Nutrition and Dietetics
Course Details
KTO KARATAY UNIVERSITY
School of Health Sciences
Programme of Nutrition and Dietetics
Course Details
School of Health Sciences
Programme of Nutrition and Dietetics
Course Details
| Course Code | Course Name | Year | Period | Semester | T+A+L | Credit | ECTS |
|---|---|---|---|---|---|---|---|
| 02170027 | Nutrition Practices in Community Health I | 4 | Autumn | 7 | 0+8+0 | 5 | 5 |
| 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 | Practicing in different institutions under the control of their supervisors in the field in order for students to gain professional experience. |
| Mode of Delivery | Face to Face |
| Prerequisites | To have taken 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) courses. |
| Coordinator | - |
| Instructor(s) | Lect. İrem ALAÇIK DEVELİOĞLU |
| Instructor Assistant(s) | - |
Course Instructor(s)
| Name and Surname | Room | E-Mail Address | Internal | Meeting Hours |
|---|---|---|---|---|
| Lect. İrem ALAÇIK DEVELİOĞLU | B-Z29 | [email protected] | 7967 |
Course Content
Determining the nutritional status and nutritional habits of the society, raising awareness and education of the individual and society about adequate and balanced nutrition and health, development of nutrition education programs / materials for special groups
Objectives of the Course
erception, evaluation and evaluation of the nutritional status and gain of the society. interpretation, progress and planning in adequate and balanced nutrition and is education.
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 | 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 | |||
Weekly Detailed Course Contents
| Week | Topics |
|---|---|
| 1 | Clinical practices and field studies |
| 2 | Clinical practices and field studies |
| 3 | Clinical practices and field studies |
| 4 | Clinical practices and field studies |
| 5 | Clinical practices and field studies |
| 6 | Clinical practices and field studies |
| 7 | Clinical practices and field studies |
| 8 | Midterm exam |
| 9 | Clinical practices and field studies |
| 11 | Clinical practices and field studies |
| 12 | Clinical practices and field studies |
| 13 | Clinical practices and field studies |
| 14 | Final exam |
Textbook or Material
| Resources | T. C. Sağlık Bakanlığı Temel Sağlık Hizmetleri Genel Md./ H.Ü. Beslenme ve Diyetetik Bölümü. Türkiye'ye Özgü Beslenme Rehberi, Ankara, 2004 |
| T.C. S.B Temel Sağlık Hizmetleri Genel Md. Gıda Güvenliği Daire Başkanlığı. Beslenme Bilgi Serisi. Ekim 2006. |
Evaluation Method and Passing Criteria
| In-Term Studies | Quantity | Percentage |
|---|---|---|
| Attendance | - | - |
| Practice | - | - |
| Course Specific Internship (If Any) | - | - |
| Homework | - | - |
| Presentation | - | - |
| Projects | - | - |
| Seminar | - | - |
| 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) | 0 | 0 | 0 |
| Midterms | 0 | 0 | 0 |
| Quiz | 0 | 0 | 0 |
| Homework | 0 | 0 | 0 |
| Practice | 14 | 8 | 112 |
| 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 | 35 | 35 |
| Other | 0 | 0 | 0 |
| Total Work Load: | 147 | ||
| Total Work Load / 30 | 4,90 | ||
| Course ECTS Credits: | 5 | ||
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 |