CANKIRI KARATEKIN UNIVERSITY Bologna Information System


  • Course Information
  • Course Title Code Semester Laboratory+Practice (Hour) Pool Type ECTS
    Basic Approaches In Nutrition and Dietetics BES102 FALL 4+0 C 4
    Learning Outcomes
    1-Recognize Nutrition and Dietetics Program.
    2-The definition and responsibilities of the dietician, the types of dieticians, the fields of study of dieticians.
    3-Explains food groups, carbohydrates, fats and proteins.
  • ECTS / WORKLOAD
  • ActivityPercentage

    (100)

    NumberTime (Hours)Total Workload (hours)
    Course Duration (Weeks x Course Hours)14456
    Classroom study (Pre-study, practice)14228
    Assignments15000
    Short-Term Exams (exam + preparation) 15000
    Midterm exams (exam + preparation)2011515
    Project0000
    Laboratory 0000
    Final exam (exam + preparation) 5013030
    Other 0000
    Total Workload (hours)   129
    Total Workload (hours) / 30 (s)     4,3 ---- (4)
    ECTS Credit   4
  • Course Content
  • Week Topics Study Metarials
    1 Introduction of nutrition and dietetics program history of Dietetics, introduction of Dietitian occupation K1 ve K2
    2 Nutrition and Health, basic definitions, historical development of Nutrition and health interaction K3 ve K4
    3 Selections from the basic terms used in nutrition and Dietetic Science K3, K4 ve K5
    4 Basic principles of healthy eating K3 ve K4
    5 Carbohydrates-I K3 ve K6
    6 Carbohydrates-II K3 ve K6
    7 Lipids -I K3 ve K6
    8 Midterm exams
    9 Lipids -II K3 ve K6
    10 Proteins-I K3 ve K6
    11 Proteins -II K3 ve K6
    12 Energy Metabolism K3, K6 ve K8
    13 Energy calculations K3,K6 ve K8
    14 Food preparation, cooking and storage techniques K3, K6 ve K7
    15 Water and electrolytes K3 ve K5
    Prerequisites -
    Language of Instruction Turkish
    Coordinator Lecturer Sevinç Bakan
    Instructors

    1-)Öğretim Görevlisi Sevinç Bakan

    Assistants -
    Resources K1: Tayfur M. (2014) Diyetisyenin Çalışma Rehberi. 1.Baskı,Ankara; Hatiboğlu Yayınevi. K2: Tayfur M., Olcay M.,Baştaş NN.Diyetisyenlik eğitimi ve Meslek Etiği. 2.Baskı, Ankara; Hatiboğlu Yayınevi. K3: Baysal A. (2019)Beslenme.19.Baskı, Ankara; Hatiboğlu Yayınevi. K4: T.C. Sağlık Bakanlığı Türkiye Halk Sağlığı Kurumu. (2016). Türkiye beslenme rehberi 2015 (TUBER) K5: Merdol TK.,Başoğlu S.,Örer N. (2018).Beslenme ve Diyetetik Açıklamalı Sözlük.4.Baskı,Ankara; Hatiboğlu Yayınevi. K6:Şanlıer N.,Ulusoy HG.,Sezgin AC.(2019) Beslenme İlkeleri Laboratuvar Uygulamaları.1.Baskı,Ankara;Vize yayıncılık K7:Şanlıer N.,Sürücüoğlu MS.(2019) Türk Mutfağı.1.Baskı,Ankara;VHedef Yayıncılık ve Mühendislik K8: Merdol TK. Standart Yemek Tarifeleri.8.Baskı,Ankara; Hatiboğlu Yayınevi.
    Supplementary Book 1. Aksoy M., 2018. Ansiklopedik Beslenme, Diyet ve Gıda Sözlüğü, Nobel Tıp Kitapevi, Ankara.
    Goals Defination of Nutrition and Dietetics Program and basic concepts, carbohydrates, fats, proteins to provide information about.
    Content Introduction of nutrition and dietetics program history of Dietetics, introduction of Dietitian occupation,Nutrition and Health, basic definitions, historical development of Nutrition and health interaction,Selections from the basic terms used in nutrition and Dietetic Science,Basic principles of healthy eating,Carbohydrates-I,Carbohydrates-II,Lipids I, Lipids II,Proteins I, Proteins II, Energy Metabolism,Energy calculations,Food preparation, cooking and storage techniques,Water and electrolytes.
  • 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. 3
    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. 3
    5 Gains the ability of strategy development, implementation and training for food safety of society. 3
    6 Learns the professional ethical values and gain the ability to act according to these ethical rules with all stakeholders. 2
    7 Gains the ability to communicate effectively with team members, patient and other people. -
    8 Has knowledge about national / international food and nutrition policies and legal regulations. 2
    9 Gains the skill of evaluating the factors affecting food quality and applying the legal regulations in the food production-consumption chain. 2
    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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