ECTS - Institution and Hospital Practice I
Institution and Hospital Practice I (NUT401) Course Detail
| Course Name | Course Code | Season | Lecture Hours | Application Hours | Lab Hours | Credit | ECTS |
|---|---|---|---|---|---|---|---|
| Institution and Hospital Practice I | NUT401 | 7. Semester | 0 | 15 | 0 | 10 | 12 |
| Pre-requisite Course(s) |
|---|
| N/A |
| Course Language | English |
|---|---|
| Course Type | Compulsory Departmental Courses |
| Course Level | Bachelor’s Degree (First Cycle) |
| Mode of Delivery | |
| Learning and Teaching Strategies | Drill and Practice, Observation Case Study. |
| Course Lecturer(s) |
|
| Course Objectives | Applying the theoretical knowledge of nutrition and dietetics in different fields, observing the working conditions of dietitians in their field, gaining practical knowledge about various diseases and their related conditions, educate patients and their relatives on nutrition, develop skills related to the role of the dietitian as a manager in institutions providing food service in accordance with the fundamentals of nutrition science and individual requirements, and develop application and research skills in sports nutrition, elderly nutrition, maternal and child nutrition, worker nutrition, and the food industry. |
| Course Learning Outcomes |
The students who succeeded in this course;
|
| Course Content | To apply the theoretical knowledge obtained in the field of nutrition and dietetics to different study fields, gain educative skills, obtain knowledge and skills in discussing observations, reporting and suggesting. |
Weekly Subjects and Releated Preparation Studies
| Week | Subjects | Preparation |
|---|---|---|
| 1 | Orientation about application and field work | Academy of Nutrition and Dietetics Evidence-Based Nutrition Practice Guidelines https://www.eatrightpro.org/practice/guidelines-and-positions/evidence-based-nutrition-practice-guidelines |
| 2 | Internship and renal, liver and gastrointestinal dieases case study | MacLaughlin, H.L.; Cook, S.A.; Kariyawasam, D.; Price, S.R.; Forsythe, J.L. Nutrition in Kidney Disease: Core Curriculum 2022. Am. J. Kidney Dis. 2022, 79(3), 437–449. - Corsello, A., Pugliese, D., Gasbarrini, A., & Armuzzi, A. (2020). Diet and Nutrients in Gastrointestinal Chronic Diseases. Nutrients, 12(9), 2693. https://doi.org/10.3390/nu12092693 |
| 3 | Internship and cancer case study | Muscaritoli, M.; Arends, J.; Bachmann, P.; Baracos, V.; Barthelemy, N.; Bertz, H.; Bozzetti, F.; Cederholm, T.; Fearon, K.; Hütterer, E.; et al. ESPEN Practical Guideline: Clinical Nutrition in Cancer. Clin. Nutr. 2021, 40(5), 2898–2913. |
| 4 | Internship and infectious diseases case study | Farhadi, S.; Ovchinnikov, R.S. The Relationship between Nutrition and Infectious Diseases: A Review. Biomed. Biotechnol. Res. J. 2018, 2(3), 168–172. https://doi.org/10.4103/bbrj.bbrj_69_18 |
| 5 | Internship and diabetes mellitus and cardiovascular diseases case study | S1: Chapter 5- Medical Nutrition Therapy in Diabetes Mellitus - S1: Chapter 6- Medical Nutrition Therapy in Cardiovascular Diseases |
| 6 | Internship and neurological and psychiatric disorders case study | Burgos, R.; Breton, I.; Cereda, E.; Desport, J.C.; Dziewas, R.; Genton, L.; Gomes, F.; Jésus, P.; Leischker, A.; Muscaritoli, M.; et al. ESPEN Guideline: Clinical Nutrition in Neurology. Clin. Nutr. 2018, 37(1), 354–396. https://doi.org/10.1016/j.clnu.2017.09.003 - Adan, R.A.H.; van der Beek, E.M.; Buitelaar, J.K.; Cryan, J.F.; Hebebrand, J.; Higgs, S.; Schellekens, H.; Dickson, S.L. Nutritional Psychiatry: Towards Improving Mental Health by What You Eat. Eur. Neuropsychopharmacol. 2019, 29(12), 1321–1332. https://doi.org/10.1016/j.euroneuro.2019.10.011 |
| 7 | Internship and obesity case study | S1: Chapter 3- Medical Nutrition Therapy in Obesity |
| 8 | Internship and enteral parenteral nutrition case study | ESPEN Practical Guidelines https://www.espen.org/guidelines/espen-practical-guidelines-pdf-versions |
| 9 | Discussing children's formulas classification and usage areas in kitchen of formulas | S2: Chapter 2.2: Formula Feeding |
| 10 | Internship and prematurity case study | S2: Chapter 3.14-Preterm and Low Birthweight Infants - S3: Chapter 3.6: Preterm Infants |
| 11 | Internship and patients with malabsorption and malnutrition case study, in nutrition deficit disorders | S2: Chapter 3.9: Malabsorptive Disorders and Short Bowel Syndrome, Chapter 3.1- Primary and Secondary Undernutrition, Chapter 3.2- Micronutrient Deficiencies in Children |
| 12 | Internship and pediactric infectious oncological diseases and case study | S3: Chapter 21: Childhood Cancers and Immunodeficiency Syndromes |
| 13 | Intership and case study on hereditary metabolic diseases, and dietary patterns and special formulas of them | S3: Chapter 3.17: Disorders of Amino Acid Metabolism, Organic Acidaemias and Urea Cycle Disorders Chapter 3.18: Disorders of Carbohydrate Metabolism Chapter 3.19: Disorders of Mitochondrial Fatty Acid Oxidation and Lipid Metabolism |
| 14 | Internship and case studies in inborn errors of metabolism | S3: Chapter 3.8-Surgery in the Gastrointestinal Tract, Chapter 3.13-Congenital Heart Disease |
| 15 | Students case report presentations | |
| 16 | Final Exam |
Sources
| Course Book | 1. Akbulut G., Aydın A., Clinical Nutrition in Adults, Istanbul Tıp Kitabevi, 2024. |
|---|---|
| 2. Pediatric Nutrition in Practice, Berthold Koletzko, (Ed.). Karger Medical and Scientific Publishers, 2015. | |
| 3. Clinical Paediatric Dietetics. Vanessa Shaw, (Ed.), John Wiley & Sons, 2014. | |
| Other Sources | 4. International Nutrition and Dietetics Journals (Euro. J. Clin. Nutr. JADA, Am J ClinNutr vb.) |
| 5. Baysal, A, Aksoy, M., Besler, H T, Bozkurt, N., Keçecioğlu, Kutluay Merdol, T., Pekcan, G., Mercanlıgil, S M, Yıldız E, Diyet El Kitabı, 5. Baskı, Hatiboğlu Yayınevi, Ankara, 2008 |
Evaluation System
| Requirements | Number | Percentage of Grade |
|---|---|---|
| Attendance/Participation | - | - |
| Laboratory | - | - |
| Application | - | - |
| Field Work | 1 | 30 |
| Special Course Internship | - | - |
| Quizzes/Studio Critics | - | - |
| Homework Assignments | 1 | 20 |
| Presentation | 1 | 10 |
| Project | - | - |
| Report | - | - |
| Seminar | - | - |
| Midterms Exams/Midterms Jury | - | - |
| Final Exam/Final Jury | 1 | 40 |
| Toplam | 4 | 100 |
| Percentage of Semester Work | 60 |
|---|---|
| Percentage of Final Work | 40 |
| Total | 100 |
Course Category
| Core Courses | X |
|---|---|
| Major Area Courses | |
| Supportive Courses | |
| Media and Managment Skills Courses | |
| Transferable Skill Courses |
The Relation Between Course Learning Competencies and Program Qualifications
| # | Program Qualifications / Competencies | Level of Contribution | ||||
|---|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | ||
| 1 | Acquires and applies theoretical and practical knowledge based on current literature in the field of Nutrition and Dietetics. | |||||
| 2 | Identifies and analyzes nutritional problems at the individual and societal levels and produces evidence-based solutions. | X | ||||
| 3 | Collects, analyzes, interprets, and reports data in scientific research; gains the ability to work in national/international, disciplinary, and multidisciplinary teams. | X | ||||
| 4 | Plans, implements, and develops policies for appropriate nutrition interventions and education, taking into account the age, gender, socio-cultural, economic, and health status of individuals and communities. | X | ||||
| 5 | Effectively uses field-specific technological equipment and information technologies. | X | ||||
| 6 | Acquires the ability to communicate in writing and orally in Turkish and a second foreign language on topics related to the field of Nutrition and Dietetics. | X | ||||
| 7 | Acquires the ability for lifelong learning, access to scientifically proven information, and continuous self-renewal during and after education. | X | ||||
| 8 | Acts with professional ethics and a sense of responsibility, demonstrating awareness of the universal and societal impacts of the dietitian profession and its legal consequences. | X | ||||
| 9 | Can compare and discuss nutrition policies and food legislation both in the country and world experiences levels. | |||||
| 10 | Can develop and organize training programs to provide adequate, balanced and healthy nutrition for individuals and groups, and can effectively use the communication and education methods and materials required for the sessions. | |||||
| 11 | Can evaluate individual and cultural differences by having knowledge and practices of the traditions and cultures of the countries. | |||||
ECTS/Workload Table
| Activities | Number | Duration (Hours) | Total Workload |
|---|---|---|---|
| Course Hours (Including Exam Week: 16 x Total Hours) | |||
| Laboratory | |||
| Application | |||
| Special Course Internship | 16 | 15 | 240 |
| Field Work | |||
| Study Hours Out of Class | 15 | 2 | 30 |
| Presentation/Seminar Prepration | 1 | 10 | 10 |
| Project | |||
| Report | |||
| Homework Assignments | 1 | 10 | 10 |
| Quizzes/Studio Critics | |||
| Prepration of Midterm Exams/Midterm Jury | |||
| Prepration of Final Exams/Final Jury | 1 | 10 | 10 |
| Total Workload | 300 | ||