The students who are trainees are provided with the knowledge and skills to prepare dietitian practically in consultation with dietitian and academic staff.
Prerequisite(s)
Getting at least a D- letter grade from BES5001 Nutrition and Dietetics Practices in Adult Diseases I and BES6001 Nutrition and Dietetics Practices in Adult Diseases II courses (Valid for students newly registered in the fall semester of the 2021-2022 academic year)
Corequisite(s)
-
Special Requisite(s)
-
Instructor(s)
Assist. Prof. Dr. Gözde Ekici
Course Assistant(s)
Schedule
Internship application
Office Hour(s)
Teaching Methods and Techniques
-Question and Answer, Discussion, Case Study, Problem Solving
Principle Sources
-Mahan L.K, Escott-Stump S. Krause's Food, Nutrition & Diet Therapy. 10th Ed., W.B. Saunders Company, USA, 2000.
Other Sources
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Course Schedules
Week
Contents
Learning Methods
1. Week
Internship
Question and Answer, Discussion, Case Study, Problem Solving
2. Week
Internship
Question and Answer, Discussion, Case Study, Problem Solving
3. Week
Internship
Question and Answer, Discussion, Case Study, Problem Solving
4. Week
Internship
Question and Answer, Discussion, Case Study, Problem Solving
5. Week
Internship
Question and Answer, Discussion, Case Study, Problem Solving
6. Week
Internship
Question and Answer, Discussion, Case Study, Problem Solving
7. Week
Internship
Question and Answer, Discussion, Case Study, Problem Solving
8. Week
Internship
Question and Answer, Discussion, Case Study, Problem Solving
9. Week
Internship
Question and Answer, Discussion, Case Study, Problem Solving
10. Week
Internship
Question and Answer, Discussion, Case Study, Problem Solving
11. Week
Internship
Question and Answer, Discussion, Case Study, Problem Solving
12. Week
Internship
Question and Answer, Discussion, Case Study, Problem Solving
13. Week
Internship
Question and Answer, Discussion, Case Study, Problem Solving
14. Week
Internship
Question and Answer, Discussion, Case Study, Problem Solving
15. Week
Final exam
16. Week
Final exam
17. Week
Final exam
Assessments
Evaluation tools
Quantity
Weight(%)
Final Exam
1
100
Program Outcomes
PO-1
It covers the issues of determining and evaluating general health problems related to nutrition. To be able to communicate effectively between individuals, both written and verbal, to be able to work as an interdisciplinary team.
PO-2
To be able to explain Nutrition and Dietetic practices using this knowledge, to develop materials and to provide evidence-based data.
PO-3
Identification of the needs of clients for their nutritional and dietary recommendations, identification of individual treatment protocols, and evaluation of results.
PO-4
Ability to follow plans, policies, laws, regulations, legislation affecting the profession of dieticians, to assume personal responsibility in professional practices and decisions taken.
PO-5
To be able to identify and solve the ethical problems that may arise in the dietitian-client relationship and to develop strategies that will help the clients to choose safe, healthy and accessible foods.
PO-6
Nutrition and Dietetic students and stays, professional trainings and internships.
PO-7
To provide a qualified nutrition and dietetic service, to improve health, to prevent diseases and treatments, to apply professional knowledge and skills in food and beverage sector.
PO-8
Ability to have adequate knowledge of basic knowledge, scientific stance and professional skills in nutrition, nutrition, dietetics, management and other fields.
PO-9
Planning, implementation, follow-up and evaluation of appropriate medical nutrition treatment considering individual's socio-cultural and economic structure and nutrition habits.
PO-10
To be able to evaluate factors affecting nutrient quality of individual and society in food production-consumption chain and to be able to apply standards and legal regulations on nutritional safety and safety.
Learning Outcomes
LO-1
It develops the knowledge and skills of clinical and managerial dieticians by observing education / research and counseling practices in the framework of ethical rules.
LO-2
Gain the ability to apply theoretical and practical knowledge of nutrition and dietetics in clinical and public nutrition services.
LO-3
Within the framework of multidisciplinary approach, students acquire the skill of team work with researching and teaching techniques.
LO-4
It acquires the ability to provide relevant field education to patients and their relatives, health personnel and food service workers.
