NUTRITION AND DIETETIC (ENGLISH) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code | Course Name | Semester | Theoretical | Practical | Credit | ECTS |
NTD4076 | 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. |
Language of instruction: | English |
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. |
The students who have succeeded in this course; 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. |
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. |
Week | Subject | Related Preparation |
1) | Introduction | |
2) | Functional Nutrient Concept, Definition, Classification | |
3) | Bioactive Carbohydrates, Prebiotics | |
4) | Bioactive Lipids | |
5) | Bioactive Peptides | |
6) | Bioactive Polyphenols, Carotenoids, Functional Properties of Vegetables and Fruits | |
7) | Overview | |
8) | Midterm | |
9) | Functional Properties of Milk and Dairy Products | |
10) | Soy and Soy Products, Buckwheat, Flaxseed etc. Functional Features | |
11) | Cocoa and Chocolate, Nuts etc. Functional Features | |
12) | Project Presentation | |
13) | Project Presentation | |
14) | General evaluation |
Course Notes / Textbooks: | 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. |
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. |
Semester Requirements | Number of Activities | Level of Contribution |
Total | % | |
PERCENTAGE OF SEMESTER WORK | % 0 | |
PERCENTAGE OF FINAL WORK | % | |
Total | % |
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. | |
2) | To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. | |
3) | To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) | |
4) | To use healthcare, information technologies for Nutrition and Dietetic practice and research. | |
5) | To communicate effectively with advisee, colleagues for effective professional relationships. | |
6) | To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. | |
7) | To use life-long learning, problem-solving and critical thinking skills. | |
8) | To act in accordance with ethical principles and values in professional practice. | |
9) | To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. | |
10) | To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. | |
11) | To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. | |
12) | To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. |