| NUTRITION AND DIETETIC (ENGLISH) | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
| Course Code | Course Name | Semester | Theoretical | Practical | Credit | ECTS |
| GEP1013 | 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: | Turkish |
| 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 |
| Special Course Internship (Work Placement) | 13 | 4 | 52 |
| Midterms | 1 | 2 | 2 |
| Final | 1 | 3 | 3 |
| Total Workload | 96 | ||
| No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
| 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. | 4 |
| 2) | To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. | 3 |
| 3) | To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) | 5 |
| 4) | To use healthcare, information technologies for Nutrition and Dietetic practice and research. | 4 |
| 5) | To communicate effectively with advisee, colleagues for effective professional relationships. | 4 |
| 6) | To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. | 5 |
| 7) | To use life-long learning, problem-solving and critical thinking skills. | 4 |
| 8) | To act in accordance with ethical principles and values in professional practice. | 3 |
| 9) | To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. | 3 |
| 10) | To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. | 4 |
| 11) | To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. | 5 |
| 12) | To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. | 4 |