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Course Code: 
NUT 450
Course Period: 
Spring
Course Type: 
Free Elective
Theoric: 
3
Practice: 
0
Lab: 
0
Credits: 
3
ECTS: 
5
Course Language: 
English
Course Objectives: 
The aim of this course is to generally inform about commonly used food supplements with explaining their main principles, funcions in human body and classifications.
Course Content: 

Food supplements and nutraceutics

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) Explains terms about food supplements.

1,6,8

1,2,3

1,2,3,4

2) Explains nutraceutics.

1,6,8

1,2,3

1,2,3,4

3) Explains effects of food supplements and nutraceutics on health.

1,6,8

1,2,3

1,2,3,4

4) Explains proper use of food supplements and supplements, dosages and possible side effects if not used properly.

1,6,8

1,2,3

1,2,3,4

 

 

 

Course Flow

COURSE CONTENT

Week

Topics

Study Materials

1

INTRODUCTION

 

2

IDENTIFICATION OF FOOD SUPPLEMENTS AND NUTRACEUTICS

 

3

IDENTIFICATION OF FOOD SUPPLEMENTS AND NUTRACEUTICS

 

4

IMPORTANCE OF FOOD SUPPLEMENTS AND NUTRACEUTICS

 

5

SOURCES OF FOOD SUPPLEMENTS AND NUTRACEUTICS

 

6

SOURCES OF FOOD SUPPLEMENTS AND NUTRACEUTICS

 

7

MIDTERM

 

8

 PROPER USE OF FOOD SUPPLEMENTS AND NUTRACEUTICS

 

9

 PROPER USE OF FOOD SUPPLEMENTS AND NUTRACEUTICS

 

10

 PROPER USE OF FOOD SUPPLEMENTS AND NUTRACEUTICS

 

11

 PROPER USE OF FOOD SUPPLEMENTS AND NUTRACEUTICS

 

12

 PROPER USE OF FOOD SUPPLEMENTS AND NUTRACEUTICS

 

13

 SIDE EFFECTS OF FOOD SUPPLEMENTS AND NUTRACEUTICS

 

14

 SIDE EFFECTS OF FOOD SUPPLEMENTS AND    NUTRACEUTICS

 

15

OVERVIEW

 

 

Recommended Sources

RECOMMENDED SOURCES

Textbook

 

Additional Resources

 

 

 

Material Sharing

MATERIAL SHARING

Documents

 

Assignments

 

Exams

 
 

 

Assessment

ASSESSMENT

IN-TERM STUDIES

NUMBER

PERCENTAGE

Mid-terms

1

100

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 researh methods.

x

 

 

 

 

3

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

 

 

 

 

 

4

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

 

x

 

 

 

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 abilitiy 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

Final examination

1

16

16

Total Work Load

 

 

115

Total Work Load / 25 (h)

 

 

4,6

ECTS Credit of the Course

 

 

     5