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  • Course Information
    • Course Title Code Semester Laboratory+Practice (Hour) Pool Type ECTS
    Nutrition and Dietetic Practices-IV BES406 SPRING 2+12 C 12
    Learning Outcomes
    1-Explains the working conditions of dietitians.
    2- Explains the methods of monitoring of patients (adult,child, infant).
    3-Gives education about nutrition and dietetics to patients and their relatives.
    4-Plans diets among individual properties of patients.
    5-Plans menus meet that meet the properties and requriements of institution and individuals.
    Prerequisites -
    Language of Instruction Turkish
    Responsible Lecturer Sevinç BAKAN
    Instructors -
    Assistants -
    Resources 1.Ayşe Baysal. (2018). Beslenme. Hatiboğlu Yayınevi, Ankara, 18. Baskı 2.Bilici S, Baş M. (2021). Toplu Beslenme Sistemleri. Hedef CS Mühendislik ve Yayıncılık. Ankara 3. BaysaL A. (2008). Diyet El Kitabı. Hatiboğlu Yayınevi, Ankara,5. baskı
    Supplementary Book -
    Goals Teaching the duty and responsibilities of dietitians.
    Content Preparation of practical skills and experience for institutional and clinical applications under the supervision of dietitians and faculty members
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