CANKIRI KARATEKIN UNIVERSITY Bologna Information System


  • Course Information
  • Course Title Code Semester Laboratory+Practice (Hour) Pool Type ECTS
    Healthy Life and Principles of Nutrition BES362 FALL-SPRING 2+0 Fac./ Uni. E 3
    Learning Outcomes
    1-Explains importance and effect of nutrition on healthy living
    2-Explains factors that influence on healthy living in modern life
    3-Use to information about the owner of harmful foods and food additives
    4-Gain awareness and ability for a balanced and healthy diet
  • ECTS / WORKLOAD
  • ActivityPercentage

    (100)

    NumberTime (Hours)Total Workload (hours)
    Course Duration (Weeks x Course Hours)14228
    Classroom study (Pre-study, practice)14228
    Assignments0000
    Short-Term Exams (exam + preparation) 0000
    Midterm exams (exam + preparation)4011010
    Project0000
    Laboratory 0000
    Final exam (exam + preparation) 6011515
    Other 0000
    Total Workload (hours)   81
    Total Workload (hours) / 30 (s)     2,7 ---- (3)
    ECTS Credit   3
  • Course Content
  • Week Topics Study Metarials
    1 Definition of and healthy living
    2 The importance of healthy living
    3 Principles of healthy living
    4 The secrets of the people whole live a long and healthy
    5 Healthy living and exercise
    6 Health-threatening factors in modern life
    7 Impact of environmental pollution on health Midterm exams
    8 Midterm exams
    9 Modern living and nutrition
    10 The nutrient/ defenition of nutrients
    11 The importance of the choice of nutrients in diet
    12 Health-threatening food
    13 Food additives
    14 Eating disorders
    15 Healthy lifestyles and obesity
    Prerequisites -
    Language of Instruction Turkish
    Coordinator Asst. Prof. Şinasi AŞKAR
    Instructors -
    Assistants -
    Resources 1. Kavas A.2003. Sağlıklı Yaşam İçin Doğru Beslenme. Literatür Yayınları. 2.R.K. Murray, D.A. Bender, K.M. Botham, P.J. Kennelly, V.W. Rodwell, P. A. Weil. 2009. Harper?s İllustrated Biochemistry. The McGraw-Hill Companies. China. 3.Kılıç, N.2007. Biyokimya İlkeleri-Lehninger. Palme yayınevi. Ankara. 4. Bayşu, N., Bayşu Sözbilir N. 2010. Biyokimya. Güneş Yayınevi. Ankara.
    Supplementary Book -
    Goals Defenition of healthy life relationship between nutrition and healthy living , nutrition issues must be considered diet and healthy life gain basic knowledge about what to do in order to drive.
    Content Definition of and healthy living, The importance of healthy living, Principles of healthy living, The secrets of the people whole live a long and healthy, Healthy living and exercise, Health-threatening factors in modern life, Impact of environmental pollution on health, Modern living and nutrition, The nutrient/ defenition of nutrients, The importance of the choice of nutrients in diet, Health-threatening food, Food additives, Eating disorders, Healthy lifestyles and obesity
  • Program Learning Outcomes
  • Program Learning Outcomes Level of Contribution
    1 Gains the ability to plan, implement and evaluate the nutrition and menu programs, in the process of the treatment of diseases, development and protection of the public health. -
    2 Gains the ability to use foreign language, statistics, computer, information and communication technologies required by the profession. -
    3 Gains the ability of follow current informations in nutiriton and dietetics, evalation and transfer to publich. 2
    4 Gains the ability to take an active role in the education, management, applications, consultancy and multidisciplinary researches necessary for improving the health of public. -
    5 Gains the ability of strategy development, implementation and training for food safety of society. 1
    6 Learns the professional ethical values and gain the ability to act according to these ethical rules with all stakeholders. 1
    7 Gains the ability to communicate effectively with team members, patient and other people. 1
    8 Has knowledge about national / international food and nutrition policies and legal regulations. -
    9 Gains the skill of evaluating the factors affecting food quality and applying the legal regulations in the food production-consumption chain. -
    10 Gains the ability of to take individual responsibility to solve problems and the interpretation, evaluation and make laboratory studies for product development, nutrient analysis and food quality. -
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