CANKIRI KARATEKIN UNIVERSITY Bologna Information System


  • Course Information
  • Course Title Code Semester Laboratory+Practice (Hour) Pool Type ECTS
    Sports Nutrition BES218 FALL-SPRING 2+0 E 3
    Learning Outcomes
    1-Explain the energy, macro nutrient requirements of athletes.
    2-Explain micro nutrient requirements of athletes.
    3-Explains nutrition characteristics before, during and after training / competition.
    4- Identifies and compares ergogenic aid.
  • 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 main concepts about sport, exercise and physical activity
    2 Working areas of sports dietitian
    3 Interaction between exercise, nutrition and health
    4 General nutrition principles in athletes
    5 Macro-nutrient requirements of athletes
    6 Micro-nutrient requirements of athletes
    7 Energy requirement of athletes
    8 Midterm exams
    9 Liquid consumption in athletes
    10 Ergogenic components
    11 Ergogenic components
    12 Nutrition characteristics of atheletes before, during competition and training
    13 Nutrition characteristics of atheletes before, during competition and training
    14 Nutrition characteristics of atheletes after competition and training
    15 Body compositions of athletes
    Prerequisites -
    Language of Instruction Turkish
    Coordinator Asst. Prof. Şinasi AŞKAR
    Instructors -
    Assistants -
    Resources 1. Ersoy, G. Egzersiz ve Spor Yapanlar için Beslenme, Damla Matbaacılık, Ankara, 2000.
    Supplementary Book -
    Goals To teach the basic principles of sports nutrition, application of nutrition to improve performance, the ergogenic aids and nutrition of athletes in different conditions.
    Content The main concepts about sport, exercise and physical activity , Working areas of sports dietitian, Interaction between exercise, nutrition and health, General nutrition principles in athletes, Macro-nutrient requirements of athletes, Micro-nutrient requirements of athletes ,Energy requirement of athletes, Liquid consumption in athletes, Ergogenic components, Nutrition characteristics of atheletes before, during competition and training, Nutrition characteristics of atheletes before, during competition and training, Nutrition characteristics of atheletes after competition and training, Body compositions of athletes
  • 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. 2
    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. -
    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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