Nutrition and Dietetics
Course Details
KTO KARATAY UNIVERSITY
Faculty of Health Sciences
Programme of Nutrition and Dietetics
Course Details
Faculty of Health Sciences
Programme of Nutrition and Dietetics
Course Details
| Course Code | Course Name | Year | Period | Semester | T+A+L | Credit | ECTS |
|---|---|---|---|---|---|---|---|
| 02161049 | Sports Nutrition | 2025 | Spring | 6 | 2+0+0 | 5 | 5 |
| Course Type | Elective |
| Course Cycle | Bachelor's (First Cycle) (TQF-HE: Level 6 / QF-EHEA: Level 1 / EQF-LLL: Level 6) |
| Course Language | Turkish |
| Methods and Techniques | - |
| Mode of Delivery | Face to Face |
| Prerequisites | - |
| Coordinator | - |
| Instructor(s) | Asst. Prof. İrem ALAÇIK DEVELİOĞLU |
| Instructor Assistant(s) | - |
Course Instructor(s)
| Name and Surname | Room | E-Mail Address | Internal | Meeting Hours |
|---|---|---|---|---|
| Asst. Prof. İrem ALAÇIK DEVELİOĞLU | B-126 | [email protected] | 7967 | Monday 10.00-12.00 |
Course Content
Nutrition in sports, importance of energy requirement, energy requirement and formation, carbohydrates, proteins and fats, vitamins and minerals, ergogenic aids, weight problems and eating behavior disorders in athletes, principles of competition and nutrition
Objectives of the Course
To explain the basic concepts of athletic nutrition, the tasks of the nutritionist in the organism and its importance in the organism, the different ways of energy gain depending on the sport types, the principles of training and competition nourishment.
Contribution of the Course to Field Teaching
| Basic Vocational Courses | |
| Specialization / Field Courses | X |
| Support Courses | |
| Transferable Skills Courses | |
| Humanities, Communication and Management Skills Courses |
Relationships between Course Learning Outcomes and Program Outcomes
| Relationship Levels | ||||
| Lowest | Low | Medium | High | Highest |
| 1 | 2 | 3 | 4 | 5 |
| # | Program Learning Outcomes | Level |
|---|---|---|
| P1 | Possesses sufficient knowledge in basic health sciences and the related professional field, with the ability to apply theoretical and practical knowledge to specialized practices. | 3 |
| P3 | The ability to understand and interpret processes, events, cases, equipment, or products, solving related problems through a holistic perspective and contemporary methodologies. | 3 |
| P4 | The ability to work effectively both as an individual and as a proactive member of multidisciplinary teams. | 3 |
Course Learning Outcomes
| Upon the successful completion of this course, students will be able to: | |||
|---|---|---|---|
| No | Learning Outcomes | Outcome Relationship | Measurement Method ** |
| O1 | To be able to apply nutrition education to different groups | P.1.3 | 1 |
| O2 | To be able to exemplify the problems of nutritional deficiency | P.3.1 | 1 |
| O3 | To be able to explain the authority and job descriptions of dietitian in different fields | P.4.1 | 1 |
| ** Written Exam: 1, Oral Exam: 2, Homework: 3, Lab./Exam: 4, Seminar/Presentation: 5, Term Paper: 6, Application: 7 | |||
Weekly Detailed Course Contents
| Week | Topics |
|---|---|
| 1 | Introduction to the lesson, information session, nutrition: definitions and concepts |
| 2 | Place and importance of feeding during exercise |
| 3 | Nutrition and importance during the historical process |
| 4 | Energy requirement and energy formation |
| 5 | Carbohydrates and sports nutrition |
| 6 | Proteins and athlete feeding |
| 7 | Midterm |
| 8 | Post-visa exam evaluation, Fat and sports nutrition |
| 9 | Minerals and sports nutrition |
| 10 | Vitamins and sports nutrition |
| 11 | Fluid requirement, nutritional ergogenic helpers and doping |
| 12 | Weight Loss and Eating Disorder Behaviors in Sports |
| 13 | Before, during and after the competition nutrition principles |
| 14 | Final exam |
Textbook or Material
| Resources | - |
Evaluation Method and Passing Criteria
| In-Term Studies | Quantity | Percentage |
|---|---|---|
| Attendance | - | - |
| Practice | - | - |
| Course Specific Internship (If Any) | - | - |
| Homework | - | - |
| Presentation | - | - |
| Projects | - | - |
| Seminar | - | - |
| Listening | - | - |
| Midterms | 1 | 40 (%) |
| Final Exam | 1 | 60 (%) |
| Total | 100 (%) | |
ECTS / Working Load Table
| Quantity | Duration | Total Work Load | |
|---|---|---|---|
| Course Week Number and Time | 14 | 2 | 28 |
| Out-of-Class Study Time (Pre-study, Library, Reinforcement) | 15 | 5 | 75 |
| Midterms | 1 | 20 | 20 |
| Quiz | 0 | 0 | 0 |
| Homework | 0 | 0 | 0 |
| Practice | 0 | 0 | 0 |
| Laboratory | 0 | 0 | 0 |
| Project | 0 | 0 | 0 |
| Workshop | 0 | 0 | 0 |
| Presentation/Seminar Preparation | 0 | 0 | 0 |
| Fieldwork | 0 | 0 | 0 |
| Final Exam | 1 | 30 | 30 |
| Other | 0 | 0 | 0 |
| Total Work Load: | 153 | ||
| Total Work Load / 30 | 5,10 | ||
| Course ECTS Credits: | 5 | ||
Course - Learning Outcomes Matrix
| Relationship Levels | ||||
| Lowest | Low | Medium | High | Highest |
| 1 | 2 | 3 | 4 | 5 |
| # | Learning Outcomes | P1 | P3 | P4 |
|---|---|---|---|---|
| O1 | To be able to apply nutrition education to different groups | 3 | - | - |
| O2 | To be able to exemplify the problems of nutritional deficiency | - | 3 | - |
| O3 | To be able to explain the authority and job descriptions of dietitian in different fields | - | - | 3 |