PhD in Nutrition and Dietetics with a bachelor's degree | |||||
PhD | TR-NQF-HE: Level 8 | QF-EHEA: Third Cycle | EQF-LLL: Level 8 |
Course Code: | BDY570 | ||||||||
Course Name: | Nutritional Supports in Diseases | ||||||||
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 AHMET MURAT GÜNAL | ||||||||
Course Lecturer(s): |
Dr.Öğr.Üyesi AHMET MURAT GÜNAL |
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Course Assistants: |
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. |
The students who have succeeded in this course;
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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 |
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. |
Learning Outcomes | 1 |
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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 | |
Lesson | |
Report Writing | |
Q&A / Discussion |
Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing) | |
Homework | |
Presentation | |
Reporting |
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 |
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 |