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
NTD4101 Institutions and Hospitals Internship I Fall 0 24 6 12
The course opens with the approval of the Department at the beginning of each semester

Basic information

Language of instruction: En
Type of course: Must Course
Course Level: Bachelor
Mode of Delivery: Face to face
Course Coordinator : Assoc. Prof. GÖKÇEN GARİPOĞLU
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 Outputs

The students who have succeeded in this course;
"The students who have succeeded in this course;
At the end of this course students be able to;"
"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: " 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"

Evaluation System

Semester Requirements Number of Activities Level of Contribution
Attendance % 0
Laboratory % 0
Application % 0
Field Work % 0
Special Course Internship (Work Placement) % 0
Quizzes % 0
Homework Assignments % 0
Presentation % 0
Project % 0
Seminar % 0
Midterms 1 % 40
Preliminary Jury % 0
Final 1 % 60
Paper Submission % 0
Jury % 0
Bütünleme % 0
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 0 0 0
Laboratory 0 0 0
Application 0 0 0
Special Course Internship (Work Placement) 0 0 0
Field Work 0 0 0
Study Hours Out of Class 0 0 0
Presentations / Seminar 0 0 0
Project 0 0 0
Homework Assignments 0 0 0
Quizzes 0 0 0
Preliminary Jury 0 0 0
Midterms 1 40 40
Paper Submission 0 0 0
Jury 0 0 0
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. 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