| CARTOON AND ANIMATION | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
| Course Code | Course Name | Semester | Theoretical | Practical | Credit | ECTS |
| GEP0013 | Healthy Nutrition in Exercise | Fall | 3 | 0 | 3 | 4 |
| This catalog is for information purposes. Course status is determined by the relevant department at the beginning of semester. |
| Language of instruction: | English |
| Type of course: | GE-Elective |
| Course Level: | Bachelor’s Degree (First Cycle) |
| Mode of Delivery: | E-Learning |
| Course Coordinator : | Assist. Prof. İLAYDA ÖZTÜRK ALTUNCEVAHİR |
| Course Objectives: | To learn exercise-specific nutrition approaches that determine the nutritional needs of exercisers, increase performance, and prevent injury and disease risks |
|
The students who have succeeded in this course; Students who successfully complete this course; 1) Learn basic concepts about nutrition 2) Learn the energy and macronutrient requirements of exercisers 3) Learn the micronutrient requirements of exercisers 4) Understand the importance of fluid consumption |
| The interaction between exercise, nutrition, and health, energy and macronutrients, nutritional characteristics before, during, and after exercise, the importance of fluid consumption, ergogenic aid, body composition and weight control, nutritional characteristics during exercise under different conditions |
| Week | Subject | Related Preparation |
| 1) | Introduction to the Course | |
| 2) | Basic concepts related to Exercise and Nutrition | |
| 3) | Energy Metabolism | |
| 4) | What is carbohydrate? Importance of carbohydrates in exercise | |
| 5) | Carbohydrate requirements in exercise and other topics | |
| 6) | What is protein? Importance of proteins in exercise | |
| 7) | Protein requirements in exercise and protein supplements | |
| 8) | Midterm Exam | |
| 9) | What is fat? Importance of fats in exercise | |
| 10) | What is vitamin? Importance of fat-soluble vitamins in exercise | |
| 11) | Importance of water-soluble vitamins in exercise | |
| 12) | What is a mineral? Importance of minerals in exercise | |
| 13) | Importance of Fluid Consumption in Exercise | |
| 14) | Evaluation of the course |
| Course Notes / Textbooks: | COLEMAN, E.; ROSENBLOOM, C. 2012. Sports Nutrition : A Practice Manual for Professionals. Academy of Nutrition and Dietetics; 5 edition |
| References: | Jäger, R., Kerksick, C. M., Campbell, B. I., Cribb, P. J., Wells, S. D., Skwiat, T. M., ... & Smith-Ryan, A. E. (2017). International society of sports nutrition position stand: protein and exercise. Journal of the International Society of Sports Nutrition, 14(1), 1-25. Maughan, R. J., Burke, L. M., Dvorak, J., Larson-Meyer, D. E., Peeling, P., Phillips, S. M., ... & Meeusen, R. (2018). IOC consensus statement: dietary supplements and the high-performance athlete. International journal of sport nutrition and exercise metabolism, 28(2), 104-125. Thomas, D. T., Erdman, K. A., & Burke, L. M. (2016). American College of Sports Medicine Joint Position Statement. Nutrition and Athletic Performance. Medicine and science in sports and exercise, 48(3), 543-568. |
| Semester Requirements | Number of Activities | Level of Contribution |
| Midterms | 1 | % 40 |
| Final | 1 | % 60 |
| Total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 40 | |
| PERCENTAGE OF FINAL WORK | % 60 | |
| Total | % 100 | |
| Activities | Number of Activities | Duration (Hours) | Workload |
| Course Hours | 13 | 3 | 39 |
| Study Hours Out of Class | 13 | 5 | 65 |
| Midterms | 1 | 2 | 2 |
| Final | 1 | 2 | 2 |
| Total Workload | 108 | ||
| No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
| Program Outcomes | Level of Contribution | |
| 1) | To have theoretical and practical knowledge and skills in cartoon and animation. | |
| 2) | To be able to develop research, observation-experience, evaluation skills in the field of cartoon and animation and effectively communicate ideas, convincing actions and emotions using cartoon and animation and performance principles in every direction. | |
| 3) | Making animated films with various artistic styles and techniques. | |
| 4) | Designing the cartoon and animation production process using initiative, applying it with creativity and presenting it with personal style. | |
| 5) | To be a team member in the production process of cartoon and animations, to be able to take responsibility and manage the team members under their responsibility and to lead them. | |
| 6) | To be able to evaluate cartoon and animations in the framework of their knowledge and skills. | |
| 7) | To be able to define and manage learning requirements in the field of cartoon and animation. | |
| 8) | To be able to communicate with related organizations by sharing scientific and artistic works in cartoon and animation and to share information and skills in the field. | |
| 9) | To monitor developments in the field of cartoon and animation using foreign languages and to communicate with foreign colleagues. | |
| 10) | To be able to use general information and communication technologies at advanced level with all kinds of technical tools and computer software used in cartoon and animations. | |
| 11) | Using critical thinking skills and problem solving strategies in all aspects of development and production, effectively communicating ideas, emotions and intentions visually, verbally and in writing, and effectively incorporating technology in the development of cartoon and animation projects. | |
| 12) | To have sufficient knowledge about ethical values and universal values in the field of cartoon and animation. |