CANKIRI KARATEKIN UNIVERSITY Bologna Information System


  • Course Content
  • Week Topics Study Metarials
    1 Fat-soluble vitamins-Practise for determining individual food consumption status and physical activity level R1 (p.155-184)
    2 Water-Soluble Vitamins - Laboratory working principles and practices related to food measurement R1 (p.188-244)
    3 Water-Soluble Vitamins II - Practises Related to Oils R1 (p.188-244)
    4 Minerals - Practises Related to Oils (Group 2) R1 (p.111-152)
    5 Minerals II - Vitamin Content Of Nutrients R1 (p.111-152)
    6 Food groups: milk and dairy products - Mineral Content Of Nutrients R1 (p.272-279) - R2 (p.123-144)
    7 Food groups: Cereals - Practises related to milk and cereals R1 (p.279-287) - R2 (p.27-70)
    8 Food groups: Meat ve some types - Practises related to milk and cereals (Group 2) R1 (p.254-263) - R2 (p.145-174)
    9 Food groups:Egg- Practices related to meat and fish R1 (p.269-271) - R2 (p.71-92)
    10 Food groups: dry legumes and oilseeds- Practices related to meat and fish (Group 2) R1 (p.264-268) - R2 (p.27-70)
    11 Food groups: vegetables and fruits and Practises related to vegetables and fruits -Practices related to eggs R1 (p.288-298) - R2 (p.197-216)
    12 Nutrition In Private Groups- Practices related to eggs (Group 2) R1 (p.425-514) - SR3
    13 Nutrition In Private Groups II - Practices related to dry legumes R1 (p.425-514) - SR3
    14 Menu Planning Principles And Practices - Practices related to dry legumes (Group 2) R1 (p.377-418)
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