Course Information Semester Course Code Course Title T+P+L Credit ECTS 6 02160021 Community Health Practices 0+4+0 6 6 Course Details Language : Turkish Level : Bachelor's Degree Department / Program : Nutrition and Dietetics Mode of Delivery : Face to Face Type : Compulsory Objectives : The main aim of the course is to monitor the students' theoretical knowledge they have learned throughout the semester in the institutions / institutions determined, to reinforce their knowledge and to ensure that they have the knowledge and skills on the difficulties they encounter and their solutions. Content : Internship Methods & Techniques : Prerequisites and co-requisities : None Course Coordinator : None Name of Lecturers : Prof. Dr. Nurhan ÜNÜSAN Assistants : None Work Placement(s) : Yes Recommended or Required Reading Resources : 1 T. C. Sağlık Bakanlığı Temel Sağlık Hizmetleri Genel Md./ H.Ü. Beslenme ve Diyetetik Bölümü. Türkiye’ye Özgü Beslenme Rehberi, Ankara, 2004.2 T.C. S.B Temel Sağlık Hizmetleri Genel Md. Gıda Güvenliği Daire Başkanlığı. Beslenme Bilgi Serisi. Ekim 2006. Course Category Field 100% In-Term Study Informations In-Term Studies Quantity Percentage Mid-terms 1 40% Final examination 1 60% Total 2 100% Activity Informations Activities Quantity Duration Total Work Load Hours for off-the-c.r.stud 14 6 84 Assignments 7 2 14 Mid-terms 1 10 10 Practice 12 4 48 Final examination 1 15 15 Total Work Load ECTS: 6 171 Course Learning Outcomes Upon the successful completion of this course, students will be able to: No Learning Outcomes 1 To know the effect of nutrition profile on genetic and non-genetic diseases. 2 To know the properties of microorganisms, their relationships with nutrition and their interactions with nutrients, to manage the measures to be taken in this process. 3 To know the interactions between human and nutrients in all stages of food production 4 To prepare the nutrition program according to the nutritional preferences of the individuals and the calorie amount to be taken. 5 Pregnant, lactating, adult female / male, adolescent, elderly, children, preschool children, school children, infant etc. groups to prepare the basic features and nutrition education and plan to be given to these groups. 6 To apply special nutrition principles to cardiovascular, gastrointestinal, endocrine related diseases and to prepare appropriate diet. 7 The functions of nutrients, their use in the body, deficiencies and excesses, and the nutritional treatments applied to them. 8 To be aware of the rules and requirements to be observed during purchasing, storage, preparation, cooking and service of food 9 Different social and age groups outside the home, preparing a nutritional program for their needs to know the application of nutritional systems. 10 To ensure the integration of nutrition and physical activity and to prepare the nutrition plan according to the physiological characteristics of physically active individuals and for energy needs 11 To learn and practice professional ethics, nutrition and diet practice, and other health sectors. Weekly Detailed Course Contents Week Topics 1 Internship 2 Internship 3 Internship 4 Internship 5 Internship 6 Internship 7 Midterm 8 Internship 9 Internship 10 Internship 11 Internship 12 Internship 13 Internship 14 Final exam Contribution of Learning Outcomes to Programme Outcomes P1P2P3P4P5P6P7P8P9P10P11 All C1 C2 C3 C4 33 C5 33 C6 334 C7 334 C8 33 C9 33 C10 335 bbb
