Course Information
SemesterCourse Unit CodeCourse Unit TitleT+P+LCreditNumber of ECTS CreditsLast Updated Date
3BES253Functional Nutrients And Health2+0+02427.02.2024

 
Course Details
Language of Instruction Turkish
Level of Course Unit Bachelor's Degree
Department / Program Nutrition and Dietetics
Type of Program Formal Education
Type of Course Unit Elective
Course Delivery Method Face To Face
Objectives of the Course Fonksiyonel besinler ile ilgili temel bilgi ve kavramların öğrenilmesi, fonksiyonel besinlerin sağlık üzerine etkilerinin tartışılmasıdır.
Course Content Definition of functional food and nutritional component, classification of functional food components, legal regulations on functional foods and market place of functional foods.
Course Methods and Techniques
Prerequisites and co-requisities None
Course Coordinator None
Name of Lecturers Specialist Taylan Kümeli
Assistants Research Assist. Merve Özvar merve.ozvar@gedik.edu.tr
Work Placement(s) No

Recommended or Required Reading
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.
Course Notes Lecture Notes
Exams Vize/Final

Course Category
Health %40
Field %60

Planned Learning Activities and Teaching Methods
Activities are given in detail in the section of "Assessment Methods and Criteria" and "Workload Calculation"

Assessment Methods and Criteria
In-Term Studies Quantity Percentage
Mid-terms 1 % 40
Final examination 1 % 60
Total
2
% 100

 
ECTS Allocated Based on Student Workload
Activities Quantity Duration Total Work Load
Course Duration 14 2 28
Hours for off-the-c.r.stud 14 5 70
Mid-terms 1 2 2
Final examination 1 2 2
Total Work Load   Number of ECTS Credits 4 102

 
Course Learning Outcomes: Upon the successful completion of this course, students will be able to:
NoLearning Outcomes
1 Defines functional food
2 Classifies functional foods according to their bioactive nutritional components
3 Knows the possible health effects of functional nutritional components
4 Develops appropriate recommendations for the inclusion of functional foods in the diet
5 Knows national and international regulations covering functional foods
6 Recognizes functional foods in national and international markets, knows their usage areas.

 
Weekly Detailed Course Contents
WeekTopicsStudy MaterialsMaterials
1 Concept of Functional Food, Definition of Functional Food, Development Process of Functional Foods, Classification of Functional Foods According to Bioactive Components
2 Probiotics and Health
3 Prebiotics and Health
4 Plant sterols, stanols and health
5 Polyphenols and Health I, Phenolic acids
6 Polyphenols and Health II, Flavonoids: Catechins, Anthocyanidins
7 Phytoestrogens and Health
8 Midterm Exam Week
9 Sulfur Compounds (Glucosinolates, Allicins) and Health
10 Carotenoids and Health
11 Fatty Acids (n-3 Polyunsaturated Fatty Acids, Monounsaturated Fatty Acids, Conjugated Linoleic Acid) and Health
12 Functional Foods: Market Research Student Presentations, Discussion
13 National and International Regulations Related to Functional Foods
14 Functional Foods: Dietitian's Responsibilities
15 An Overview
16 Final Exam Week

 
Contribution of Learning Outcomes to Programme Outcomes
P1 P2 P3 P4 P5 P6 P7 P8 P9 P10
All 3 1 4 4 1 5 1 4 1
C1 3 1 4 4 1 5 1 4 1
C2 3 1 4 4 1 5 1 4 1
C3 3 1 4 4 1 5 1 4 1
C4 3 1 4 4 1 5 1 4 1
C5 3 1 4 4 1 5 1 4 1
C6 3 1 4 4 1 5 1 4 1

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  https://obs.gedik.edu.tr/oibs/bologna/progCourseDetails.aspx?curCourse=118764&curProgID=5610&lang=en