To acquire knowledge and skills in the department, department of education, vocational education, practice, institutions and organizations related to the field.
Prerequisite(s)
Attendance
Corequisite(s)
-
Special Requisite(s)
-
Instructor(s)
Assist. Prof. Dr. Gözde Ekici
Course Assistant(s)
-
Schedule
This course is not offered in this academic year.
Office Hour(s)
Teaching Methods and Techniques
- Lecture, Question and answer, Discussion
Principle Sources
Lecture notes
Other Sources
Tayfur M (2014). Diyetisyenin çalışma rehberi. Hatiboğlu Yayınları, Ankara.
Course Schedules
Week
Contents
Learning Methods
1. Week
Introduction to the Department of Nutrition and Dietetics
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
Learns the dietician's work areas and ethical rules.
LO-2
Knowledge of the historical process of the science of nutrition and dietetics.
LO-3
Basic knowledge about the profession acquires the ability to identify and access the resources that can be obtained.
LO-4
Knows the science of nutrition and dietetics.
LO-5
Learn about nutrition and dietetics education in different countries.
