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
NTD4081	Current Problems and Approaches in the Profession	Fall	2	0	2	6

This catalog is for information purposes. Course status is determined by the relevant department at the beginning of semester.

Basic information

Language of instruction:	English
Type of course:	Departmental Elective
Course Level:	Bachelor’s Degree (First Cycle)
Mode of Delivery:	Hybrid
Course Coordinator :	Dr. Öğr. Üyesi İLAYDA ÖZTÜRK ALTUNCEVAHİR
Recommended Optional Program Components:	NONE
Course Objectives:	The aim of this course is to understand the current problems of the profession of nutrition and dietetics to develop solutions and to teach new approaches that will emerge in the profession and the scientific relevance of these approaches through research evaluation and synthesis.

Learning Outcomes

The students who have succeeded in this course;
1) Gain the ability to manage situations that they may encounter in the profession and plan solutions.
2) Gain the ability to approach problems that may be encountered within the framework of professional organization and ethics
3) Learns new approaches in the profession and evaluates this new knowledge with a scientific approach.

Course Content

The content of this course consists of current problems and current solution approaches in the profession of nutrition and dietetics.

Weekly Detailed Course Contents

Week	Subject	Related Preparation
1)	Introduction - Description of the Course
2)	Problems and expectations in undergraduate education, face-to-face and online, theoretical and applied fields.
3)	Problems and struggles that dietitians may encounter in their work areas and managers.
4)	Problems and communication related struggles that dietitians may encounter with patients, patient's relatives and colleagues.
5)	Problems that dietitians may encounter with the supplier & manufacturer companies.
6)	A group work: Solutions for possible problems
7)	Midterm Exam
8)	Current approaches and practices in Nutrition and Dietetics
9)	Current approaches and practices in Nutrition and Dietetics
10)	Discussion of current approaches and practices with scientific evidence.
11)	The place of current approaches in professional success and their evaluation with professional ethics.
12)	Evaluation of current technology and application methods
13)	A group work: Current approaches practice group
14)	General Evaluation of the Course

Sources

Course Notes / Textbooks:

Haftalık olarak dağıtılacaktır - Weekly distributed by the course lecturer

References:

1. American Dietetic Association/Commission on Dietetic Registration Code of Ethics for the Profession of Dietetics and Process for Consideration of Ethics Issues (2009). Journal of the American Dietetic Association. 109(8):1461-1467.

2. Academy of Nutrition and Dietetics: Revised 2017 Standart of Practice in Nutrition Care and Standarts of Professional Performance for Nutrition and Dietetics Technicians, Registered. (2018). Journal of the Academy of Nutrition & Dietetics, 118(2):317-326.

Evaluation System

Semester Requirements	Number of Activities	Level of Contribution
Homework Assignments	1	% 10
Midterms	1	% 30
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
Study Hours Out of Class	14	8	112
Homework Assignments	1	12	12
Midterms	1	2	2
Final	1	2	2
Total Workload			156

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.	5
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.	4
7)	To use life-long learning, problem-solving and critical thinking skills.	2
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.	4
12)	To carry out dietetic practices considering cultural differences and different health needs of different groups in the community.	4