PhD in Nutrition and Dietetics with a master's degree | |||||
PhD | TR-NQF-HE: Level 8 | QF-EHEA: Third Cycle | EQF-LLL: Level 8 |
Course Code: | BDY722 | ||||||||
Course Name: | Fonksiyonel Besinler ve Sağlık Üzerine Etkileri | ||||||||
Course Semester: | Spring | ||||||||
Course Credits: |
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Language of instruction: | TR | ||||||||
Course Requisites: | |||||||||
Does the Course Require Work Experience?: | No | ||||||||
Type of course: | Department Elective | ||||||||
Course Level: |
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Mode of Delivery: | Face to face | ||||||||
Course Coordinator : | Dr.Öğr.Üyesi AYLİN SEYLAM KÜŞÜMLER | ||||||||
Course Lecturer(s): | |||||||||
Course Assistants: |
Course Objectives: | This course aims to discuss the definition and development of functional food concept andinternational applications of functional foods; and to comprehend the structural propertiesand biological activities of bioactive food components, and their effects on human health. |
Course Content: | Definition of functional foods; the purpose and scientific evidence of functional food concept; the structural properties and biological activities of functional food components; the potential effects of bioactive food components on health; and international developments regarding to functional foods. |
The students who have succeeded in this course;
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Week | Subject | Related Preparation |
1) | Introduction to module | Following the Current Course Schedule |
2) | Definition of functional foods & ADA Position Paper on Functional Foods I | Following the Current Course Schedule |
3) | Definition of functional foods & ADA Position Paper on Functional Foods II | Following the Current Course Schedule |
4) | Prebiotics & Probiotics | Following the Current Course Schedule |
5) | Plant sterols &stanols | Following the Current Course Schedule |
5) | Plant sterols &stanols | Following the Current Course Schedule |
6) | Polyphenols, Phenolic acids | Following the Current Course Schedule |
7) | Polyphenols, Flavonoids | Following the Current Course Schedule |
8) | Polyphenols, Phytooestrogens, Soy | Following the Current Course Schedule |
9) | Carotenoids, Carotenes | Following the Current Course Schedule |
10) | Carotenoids, Xanthophylls | Following the Current Course Schedule |
11) | Allium compounds | Following the Current Course Schedule |
12) | Dietary Fiber; Soluble fiber, Insoluble fiber, beta-glukan | Following the Current Course Schedule |
13) | Dietary Fatty Acids; Omega-3 PUFA, CLA, MUFA | Following the Current Course Schedule |
14) | Final exam | Following the Current Course Schedule |
Course Notes / Textbooks: | 1. Articles published on recent issues of journals related to Nutrition and Dietetics. 2. Handbook of Nutraceuticals and Functional Foods.Wildman REC(ed), CRC Press, 2001 3. Functional Foods Concept to Product. Gibson GR andWilliams CM (ed), CRC Press, 2000. |
References: | 1. Konu ile ilgili süreli yayınların güncel sayılarında yayınlanan makaleler 2. Handbook of NutraceuticalsandFunctionalFoods. Wildman REC(ed), CRC Press, 2001 3. FunctionalFoodsConceptto Product. Gibson GR and Williams CM (ed), CRC Press, 2000. |
Learning Outcomes | 1 |
2 |
3 |
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Program Outcomes | |||||
1) To be able to defend original ideas in discussing the issues in the field, to analyze and develop social relations and norms that direct these relations with a critical point of view | |||||
1) Increase decision-making ability by developing rational solutions with creative and critical thinking method to new developments related to the field and possible problems. | |||||
2) To acquire the ability to develop, authenticate and deepen the level of expertise by researching, discussing and discussing more sophisticated and advanced information in an up-to-date and original manner in relation to the graduate education that the student has received. | |||||
3) Be able to evaluate and use new information in the field with a systematic approach. | |||||
5) To develop multidisciplinary study skills and to provide practical approaches to solve interdisciplinary problems and to be a leader in the team here. | |||||
7) to contribute to the solution of social, scientific, cultural and ethical problems encountered in the issues related to the moment, to make good use of the strategic decision-making processes in the solution of these problems and to contribute to the society in which it lives |
No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
Program Outcomes | Level of Contribution | |
1) | To be able to defend original ideas in discussing the issues in the field, to analyze and develop social relations and norms that direct these relations with a critical point of view | |
1) | Increase decision-making ability by developing rational solutions with creative and critical thinking method to new developments related to the field and possible problems. | |
2) | To acquire the ability to develop, authenticate and deepen the level of expertise by researching, discussing and discussing more sophisticated and advanced information in an up-to-date and original manner in relation to the graduate education that the student has received. | |
3) | Be able to evaluate and use new information in the field with a systematic approach. | |
5) | To develop multidisciplinary study skills and to provide practical approaches to solve interdisciplinary problems and to be a leader in the team here. | |
7) | to contribute to the solution of social, scientific, cultural and ethical problems encountered in the issues related to the moment, to make good use of the strategic decision-making processes in the solution of these problems and to contribute to the society in which it lives |
Expression | |
Brainstorming/ Six tihnking hats | |
Individual study and homework |
Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing) | |
Homework | |
Observation | |
Presentation |
Semester Requirements | Number of Activities | Level of Contribution |
Homework Assignments | 1 | % 20 |
Midterms | 1 | % 20 |
Final | 1 | % 60 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 40 | |
PERCENTAGE OF FINAL WORK | % 60 | |
total | % 100 |
Activities | Number of Activities | Duration (Hours) | Workload |
Course Hours | 14 | 3 | 42 |
Study Hours Out of Class | 14 | 3 | 42 |
Presentations / Seminar | 1 | 1 | 1 |
Homework Assignments | 1 | 1 | 1 |
Final | 1 | 1 | 1 |
Total Workload | 87 |