| Course-Programe LOs Relations |
| Compulsory Course Units |
| No |
Name of the Course Unit |
Programme Learning Outcomes |
| 1 | T | % |
|---|
| 1 |
ATATÜRK'S PRINCIPLES AND REVOLUTION HISTORY-I | 0 | 0 | 0.00 |
| 2 |
ATATÜRK'S PRINCIPLES AND REVOLUTION HISTORY-II | 0 | 0 | 0.00 |
| 3 |
ANATOMY | 0 | 0 | 0.00 |
| 4 |
PRINCIPLES OF NUTRITION-I | 0 | 0 | 0.00 |
| 5 |
DEMOGRAPGHICAL STRUCTURE AND HEALTH | 0 | 0 | 0.00 |
| 6 |
BASIC CHEMISTRY I | 0 | 0 | 0.00 |
| 7 |
MEDICAL BIOLOGY AND GENETICS | 0 | 0 | 0.00 |
| 8 |
PRINCIPLES OF NUTRITION-II | 5 | 5 | 100.00 |
| 9 |
NUTRITION EDUCATION AND COUNSELING | 5 | 5 | 100.00 |
| 10 |
ORGANIC CHEMISTRY | 1 | 1 | 20.00 |
| 11 |
PHYSIOLOGY-II | 3 | 3 | 60.00 |
| 12 |
ANATOMY-II | 3 | 3 | 60.00 |
| 13 |
METHODS IN ASSESSMENT OF COMM. NUTR. STATUS | 3 | 3 | 60.00 |
| 14 |
COMMUNITY NUTRITION AND EPIDEMIOLOGY | 3 | 3 | 60.00 |
| 15 |
DEMOGRAPGHICAL STRUCTURE AND HEALTH | 3 | 3 | 60.00 |
| 16 |
FOOD MICROBIOLOGY | 4 | 4 | 80.00 |
| 17 |
BASIC PSYCHOLOGY | 2 | 2 | 40.00 |
| 18 |
FOOD CHEMISTRY AND ANALYSIS-I | 3 | 3 | 60.00 |
| 19 |
FOOD CHEMISTRY AND ANALYSIS-II | 4 | 4 | 80.00 |
| 20 |
NUTRITIONAL BIOCHEMISTRY I | 5 | 5 | 100.00 |
| 21 |
NUTRITIONAL BIOCHEMISTRY II | 5 | 5 | 100.00 |
| 22 |
BASIC MICROBIOLOGY | 4 | 4 | 80.00 |
| 23 |
MOTHER AND CHILD NUTRITION | 5 | 5 | 100.00 |
| 24 |
NUTRITION IN CHILD DISEASES | 5 | 5 | 100.00 |
| 25 |
NUTRITION AND DIET THERAPY IN DISEASES-I | 5 | 5 | 100.00 |
| 26 |
NUTRITION AND DIET THERAPY IN DISEASES-II | 5 | 5 | 100.00 |
| 27 |
COMMUNITY AND HEALTH | 4 | 4 | 80.00 |
| 28 |
FOOD SERVICE SYSTEMS-I | 5 | 5 | 100.00 |
| 29 |
FOOD SERVICE SYSTEMS-II | 5 | 5 | 100.00 |
| 30 |
BIOSTATISTICS | 0 | 0 | 0.00 |
| 31 |
FOOD CONTROL AND REGULATIONS | 0 | 0 | 0.00 |
| 32 |
PRACTICE IN COMMUNITY HEALTH NUTRITION | 5 | 5 | 100.00 |
| 33 |
GRADUATION PROJECT-I | 5 | 5 | 100.00 |
| 34 |
GRADUATION PROJECT-II | 5 | 5 | 100.00 |
| 35 |
SEMINAR-I | 5 | 5 | 100.00 |
| 36 |
SEMINAR-II | 5 | 5 | 100.00 |
| 37 |
MANAGEMENT | 0 | 0 | 0.00 |
| 38 |
PRACTICE IN INSTITUTIONAL FOOD SERVICES | 5 | 5 | 100.00 |
| 39 |
PRACTICE IN CHILDREN`S HOSPITAL | 5 | 5 | 100.00 |
| 40 |
PRACTICE IN EXTERNAL INSTITUTION | 5 | 5 | 100.00 |
| 41 |
PRACTICE IN CLINICAL NUTRITION- ADULT | 5 | 5 | 100.00 |
| 42 |
INFORMATION TECHNOLOGY-II | 0 | 0 | 0.00 |
| 43 |
INFORMATION TECHNOLOGY | 0 | 0 | 0.00 |
| 44 |
ENTREPRENEURSHIP | 0 | 0 | 0.00 |
| 45 |
ENGLISH-I | 0 | 0 | 0.00 |
| 46 |
ENGLISH-II | 0 | 0 | 0.00 |
| 47 |
TURKISH LANGUAGE-I | 0 | 0 | 0.00 |
| 48 |
TURKISH LANGUAGE-II | 0 | 0 | 0.00 |
| Related number of course units / 48 | 31 | - | - |
|---|
| Level of contribution | 132 | - | - |
|---|
| *Level of Contribution (0-5): Empty-Null (0), 1- Very Low, 2- Low, 3- Medium, 4- High, 5- Very High |
| Programme Elective Course Units |
| No |
Name of the Course Unit |
Programme Learning Outcomes |
| 1 | T | % |
|---|
| 1 |
NUTRITION HISTORY AND CULTURE | 5 | 5 | 100.00 |
| 2 |
FOOD ADDITIVES | 0 | 0 | 0.00 |
| 3 |
WORLD CUISINES | 0 | 0 | 0.00 |
| 4 |
FOOD PREPARATION AND STORAGE | 0 | 0 | 0.00 |
| 5 |
NUTRITION ECOLOGY | 0 | 0 | 0.00 |
| 6 |
FOOD SAFETY | 3 | 3 | 60.00 |
| 7 |
VOCATIONAL ENGLISH | 0 | 0 | 0.00 |
| 8 |
FOOD GROUPS AND TECHNOLOGIES | 3 | 3 | 60.00 |
| 9 |
FOOD BIOTECHNOLOGY | 3 | 3 | 60.00 |
| 10 |
NUTRITION IN SPECIFIC CASES | 4 | 4 | 80.00 |
| 11 |
SCIENTIFIC RESEARCH TECHNIQUES | 0 | 0 | 0.00 |
| 12 |
WEIGHT MANAGEMENT AND EATING BEHAVIOR DISORDERS | 4 | 4 | 80.00 |
| 13 |
AN OVERVIEW OF METABOLISM | 3 | 3 | 60.00 |
| 14 |
FOOD TOXICOLOGY | 3 | 3 | 60.00 |
| 15 |
MOLECULAR NUTRITION | 0 | 0 | 0.00 |
| 16 |
NUTRITIONAL ANTHROPOLOGY | 3 | 3 | 60.00 |
| 17 |
OCCUPATIONAL HEALTH AND SAFETY | 0 | 0 | 0.00 |
| 18 |
EXERCISE AND HEALTHY LIFE | 0 | 0 | 0.00 |
| 19 |
SPORTS NUTRITION | 0 | 0 | 0.00 |
| 20 |
PROJECT DEVELOPMENT AND MANAGEMENT | 0 | 0 | 0.00 |
| 21 |
INTRODUCTION TO DIETETICS | 0 | 0 | 0.00 |
| 22 |
FUNDAMENTALS OF NUTRITIONAL SCIENCES-II | 0 | 0 | 0.00 |
| 23 |
FOOD-DRUG INTERACTION | 1 | 1 | 20.00 |
| 24 |
NUTRITION CONSULTANCY PRACTICES | 3 | 3 | 60.00 |
| 25 |
SPORTS NUTRITION | 3 | 3 | 60.00 |
| 26 |
NUTRIGENETIC | 0 | 0 | 0.00 |
| 27 |
FUNCTIONAL FOODS AND HEALTH | 1 | 1 | 20.00 |
| 28 |
PROBLEMS IN CLINICAL NUTRITION | 0 | 0 | 0.00 |
| 29 |
CURRENT DIET APPLICATIONS | 4 | 4 | 80.00 |
| 30 |
EXERCISE AND HEALTHY LIVING | 0 | 0 | 0.00 |
| 31 |
MENU PLANNING FOR SPECIAL GROUPS | 4 | 4 | 80.00 |
| 32 |
DIET FOODS | 0 | 0 | 0.00 |
| 33 |
ACADEMIC ENGLISH I | 3 | 3 | 60.00 |
| 34 |
ACADEMIC ENGLISH II | 3 | 3 | 60.00 |
| 35 |
NUTRITIONAL SUPPLEMENTS | 1 | 1 | 20.00 |
| 36 |
SPACE AND HEALTH | 0 | 0 | 0.00 |
| Related number of course units / 36 | 18 | - | - |
|---|
| Level of contribution | 54 | - | - |
|---|
| *Level of Contribution (0-5): Empty-Null (0), 1- Very Low, 2- Low, 3- Medium, 4- High, 5- Very High |
| Faculty Elective Course Units |
| No |
Name of the Course Unit |
Programme Learning Outcomes |
| 1 | T | % |
|---|
| 1 |
CREATIVE DRAMA | 0 | 0 | 0.00 |
| 2 |
HİDROTERAPİ | 0 | 0 | 0.00 |
| 3 |
PİLATES | 0 | 0 | 0.00 |
| 4 |
PHYSICAL ACTIVITY FOR HEALTH | 0 | 0 | 0.00 |
| 5 |
FIRST AID | 0 | 0 | 0.00 |
| 6 |
SEXUAL HEALTH | 0 | 0 | 0.00 |
| 7 |
INNOVATION IN HEALTH | 0 | 0 | 0.00 |
| 8 |
MANAGEMENT PHILOSOPHY | 0 | 0 | 0.00 |
| 9 |
SOSYAL SORUNLAR | 0 | 0 | 0.00 |
| 10 |
SOCIOLOGY OF HEALTH | 0 | 0 | 0.00 |
| 11 |
PUBLIC HEALTH | 0 | 0 | 0.00 |
| Related number of course units / 11 | 0 | - | - |
|---|
| Level of contribution | 0 | - | - |
|---|
| *Level of Contribution (0-5): Empty-Null (0), 1- Very Low, 2- Low, 3- Medium, 4- High, 5- Very High |
| University Elective Course Units |
| No |
Name of the Course Unit |
Programme Learning Outcomes |
| 1 | T | % |
|---|
| 1 |
WOMEN AND EXERCISE | 0 | 0 | 0.00 |
| 2 |
PANORAMIC IMAGE TECHNIQUES | 0 | 0 | 0.00 |
| 3 |
ESPORTS ECONOMICS | 0 | 0 | 0.00 |
| 4 |
SPEAKING TECHNIQUES | 0 | 0 | 0.00 |
| 5 |
CYBER SECURITY | 0 | 0 | 0.00 |
| 6 |
PEER GUIDANCE | 0 | 0 | 0.00 |
| 7 |
RHYTHM DANCE AND ORFF TRAINING | 0 | 0 | 0.00 |
| 8 |
EDUCATION WITH COMPUTER GAMES | 0 | 0 | 0.00 |
| 9 |
MULTIMEDIA DESIGN AND PRODUCTION | 0 | 0 | 0.00 |
| 10 |
INSTRUCTIONAL DESIGN | 0 | 0 | 0.00 |
| 11 |
APPLICATIONS IN INSTRUCTIONAL TECHNOLOGY | 0 | 0 | 0.00 |
| 12 |
MODERNISATION AND THE ARTS | 0 | 0 | 0.00 |
| 13 |
DESIGN FOR EVERYBODY | 0 | 0 | 0.00 |
| 14 |
INTRODUCTION TO PHOTOGRAPHY | 0 | 0 | 0.00 |
| 15 |
INTERPERSONAL COMMUNICATION | 0 | 0 | 0.00 |
| 16 |
HUMAN RIGHTS (ECHR AND CASE LAW) | 0 | 0 | 0.00 |
| 17 |
CONSUMER LAW | 0 | 0 | 0.00 |
| 18 |
KARİYER PLANLAMA | 0 | 0 | 0.00 |
| 19 |
FİNANCİAL LİTERACY | 0 | 0 | 0.00 |
| 20 |
EUROPEAN PALACE GARDENZ | 0 | 0 | 0.00 |
| 21 |
TECHNOLOGY ADDICTION | 0 | 0 | 0.00 |
| 22 |
SOCIOLOGY | 0 | 0 | 0.00 |
| 23 |
CONTEMPOARY APPROACHES IN PEACE STUDIES | 0 | 0 | 0.00 |
| 24 |
OLYMPIC MOVEMENT | 0 | 0 | 0.00 |
| 25 |
DIGITAL COMMUNICATION | 0 | 0 | 0.00 |
| Related number of course units / 25 | 0 | - | - |
|---|
| Level of contribution | 0 | - | - |
|---|
| *Level of Contribution (0-5): Empty-Null (0), 1- Very Low, 2- Low, 3- Medium, 4- High, 5- Very High |
