CANKIRI KARATEKIN UNIVERSITY Bologna Information System


  • Course Information
  • Course Title Code Semester Laboratory+Practice (Hour) Pool Type ECTS
    Innovations in Nutrition Science BES308 FALL 3+0 C 3
    Learning Outcomes
    1-The student explains where and how to reach a scientific article.
    2-Explains how to analyze and interpret when a student reads a scientific article.
    3-Demonstrate how a presentation should be prepared in order to present a selected article in a scientific environment.
    4-Apply how to plan and conduct a research.
  • ECTS / WORKLOAD
  • ActivityPercentage

    (100)

    NumberTime (Hours)Total Workload (hours)
    Course Duration (Weeks x Course Hours)14342
    Classroom study (Pre-study, practice)14228
    Assignments0000
    Short-Term Exams (exam + preparation) 0000
    Midterm exams (exam + preparation)0000
    Project4011010
    Laboratory 0000
    Final exam (exam + preparation) 6012020
    Other 0000
    Total Workload (hours)   100
    Total Workload (hours) / 30 (s)     3,33 ---- (3)
    ECTS Credit   3
  • Course Content
  • Week Topics Study Metarials
    1 What is a seminar, how to prepare.
    2 Determining the topic of the seminar
    3 Literature review on the topic of the seminar
    4 Literature review on the topic of the seminar
    5 Evaluating the information in the obtained sources
    6 Preparation of seminar report
    7 Preparation of seminar report
    8 Midterm exams
    9 Preparation of seminar report
    10 Preparation of seminar report
    11 Preparation of seminar report
    12 Seminar presentation
    13 Seminar presentation
    14 Seminar presentation
    15 Seminar presentation
    Prerequisites -
    Language of Instruction Turkish
    Coordinator Prof. Dr. Tünay KONTAŞ AŞKAR Asst. Prof. Şinasi AŞKAR
    Instructors -
    Assistants -
    Resources Nutrition books and journals
    Supplementary Book -
    Goals To follow the innovations in nutrition and dietetics.
    Content What is a seminar, how to prepare, Determining the topic of the seminar, Literature review on the topic of the seminar, Evaluating the information in the obtained sources, Preparation of seminar report, Seminar presentation
  • 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. 5
    3 Gains the ability of follow current informations in nutiriton and dietetics, evalation and transfer to publich. 5
    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. 2
    6 Learns the professional ethical values and gain the ability to act according to these ethical rules with all stakeholders. -
    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. 1
    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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