Faculty of Health Sciences · Nutrition and Dietetics · Undergraduate
Course Objective
The aim of this internship is to enable students to translate the theoretical knowledge they have acquired into professional practice in the fields of clinical nutrition and mass catering in hospitals and institutions outside the university. This internship aims to support students in transitioning into their professional careers as well-prepared and competent individuals.
Course Content
This internship involves students observing and practicing clinical and/or mass catering services in hospitals and institutional healthcare facilities outside the university. Students develop essential professional skills such as conducting nutritional assessments at the individual and community levels, providing nutritional counseling, maintaining records, and participating in teamwork.
Required Resources
Mahan L.K., Escott-Stump S. Krause’s Food, Nutrition & Diet Therapy. 10th ed., W.B. Saunders Company, USA, 2000.
Baysal A. et al. Diyet El Kitabı [Diet Handbook]. 3rd ed., Hatiboğlu Publishing House, Ankara.
Baş M. (2004). Besin Hijyeni, Güvenliği ve HACCP [Food Hygiene, Safety and HACCP]. 1st ed., Sim Matbaacılık Ltd. Şti., Ankara.
Shaw V. [M. Eseri, R. Küçükerdönmez, Ö. Urhan (eds.)]. Klinik Pediatrik Beslenme [Clinical Pediatric Nutrition]. Wiley Blackwell, 2019.
Course Learning Outcomes
- Observes and describes nutrition services carried out in clinical or institutional settings.
- Implements individualized nutritional recommendations for patients or clients under the supervision of a dietitian.
- Applies the methods, measurements, and tools used to assess nutritional status in a practical setting
- Records nutrition-related data in accordance with patient records and institutional documentation procedures.
- Adheres to ethical principles and respects patient confidentiality throughout the professional practice period.
- Participates in nutrition education and counseling processes at the individual, group, or community level under the guidance of a dietitian
- Takes an active role in multidisciplinary healthcare teams involved in the delivery of nutrition and dietetics services
- Documents observations and experiences in a structured manner in the internship logbook.
- Develops professional responsibility, time management, and professional communication skills under real-world working conditions.
Core Area Distribution
Teaching Methods
Assessment & Evaluation
ECTS / Workload
| Activity | Quantity | Duration (h) | Total Workload |
|---|---|---|---|
| Course Duration (Including Exam Week) | 0 | 0 | 0 |
| Out of Class Study Period | 0 | 0 | 0 |
| Midterm | 0 | 0 | 0 |
| Quiz | 0 | 0 | 0 |
| Assignment | 1 | 7 | 7 |
| Practice | 14 | 12 | 168 |
| Final | 0 | 0 | 0 |
Course Schedule
| Week | Subject | Preparation |
|---|---|---|
| 1 | Internship | Current Literature and Guidelines |
| 2 | Internship | Current Literature and Guidelines |
| 3 | Internship | Current Literature and Guidelines |
| 4 | Internship | Current Literature and Guidelines |
| 5 | Internship | Current Literature and Guidelines |
| 6 | Internship | Current Literature and Guidelines |
| 7 | Internship | Current Literature and Guidelines |
| 8 | Internship | Current Literature and Guidelines |
| 9 | Internship | Current Literature and Guidelines |
| 10 | Internship | Current Literature and Guidelines |
| 11 | Internship | Current Literature and Guidelines |
| 12 | Internship | Current Literature and Guidelines |
| 13 | Internship | Current Literature and Guidelines |
| 14 | Internship | Current Literature and Guidelines |
| 15 | Internship | Current Literature and Guidelines |
| 16 | Internship | Current Literature and Guidelines |