NUTRITION AND DIETETIC (ENGLISH)
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
NTD4106	Institutions and Hospitals Internship II	Spring	0	24	6	12

Basic information

Language of instruction:	English
Type of course:	Must Course
Course Level:	Bachelor’s Degree (First Cycle)
Mode of Delivery:	Face to face
Course Coordinator :	RA ECENUR ÖZKUL
Course Lecturer(s):	RA ECENUR ÖZKUL
Recommended Optional Program Components:	NONE
Course Objectives:	Aim of this course is to reinforce the medical nutrition therapy applications related with nutrition-related chronic diseases in the clinical settings.

Learning Outcomes

The students who have succeeded in this course;
Explain patient surveillance methods used in clinical settings.
Calculate nutrient and energy requirements of the patient.
Plan medical nutrition therapy in accordance with patient's clinical and laboratory findigs.
Apply medical nutrition therapy in accordance with patient's clinical and laboratory findigs.
Produce solutions to the problems encountered during the application of medical nutrition therapy.
Give nutrition education to the patient.

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.

Weekly Detailed Course Contents

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

Sources

Course Notes / Textbooks:	Haftalık olarak dağıtılacaktır.
References:	It will be distributed weekly.

Evaluation System

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

ECTS / Workload Table

Activities	Number of Activities	Duration (Hours)	Workload
Midterms	1	40	40
Final	1	60	60
Total Workload			100

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.	2
2)	To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection.	2
3)	To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.)	3
4)	To use healthcare, information technologies for Nutrition and Dietetic practice and research.	4
5)	To communicate effectively with advisee, colleagues for effective professional relationships.	4
6)	To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level.	4
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