• Türkçe
  • English
Course Code: 
NUT 251
Course Period: 
Autumn
Course Type: 
Free Elective
Theoric: 
3
Practice: 
0
Lab: 
0
Credits: 
3
ECTS: 
5
Course Language: 
English
Course Coordinator: 
Courses given by: 
Course Objectives: 
This course aims to provide students with knowledge about functional foods, functional food components and the general health effects of them.
Course Content: 

Within the scope of this course, definition and classification of functional foods, legal regulations about functional foods in our country and in the world, functional food components and the effects of these foods on health will be discussed.

Course Methodology: 
1: Lecture, 2: Case Study, 3: Problem Solving Technics 4: Discussion, 5: Simulation, 6: Group Study
Course Evaluation Methods: 
1:Writing Exam 2: Multiple Choice Test 3: Blank Filling 4: True-False 5: Oral Examination 6: Presentation

Vertical Tabs

Course Learning Outcomes

Learning Outcomes

Program Learning Outcomes

Teaching

Methods

Assessment Methods

1) Knows the definitions, classification and historical development process of functional foods.

1,2,7,8,9,10

1,2,4,5,6

1,2,3,4,6

 2) Explains the differences and similarities between concepts such as functional food, dietary supplements, nutraceuticals.

1,2,7,8,9,10

1,2,4,5,6

1,2,3,4,6

3) Defines bioactive food components.

1,2,7,8,9,10

1,2,4,5,6

1,2,3,4,6

4) Knows functional foods related to different food groups.

1,2,7,8,9,10

1,2,4,5,6

1,2,3,4,6

5) Explains the phytochemical family, related structures and components with examples.

1,2,7,8,9,10

1,2,4,5,6

1,2,3,4,6

6) Explains the general health effects of functional foods.

1,2,7,8,9,10

1,2,4,5,6

1,2,3,4,6

7) Knows the legal regulations related to functional foods in our country and in the world.

1,2,7,8,9,10

1,2,4,5,6

1,2,3,4,6

8) Learns to deal with functional foods in terms of dietetics.

1,2,7,8,9,10

1,2,4,5,6

1,2,3,4,6

 
 

Course Flow

COURSE CONTENT

Week

Topics

Study Materials

1

DEFINITION AND HISTORICAL PROCESS OF FUNCTIONAL FOODS

 

2

CLASSIFICATION OF FUNCTIONAL FOODS

 

3

CLASSIFICATION OF FUNCTIONAL FOODS

 

4

FUNCTIONAL FOOD COMPONENTS

 

5

FUNCTIONAL FOOD COMPONENTS

 

6

HEALTH EFFECTS OF FUNCTIONAL FOODS

 

7

MIDTERM

 

8

HEALTH EFFECTS OF FUNCTIONAL FOODS

 

9

THE IMPORTANCE OF FUNCTIONAL FOODS IN DIETETICS APPLICATIONS

 

10

STUDENT PRESENTATIONS

 

11

STUDENT PRESENTATIONS

 

12

STUDENT PRESENTATIONS

 

13

STUDENT PRESENTATIONS

 

14

STUDENT PRESENTATIONS

 

15

STUDENT PRESENTATIONS

 

 

 

 

Recommended Sources

RECOMMENDED SOURCES

Textbook

 

Additional Resources

  • Bagchi, D., Preuss, H.G., Swaroop, A. (2015). Nutraceuticals and Functional Foods in Human Health and Disease Prevention.
  • Wildman R.E.C. (2007). Handbook of Nutraceuticals and Functional Foods.
 

 

 

Material Sharing

MATERIAL SHARING

Documents

Course slides, videos

Assignments

 

Exams

 
 

Assessment

ASSESSMENT

IN-TERM STUDIES

NUMBER

PERCENTAGE

Mid-terms

1

80

Oral Presentation

1

20

Total

 

100

CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE

 

60

CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE

 

40

Total

 

100

 

 

 

Course’s Contribution to Program

COURSE'S CONTRIBUTION TO PROGRAM

No

Program Learning Outcomes

Contribution

1

2

3

4

5

1

Knows chemical structures of nutrients and human nutrition under different conditions thoroughly and uses proper sources for implementation. 

 

 

 

 

X

2

 Gains expertise in the scientific research methods.

 

 

 

X

 

3

Knows specific nutritional requirements of children and adolescents, and performs the necessary action by evaluating this information in an analytical manner under individual and social conditions.

X

 

 

 

 

4

Applies professional ethics and legal regulations within the framework of nutrition and diet counseling.

 

 

 

 

 

 

5

Knows the nutritional requirements specific to the periods of pregnancy and lactation, and performs the necessary action by evaluating this information in an analytical manner under individual and social conditions.

 

 

 

 

 

6

Knows adulthood diseases requiring nutritional therapy and acts regarding those processes.

X

 

 

 

 

7

Develops solutions for social nutrition problems and contributes to the development of plans and policies.

 

 

 

X

 

8

Gains ability to communicate with his/her colleagues and applies the most appropriate and recent techniques in multi-disciplinary work.

 

 

 

 

X

9

Organizes activities aimed at improving nutritional status if necessary by determining the nutritional status of his/her environment.

 

 

 

 

X

10

Develops himself/herself and creativity by following the developments in his/her profession and related technologies, and can take initiative when necessary.

 

 

 

X

 

11

Knows the importance of food service systems institutions on human health and applies total quality management in production processes.

 

 

 

 

 

 

ECTS

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Activities

Quantity

Duration

(Hour)

Total Workload (Hour)

Course Duration (Including the exam week: 15x Total course hours)

15

3

45

Hours for off-the-classroom study (Pre-study, practice)

14

3

42

Mid-terms

1

12

12

Oral Presentation

1

12

12

Final examination

1

15

15

Total Work Load

 

 

126

Total Work Load/25 (h)

 

 

5,04

ECTS Credit of the Course

 

 

5