| 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 |
| NTD3067 | Dietary Supplements and Health Effects | Fall | 2 | 0 | 2 | 6 |
| The course opens with the approval of the Department at the beginning of each semester |
| Language of instruction: | En |
| Type of course: | Departmental Elective |
| Course Level: | Bachelor |
| Mode of Delivery: | Hybrid |
| Course Coordinator : | Dr. Öğr. Üyesi YONCA SEVİM |
| Course Objectives: | To teach the effects and reactions of the drugs and methods used to increase performance / To make the dietician candidate use the knowledge of the athlete nutrition and ergogenic aids in the field of application. |
|
The students who have succeeded in this course; 1. Know the effects of food supplements and plan food supplements. 2. Athletes may assess their personal nutrient needs before, during, and after exercise. 3. Know ergogenic supports about feeding. 4. Know the properties of ergogenic supports. |
| Contents of ergogenic aids, Nutritional ergogenic aids, Other ergogenic aids |
| Week | Subject | Related Preparation | |
| 1) | History of the using of ergogenic aid. | ||
| 2) | Dynamics and control of the living organism | ||
| 3) | Nutritionally related ergogenic agents: carbohydrates, gylserol, | ||
| 4) | Alcohol, alkalies aspartates, beverages | ||
| 5) | Nutrition related ergogenic agents: vitamins, minerals, creatinine | ||
| 6) | Ergotogenic to feeding: pollen, brewer's yeast, ginseng | ||
| 7) | Midterm Exam | ||
| 8) | Amino acid, protein, supplement, amino acids I | ||
| 9) | Amino acid, protein, supplement, amino acids II | ||
| 10) | Arginin, L Glutamate, | ||
| 11) | Bicarbonate, sodium citrate | ||
| 12) | Health problems that may occur when ergogenic aids are not used appropriately - Article discussion | ||
| 13) | Reinforcement Strategies And Recent Developments In Ergogenic Assistance | ||
| 14) | Course evaluation | ||
| Course Notes: | Haftalık olarak dağıtılacaktır / Weekly distributed by the course lecturer |
| References: | Parnell J, Russell M. Nutrition Support for Athletic Performance. MDPI - Multidisciplinary Digital Publishing Institute, 2020. https://mdpi.com/books/pdfview/book/2272 Lanham-New, Susan A; Stear, Samantha J; Shirreffs, Susan M; Collins, Adam L. Sport & Exercise Nutrition , 2011 Publisher: Wiley-Blackwell. DOI: 10.1002/9781444344905.ch9 |
| Semester Requirements | Number of Activities | Level of Contribution |
| Attendance | % 0 | |
| Laboratory | % 0 | |
| Application | % 0 | |
| Field Work | % 0 | |
| Special Course Internship (Work Placement) | % 0 | |
| Quizzes | % 0 | |
| Homework Assignments | 1 | % 10 |
| Presentation | % 0 | |
| Project | % 0 | |
| Seminar | % 0 | |
| Midterms | 1 | % 30 |
| Preliminary Jury | % 0 | |
| Final | 1 | % 60 |
| Paper Submission | % 0 | |
| Jury | % 0 | |
| Bütünleme | % 0 | |
| Total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 40 | |
| PERCENTAGE OF FINAL WORK | % 60 | |
| Total | % 100 | |
| Activities | Number of Activities | Duration (Hours) | Workload |
| Course Hours | 14 | 2 | 28 |
| Laboratory | 0 | 0 | 0 |
| Application | 0 | 0 | 0 |
| Special Course Internship (Work Placement) | 0 | 0 | 0 |
| Field Work | 0 | 0 | 0 |
| Study Hours Out of Class | 14 | 8 | 112 |
| Presentations / Seminar | 0 | 0 | 0 |
| Project | 0 | 0 | 0 |
| Homework Assignments | 1 | 12 | 12 |
| Quizzes | 0 | 0 | 0 |
| Preliminary Jury | 0 | 0 | 0 |
| Midterms | 1 | 2 | 2 |
| Paper Submission | 0 | 0 | 0 |
| Jury | 0 | 0 | 0 |
| Final | 1 | 2 | 2 |
| Total Workload | 156 | ||
| 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. | |
| 2) | To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. | |
| 3) | To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) | |
| 4) | To use healthcare, information technologies for Nutrition and Dietetic practice and research. | |
| 5) | To communicate effectively with advisee, colleagues for effective professional relationships. | |
| 6) | To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. | |
| 7) | To use life-long learning, problem-solving and critical thinking skills. | |
| 8) | To act in accordance with ethical principles and values in professional practice. | |
| 9) | To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. | |
| 10) | To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. | |
| 11) | To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. | |
| 12) | To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. |