NUTRITION AND DIETETIC (TURKISH)
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Course Introduction and Application Information

Course Code	Course Name	Semester	Theoretical	Practical	Credit	ECTS
BES4004	Hospitals and Institutions Internship III	Spring	2	4	3	7

Basic information

Language of instruction:	Turkish
Type of course:	Must Course
Course Level:	Bachelor’s Degree (First Cycle)
Mode of Delivery:	Face to face
Course Coordinator :	Instructor EMRE BATUHAN KENGER
Course Lecturer(s):	Dr. Öğr. Üyesi CAN ERGÜN Dr. Öğr. Üyesi YONCA SEVİM Instructor BİLGE KOÇ
Recommended Optional Program Components:	NONE
Course Objectives:	Aim of this course is to reinforce the medical nutrition therapy applications related with childhood and adult diseases in the clinical settings.

Learning Outcomes

The students who have succeeded in this course;
- Apply medical nutrition therapy principles in childhood diseases.
-Produce solutions to the problems encountered during the application of medical nutrition therapy.
- Decide the formula used in childhood diseases and adult.
-Compare formula contents.
-Calculate nutrient and energy requirements in childhood diseases and adult diseases.

Course Content

Metabolism diseases, absorption disease, premature infant nutrition, baby formulas and specifications, diabetes, childhood obesity, metabolic syndrome and eating disorders, nutrition in infection diseases, burns, oncological diseases, nutrition in kidney diseases are the content of this course.

Weekly Detailed Course Contents

Week	Subject	Related Preparation
1)	Clinical Application
2)	Clinical Application + Case Reports
3)	Clinical Application + Case Reports
4)	Clinical Application + Case Reports
5)	Clinical Application + Case Reports
6)	Clinical Application + Case Reports
7)	Clinical Application + Case Reports
8)	Clinical Application + Case Reports
9)	Midterm Exam
10)	Clinical Application + Case Reports
11)	Clinical Application + Case Reports
12)	Clinical Application + Case Reports
13)	Clinical Application + Case Reports
14)	Clinical Application + Case Reports

Sources

Course Notes / Textbooks:

Köksal G, Gökmen H. (2000). Çocuk hastalıklarında beslenme tedavisi. Hatiboğlu Yayınevi, Türkiye
Baysal A. ve ark.(2013) Diyet El Kitabı, Hatipoğlu Yayınevi

References:

1. Kleinman RE. (2004). Pediatric Nutrition Handbook. American Academy of Pediatrics. USA (ISBN: 9781581101096)
2. Lawrance RA, Lawrance RM. (2010). Breastfeeding: A Guide for the Medical Professional. Elsevier Health Sciences, USA (ISBN: 9781437707885).
3. Thureen PJ, Hay WW. (2006). Neonatal Nutrition and Metabolism. Cambridge University Press, USA. (ISBN: 9781139453660)
4. Alphan M.E. (2013) Hastalıklarda Beslenme Tedavisi, Hatipoğlı Yayınevi
5. Baş M. ve Saka M. (2013) Kardiyovasküler Hastalıklarda Etiyolojik Faktörer, Önleme ve Tedavide Beslenme Yaklaşımı, Matsa Basımevi

Evaluation System

Semester Requirements	Number of Activities	Level of Contribution
Attendance	1	% 5
Application	1	% 10
Midterms	1	% 25
Final	1	% 60
Total		% 100
PERCENTAGE OF SEMESTER WORK		% 40
PERCENTAGE OF FINAL WORK		% 60
Total		% 100

ECTS / Workload Table

Activities	Number of Activities	Duration (Hours)	Workload
Course Hours	14	2	28
Application	14	8	112
Field Work	1	4	4
Study Hours Out of Class	9	3	27
Midterms	1	2	2
Final	1	2	2
Total Workload			175

Contribution of Learning Outcomes to Programme Outcomes

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.	3
2)	To act in accordance with ethical principles and values in professional practice.	5
3)	To use life-long learning, problem-solving and critical thinking skills.	5
4)	To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection.	5
5)	To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach.	5
6)	To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition.	5
7)	To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.)	4
8)	To communicate effectively with advisee, colleagues for effective professional relationships.	5
9)	To use healthcare, information technologies for Nutrition and Dietetic practice and research.	2
10)	To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively.	2
11)	To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level.	1
12)	To carry out dietetic practices considering cultural differences and different health needs of different groups in the community.	1