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

General course introduction information

Course Code:

BDY722

Course Name:

Functional Nutrients and Their Effects on Health

Course Semester:

Fall

Course Credits:

Theoretical	Practical	Credit	ECTS
3	0	3	15

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 AYLİN SEYLAM KÜŞÜMLER

Course Lecturer(s):

Course Assistants:

Course Objective and Content

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.

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
1) Definefunctional food concept and explain the differences between the term of functional food and other related terms
2 - Skills
Cognitive - Practical
1) Clarify the structural properties and biological activities of functional food components with appropriate examples.
3 - Competences
Communication and Social Competence
Learning Competence
Field Specific Competence
Competence to Work Independently and Take Responsibility
1) Discuss the potential effects of bioactive food components on health by the results of recent research papers.

Lesson Plan

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

Sources

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.

Course-Program Learning Outcome Relationship

Learning Outcomes	1	2	3
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

Assessment & Grading Methods and Criteria

Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing)
Homework
Observation
Presentation

Assessment & Grading

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

Workload and ECTS Credit Grading

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