Language of instruction: |
Turkish |
Type of course: |
Non-Departmental Elective |
Course Level: |
Bachelor’s Degree (First Cycle)
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Mode of Delivery: |
Hybrid
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Course Coordinator : |
Assoc. Prof. HASAN KEREM ALPTEKİN |
Course Lecturer(s): |
Dr. Öğr. Üyesi HAZAL GENÇ
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Recommended Optional Program Components: |
None |
Course Objectives: |
This course is to gain practical skills and knowledge on special exercise methods such as therapeutic ball exercise, tai-chi chuan, ai-chi, callisthenic exercise, stabilization exercises, stretching exercise and also improve the body awareness and rhythm sense and proprioception of the students. |
Week |
Subject |
Related Preparation |
1) |
Stabilization exercises phases, the stabilizing system, the muscle system of stabilizing system of a core strengthening program I |
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2) |
The core stabilisation program I |
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3) |
Core stabilisation programs II |
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4) |
Stretching Exercise I |
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5) |
Stretching Exercise II |
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6) |
Ai Chi and Tai- Chi Chuan Exercise I |
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7) |
Ai Chi and Tai- Chi Chuan Exercise II |
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8) |
Midterm exam |
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9) |
Adapted Physical Activity and Sport I |
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10) |
Adapted Physical Activity and Sport II |
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11) |
Callisthenic Exercises |
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12) |
Aquatic Exercise |
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13) |
The positive and negative effects of technology on active life style |
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14) |
Technology-assisted exercises and development of individually organized exercise program |
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Program Outcomes |
Level of Contribution |
1) |
To use theoretic and methodological approach, evidence-based principles and scientific literature in Nutrition and Dietetics field systematically for practice. |
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2) |
To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. |
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3) |
To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) |
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4) |
To use healthcare, information technologies for Nutrition and Dietetic practice and research. |
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5) |
To communicate effectively with advisee, colleagues for effective professional relationships. |
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6) |
To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. |
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7) |
To use life-long learning, problem-solving and critical thinking skills. |
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8) |
To act in accordance with ethical principles and values in professional practice. |
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9) |
To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. |
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10) |
To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. |
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11) |
To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. |
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12) |
To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. |
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