NUTRITION AND DIETETIC (ENGLISH) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
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 |
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. |
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." |
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. |
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: | " 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" |
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 |
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 |
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 |