NUTRITION AND DIETETIC (TURKISH)
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Course Introduction and Application Information

Course Code	Course Name	Semester	Theoretical	Practical	Credit	ECTS
BES4076	Functional Foods	Fall Spring	2	0	2	6

This catalog is for information purposes. Course status is determined by the relevant department at the beginning of semester.

Basic information

Language of instruction:	Turkish
Type of course:	Departmental Elective
Course Level:	Bachelor’s Degree (First Cycle)
Mode of Delivery:	Face to face
Course Coordinator :	Dr. Öğr. Üyesi CAN ERGÜN
Recommended Optional Program Components:	None.
Course Objectives:	This course aims to learn basic information and concepts related to functional foods and to discuss their effects on health.

Learning Outcomes

The students who have succeeded in this course;
At the end of this course, students will have knowledge of the following topics:
Students who successfully complete this course,
1. Defines functional foods,
2. Knows the effects of bioactive components of functional foods on health,
3. Recognizes functional foods in national and international markets and learns their usage areas.

Course Content

The content of this course is the definition of functional foods, the effects of bioactive components of functional foods on health, legal regulations on functional foods and the market place of functional foods, etc. consists of related topics.

Weekly Detailed Course Contents

Week	Subject	Related Preparation
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Sources

Course Notes / Textbooks:	Haftalık olarak dersin öğretim üyesi tarafından dağıtılacaktır.
References:	1- Baysoy, G. 2013. Fonksiyonel Besinler. Akademi Yayınevi, İstanbul. 2- Wildman, REC. 2001. Handbook of Nutraceuticals and Functional Foods. CRC Press. 3- Gibson GR and Williams CM. 2000. Functional Foods Concept to Product. CRC Press. vb.

Evaluation System

Semester Requirements	Number of Activities	Level of Contribution
Quizzes	1	% 10
Project	1	% 10
Midterms	1	% 20
Final	2	% 60
Total		% 100
PERCENTAGE OF SEMESTER WORK		% 30
PERCENTAGE OF FINAL WORK		% 70
Total		% 100

ECTS / Workload Table

Activities	Number of Activities	Duration (Hours)	Workload
Course Hours	16	2	32
Study Hours Out of Class	14	2	28
Project	1	10	10
Quizzes	1	10	10
Midterms	1	20	20
Final	1	40	40
Total Workload			140

Contribution of Learning Outcomes to Programme Outcomes

No Effect	1 Lowest	2 Low	3 Average	4 High	5 Highest

	Program Outcomes	Level of Contribution
1)	To use theoretic and methodological approach, evidence-based principles and scientific literature in Nutrition and Dietetics field systematically for practice.	3
2)	To act in accordance with ethical principles and values in professional practice.	3
3)	To use life-long learning, problem-solving and critical thinking skills.	4
4)	To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection.	3
5)	To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach.	3
6)	To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition.	3
7)	To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.)	2
8)	To communicate effectively with advisee, colleagues for effective professional relationships.	2
9)	To use healthcare, information technologies for Nutrition and Dietetic practice and research.	1
10)	To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively.	2
11)	To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level.	1
12)	To carry out dietetic practices considering cultural differences and different health needs of different groups in the community.	1