INSTITTUTIONAL NUTRITION I

Course Description

To provide training to all groups benefiting from mass nutrition services in order to ensure that an adequate and balanced, high hygienic quality, high nutritional value, consumable mass nutrition service is provided in the most economical way. At the end of this course, students will gain the skills of becoming a manager dietitian and will be able to perform menu control and kitchen modernization in line with the knowledge they have gained regarding mass nutrition processes. In addition, teaching students about mass nutrition and its importance, teaching TBS system types/new production systems, teaching management and organization, teaching subjects related to kitchen/cafeteria planning and equipment used, emphasizing the importance of menu management, standard meal tariffs and inspection, purchasing and storage techniques. and emphasizing the importance of occupational safety.

INSTITTUTIONAL NUTRITION I

Evaluation Tools (Active Term)

Course outcomes

No course outcomes have been defined yet.

Course Syllabus

Reference Books & Course Materials

1. 01 Krause's Food & the Nutrition Care Process

Learning Outcomes

1. L01 Comprehends the importance of mass nutrition, will recognize the characteristics of mass nutrition establishments and new production systems. SOLO 2
2. L02 As a manager dietitian, she/he will associate the functions of management with collective nutrition systems. SOLO 4
3. L03 Will implement the strategic management approach in the institution according to the new management approaches SOLO 4
4. L04 Will plan kitchen-dining hall SOLO 4
5. L05 As a collective nutrition manager, she/he will choose the appropriate tools and equipment for the organization. SOLO 3
6. L06 Explain the principles of proper purchasing and storage of food SOLO 4
7. L07 Recognize practices for the prevention of occupational accidents in collective nutrition systems. SOLO 2

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