NUTRITION AND DIETETIC (ENGLISH)
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Course Introduction and Application Information

Course Code	Course Name	Semester	Theoretical	Practical	Credit	ECTS
GEP1014	Physical Fitness for Exercising Individuals	Fall Spring	3	0	3	4

This catalog is for information purposes. Course status is determined by the relevant department at the beginning of semester.

Basic information

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. HAZAL GENÇ
Recommended Optional Program Components:	NONE
Course Objectives:	The aim of the course is to teach students the importance and effects of physical activity and exercise on human health.

Learning Outcomes

The students who have succeeded in this course;
When you successfully complete this course, you will be able to:
1. Know the general outline of the muscle and joint structure in the body.
2. Know the general outline of bone contraction.
3. Understand the effect of physical activity on bone tissue.
4. Understand the relationship between physical activity and health with a full understanding.
5. Know the benefits of exercise in different age groups.
6. Know the precautions to be taken to protect against injuries that may occur with exercise.
7. Know what to pay attention to in different age groups while exercising.
8. Know which exercise groups an exercise program should include.
9. Know what to do in the recovery phase after exercise.

Course Content

The course will enable students to be more active and healthy individuals in their lives by teaching the effects and importance of being physically active on human health.

Weekly Detailed Course Contents

Week	Subject	Related Preparation
1)	Orientation
2)	Physical activity
3)	Correct posture Health benefits of physical activity
4)	What to know about the basic musculoskeletal system I
5)	What to know about the basic musculoskeletal system II
6)	Physical fitness definition
7)	Exercise Types I
8)	Midterm Exam
9)	Exercise Types II
10)	Exercise planning
11)	Exercise and the brain
12)	Delayed muscle soreness
13)	Recovery period after exercise
14)	General repetition

Sources

Course Notes / Textbooks:	Ders notları haftalık olarak verilecektir./ Will be given weekly.
References:	- Sporcu Sağlığı ve Performans, Mehmet ÜNAL, İstanbul Tıp Kitabevi, 2019. - İnsan Anatomisi, Mehmet YILDIRIM, Nobel Tıp Kitabevi, 2006.

Evaluation System

Semester Requirements	Number of Activities	Level of Contribution
Presentation	1	% 10
Midterms	1	% 30
Final	1	% 60
Total		% 100
PERCENTAGE OF SEMESTER WORK		% 40
PERCENTAGE OF FINAL WORK		% 60
Total		% 100

ECTS / Workload Table

Activities	Number of Activities	Duration (Hours)	Workload
Course Hours	13	3	39
Study Hours Out of Class	9	7	63
Presentations / Seminar	1	2	2
Midterms	1	2	2
Final	1	2	2
Total Workload			108

Contribution of Learning Outcomes to Programme Outcomes

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