|
Week
|
Topics
|
Study Metarials
|
|
1
|
Orientation
|
R1:R2
|
|
2
|
Case presentation and clinical practice-1
|
R1:R2
|
|
3
|
Case presentation and clinical practice-2
|
R1:R2
|
|
4
|
Case presentation and clinical practice-3
|
R1:R2
|
|
5
|
Case presentation and clinical practice-4
|
R1:R2
|
|
6
|
Case presentation and clinical practice-5
|
R1:R2
|
|
7
|
Case presentation and clinical practice-6
|
R1:R2
|
|
8
|
Case presentation and clinical practice-7
|
R1:R2
|
|
9
|
Case presentation and clinical practice-8
|
R1:R2
|
|
10
|
Case presentation and clinical practice-9
|
R1:R2
|
|
11
|
Case presentation and clinical practice-10
|
R1:R2
|
|
12
|
Case presentation and clinical practice-11
|
R1:R2
|
|
13
|
Case presentation and clinical practice-12
|
R1:R2
|
|
14
|
Case presentation and clinical practice-13
|
R1:R2
|
|
Program Learning Outcomes |
Level of Contribution |
|
1
|
Gains the ability to plan, implement and evaluate the nutrition and menu programs, in the process of the treatment of diseases, development and protection of the public health.
|
5
|
|
2
|
Gains the ability to use foreign language, statistics, computer, information and communication technologies required by the profession.
|
-
|
|
3
|
Gains the ability of follow current informations in nutiriton and dietetics, evalation and transfer to publich.
|
3
|
|
4
|
Gains the ability to take an active role in the education, management, applications, consultancy and multidisciplinary researches necessary for improving the health of public.
|
5
|
|
5
|
Gains the ability of strategy development, implementation and training for food safety of society.
|
5
|
|
6
|
Learns the professional ethical values and gain the ability to act according to these ethical rules with all stakeholders.
|
5
|
|
7
|
Gains the ability to communicate effectively with team members, patient and other people.
|
5
|
|
8
|
Has knowledge about national / international food and nutrition policies and legal regulations.
|
-
|
|
9
|
Gains the skill of evaluating the factors affecting food quality and applying the legal regulations in the food production-consumption chain.
|
-
|
|
10
|
Gains the ability of to take individual responsibility to solve problems and the interpretation, evaluation and make laboratory studies for product development, nutrient analysis and food quality.
|
-
|