| INDUSTRIAL ENGINEERING | |||||
| 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 | Spring | 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) | Build up a body of knowledge in mathematics, science and industrial engineering subjects; use theoretical and applied information in these areas to model and solve complex engineering problems. | |
| 2) | Identify, formulate, and solve complex engineering problems; select and apply proper analysis and modeling methods for this purpose. | |
| 3) | Design a complex system, process, device or product under realistic constraints and conditions, in such a way as to meet the desired result; apply modern design methods for this purpose. The ability to apply modern design methods to meet this objective. | |
| 4) | Devise, select, and use modern techniques and tools needed for solving complex problems in industrial engineering practice; employ information technologies effectively. | |
| 5) | Design and conduct experiments, collect data, analyze and interpret results for investigating the complex problems specific to industrial engineering. | |
| 6) | Cooperate efficiently in intra-disciplinary and multi-disciplinary teams; and show self-reliance when working independently. | |
| 7) | Demonstrate effective communication skills in both oral and written English and Turkish. Writing and understanding reports, preparing design and production reports, making effective presentations, giving and receiving clear and understandable instructions. | |
| 8) | Recognize the need for lifelong learning; show ability to access information, to follow developments in science and technology, and to continuously educate him/herself. | 4 |
| 9) | Develop an awareness of professional and ethical responsibility, and behaving accordingly. Information about the standards used in engineering applications. | 3 |
| 10) | Know business life practices such as project management, risk management, and change management; develop an awareness of entrepreneurship, innovation, and sustainable development. | 4 |
| 11) | Know contemporary issues and the global and societal effects of modern age engineering practices on health, environment, and safety; recognize the legal consequences of engineering solutions. | 4 |
| 12) | Develop effective and efficient managerial skills. |