• Course Information
  • Course Title Code Semester Laboratory+Practice (Hour) Pool Type ECTS
    Graduation Project-II BES402 SPRING 0+2 C 3
    Learning Outcomes
    1-Make a research plan in the field of nutrition and dietetics.
    2-Conducts source scanning to determine the research topic.
    3- Selects a research topic related to nutrition and dietetics.
    4- It creates appropriate data collection tools for research in the field of nutrition and dietetics.
    5-Collects and analyzes data in accordance with research principles and methods.
  • ActivityPercentage


    NumberTime (Hours)Total Workload (hours)
    Course Duration (Weeks x Course Hours)14228
    Classroom study (Pre-study, practice)14342
    Short-Term Exams (exam + preparation) 0000
    Midterm exams (exam + preparation)0000
    Laboratory 0000
    Final exam (exam + preparation) 0000
    Other 0000
    Total Workload (hours)   85
    Total Workload (hours) / 30 (s)     2,83 ---- (3)
    ECTS Credit   3
  • Course Content
  • Week Topics Study Metarials
    1 Scientific topics search
    2 Scientific topic search
    3 Scientific topic search
    4 Selection of study methods
    5 Selection of study methods
    6 Selection of study methods
    7 Data collection, experiment
    8 Midterm exams
    9 Data collection, experiment
    10 Data collection, experiment
    11 Data collection, experiment
    12 Data collection, experiment
    13 Data collection, experiment
    14 Assesment of data
    15 Presentation of report
    Prerequisites -
    Language of Instruction Turkish
    Coordinator Prof. Dr. Tünay KONTAŞ AŞKAR Asst. Prof. Şinasi AŞKAR Asst. Prof. Tuğçe ORKUN ERKILIÇ
    Instructors -
    Assistants -
    Resources 1.Büyüköztürk, Ş.,Kılıç E.,Akgün, Ö., Karadeniz Ş.,Demirel, F., Bilimsel Araştırma Yöntemleri. 6. Baskı. Pegem Yayıncılık, Ankara. 2.Erdem,M. ve Akman,Y. 1998. Gelişim ve öğrenme. Arkadaş Yayınları. Ankara
    Supplementary Book -
    Goals Students are intended to about scientific research planning, data collection, evaluation and reporting .
    Content Scientific topic search, Selection of study methods, Data collection, experiment, Assesment of data, Presentation of report
  • 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. 3
    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. -
    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. -
    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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