PhD in Nutrition and Dietetics with a bachelor's degree
PhD	TR-NQF-HE: Level 8	QF-EHEA: Third Cycle	EQF-LLL: Level 8

General course introduction information

Course Code:

BDY570

Course Name:

Nutritional Supports in Diseases

Course Semester:

Spring

Course Credits:

Theoretical	Practical	Credit	ECTS
3	0	3	8

Language of instruction:

Course Requisites:

Does the Course Require Work Experience?:

Type of course:

Department Elective

Course Level:

PhD

TR-NQF-HE:8. Master`s Degree

QF-EHEA:Third Cycle

EQF-LLL:8. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator :

Dr.Öğr.Üyesi AHMET MURAT GÜNAL

Course Lecturer(s):

Dr.Öğr.Üyesi AHMET MURAT GÜNAL

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;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
1) Defines the functional food.
2) Classify functional foods according to bioactive nutrient components
3) Know the possible health effects of functional food components
4) Develop appropriate recommendations for the inclusion of functional foods in the diet
5) Knowing national and international regulations covering functional foods
6) Knows functional foods found in national and international markets, knows its usage areas
2 - Skills
Cognitive - Practical
3 - Competences
Communication and Social Competence
Learning Competence
Field Specific Competence
Competence to Work Independently and Take Responsibility

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
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

Course - Learning Outcome Relationship

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

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