Ders Planı

ISTANBUL AYDIN UNIVERSITY

CLASS 2

CLASS 4

Lesson plan /

Lesson Information

Course Credit
Course ECTS Credit
Teaching Language of Instruction	Türkçe
Level of Course	Bachelor's Degree, TYYÇ: Level 6, EQF-LLL: Level 6, QF-EHEA: First Cycle
Type of Course
Mode of Delivery	Face-to-face
Does the course require compulsory or optional work experience?
Course Coordinator	Prof. Dr. HALİT TANJU BESLER
Instructor (s)
Course Assistant

Purpose and Content

The aim of the course	It includes topics such as the department, departments, introduction of the Department of Nutrition and Dietetics and departments, professional ethics and deontology concepts, course programs, student responsibilities and regulations, as well as the profession of dietitian, good professional practices, professional organizations, history of the profession and access to professional resources.
Course Content	It includes topics such as the introduction of the Department of Nutrition and Dietetics and its branches, professional ethics and deontology concepts, course schedules, student responsibilities and regulations, as well as the dietitian profession, good professional practices, professional organizations, history of the profession and access to professional resources.

Learning Outcomes

To be able to associate the necessary knowledge in the field of nutrition and dietetics with the developments encountered in current life and / or in the national-international field, to carry out a study independently and to take responsibility as a team member.
Using the current knowledge and skills acquired in the field of Nutrition and Dietetics; determines, evaluates, interprets, produces solutions to the nutritional status of individuals, applies medical nutrition therapy, follows and evaluates the events / developments on the agenda of the society and the world, applies ethical rules in health and proposes solutions.
Uses the theoretical and practical knowledge acquired for health promotion, prevention of diseases and treatment when necessary.
Uses computer, statistics, information and communication technologies and research competencies in nutrition sciences.
To be able to think and apply the basic knowledge related to the field of Nutrition and Dietetics in detail, especially to have problem solving and decision making skills, to evaluate critically, to plan, implement, monitor, evaluate and evaluate appropriate medical nutrition therapy for patients in different age groups and to participate in clinical research.
Adopts personal development and lifelong learning; adopts the understanding of quality, has the ability to evaluate information related to the field and different disciplines and supports educational promotion and information programs related to the field.
Uses his/her knowledge to demonstrate the accuracy of practices in the field of Nutrition and Dietetics, expresses his/her thoughts and opinions clearly verbally and in writing by presenting reasons and evidence, and communicates effectively with all stakeholders in line with ethical principles.
At every stage of their work, they communicate effectively with their patients and other disciplines required by the treatment, and ensure that teamwork is carried out in a coordinated manner.
To be able to follow the information in the field of nutrition and dietetics and communicate with colleagues and have the ability to communicate interculturally by using a foreign language at least at the European Language Portfolio B1 General Level.
In order to contribute to the development of the dietetic profession, they follow current treatment approaches, follow evidence-based scientific research, act in accordance with ethical values, adopt the importance of social justice and environmental sustainability as well as having awareness of quality culture, and develop educational materials in these directions.

Weekly Course Subjects

1	Department Introduction, Introduction of National and International Professional Organizations
2	Announcement of Student Regulations
3	Introduction of the Curriculum
4	Introduction of the Department of Nutritional Sciences
5	Introduction of the Department of Dietetics
6	Introduction of the Department of Mass Nutrition Systems
7	Introduction of the Department of Community Nutrition
8	Midterm
9	Professional Standards and Professional Ethics
10	Practices Related to the Dietitian Profession
11	Practices Related to the Dietitian Profession
12	Practices Related to the Dietitian Profession
13	Practices Related to the Dietitian Profession
14	History of the Profession, Introduction of Basic Resources and Transportation Ways Related to the Profession

Resources

1.Hacettepe University Regulations
2. Nutrition and Dietetics Department Promotional Brochure
3.EFAD, ICDA and IUNS web pages
4.Nutrition and Diet Journal

EUA Kurumsal Öz değerlendirme Programı İzleme Raporu