Apply theoretical knowledge about nutrition and dietetics in practice in centers such as hospitals, health centers, nurseries, nursing homes and hotels
Learn to communicate and work together with health professionals/kitchen staff
Learn by observing the fields of study in nutrition and dietetics
Develop problem solving, analysis, problem solving and decision making skills related to the field of nutrition and dietetics
Learn case solving/learn management of mass feeding systems
Mode of Delivery
Face to face
Prerequisites
No
Recommended Optional Programme Components
Course Description
To support students in information and education, formal education and special education throughout the academic year, to help them gain experience in their education and experience in order to make the right decision.
Course Contents
WEEK
TOPICS
1st Week
Practical application in nutrition and dietetics
2nd Week
Practical application in nutrition and dietetics
3rd Week
Practical application in nutrition and dietetics
4th Week
Practical application in nutrition and dietetics
5th Week
Recommended or Required Reading
1. Mahan L.K, Escott-Stump S. Krause?s Food, Nutrition & Diet Therapy. 10th Ed., W.B. Saunders Company, USA, 2000.
2. Baysal A. ve ark. Diyet El Kitabı. 3. Baskı, Hatiboğlu Yayınevi, AnK
3. Köksal G., Gökmen H. Çocuk Hastalıklarında Beslenme Tedavisi. 1. Baskı, Hatiboğlu Yayınevi, Ankara, 2000.
Planned Learning Activities and Teaching Methods
Discussion
Questions/Answers
Case Study
Problem Solving
Practice
Report Preparation
Presentation
Assessment Methods and Criteria
Quantity
Percentage (%)
Practice
1
100
Total(%)
100
Contribution of In-term Studies to Overall Grade(%)
100
Contribution of Final Examination to Overall Grade(%)
