DIETETIC PRACTICE IN HOSPITAL AND FOOD SERVICE SYSTEMS-I

Course Description

Internship application and purpose Hospital Authority is to ensure that dietitians candidate students, especially vocational courses to accompany the Class 3 clinical nutritionist and medical nutrition in disease treatment in case they have learned about. Applications children and adults performed as scheduled in all clinical rotations and the responsible clinician in private practice their training is done by each student and case presentations to the advisor when necessary. In addition, students internships within the scope of application they make health institutions and organizations, mainly hospitals, all medical and administrative units operating steps to be followed for the purpose of gaining practical knowledge and skills over a period of functions and applications and internships to prepare comprehensive report covering the working methods of institutions is provided.

DIETETIC PRACTICE IN HOSPITAL AND FOOD SERVICE SYSTEMS-I

Evaluation Tools (Active Term)

Course outcomes

No course outcomes have been defined yet.

Course Syllabus

Reference Books & Course Materials

1. 01 Spears MC, Foodservice Organizations A managerial and Systems Approach, Prentice Hall Englewood Cliffs, Ohio, 1995.
2. 02 Baysal, A., Aksoy, M., Besler, T., Bozkurt, N., Keçecioğlu, S., Mercanlıgil, S., Merdol-Kutluay, T., Pekcan, G., Yıldız, E. (2011). Diyet El Kitabı (6.Baskı). Ankara: Hatiboğlu Yayınevi
3. 03 Prof Dr. Gülden Köksal, Uz. Dyt Hülya Gökmen. Çocuk Hastalıklarında Beslenme Tedavisi, Hatiboğlu Yayınevi, 2000, Ankara
4. 04 Acosta PB, Yannicelli S. The Ross Metabolic Formula System Nutrition Support Protocols, 3rd Ed, Ohio, 1997.

Learning Outcomes

1. L01 Apply the theoretical knowledge gained in practice. SOLO 4
2. L02 Evaluate the patient and the disease and plan specific medical nutrition therapy. SOLO 4
3. L03 Expresses himself/herself correctly to the patient and healthcare personnel. SOLO 3
4. L04 Synthesize theoretical knowledge with practical experience. SOLO 5
5. L05 Will choose a case suitable for the subject for the case study. SOLO 2
6. L06 Will plan a presentation. SOLO 4

Program Outcomes

1. P01 Has the theoretical and applied knowledge required by the dietitian profession
2. P02 Uses the knowledge and skills throughout the professional life, in the protection and improvement of individual, family and community health, to prevent and treat the diseases.
3. P03 Provides training and consultancy by using scientific evidence in order to increase the health level and quality of life of the society.
4. P04 Have the ability of learning, critical thinking, problem solving and decision making skills in the field of Nutrition and Dietetics.
5. P05 Uses information technologies and specific technological equipment to the field effectively
6. P06 Maintains personal and professional development with the awareness of lifelong learning.
7. P07 Carries out its profession in accordance with in the line with ethical principles, legal framework and standards.
8. P08 Uses the professional skills in accordance with the fundamental values and culture of the population at national and international statues.
9. P09 Acts in accordance with quality management processes.
10. P10 Takes a role in research, projects and activities in collaborate with the healthcare team and other disciplines.
11. P11 Have the ability to follow information in the professional field and to communicate with colleagues by using Turkish and at least one foreign language.

Po-Lo Matrix