| 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. |
|
| 2) |
It obtains information about technological tools to reach the current knowledge. |
|
| 3) |
Using technology, it analyzes and synthesizes scientific information, develops interpretations, reports and solution proposals, and shares information with different disciplines and colleagues by communicating in line with ethical principles. |
|
| 4) |
Taking responsibilities when faced with problems related to the field, collecting examples, bringing solution proposals, using teamwork and communication and information technology. |
|
| 5) |
Adopts lifelong learning principles and evaluates, discusses, interprets statistically based on the statistically based practice of scientific articles in the direction of ethical principles with a critical approach. |
|
| 6) |
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. |
|
ISTANBUL OKAN UNIVERSITY INFORMATION PACKAGE / COURSE CATALOGUE
