Nutrition and Dietetics
Course Details
KTO KARATAY UNIVERSITY
School of Health Sciences
Programme of Nutrition and Dietetics
Course Details
School 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 | 3 | 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) | Lect. Muteber Gizem KESER |
| Instructor Assistant(s) | - |
Course Instructor(s)
| Name and Surname | Room | E-Mail Address | Internal | Meeting Hours |
|---|---|---|---|---|
| Lect. Muteber Gizem KESER | - | [email protected] |
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, competition and nutrition principles
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 | To be able to use theoretical and practical knowledge in their own fields with sufficient knowledge in basic health and related professional fields | 3 |
| P2 | Ability to identify, define, interpret, formulate and solve problems in the field; ability to select and apply appropriate analysis and intervention approaches for this purpose | 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 explain the concepts of food and nutrition. | P.1.1 | 1 |
| O2 | To be able to apply nutrition education to different groups | P.1.3 | 1 |
| O3 | To be able to explain the importance of nutrition and the causes of nutritional problems | P.2.1 | 1 |
| O4 | To be able to exemplify the problems of nutritional deficiency | P.3.1 | 1 |
| O5 | 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 | 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 | 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 | Egzersiz ve Spor Yapanlar İçin Beslenme. Nobel Yayın Dağıtım, Ankara 2004 |
Evaluation Method and Passing Criteria
| In-Term Studies | Quantity | Percentage |
|---|---|---|
| Attendance | - | - |
| Practice | - | - |
| Course Specific Internship (If Any) | - | - |
| Homework | - | - |
| Presentation | - | - |
| Projects | - | - |
| Seminar | - | - |
| 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 | P2 | P3 | P4 |
|---|---|---|---|---|---|
| O1 | To be able to explain the concepts of food and nutrition. | 3 | - | - | - |
| O2 | To be able to apply nutrition education to different groups | 3 | - | - | - |
| O3 | To be able to explain the importance of nutrition and the causes of nutritional problems | - | 2 | - | - |
| O4 | To be able to exemplify the problems of nutritional deficiency | - | 3 | 3 | - |
| O5 | To be able to explain the authority and job descriptions of dietitian in different fields | 3 | - | 3 | 3 |