Week |
Subject |
Related Preparation |
1) |
• Functional foods (functional foods) identification, Turkey and the world related standards |
Reading the related articles and standards and also, chapters from the book. |
2) |
Functional foods in Turkey and the world |
Reading the related articles and standards and also, chapters from the book. |
3) |
The role of functional foods in protecting human health and preventing diseases. |
Reading the related articles and standards and also, chapters from the book. |
4) |
Safety and toxicity of functional foods |
Reading the related articles and standards and also, chapters from the book. |
5) |
Probiotics and prebiotics and their effects on health |
Reading the related articles and standards and also, chapters from the book. |
6) |
Bioactive compounds in foods and their effects on health |
Reading the related articles and standars and also, chapters from the book. |
7) |
VİZE SINAVI |
Reading the related articles and standards and also, chapters from the book. |
8) |
Bioactive compounds in foods and their effects on health |
Reading the related articles and standards and also, chapters from the book. |
9) |
Bioactive compounds in foods and their effects on health |
Reading the related articles and standards and also, chapters from the book. |
10) |
Functional foods used in disease prevention and treatment |
Reading the related articles and standards and also, chapters from the book. |
11) |
Functional foods used in disease prevention and treatment |
Reading the related articles and standards and also, chapters from the book. |
12) |
• Functional foods used in disease prevention and treatment |
Reading the related articles and standards and also, chapters from the book. |
13) |
• Functional foods used in disease prevention and treatment |
Reading the related articles and standards and also, chapters from the book. |
14) |
• Functional foods used in disease prevention and treatment |
Reading the related articles and standards and also, chapters from the book. |
Course Notes / Textbooks: |
Ders notları haftalık olarak verilecektir.
Reading material will be given on weekly basis . |
References: |
- Noomhorm, A., Ahmad, I., Kumar Anal, A., Functional Foods and Dietary Supplements, Processing Effects and Health Benefits, 2014, Wiley Blackwell.
- Nutraceuticals and Functional Foods in Human Health and Disease Prevention, Bagchi, D., Preuss, H.G., Swaroop, A., 2016, CRC Press, Taylor&Francis Group.
- Watson, R.R., Nutrition and Functional Foods for Healthy Eating, 2017, Academic Press, Elsevier Inc.
|
|
Program Outcomes |
Level of Contribution |
1) |
It has up-to-date knowledge on nutrition and dietetics. |
5 |
2) |
During and after graduation, the institutional, national and international scientific meetings are held. |
4 |
3) |
Has knowledge of reaching scientific knowledge in nutrition and dietetics, monitoring, evaluating and applying current literature |
4 |
4) |
It contributes, conducts, manages and evaluates the scientific information in the direction of ethical principles, taking into account the opinions, the individual and the society, and will direct the national and international nutrition plans and policies. |
3 |
5) |
Can convey the thoughts and projects in the field effectively |
4 |