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FIELD TRAINING II DERS TANITIM VE UYGULAMA BİLGİLERİ

Kodu Dersin Adı Yarıyıl Süresi(T+U) Kredisi AKTS Kredisi
BEY442E FIELD TRAINING II 8 26 14 14

KAYNAKLAR

Jeukendrup A(2013). Sports Nutrition: From Lab to Kitchen, 3. edition, U.K. Electronic book.
Burke L, Deakin V(2015), Clinical Sports Nutrition, 5th edition, Australia. Electronic book.
Sethi, M,(2004), Institutional Food Management, New Age International.
Puckett R.P,(2012 ) Foodservice Manual for Health Care Institutions, Forth Edition,John Wiley & Sons.
The BC Cook Articulation Committee. (2015). Basic Kitchen and Food Service Management. Victoria, B.C.: BCcampus, https://opentextbc.ca/basickitchenandfoodservicemanagement/.
Food Safety, Sanitation, and Personal Hygiene by the BC Cook Articulation Committeet http://open.bccampus.ca
Kranz S. (2018). Dietary Intake and Behavior in Children, MDPI - Multidisciplinary Digital Publishing Institute, ISBN: 9783038428930; 9783038428947.
Kagawa M., Lee M., Binns C. (2017). Nutrients in Infancy, MDPI - Multidisciplinary Digital Publishing Institute, ISBN: 9783038425601; 9783038425618.
Mahan, L. K., Escott-Stump, S., Raymond, J. L.; Krause, M. V. (2012). Krause's food & the nutrition care process-e-book. Elsevier Health Sciences.