ECTS - Professional Orientation
Professional Orientation (NUT205) Course Detail
| Course Name | Course Code | Season | Lecture Hours | Application Hours | Lab Hours | Credit | ECTS |
|---|---|---|---|---|---|---|---|
| Professional Orientation | NUT205 | 3. Semester | 2 | 0 | 0 | 2 | 3 |
| Pre-requisite Course(s) |
|---|
| N/A |
| Course Language | English |
|---|---|
| Course Type | Compulsory Departmental Courses |
| Course Level | Bachelor’s Degree (First Cycle) |
| Mode of Delivery | Face To Face |
| Learning and Teaching Strategies | Lecture, Discussion. |
| Course Lecturer(s) |
|
| Course Objectives | To provide students with knowledge and skills regarding the department, main disciplines, professional education and practice standards, and professional ethics. |
| Course Learning Outcomes |
The students who succeeded in this course;
|
| Course Content | Information about the Department and the subdivisions, professional ethics and deontology,introduction to the courses, regulations and students responsibilities, professional standarts and practices, professional history and international associations, introduction to professional literature. |
Weekly Subjects and Releated Preparation Studies
| Week | Subjects | Preparation |
|---|---|---|
| 1 | Course Orientation & Syllabus | |
| 2 | Origins of Nutrition and Dietetics, Profession of Dietetics *Presentation Assignment Info | Hwalla, N., & Koleilat, M. (2004). Dietetic practice: the past, present and future. East Mediterr Health J, 10(6), 716-730. |
| 3 | Department of Nutrition and Dietetics and Subdivisions Nutritional sciences | Atılım University Department of Nutrition and Dietetics web site - Hacettepe University Department of Nutrition and Dietetics web site |
| 4 | Dietetics - Public Health Nutrition | EFAD – ESDN Public Health Web Page - Hacettepe University Department of Nutrition and Dietetics web site |
| 5 | Institutional Food Service Systems | EFAD – ESDN Web page - Hacettepe University Department of Nutrition and Dietetics web site |
| 6 | National Holiday | |
| 7 | Midterm Exam | |
| 8 | Professional Ethics and Deontology | International Code of Ethics and Code of Good Practice, ICDA, 2008 - EFAD 2022 Supplementary document to the current International Code of Ethics - Code of Ethics for the Nutrition and Dietetics Profession, TDD, 2012 - Özalp, F., & Mutlu, A. A. (2025). Diyetetik Mesleğinin Etik Uygulamalarının Uluslararası Perspektifte Değerlendirilmesi. Beslenme ve Diyet Dergisi, 53(2), 180-190. |
| 9 | Introduction to the Courses | Atılım University Department of Nutrition and Dietetics web site, Curriculum |
| 10 | Regulations and student responsibilities | Atılım University web site, Legislation - Regulations on Associate and Undergraduate Degree Education and Examination - Higher Education Law, YÖK |
| 11 | Professional Practices, Standards and the National Association | ICDA web site, Standards - EFAD web site, Standards |
| 12 | Professional History and International Associations | Hwalla, N., & Koleilat, M. (2004). Dietetic practice: the past, present and future. East Mediterr Health J, 10(6), 716-730. - ICDA, EFAD, Eatright web sites |
| 13 | Library Orientation - Literature Review | Snyder, H. (2019). Literature review as a research methodology: An overview and guidelines. Journal of business research, 104, 333-339. |
| 14 | Preparation for the Final Exam | |
| 15 | Final Exam | |
| 16 | Final Exam |
Sources
| Other Sources | 1. Hwalla, N., & Koleilat, M. (2004). Dietetic practice: the past, present and future. East Mediterr Health J, 10(6), 716-730.International Code of Ethics and Code of Good Practice , International Confederation of Dietetic Associations, 2008 |
|---|---|
| 2. EFAD 2022 Supplementary document to the current International Code of Ethics (https://www.efad.org/wp-content/uploads/2022/12/33.7.2.1-ELLLC-revised-Practical-Placements-Standards-6-July-2022-final_formatted.pdf) | |
| 3. Code of Ethics for the Nutrition and Dietetics Profession (Diyetisyenlik Mesleğinin Etik Kuralları), Turkish National Dietetic Association, 2012 | |
| 4. Snyder, H. (2019). Literature review as a research methodology: An overview and guidelines. Journal of business research, 104, 333-339. |
Evaluation System
| Requirements | Number | Percentage of Grade |
|---|---|---|
| Attendance/Participation | - | - |
| Laboratory | - | - |
| Application | - | - |
| Field Work | - | - |
| Special Course Internship | - | - |
| Quizzes/Studio Critics | - | - |
| Homework Assignments | - | - |
| Presentation | 2 | 35 |
| Project | - | - |
| Report | - | - |
| Seminar | - | - |
| Midterms Exams/Midterms Jury | 1 | 25 |
| 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) | 16 | 2 | 32 |
| Laboratory | |||
| Application | |||
| Special Course Internship | |||
| Field Work | |||
| Study Hours Out of Class | 16 | 1 | 16 |
| Presentation/Seminar Prepration | 2 | 8 | 16 |
| Project | |||
| Report | |||
| Homework Assignments | |||
| Quizzes/Studio Critics | |||
| Prepration of Midterm Exams/Midterm Jury | 1 | 10 | 10 |
| Prepration of Final Exams/Final Jury | 1 | 10 | 10 |
| Total Workload | 84 | ||