ECTS - Functional Foods
Functional Foods (NUT210) Course Detail
| Course Name | Course Code | Season | Lecture Hours | Application Hours | Lab Hours | Credit | ECTS |
|---|---|---|---|---|---|---|---|
| Functional Foods | NUT210 | Area Elective | 2 | 0 | 0 | 2 | 5 |
| Pre-requisite Course(s) |
|---|
| N/A |
| Course Language | English |
|---|---|
| Course Type | Elective Courses |
| Course Level | Bachelor’s Degree (First Cycle) |
| Mode of Delivery | Face To Face |
| Learning and Teaching Strategies | Lecture, Discussion, Team/Group. |
| Course Lecturer(s) |
|
| Course Objectives | To give the basic knowledge about functional foods which is as a current trend in the food and nutrition field, and to interpret the potential health effects of functional foods on health. |
| Course Learning Outcomes |
The students who succeeded in this course;
|
| Course Content | Definition of functional foods and bioactive compounds, classification of bioactive compounds, possible effects of functional foods on health, functional food market. |
Weekly Subjects and Releated Preparation Studies
| Week | Subjects | Preparation |
|---|---|---|
| 1 | Definition of functional food Factors driving the growth of the functional foods Classification of functional foods in order to bioactive compounds | Read from the source |
| 2 | Probiotics and Health | Read from the source |
| 3 | Prebiotics and Health | Read from the source |
| 4 | Plant sterols-stanols and Health | Read from the source |
| 5 | Polyphenols I (Phenolic acids) and Health | Read from the source |
| 6 | Polyphenols II (Flavonoids: catechin, anthocyanins)and Health | Read from the source |
| 7 | Phytoestrogens and Health | Read from the source |
| 8 | Midterm exam | Read from the source |
| 9 | Sulphur compounds and Health | Read from the source |
| 10 | Carotenoids and Health | Read from the source |
| 11 | Fatty acids (omega-3, MUFA, PUFA, CLA) and Health | Read from the source |
| 12 | Functional Foods: Market Research | Read from the source |
| 13 | Regulations of Functional Foods : National &International | Read from the source |
| 14 | Functional Foods: Responsibles? of nutrition and dietetics professionals | Read from the source |
| 15 | Presenting reports | Read from the source |
| 16 | Final Exam | Read from the source |
Sources
| Course Book | 1. Handbook of Nutraceuticals and Functional Foods. Wildman REC(ed), CRC Press, 2001. |
|---|---|
| 2. Functional Foods Concept to Product. Gibson GR and Williams CM (ed), CRC Press, 2000. |
Evaluation System
| Requirements | Number | Percentage of Grade |
|---|---|---|
| Attendance/Participation | - | - |
| Laboratory | - | - |
| Application | - | - |
| Field Work | - | - |
| Special Course Internship | - | - |
| Quizzes/Studio Critics | - | - |
| Homework Assignments | 5 | 10 |
| Presentation | 1 | 10 |
| Project | - | - |
| Report | - | - |
| Seminar | - | - |
| Midterms Exams/Midterms Jury | 1 | 30 |
| Final Exam/Final Jury | 1 | 50 |
| Toplam | 8 | 100 |
| Percentage of Semester Work | 50 |
|---|---|
| Percentage of Final Work | 50 |
| Total | 100 |
Course Category
| Core Courses | X |
|---|---|
| Major Area Courses | |
| Supportive Courses | |
| Media and Managment Skills Courses | |
| Transferable Skill Courses |
The Relation Between Course Learning Competencies and Program Qualifications
| # | Program Qualifications / Competencies | Level of Contribution | ||||
|---|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | ||
| 1 | Acquires and applies theoretical and practical knowledge based on current literature in the field of Nutrition and Dietetics. | |||||
| 2 | Identifies and analyzes nutritional problems at the individual and societal levels and produces evidence-based solutions. | X | ||||
| 3 | Collects, analyzes, interprets, and reports data in scientific research; gains the ability to work in national/international, disciplinary, and multidisciplinary teams. | X | ||||
| 4 | Plans, implements, and develops policies for appropriate nutrition interventions and education, taking into account the age, gender, socio-cultural, economic, and health status of individuals and communities. | X | ||||
| 5 | Effectively uses field-specific technological equipment and information technologies. | X | ||||
| 6 | Acquires the ability to communicate in writing and orally in Turkish and a second foreign language on topics related to the field of Nutrition and Dietetics. | X | ||||
| 7 | Acquires the ability for lifelong learning, access to scientifically proven information, and continuous self-renewal during and after education. | X | ||||
| 8 | Acts with professional ethics and a sense of responsibility, demonstrating awareness of the universal and societal impacts of the dietitian profession and its legal consequences. | X | ||||
| 9 | Can compare and discuss nutrition policies and food legislation both in the country and world experiences levels. | |||||
| 10 | Can develop and organize training programs to provide adequate, balanced and healthy nutrition for individuals and groups, and can effectively use the communication and education methods and materials required for the sessions. | |||||
| 11 | Can evaluate individual and cultural differences by having knowledge and practices of the traditions and cultures of the countries. | |||||
ECTS/Workload Table
| Activities | Number | Duration (Hours) | Total Workload |
|---|---|---|---|
| Course Hours (Including Exam Week: 16 x Total Hours) | 16 | 2 | 32 |
| Laboratory | |||
| Application | |||
| Special Course Internship | |||
| Field Work | |||
| Study Hours Out of Class | 14 | 2 | 28 |
| Presentation/Seminar Prepration | 1 | 10 | 10 |
| Project | |||
| Report | |||
| Homework Assignments | 5 | 3 | 15 |
| Quizzes/Studio Critics | |||
| Prepration of Midterm Exams/Midterm Jury | 1 | 20 | 20 |
| Prepration of Final Exams/Final Jury | 1 | 20 | 20 |
| Total Workload | 125 | ||