GAZI UNIVERSITY INFORMATION PACKAGE - 2019 ACADEMIC YEAR

COURSE DESCRIPTION
ERASMUS PRACTICE/BES 429
Course Title: ERASMUS PRACTICE
Credits 8 ECTS 8
Semester 7 Compulsory/Elective Elective
COURSE INFO
 -- LANGUAGE OF INSTRUCTION
  Turkish
 -- NAME OF LECTURER(S)
  Head of Nutrition and Dietetics Department
 -- WEB SITE(S) OF LECTURER(S)
  websitem.gazi.edu.tr/site/ntekgul‎
 -- EMAIL(S) OF LECTURER(S)
  beslenme.diyet@gmail.com
 -- LEARNING OUTCOMES OF THE COURSE UNIT
To be able to increase the cultural interaction.
To be able to learn applications about dietetics profession in different countries.
To be able to compare professional applications of dietitians in different countries.
To be able to compare nutritional habits of different countries.
To be able to extend the theoretical knowledge with practical applications.




 -- MODE OF DELIVERY
  The mode of delivery of this course is face to face and internship practice.
 -- PREREQUISITES AND CO-REQUISITES
  There is no prerequisite or co-requisite for this course.
 -- RECOMMENDED OPTIONAL PROGRAMME COMPONENTS
  There is no recommended optional programme component for this course.
 --COURSE CONTENT
1. Week  Brief introduction of the course and countries of exchanging
2. Week  Introduction of nutritional habits and dietetics practise of their own countries by the students.
3. Week  Introduction of nutritional habits and professional pratice of exchanging countries by students.
4. Week  Internship
5. Week  Internship
6. Week  Midterm Exam
7. Week  Internship
8. Week  Internship
9. Week  Internship
10. Week  Internship
11. Week  Internship
12. Week  Internship
13. Week  Internship
14. Week  Internship
15. Week  Internship
16. Week  Final
 -- RECOMMENDED OR REQUIRED READING
  -
 -- PLANNED LEARNING ACTIVITIES AND TEACHING METHODS
   Lecture, question-answer, demonstration, practice
 -- WORK PLACEMENT(S)
  Applicable
 -- ASSESSMENT METHODS AND CRITERIA
 
Quantity
Percentage
 Mid-terms
1
40
 Assignment
0
0
 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
1
14
 Practising Hours of Course Per Week
14
8
112
 Reading
0
 Searching in Internet and Library
14
2
28
 Designing and Applying Materials
12
2
24
 Preparing Reports
10
2
20
 Preparing Presentation
0
 Presentation
0
 Mid-Term and Studying for Mid-Term
1
2
2
 Final and Studying for Final
2
2
4
 Other
0
 TOTAL WORKLOAD: 
204
 TOTAL WORKLOAD / 25: 
8.16
 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