||||
Ders Kredileri: |
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Language of instruction: | English | ||||||||
Ders Koşulu: | |||||||||
Ders İş Deneyimini Gerektiriyor mu?: | No | ||||||||
Type of course: | Must Course | ||||||||
Course Level: |
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Mode of Delivery: | Face to face | ||||||||
Course Coordinator : | Assoc. Prof. GÖKÇEN GARİPOĞLU | ||||||||
Course Lecturer(s): | |||||||||
Course Assistants: |
Course Objectives: | Aim of this course is to reinforce the medical nutrition therapy applications related with nutrition-related chronic diseases in the clinical settings. |
Course Content: | Obesity, eating disorders, DM, reactive hypoglycemia, coronary heart disease, hypertension, Gastrointestinal system diseases, liver diseases, musculoskeletal system diseases, gall baldder and pancreas diseases, kidney diseases, infection diseases, AIDS, cancer, burns, respiratory system diseases, psychiatric diseases and enteral-parenteral nutrition principles are the content of this course. |
The students who have succeeded in this course;
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Week | Subject | Related Preparation |
1) | Orientation | none |
2) | " Clinical applications " | none |
3) | " Clinical applications + Case reports" | none |
4) | " Clinical applications + Case reports" | none |
5) | " Clinical applications + Case reports" | none |
6) | " Clinical applications + Case reports" | none |
7) | " Clinical applications + Case reports" | none |
8) | Mid-term Exam | none |
9) | " Clinical applications + Case reports" | none |
10) | " Clinical applications + Case reports" | none |
11) | " Clinical applications + Case reports" | none |
12) | " Clinical applications + Case reports" | none |
13) | " Clinical applications + Case reports" | NONE |
14) | " Clinical applications + Case reports" | NONE |
Course Notes / Textbooks: | " 1. Baysal A ve ark. Diyet El Kitabı, Hatipoğlu Yayıncılık, Ankara, 2013." |
References: | "1. Mahan LK, Stump SE. Krause's Food & Nutrition Therapy.Elseiver, 2008. 2. Konu ile ilgili güncel akademik dergi ve kitaplar" |
Ders Öğrenme Kazanımları | |||||||||||
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Program Outcomes | |||||||||||
1) To use theoretic and methodological approach, evidence-based principles and scientific literature in Nutrition and Dietetics field systematically for practice. | |||||||||||
2) To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. | |||||||||||
3) To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) | |||||||||||
4) To use healthcare, information technologies for Nutrition and Dietetic practice and research. | |||||||||||
5) To communicate effectively with advisee, colleagues for effective professional relationships. | |||||||||||
6) To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. | |||||||||||
7) To use life-long learning, problem-solving and critical thinking skills. | |||||||||||
8) To act in accordance with ethical principles and values in professional practice. | |||||||||||
9) To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. | |||||||||||
10) To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. | |||||||||||
11) To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. | |||||||||||
12) To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. |
No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
Program Outcomes | Level of Contribution | |
1) | To use theoretic and methodological approach, evidence-based principles and scientific literature in Nutrition and Dietetics field systematically for practice. | 4 |
2) | To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. | 5 |
3) | To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) | 5 |
4) | To use healthcare, information technologies for Nutrition and Dietetic practice and research. | 5 |
5) | To communicate effectively with advisee, colleagues for effective professional relationships. | 5 |
6) | To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. | 5 |
7) | To use life-long learning, problem-solving and critical thinking skills. | 5 |
8) | To act in accordance with ethical principles and values in professional practice. | 5 |
9) | To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. | 5 |
10) | To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. | 5 |
11) | To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. | 5 |
12) | To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. | 5 |
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 | Duration (Hours) | Workload |
Midterms | 1 | 40 | 40 |
Final | 1 | 60 | 60 |
Total Workload | 100 |