ISTINYE UNIVERSITY BİLGİ PAKETİ / DERS KATALOĞU
| Culinary Arts | |||||
| Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 | ||
Course Introduction and Application Information
| Course Code: | UNI289 | ||||
| Course Name: | Medicine & Sports | ||||
| Semester: | Fall | ||||
| Course Credits: |
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| Language of instruction: | Turkish | ||||
| Course Condition: | |||||
| Does the Course Require Work Experience?: | No | ||||
| Type of course: | University Elective | ||||
| Course Level: |
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| Mode of Delivery: | E-Learning | ||||
| Course Coordinator: | Prof. Dr. AYDIN ÖZBEK | ||||
| Course Lecturer(s): | Prof.Dr. Aydın Özbek | ||||
| Course Assistants: |
Course Objective and Content
| Course Objectives: | Teaching the effects of regular and adequate exercise on the human organism |
| Course Content: | Definition of sport and its universal qualities The relationship between sport and old age The relationship between sports and metabolism Metabolic importance of muscles Effects of sports on the immune system Sports and energy metabolism Relationship between sport and some biomolecules Sports and cancer Sports and chronic diseases Sports and antioxidant-free radical relationship Athlete's heart (effects of sport on mental and social personality) Multidisciplinary feature of sports (related disciplines) Athlete injuries and sports injuries; medical approaches Sports ethics and philosophy |
Learning Outcomes
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The students who have succeeded in this course;
1) Learning the concepts of regular, appropriate and sufficient exercise, Understanding the inverse correlation between aging and exercise, Understanding the metabolic importance of muscles for the human body, Understanding the importance of regular exercise in the prevention of chronic diseases, Understanding the important positive effects of regular exercise on human psychology, Understanding the importance of regular exercise in the prevention of cancer |
Course Flow Plan
| Week | Subject | Related Preparation |
| 1) | Introduction to sports and medicine | none |
| 2) | The relationship between sport and old age | none |
| 3) | Sports and antioxidant-free radical relationship | none |
| 4) | Metabolic importance of muscles | none |
| 5) | Effects of sports on the immune system | none |
| 6) | The effect of sports on cognitive status and cognitive diseases | none |
| 7) | midterm exam | none |
| 8) | Sports and cancer | none |
| 9) | The effect of sports on cardiovascular health and diseases | none |
| 10) | The relationship between sports and metabolism | none |
| 11) | Sports and chronic diseases | none |
| 12) | Athlete injuries and sports injuries; medical approaches | none |
| 13) | Sports ethics and philosophy | none |
| 14) | Athlete personality (effects of sport on mental and social personality) | none |
| 15) | Relationship between sport and some biomolecules | none |
| 16) | final exam | none |
Sources
| Course Notes / Textbooks: | Prof.Dr. Aydın Özbek. Gençlik Çeşmesi. Ozan Yayıncılık Ltd.2020 |
| References: | Prof.Dr. Aydın Özbek. Gençlik Çeşmesi. Ozan Yayıncılık Ltd.2020 |
Course - Program Learning Outcome Relationship
| Course Learning Outcomes | 1 |
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|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Program Outcomes | |||||||||||||||
| 1) Define / explain general concepts in culinary profession. | |||||||||||||||
| 2) Define and explain the internal and external environment relations in which food and beverage businesses are affected. | |||||||||||||||
| 3) Have knowledge about regulations, professional standards and practices in the field of culinary. | |||||||||||||||
| 4) Have knowledge and methods on various subjects such as menu planning, cooking methods, world cuisines, regional cuisines and use these knowledge and methods for professional development. | |||||||||||||||
| 5) Dominates the terminology of food and beverage. | |||||||||||||||
| 6) Organize all kinds of organizations in the field of culinary. | |||||||||||||||
| 7) Analyzes and applies the facts about eating and drinking by using the basic concepts and theories of the culinary profession. | |||||||||||||||
| 8) Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications. | |||||||||||||||
| 9) Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field. | |||||||||||||||
| 10) Evaluates the advanced knowledge and skills acquired in the field with a critical approach. | |||||||||||||||
| 11) Follow current developments in the field and profession. | |||||||||||||||
| 12) Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts. | |||||||||||||||
| 13) Uses computer software and information technologies at the basic level of at least European computer use license required by the field. | |||||||||||||||
| 14) Follow the developments in his / her field and communicate with his / her colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level. | |||||||||||||||
| 15) Comply with the social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field. | |||||||||||||||
Course - Learning Outcome Relationship
| No Effect | 1 Lowest | 2 Average | 3 Highest |
| Program Outcomes | Level of Contribution | |
| 1) | Define / explain general concepts in culinary profession. | |
| 2) | Define and explain the internal and external environment relations in which food and beverage businesses are affected. | |
| 3) | Have knowledge about regulations, professional standards and practices in the field of culinary. | |
| 4) | Have knowledge and methods on various subjects such as menu planning, cooking methods, world cuisines, regional cuisines and use these knowledge and methods for professional development. | |
| 5) | Dominates the terminology of food and beverage. | |
| 6) | Organize all kinds of organizations in the field of culinary. | |
| 7) | Analyzes and applies the facts about eating and drinking by using the basic concepts and theories of the culinary profession. | |
| 8) | Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications. | |
| 9) | Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field. | |
| 10) | Evaluates the advanced knowledge and skills acquired in the field with a critical approach. | |
| 11) | Follow current developments in the field and profession. | |
| 12) | Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts. | |
| 13) | Uses computer software and information technologies at the basic level of at least European computer use license required by the field. | |
| 14) | Follow the developments in his / her field and communicate with his / her colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level. | |
| 15) | Comply with the social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field. |
Assessment & Grading
| Semester Requirements | Number of Activities | Level of Contribution |
| Midterms | 1 | % 40 |
| Final | 1 | % 60 |
| Bütünleme Pratik | 1 | % 0 |
| total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 40 | |
| PERCENTAGE OF FINAL WORK | % 60 | |
| total | % 100 | |
Workload and ECTS Credit Calculation
| Activities | Number of Activities | Preparation for the Activity | Spent for the Activity Itself | Completing the Activity Requirements | Workload | ||
| Course Hours | 14 | 7 | 1 | 1 | 126 | ||
| Midterms | 1 | 2 | 2 | 1 | 5 | ||
| Final | 1 | 2 | 2 | 1 | 5 | ||
| Total Workload | 136 | ||||||