CANKIRI KARATEKIN UNIVERSITY Bologna Information System


  • Course Information
  • Course Title Code Semester Laboratory+Practice (Hour) Pool Type ECTS
    Exercise and Nutrition BES213 FALL-SPRING 2+0 E 3
    Learning Outcomes
    1-Explain the importance of exercise for healthy life.
    2-Demonstrate the relationship between exercise and diseases.
    3-Designs exercise recommendations for health promotion.
  • ECTS / WORKLOAD
  • ActivityPercentage

    (100)

    NumberTime (Hours)Total Workload (hours)
    Course Duration (Weeks x Course Hours)14228
    Classroom study (Pre-study, practice)14114
    Assignments0000
    Short-Term Exams (exam + preparation) 0000
    Midterm exams (exam + preparation)4011515
    Project0000
    Laboratory 0000
    Final exam (exam + preparation) 6013030
    Other 0000
    Total Workload (hours)   87
    Total Workload (hours) / 30 (s)     2,9 ---- (3)
    ECTS Credit   3
  • Course Content
  • Week Topics Study Metarials
    1 The importance of regular exercise which is the basis of healthy life
    2 Physical Fitness and Nutrition
    3 Children (practices for increasing physical activity)
    4 Children (practices for increasing physical activity)
    5 Adults (practices for increasing physical activity)
    6 Adults (practices for increasing physical activity)
    7 Adults (practices for increasing physical activity)
    8 Midterm exams
    9 Exercise Health and Nutrition Relationship
    10 Exercise Health and Nutrition Relationship
    11 Relationship between exercise and diseases
    12 Exercises in Complementary and Alternative Medicine Applications
    13 Exercises in Complementary and Alternative Medicine Applications
    14 Exercise Suggestions for Health Promotion
    15 Exercise Suggestions for Health Promotion
    Prerequisites -
    Language of Instruction Turkish
    Coordinator Asst. Prof. Şinasi AŞKAR
    Instructors -
    Assistants -
    Resources 1. Egzersiz ve Spor Yapanlar İçin Beslenme, Gülgün Ersoy, Nobel Akademik Yayıncılık, 4. Baskı
    Supplementary Book -
    Goals To inform about the importance of regular exercise which is the basis of healthy life, its place in prevention and treatment of diseases, exercise recommendations.
    Content The importance of regular exercise which is the basis of healthy life, Physical Fitness and Nutrition, Children (practices for increasing physical activity), Adults (practices for increasing physical activity), Exercise Health and Nutrition Relationship, Relationship between exercise and diseases, Exercises in Complementary and Alternative Medicine Applications, Exercises in Complementary and Alternative Medicine Applications, Exercise Suggestions for Health Promotion
  • 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
    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. -
    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. 4
    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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