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 |
|
|
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. |
|