Week |
Subject |
Related Preparation |
1) |
History of the using of ergogenic aid. |
lecture notes |
2) |
Dynamics and control of the living organism |
Lecture notes |
3) |
Nutritionally related ergogenic agents: carbohydrates, gylserol, |
Lecture notes |
4) |
Alcohol, alkalies aspartates, beverages |
Lecture notes |
5) |
Nutrition related ergogenic agents: vitamins, minerals, creatinine |
Lecture notes |
6) |
Ergotogenic to feeding: pollen, brewer's yeast, ginseng
|
Lecture notes |
7) |
Midterm Exam |
|
8) |
Amino acid, protein, supplement, amino acids I |
Lecture notes |
9) |
Amino acid, protein, supplement, amino acids II |
Lecture notes |
10) |
Arginin, L Glutamate, |
|
11) |
Bicarbonate, sodium citrate |
Lecture notes |
12) |
Health problems that may occur when ergogenic aids are not used appropriately - Article discussion |
|
13) |
Reinforcement Strategies And Recent Developments In Ergogenic Assistance |
Lecture notes |
14) |
Course evaluation |
|
|
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. |
3 |
2) |
To act in accordance with ethical principles and values in professional practice. |
4 |
3) |
To use life-long learning, problem-solving and critical thinking skills. |
3 |
4) |
To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. |
4 |
5) |
To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. |
3 |
6) |
To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. |
2 |
7) |
To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) |
1 |
8) |
To communicate effectively with advisee, colleagues for effective professional relationships. |
2 |
9) |
To use healthcare, information technologies for Nutrition and Dietetic practice and research. |
1 |
10) |
To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. |
2 |
11) |
To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. |
1 |
12) |
To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. |
1 |