ISTANBUL OKAN UNIVERSITY INFORMATION PACKAGE / COURSE CATALOGUE
| Nutrition and Dietetics non-thesis | |||||
| Master | TR-NQF-HE: Level 7 | QF-EHEA: Second Cycle | EQF-LLL: Level 7 | ||
General course introduction information
| Course Code: | BDY570 | ||||||||
| Course Name: | Nutritional Supports in Diseases | ||||||||
| Course Semester: | Fall | ||||||||
| 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 AHMET MURAT GÜNAL | ||||||||
| Course Lecturer(s): |
Dr.Öğr.Üyesi AHMET MURAT GÜNAL |
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| Course Assistants: |
Course Objective and Content
| Course Objectives: | Learning basic information and concepts about functional foods, discussing the effects of functional foods on health. |
| Course Content: | Definition of functional food and nutritional components, classification of functional food components, legal regulations about functional foods and place of functional foods in the market. |
Learning Outcomes
The students who have succeeded in this course;
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Lesson Plan
| Week | Subject | Related Preparation |
| 1) | Functional Food Concept, Definition of Functional Food, Developmental Process of Functional Foods, Classification of Functional Foods According to Bioactive Ingredients | Reading the relevant section from the course notes |
| 2) | Probiotics and Health | Reading the relevant section from the course notes |
| 3) | Prebiotics and Health | Reading the relevant section from the course notes |
| 4) | Herbal sterols, stanols and health | Reading the relevant section from the course notes |
| 5) | Polyphenols and Health I, Phenolic acids | Reading the relevant section from the course notes |
| 6) | Polyphenols and Health II, Flavonoids: Catechins, Anthocyanins | Reading the relevant section from the course notes |
| 7) | Phytoestrogens and Health | Reading the relevant section from the course notes |
| 8) | Midterm | Reading the relevant section from the course notes |
| 9) | Sulfur Compounds (Glucosinolates, Allisin) and Health | Reading the relevant section from the course notes |
| 10) | Carotenoids and Health | Reading the relevant section from the course notes |
| 11) | Fatty Acids (n-3 Polyunsaturated Fatty Acids, Unsaturated Fatty Acids, Conjugated Linoleic Acid) and Health | Reading the relevant section from the course notes |
| 12) | Functional Foods: Market Research Student Presentations, Discussion) | Reading the relevant section from the course notes |
| 13) | National and International Regulations Relating to Functional Foods | Reading the relevant section from the course notes |
| 14) | Functional Foods: Dietician Responsibilities | Reading the relevant section from the course notes |
| 15) | final exam | Reading the relevant section from the course notes |
Sources
| Course Notes / Textbooks: | Öğretim elemanı tarafından hazırlanan ders notları ve sunumlar. |
| References: | 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. |
Course-Program Learning Outcome Relationship
| Learning Outcomes | 1 |
2 |
3 |
4 |
5 |
6 |
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| Program Outcomes | ||||||
| 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. | ||||||
Course - Learning Outcome Relationship
| No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
| Program Outcomes | Level of Contribution | |
| 1) | It has up-to-date knowledge on nutrition and dietetics. | 4 |
| 2) | It obtains information about technological tools to reach the current knowledge. | 3 |
| 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. | 5 |
| 4) | Taking responsibilities when faced with problems related to the field, collecting examples, bringing solution proposals, using teamwork and communication and information technology. | 4 |
| 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. | 5 |
| 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. | 4 |
Learning Activity and Teaching Methods
| Expression | |
| Brainstorming/ Six tihnking hats | |
| Individual study and homework | |
| Lesson | |
| Report Writing | |
| Q&A / Discussion |
Assessment & Grading Methods and Criteria
| Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing) | |
| Homework | |
| Presentation | |
| Reporting |
Assessment & Grading
| Semester Requirements | Number of Activities | Level of Contribution |
| Homework Assignments | 1 | % 20 |
| Midterms | 1 | % 30 |
| Final | 1 | % 50 |
| total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 50 | |
| PERCENTAGE OF FINAL WORK | % 50 | |
| total | % 100 | |
Workload and ECTS Credit Grading
| Activities | Number of Activities | Duration (Hours) | Workload |
| Course Hours | 14 | 3 | 42 |
| Study Hours Out of Class | 14 | 5 | 70 |
| Presentations / Seminar | 1 | 10 | 10 |
| Homework Assignments | 1 | 10 | 10 |
| Midterms | 1 | 12 | 12 |
| Final | 1 | 30 | 30 |
| Total Workload | 174 | ||