Nutrition and Dietetics
Course Details
KTO KARATAY UNIVERSITY
Faculty of Health Sciences
Programme of Nutrition and Dietetics
Course Details
Faculty of Health Sciences
Programme of Nutrition and Dietetics
Course Details
| Course Code | Course Name | Year | Period | Semester | T+A+L | Credit | ECTS |
|---|---|---|---|---|---|---|---|
| 02170026 | Food Services Systems Practices I | 4 | Autumn | 7 | 0+7+0 | 6 | 6 |
| Course Type | Compulsory |
| Course Cycle | Bachelor's (First Cycle) (TQF-HE: Level 6 / QF-EHEA: Level 1 / EQF-LLL: Level 6) |
| Course Language | Turkish |
| Methods and Techniques | Öğrencilerin mesleki tecrübe kazanabilmesi için sahadaki sorumlu amirlerinin kontrolünde, farklı kurumlarda uygulama gerçekleştirmesi. |
| Mode of Delivery | Face to Face |
| Prerequisites | Yetişkin Hastalıklarında Tıbbi Beslenme I (02150015), Anne ve Çocuk Beslenmesi (02150017), Yetişkin Hastalıklarında Tıbbi Beslenme II (02160019) ve Çocuk Hastalıklarında Beslenme (02160022) derslerini almış olmak. |
| Coordinator | - |
| Instructor(s) | Prof. Tahsin Faruk BOZOĞLU |
| Instructor Assistant(s) | - |
Course Instructor(s)
| Name and Surname | Room | E-Mail Address | Internal | Meeting Hours |
|---|---|---|---|---|
| Prof. Tahsin Faruk BOZOĞLU | - | [email protected] |
Course Content
Mass Nutrition Systems Applications.
Objectives of the Course
Putting professional knowledge and skills into practice in the field of collective nutrition systems
Contribution of the Course to Field Teaching
| Basic Vocational Courses | X |
| Specialization / Field Courses | |
| Support Courses | |
| Transferable Skills Courses | |
| Humanities, Communication and Management Skills Courses |
Relationships between Course Learning Outcomes and Program Outcomes
| Relationship Levels | ||||
| Lowest | Low | Medium | High | Highest |
| 1 | 2 | 3 | 4 | 5 |
| # | Program Learning Outcomes | Level |
|---|---|---|
| P1 | To be able to use theoretical and practical knowledge in their own fields with sufficient knowledge in basic health and related professional fields | 3 |
| P10 | To be aware of the universal and social effects and legal consequences of field practices | 2 |
| P11 | Awareness of professional ethics and responsibility | 4 |
Course Learning Outcomes
| Upon the successful completion of this course, students will be able to: | |||
|---|---|---|---|
| No | Learning Outcomes | Outcome Relationship | Measurement Method ** |
| O1 | To be able to evaluate the working areas of the dietetic profession within the information acquired | P.1.6 | 1 |
| O2 | To be able to explain the authority and job descriptions of dietitian in different fields | P.4.1 | 1 |
| O3 | To gain the ability and ability to work together with health professionals working in the field of public health and teamwork skills | P.4.2 | 1 |
| O4 | To be able to analyse the problems arising during field work | P.4.4 | 1 |
| ** Written Exam: 1, Oral Exam: 2, Homework: 3, Lab./Exam: 4, Seminar/Presentation: 5, Term Paper: 6, Application: 7 | |||
Weekly Detailed Course Contents
| Week | Topics |
|---|---|
| 1 | Implementation/observation in the establishment where food service system is provided - Observation of the management and organizational structure in the institutions where mass nutrition service is provided. |
| 2 | Implementation/observation in the establishment where food service system is provided - Observation of the management and organizational structure in the institutions where mass nutrition service is provided. |
| 3 | Implementation/observation in the establishment where food service system is provided - Observation of the management and organizational structure in the institutions where mass nutrition service is provided. |
| 4 | Implementation/observation in the establishment where food service system is provided - Observation of the management and organizational structure in the institutions where mass nutrition service is provided. |
| 5 | Implementation/observation in the establishment where food service system is provided - Observation of the management and organizational structure in the institutions where mass nutrition service is provided. |
| 6 | Implementation/observation in the establishment where food service system is provided - Observation of the management and organizational structure in the institutions where mass nutrition service is provided. |
| 7 | Midterm |
| 8 | Implementation/observation in the establishment where food service system is provided - Observation of the management and organizational structure in the institutions where mass nutrition service is provided. |
| 9 | Implementation/observation in the establishment where food service system is provided - Observation of the management and organizational structure in the institutions where mass nutrition service is provided. |
| 10 | Implementation/observation in the establishment where food service system is provided - Observation of the management and organizational structure in the institutions where mass nutrition service is provided. |
| 11 | Implementation/observation in the establishment where food service system is provided - Observation of the management and organizational structure in the institutions where mass nutrition service is provided. |
| 12 | Implementation/observation in the establishment where food service system is provided - Observation of the management and organizational structure in the institutions where mass nutrition service is provided. |
| 13 | Implementation/observation in the establishment where food service system is provided - Observation of the management and organizational structure in the institutions where mass nutrition service is provided. |
| 14 | Final |
Textbook or Material
| Resources | Lecture notes. |
Evaluation Method and Passing Criteria
| In-Term Studies | Quantity | Percentage |
|---|---|---|
| Attendance | - | - |
| Practice | - | - |
| Course Specific Internship (If Any) | - | - |
| Homework | - | - |
| Presentation | - | - |
| Projects | - | - |
| Seminar | - | - |
| Listening | - | - |
| Midterms | - | - |
| Final Exam | 1 | 100 (%) |
| Total | 100 (%) | |
ECTS / Working Load Table
| Quantity | Duration | Total Work Load | |
|---|---|---|---|
| Course Week Number and Time | 0 | 0 | 0 |
| Out-of-Class Study Time (Pre-study, Library, Reinforcement) | 10 | 5 | 50 |
| Midterms | 0 | 0 | 0 |
| Quiz | 0 | 0 | 0 |
| Homework | 0 | 0 | 0 |
| Practice | 14 | 7 | 98 |
| Laboratory | 0 | 0 | 0 |
| Project | 0 | 0 | 0 |
| Workshop | 0 | 0 | 0 |
| Presentation/Seminar Preparation | 0 | 0 | 0 |
| Fieldwork | 0 | 0 | 0 |
| Final Exam | 1 | 25 | 25 |
| Other | 0 | 0 | 0 |
| Total Work Load: | 173 | ||
| Total Work Load / 30 | 5,77 | ||
| Course ECTS Credits: | 6 | ||
Course - Learning Outcomes Matrix
| Relationship Levels | ||||
| Lowest | Low | Medium | High | Highest |
| 1 | 2 | 3 | 4 | 5 |
| # | Learning Outcomes | P1 | P4 |
|---|---|---|---|
| O1 | To be able to evaluate the working areas of the dietetic profession within the information acquired | 3 | - |
| O2 | To be able to explain the authority and job descriptions of dietitian in different fields | - | 4 |
| O3 | To gain the ability and ability to work together with health professionals working in the field of public health and teamwork skills | - | 4 |
| O4 | To be able to analyse the problems arising during field work | - | 4 |