INSTITUTIONS AND HOSPITAL NUTRITION PRACTICE II

Course Description

The aim of the Institution and Hospital Internship practice is to enable dietician candidate students to see cases related to the diseases they learned in vocational courses especially in the 3rd grade and to accompany the clinical dietician in medical nutrition treatment. Applications are carried out in the form of programmed rotations in all adult and child clinics, and each student is given a case report to the internship responsible for the internship and to the advisors if necessary. In addition, it is ensured that the health institutions and organizations that the students apply under the internship, prepare a comprehensive report covering all the medical and administrative units of the hospitals, the functions and practices of the hospitals, the steps they will follow in order to gain practical knowledge and skills during the semester and the ways in which the internship institutions work.

INSTITUTIONS AND HOSPITAL NUTRITION PRACTICE II

Evaluation Tools (Active Term)

No evaluation items have been defined.

Course outcomes

No course outcomes have been defined yet.

Course Syllabus

Reference Books & Course Materials

1. 01 1. Spears MC, Foodservice Organizations A managerial and Systems Approach, Prentice Hall Englewood Cliffs, Ohio, 1995.
2. 02 2. 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 3. Prof Dr. Gülden Köksal, Uz. Dyt Hülya Gökmen. Çocuk Hastalıklarında Beslenme Tedavisi, Hatiboğlu Yayınevi, 2000, Ankara
4. 04 4. Acosta PB, Yannicelli S. The Ross Metabolic Formula System Nutrition Support Protocols, 3rd Ed, Ohio, 1997.

Learning Outcomes

1. L01 Apply the knowledge gained in theory in practice SOLO 4
2. L02 Evaluate the patient and the disease and plan specific medical nutrition therapy SOLO 4.5
3. L03 Will express herself/himself correctly to the patient and healthcare personnel SOLO 3
4. L04 Synthesize theoretical knowledge with practical experience SOLO 5
5. L05 He/she will select the appropriate case for the case study. SOLO 2
6. L06 Will schedule 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