Course Information

Semester	Course Unit Code	Course Unit Title	T+P+L	Credit	Number of ECTS Credits
8	BES420	Clinical Practice Iıı	0+14+0	7	9

Course Details

Language of Instruction	Turkish
Level of Course Unit	Bachelor's Degree
Department / Program	Nutrition and Dietetics
Mode of Delivery	Face to Face
Type of Course Unit	Compulsory
Objectives of the Course	It is the determination, evaluation and interpretation of the nutritional status and nutritional habits of the society, raising the awareness and education of the individual and society on adequate and balanced nutrition.
Course Content	To plan and conduct fieldwork in order to determine the nutritional status and eating habits of the society in health and disease situations, and to determine priorities; to gain knowledge and skills in evaluating the information obtained by themselves, making suggestions and reporting. To prepare training materials for different groups and subjects and to gain the ability to provide training. raising awareness and education of the individual and society on adequate and balanced nutrition and health, development of nutrition education programs/materials for special groups
Course Methods and Techniques
Prerequisites and co-requisities	None
Course Coordinator	Asist Prof. Hasan Uğur ÖNCEL
Name of Lecturers	Asist Prof.Dr. HASAN UĞUR ÖNCEL
Assistants	None
Work Placement(s)	Yes

Recommended or Required Reading

Course Category

Field

%100

Planned Learning Activities and Teaching Methods

Activities are given in detail in the section of "Assessment Methods and Criteria" and "Workload Calculation"

Assessment Methods and Criteria

ECTS Allocated Based on Student Workload

Activities	Quantity	Duration	Total Work Load
Hours for off-the-c.r.stud	14	2	28
Mid-terms	1	3	3
Practice	14	14	196
Final examination	1	3	3
Total Work Load			Number of ECTS Credits 9 230

Course Learning Outcomes: Upon the successful completion of this course, students will be able to:

No	Learning Outcomes
1	Gain knowledge and skills in determining, evaluating and interpreting the nutritional status and nutritional habits of the society.
2	Gains teamwork skills and ability to work with health professionals working in the field of public health.
3	Gains the ability to prepare and present educational materials.
4	Gains the ability to collect data, evaluate and prepare reports

Weekly Detailed Course Contents

Week	Topics	Study Materials	Materials
1	Internship in primary health and social services institutions, Field work, Training and reporting
2	Internship in primary health and social services institutions, Field work, Training and reporting
3	Internship in primary health and social services institutions, Field work, Training and reporting
4	Internship in primary health and social services institutions, Field work, Training and reporting
5	Internship in primary health and social services institutions, Field work, Training and reporting
6	Internship in primary health and social services institutions, Field work, Training and reporting
7	Internship in primary health and social services institutions, Field work, Training and reporting
8	Midterm Exam Week
9	Internship in primary health and social services institutions, Field work, Training and reporting
10	Internship in primary health and social services institutions, Field work, Training and reporting
11	Internship in primary health and social services institutions, Field work, Training and reporting
12	Internship in primary health and social services institutions, Field work, Training and reporting
13	Internship in primary health and social services institutions, Field work, Training and reporting
14	Internship in primary health and social services institutions, Field work, Training and reporting
15	Internship in primary health and social services institutions, Evaluation and report preparation
16	Final Exam Week

Contribution of Learning Outcomes to Programme Outcomes

bbb

https://obs.gedik.edu.tr/oibs/bologna/progCourseDetails.aspx?curCourse=118840&curProgID=5610&lang=en