ECTS - Instution and Hospital Practice I

Instution and Hospital Practice I (NUT401) Course Detail

Course Name Course Code Season Lecture Hours Application Hours Lab Hours Credit ECTS
Instution and Hospital Practice I NUT401 0 15 0 10 12
Pre-requisite Course(s)
Course Language English
Course Type N/A
Course Level Bachelor’s Degree (First Cycle)
Mode of Delivery Face To Face
Learning and Teaching Strategies Discussion, Drill and Practice, Observation Case Study.
Course Coordinator
Course Lecturer(s)
Course Assistants
Course Objectives To gain knowledge on the follow-up methods in clinical dietetics, to be able to understand the related researches and to interpret the clinical practices concerning nutrition therapies in an adults diseases.
Course Learning Outcomes The students who succeeded in this course;
  • Get knowledge and skills on the clinical nutrition in dietetics.
  • Get knowledge on the clinical practices in dietetics by observing.
  • Learn the methods for patient follow-up in the out and in patient clinics.
  • Develops knowledge and skills about dietitian in a hospital, health center, nutrition and diet counselling center, food industry, sports clubs, nurseries, nursing homes, food factories, hotels and other centers.
  • Gain skills on the reading patients file, analyzing the information, planning nutrition and diet therapy according to patients clinical and laboratory findings.
  • Access, analyze and present the knowledge related to dietetics.
  • Gain skills on the problems and its solutions in dietetics.
  • Gains skills in research, development and reporting in the field of nutrition and dietetics.
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 Internship and enteral parenteral nutrition case study Read from the source
2 Internship and renal, liver and gastrointestinal dieases case study Read from the source
3 Internship and cancer case study Read from the source
4 Internship and infectious diseases case study Read from the source
5 Internship and diabetes mellitus and cardiovascular diseases case study Read from the source
6 Internship and neurological and psychiatric disorders case study Read from the source
7 Internship and obesity case study Read from the source
8 Final Exam for Part 1 Read from the source
9 Discussing children's formulas classification and usage areas in kitchen of formulas Read from the source
10 Internship and prematurity case study Read from the source
11 Internship and patients with malabsorption and malnutrition case study Read from the source
12 Internship and pediactric infectious oncological diseases and case study Read from the source
13 Intership and case study on hereditary metabolic diseases, and dietary patterns and special formulas of them Read from the source
14 Internship and case studies in nutrition deficit disorders Read from the source
15 İnternship and case studies in inborn errors of metabolism Read from the source
16 Final Exam for Part 2 Read from the source


Course Book 1. 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
Other Sources 2. Uluslararası Beslenme ve Diyet Dergileri (Euro. J. Clin. Nutr. JADA, Am J Clin Nutr vb.)

Evaluation System

Requirements Number Percentage of Grade
Attendance/Participation - -
Laboratory - -
Application 1 20
Field Work 1 15
Special Course Internship - -
Quizzes/Studio Critics - -
Homework Assignments 1 10
Presentation 1 15
Project - -
Report - -
Seminar - -
Midterms Exams/Midterms Jury - -
Final Exam/Final Jury 1 40
Toplam 5 100
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 Develop the capability of using theoretical and practical knowledge acquired during nutrition and dietetic education for individuals and public for health promotion, prevention of the diseases and treatment of the diseases when necessary. X
2 Can reach evidence-based knowledge in nutrition and dietetics by searching available journals and books published then using all computer programs assess this knowledge, interpret and share. X
3 Develop strategical plans and programs for solving nutrition-based health problems at individual and community level, by considering professional and ethical values. X
4 Can analyze food consumptions of individuals and create diet plans by taking into consideration of their age, gender, socio-cultural, economical, biochemical and personal characteristics then can give necessary education to them. X
5 Can identify all the nutrients and chemical substances that foods contain and help individuals how and what kind of foods to be chosen for their health and/or disease conditions. X
6 Can conduct their work independently with the help of the information gained, take individual responsibility to solve problems in practice, and collaborate with other members of the health team. X
7 Can explain all reduction or loss of nutrients may happen during food preparation and cooking both home or institutional settings. X
8 Can make all necessary dietary adjustments where special nutrition is required. X
9 Can compare and discuss nutrition policies and food legislation both in the country and world experiences levels. X
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. X
11 Can evaluate individual and cultural differences by having knowledge and practices of the traditions and cultures of the countries. X

ECTS/Workload Table

Activities Number Duration (Hours) Total Workload
Course Hours (Including Exam Week: 16 x Total Hours)
Application 18 15 270
Special Course Internship
Field Work
Study Hours Out of Class
Presentation/Seminar Prepration 1 10 10
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