CANKIRI KARATEKIN UNIVERSITY Bologna Information System


  • Course Information
  • Course Title Code Semester Laboratory+Practice (Hour) Pool Type ECTS
    Nutrition and Dietetic Practices-III BES405 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.
  • ECTS / WORKLOAD
  • ActivityPercentage

    (100)

    NumberTime (Hours)Total Workload (hours)
    Course Duration (Weeks x Course Hours)1414196
    Classroom study (Pre-study, practice)14570
    Assignments1011515
    Short-Term Exams (exam + preparation) 1011515
    Midterm exams (exam + preparation)3012020
    Project0000
    Laboratory 0000
    Final exam (exam + preparation) 5014040
    Other 0000
    Total Workload (hours)   356
    Total Workload (hours) / 30 (s)     11,87 ---- (12)
    ECTS Credit   12
  • Course Content
  • Week Topics Study Metarials
    1 Practical practice for clinic and institutional dietitian
    2 Practical practice for clinic and institutional dietitian
    3 Practical practice for clinic and institutional dietitian
    4 Practical practice for clinic and institutional dietitian
    5 Practical practice for clinic and institutional dietitian
    6 Practical practice for clinic and institutional dietitian
    7 Practical practice for clinic and institutional dietitian
    8 Midterm exams
    9 Practical practice for clinic and institutional dietitian
    10 Practical practice for clinic and institutional dietitian
    11 Practical practice for clinic and institutional dietitian
    12 Practical practice for clinic and institutional dietitian
    13 Practical practice for clinic and institutional dietitian
    14 Practical practice for clinic and institutional dietitian
    15 Practical practice for clinic and institutional dietitian
    Prerequisites -
    Language of Instruction Turkish
    Coordinator Prof. Dr. Tünay KONTAŞ AŞKAR Asst. Prof. Şinasi AŞKAR Asst. Prof. Tuğçe ORKUN ERKILIÇ
    Instructors -
    Assistants -
    Resources 1. Baysal, A ve ark. (2018) Diyet El Kitabı, Hatiboğlu Yayınevi, Ankara. 10. baskı
    Supplementary Book 1. Ayşe Baysal, Beslenme, Hatiboğlu Yayınevi, 18. Baskı
    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
  • Program Learning Outcomes
  • 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. -
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