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Course Description Course Name : Health Knowledge and Nutrition Course Code : SYB201 Course Type : Compulsory Level of Course : Sub-Level (Undergraduate Degree) Year of Study : 2 Course Semester : Fall (16 Weeks) ECTS : 4 Name of Lecturer(s) : Prof.Dr. CAHİDE YAĞMUR Learning Outcomes of the Course : Knows the importance of nutrition for health and performance. Understands the effects of providing nutrient requirements of athletes on health of athletes. Knows the nutritional properties before, during, after a competition. Knows nutritional ergogenic aids and their effects. Knows the interaction between nutrition, health and sports performance, and so follows ahelthy diet and guides the society about this issue. Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : None Recommended Optional Programme Components : None Aim(s) of Course : Teaching basic knowledge and principles of nutrition in sport nutrition, health, performance, interaction with sports directors to train and who transmits this knowledge into practice. Course Contents : Basic knowledge of nutrition sport nutrition health, performance interaction Language of Instruction : Turkish Work Place : Classroom   Course Outline /Schedule (Weekly) Planned Learning Activities Week Subject Student's Preliminary Work Learning Activities and Teaching Methods 1 The importance of nutrition, NUTRITION, HEALTH AND PERFORMANCE RELATIONSHIP Reviewing the related Literature Lecture, Question and answer, discussion 2 Carbohydrates Reviewing the related Literature Lecture, Question and answer, discussion 3 Oils Reviewing the related Literature Lecture, Question and answer, discussion 4 Proteins Reviewing the related Literature Lecture, Question and answer, discussion 5 ENERGY VALUE OF FOOD Reviewing the related Literature Lecture, Question and answer, discussion 6 CALCULATION OF ENERGY NEEDS OF INDIVIDUALS WITH DETERMINATION AND ENERGY SPENDING Reviewing the related Literature Lecture, Question and answer, discussion 7 importance of water in nutrition Reviewing the related Literature Lecture, Question and answer, discussion 8 Midterm Exam Revision Written Exam 9 ELECTROLYTE MINERALS (sodium, potassium, chlorine), calcium, phosphorus Reviewing the related Literature Lecture, Question and answer, discussion 10 Magnesium, iron, copper, iodine, fluoride, zinc, manganese, chromium, molybdenum, sulfur, cobalt, selenium, heavy metals and toxic effects Reviewing the related Literature Lecture, Question and answer, discussion 11 VITAMINS A,D,E,K Reviewing the related Literature Lecture, Question and answer, discussion 12 Tiab, riboflavin, niacin, riboflavin, vitamin B6, folic acid, vitamin B12, pantothenic acid, biotin Reviewing the related Literature Lecture, Question and answer, discussion 13 Features of nutrition before, during, and after competition Reviewing the related Literature Lecture, Question and answer, discussion 14 Nutrient requirements of athletes of different age groups and sample menus to meet their needs Reviewing the related Literature Lecture, Question and answer, discussion 15 Nutritional ergogenic aids Reviewing the related Literature Lecture, Question and answer, discussion 16/17 Final Exam Revision Written Exam   Required Course Resources Resource Type Resource Name Recommended Course Material(s)  Güneş, Ziyanur: Spor ve Beslenme: Antrenör ve Sporcu El Kitabı. Bağırgan Yayımevi, Ankara,1998  Ersoy, Gülgün: Çocuk ve Genç Sporcular İçin Beslenme. Ata Ofset Matbaacılık, Ankara 2007.  Ersoy, Gülgün: Çocuk ve Genç Sporcular İçin Beslenme. Ata Ofset Matbaacılık, Ankara 2007. Required Course Material(s)  Maughan R.,Burke L.M.:Sports Nutrition.Blackwell publishing,USA,2002.   Assessment Methods and Assessment Criteria Semester/Year Assessments Number Contribution Percentage     Mid-term Exams (Written, Oral, etc.) 1 100     Homeworks/Projects/Others 1 0 Total 100 Rate of Semester/Year Assessments to Success 40   Final Assessments 100 Rate of Final Assessments to Success 60 Total 100   Contribution of the Course to Key Learning Outcomes # Key Learning Outcome Contribution* 1 Acts appropriately with professional ethical standards 3 2 Defines the sport organization in our country and explains their problems. 0 3 Understands the knowledge, skills and values related to sport organizations’ management at the highest level. 0 4 Analysis the internal and external environment of sport organizations, solves its problems and makes decisions in accordance with the changing conditions. 3 5 Practises the management functions and organization principle to sport organization 0 6 Has the skills of active listening, empathy, self-expression, and use of communication technology for effective interpersonal communication. 3 7 In additon to occupational skills, develops himself on scientific, cultural and artistic areas according to his own abilities and needs. 3 8 Recognizes the sports facilities and technologies, follows their progress and uses information technology in accordance with the sport sciences. 1 9 Has knowledge about human anatomy and physiology. 3 10 Understands how managerial decision-making process is affected by the organizational culture and ethical values of sport organization. 0 11 Acquires the knowledge and the culture of sport, adopts the philosophy of Olympism, has the skills of explaining and spreading this philosophy in society. 3 12 Understands and interprets the technical tactics and managerial skills of chosen sports branch. 1 13 Uses the communiction skills in the sport organization management process. 0 14 Develops the financial strategies for sport organizations, evaluates the budget, revenue sources and expenditure, explains the elements of sports marketing. 0 15 Has an active role in individual and group activities and successfully finishes the tasks in group work in sports areas. 2 16 Becomes sensitive and tolerant of athletes about multicultural and diversity issues. 0 17 Uses educational technology effectively to reach training and performance goals. 0 18 Has the ability to search, discover, create alternative solutions, reach information, think critically and engage in productive discussions for personal and professional growth. 3 19 Acts colloboratively and cooperatively with her/his colleagues in work place 0 20 Knows the importance of nutrition for health and performance. 5 * Contribution levels are between 0 (not) and 5 (maximum).   Student Workload - ECTS Works Number Time (Hour) Total Workload (Hour) Course Related Works     Class Time (Exam weeks are excluded) 14 2 28     Out of Class Study (Preliminary Work, Practice) 14 2 28 Assesment Related Works     Homeworks, Projects, Others 1 5 5     Mid-term Exams (Written, Oral, etc.) 1 10 10     Final Exam 1 20 20 Total Workload: 91 Total Workload / 25 (h): 3.64 ECTS Credit: 4