GAZI UNIVERSITY INFORMATION PACKAGE - 2019 ACADEMIC YEAR

COURSE DESCRIPTION
CLINICAL ADULT NUTRITION TRAINING/BES 422
Course Title: CLINICAL ADULT NUTRITION TRAINING
Credits 6 ECTS 8
Semester 8 Compulsory/Elective Compulsory
COURSE INFO
 -- LANGUAGE OF INSTRUCTION
  Turkish
 -- NAME OF LECTURER(S)
  All instructors from Department of Nutrition and Dietetics
 -- WEB SITE(S) OF LECTURER(S)
  wwww.sbf.gazi.edu.tr
 -- EMAIL(S) OF LECTURER(S)
  beslenme.diyet@gmail.com
 -- LEARNING OUTCOMES OF THE COURSE UNIT
To be able to prepare students at the theoretical and practical discrimination dietician in consultation with a dietician in adult hospital.
To be able to apply theoretical knowledge of nutrition and dietetics in clinical environment.
To be able to gain the ability of practicising knowledge in adult hospital.
To be able to learn the working conditions of a therapeutic dietitian.
To be able to learn various adult diseases and related theoretical and practical knowledge.
To be able to gain skills to give group training to patients and families.
To be able to develop oral skills.
 -- MODE OF DELIVERY
  The mode of delivery of this course is face to face.
 -- PREREQUISITES AND CO-REQUISITES
  All BES courses are conditional
 -- RECOMMENDED OPTIONAL PROGRAMME COMPONENTS
  All BES courses
 --COURSE CONTENT
1. Week  Orientation
2. Week  Training period
3. Week  Training period
4. Week  Training period
5. Week  Training period
6. Week  Training period
7. Week  Training period
8. Week  Midterm exam
9. Week  Training period
10. Week  Training period
11. Week  Training period
12. Week  Training period
13. Week  Training period
14. Week  Presantation of projects
15. Week  Presantation of projects
16. Week  Final exam
 -- RECOMMENDED OR REQUIRED READING
  Journals, books ect about choosen subject.
 -- PLANNED LEARNING ACTIVITIES AND TEACHING METHODS
  Lecture, Drill, Literature search
 -- WORK PLACEMENT(S)
  Lecture, Drill, Literature search, Question-Answer
 -- ASSESSMENT METHODS AND CRITERIA
 
Quantity
Percentage
 Mid-terms
1
30
 Assignment
1
10
 Exercises
0
0
 Projects
0
0
 Practice
0
0
 Quiz
0
0
 Contribution of In-term Studies to Overall Grade  
40
 Contribution of Final Examination to Overall Grade  
60
 -- WORKLOAD
 Efficiency  Total Week Count  Weekly Duration (in hour)  Total Workload in Semester
 Theoretical Study Hours of Course Per Week
14
3
42
 Practising Hours of Course Per Week
14
9
126
 Reading
2
4
8
 Searching in Internet and Library
2
2
4
 Designing and Applying Materials
0
0
0
 Preparing Reports
1
3
3
 Preparing Presentation
1
5
5
 Presentation
1
3
3
 Mid-Term and Studying for Mid-Term
1
4
4
 Final and Studying for Final
1
6
6
 Other
0
0
0
 TOTAL WORKLOAD: 
201
 TOTAL WORKLOAD / 25: 
8.04
 ECTS: 
8
 -- COURSE'S CONTRIBUTION TO PROGRAM
NO
 PROGRAM LEARNING OUTCOMES
1
2
3
4
5
1The student acquire the necessary basic and social science related information as a dietician and use them in her lifetime.X
2The student take the principles of protection and improvement of human and public health as his basis during the professional life.X
3The student use the obtained information to improve the health level and quality of life of the public.X
4The student follow the improvements in the fields of nutrition and dietetic.X
5The student obtain the necessary information and skills in informatics and communication technologies to follow the contemporary technologic developments and to improve himself/herself in this field.X
6The student apply the obtained information and skills in real life and to have lifelong learning behaviour.X
7The student have professional ethics awareness.X
8The student understand the basic values and culture of the society she is living in and to gain the skill to transform him/herself in a positive way.X
9The student apply the scientific methods and techniques as a process.X
10The student obtain skills for designing and applying experiments or projects and to analyse and interpret their results.X
11The student plan the working procedures in the professional application area, to be member of a team, participate in common works and studies and to lead them.X
12The student have the notions regarding anatomy, physiology, operation and sustainability of the biological systems which constitute the basics of the human health.X