Functional Foods (NUT210) Course Detail

Course Name Course Code Season Lecture Hours Application Hours Lab Hours Credit ECTS
Functional Foods NUT210 2 0 0 2 5
Pre-requisite Course(s)
Course Language English
Course Type N/A
Course Level Bachelor’s Degree (First Cycle)
Mode of Delivery Face To Face
Learning and Teaching Strategies Lecture, Discussion, Team/Group.
Course Coordinator
Course Lecturer(s)
Course Assistants
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;
  • Define the functional foods and bioactive food components
  • Classify functional foods according to the bioactive compounds
  • Potential health effects/benefits of functional foods and their components
  • Develop proper suggestions on functional foods as a part of diet
  • Have an idea about national and international regulations of functional foods
  • Have awareness about national and international market of functional
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


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 Develop the capability of using theoretical and practical knowledge acquired during nutrition and dietetic education for individuals and public for health promotion, prevention of the diseases and treatment of the diseases when necessary. X
2 Can reach evidence-based knowledge in nutrition and dietetics by searching available journals and books published then using all computer programs assess this knowledge, interpret and share. X
3 Develop strategical plans and programs for solving nutrition-based health problems at individual and community level, by considering professional and ethical values. X
4 Can analyze food consumptions of individuals and create diet plans by taking into consideration of their age, gender, socio-cultural, economical, biochemical and personal characteristics then can give necessary education to them. X
5 Can identify all the nutrients and chemical substances that foods contain and help individuals how and what kind of foods to be chosen for their health and/or disease conditions. X
6 Can conduct their work independently with the help of the information gained, take individual responsibility to solve problems in practice, and collaborate with other members of the health team. X
7 Can explain all reduction or loss of nutrients may happen during food preparation and cooking both home or institutional settings. X
8 Can make all necessary dietary adjustments where special nutrition is required. X
9 Can compare and discuss nutrition policies and food legislation both in the country and world experiences levels. X
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. X
11 Can evaluate individual and cultural differences by having knowledge and practices of the traditions and cultures of the countries. X

ECTS/Workload Table

Activities Number Duration (Hours) Total Workload
Course Hours (Including Exam Week: 16 x Total Hours) 16 2 32
Special Course Internship
Field Work
Study Hours Out of Class 14 2 28
Presentation/Seminar Prepration 1 10 10
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