Nutrition and Dietetics

Course Code	Course Name	Year	Period	Semester	T+A+L	Credit	ECTS
02180031	Food Services Systems Practices II	4	Spring	8	0+7+0	7	7

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	In order for students to gain professional experience, they practice in different institutions under the control of their supervisors in the field.
Mode of Delivery	Face to Face
Prerequisites	Having taken the courses Medical Nutrition in Adult Diseases I (02150015), Maternal and Child Nutrition (02150017), Medical Nutrition in Adult Diseases II (02160019) and Nutrition in Pediatric Diseases (02160022).
Coordinator	-
Instructor(s)	Prof. Tahsin Faruk BOZOĞLU
Instructor Assistant(s)	-

Name and Surname	Room	E-Mail Address	Internal	Meeting Hours
Prof. Tahsin Faruk BOZOĞLU	B-Z29	[email protected]	7967

Basic Vocational Courses	X
Specialization / Field Courses
Support Courses
Transferable Skills Courses
Humanities, Communication and Management Skills Courses

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

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	6,7
O2	To be able to explain the authority and job descriptions of dietitian in different fields	P.4.1	6,7
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	6,7
O4	To be able to analyse the problems arising during field work	P.4.4	6,7
** Written Exam: 1, Oral Exam: 2, Homework: 3, Lab./Exam: 4, Seminar/Presentation: 5, Term Paper: 6, Application: 7

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

Resources

Lecture notes.

In-Term Studies	Quantity	Percentage
Attendance	-	-
Practice	-	-
Course Specific Internship (If Any)	-	-
Homework	-	-
Presentation	-	-
Projects	-	-
Seminar	-	-
Listening	-	-
Midterms	-	-
Final Exam	1	100 (%)
Total		100 (%)

	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

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