| Week |
Subject |
Related Preparation |
| 1) |
Introducing the syllabus-Introduction to Nutrition |
|
| 2) |
The basic principles of healthy eating |
None |
| 3) |
Carbohydrates, the importance of pulp |
None |
| 4) |
Lipids, their importance in Cardiovascular Disease |
None |
| 5) |
Proteins, Protein energy malnutrition |
None |
| 6) |
Minerals |
None |
| 7) |
Vitamins |
None |
| 8) |
Food Groups |
None |
| 9) |
Obesity and anthropometric measurements |
None |
| 10) |
Nutrition in Special Cases-1 (Pregnancy-Breastfeeding) |
None |
| 11) |
Nutrition in Special Cases-2 (Nutrition according to childhood periods) |
None |
| 12) |
Nutrition in Special Cases-3 (Adult and Elderly Nutrition) |
None |
| 13) |
Fluid Balance |
None |
| 14) |
Nutrition in kidney failure |
None |
| |
Program Outcomes |
Level of Contribution |
| 1) |
Has theoretical and practical knowledge on management, business, trade, economy, entrepreneurship, innovation, sustainable development related to International Trade and Business and can use this information |
|
| 2) |
Can collect data from different sources in the global business world and successfully apply research techniques, use information and communication technologies. |
|
| 3) |
Can analyze opportunities and threats with strategic thinking skills by using different resources and channels in the ever-changing global business world. |
|
| 4) |
Can communicate orally and in writing with a good knowledge of English grammar. |
|
| 5) |
He / she can transfer the knowledge and skills he / she has acquired in the field to the relevant people in written and oral form and evaluate them critically. |
|
| 6) |
Adopts the principles of business ethics with the awareness of professional responsibility and can apply these principles within the framework of legal rules in the field of global trade and business. |
|
| 7) |
He / she can collaborate in and out of the field, take responsibility, respect cultural differences and have ethical values. |
|
| 8) |
Has sufficient awareness of social rights, justice, cultural values, environmental awareness, occupational health and safety. |
|
| 9) |
With the lifelong learning skill acquired, she/he can identify learning needs and improve herself/himself |
|
BAHÇEŞEHİR UNIVERSITY BİLGİ PAKETİ / DERS KATALOĞU
