Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|
| NUTRACEUTICALS and DIETARY SUPPLEMENTS | GMS2215349 | Spring Semester | 3+0 | 3 | 3 |
| Course Program | Salı 12:45-13:30 Salı 13:30-14:15 Salı 14:30-15:15 Cumartesi 12:45-13:30 Cumartesi 13:30-14:15 Cumartesi 14:30-15:15 |
| Prerequisites Courses | |
| Recommended Elective Courses | |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Elective |
| Course Coordinator | Lect.Dr. Armin AMANPOUR |
| Name of Lecturer(s) | Lect.Dr. Armin AMANPOUR |
| Assistant(s) | |
| Aim | Products in pharmaceutical form that contain much higher amounts of active ingredients present in foods for the purpose of protecting health or supporting treatment are called 'nutraceuticals', the active compounds present in foods and products that carry the whole plant, parts or extracts of the plant are also referred to as 'food supplement'. Many people resort to using nutritional bioactive ingredients to supplement normal nutrition so that the body can maintain its daily functions. The aim of this course is to explain, interpret and summarize the effectiveness of these products and related ideas and concepts based on scientific findings. |
| Course Content | This course contains; Why do we need nutraceuticals and food supplements? ,General concepts and definitions ,What are bioactive compounds? Bioactive carbohydrates ,Bioactive Lipids ,Bioactive Peptide ,Phytochemicals I ,Phytochemicals II ,Phytochemicals III ,Nutritional Supplements ,Probiotics ,Prebiotics ,Food Fibers Nutraceuticals and Food Supplements ,Food Pyramids I ,Food Pyramids II . |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| Discusses basic information and ideas about the properties and sources of functional foods. | 10, 16 | |
| Defines basic concepts about the role of functional foods, nutraceuticals, or nutritional supplements in human health. | 1, 16 | C |
| Explains basic information, ideas and concepts about the role of bioactive compounds in functional foods in human health. | 1 | C |
| Interprets basic information and concepts about the role of antioxidant and phenolic compounds, phytosterols, omega-group oils, probiotics and prebiotics in human health. | 10, 9 | C |
| Teaching Methods: | 1: Mastery Learning, 10: Discussion Method, 16: Question - Answer Technique, 9: Lecture Method |
| Assessment Methods: | C: Multiple-Choice Exam |
Course Outline
| Order | Subjects | Preliminary Work |
|---|
| 1 | Why do we need nutraceuticals and food supplements? | |
| 2 | General concepts and definitions | |
| 3 | What are bioactive compounds? Bioactive carbohydrates | STUDENTS WILL DO RESEARCH ABOUT THE CONCEPT OF BIOACTIVE |
| 4 | Bioactive Lipids | |
| 5 | Bioactive Peptide | |
| 6 | Phytochemicals I | STUDENTS WILL DO RESEARCH ABOUT THE PHYTOCHEMICAL CONCEPT |
| 7 | Phytochemicals II | |
| 8 | Phytochemicals III | |
| 9 | Nutritional Supplements | |
| 10 | Probiotics | COMPREHENSIVE READING WILL BE DONE ABOUT PROBIOTIC AND PREBIOTICS |
| 11 | Prebiotics | |
| 12 | Food Fibers Nutraceuticals and Food Supplements | |
| 13 | Food Pyramids I | |
| 14 | Food Pyramids II | |
| Resources |
| Lecturer's lecture notes |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications |
| No | Program Qualification | Contribution Level |
| 1 | 2 | 3 | 4 | 5 |
| 1 | Recognizes educational resources and application equipments in the field of gastronomy. | X | | | | |
| 2 | Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules.
| | | | | |
| 3 | Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food. | X | | | | |
| 4 | Develops creative menus using new technologies and production methods | | | | | |
| 5 | Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry. | | | | | |
| 6 | | | | | | |
| 7 | | | | | | |
| 8 | Considers cooking as a chemical reaction. | | | X | | |
| 9 | | | X | | | |
| 10 | | | | X | | |
| 11 | | | | | X | |
| 12 | | | | | | |
| 13 | | | | X | | |
| 14 | | X | | | | |
Assessment Methods
| Contribution Level | Absolute Evaluation |
| Rate of Midterm Exam to Success | | 50 |
| Rate of Final Exam to Success | | 50 |
| Total | | 100 |
| ECTS / Workload Table |
| Activities | Number of | Duration(Hour) | Total Workload(Hour) |
| Course Hours | 0 | 0 | 0 |
| Guided Problem Solving | 0 | 0 | 0 |
| Resolution of Homework Problems and Submission as a Report | 0 | 0 | 0 |
| Term Project | 0 | 0 | 0 |
| Presentation of Project / Seminar | 0 | 0 | 0 |
| Quiz | 0 | 0 | 0 |
| Midterm Exam | 0 | 0 | 0 |
| General Exam | 0 | 0 | 0 |
| Performance Task, Maintenance Plan | 0 | 0 | 0 |
| Total Workload(Hour) | 0 |
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(0/30) | 0 |
| ECTS of the course: 30 hours of work is counted as 1 ECTS credit. |
Detail Informations of the Course
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|
| NUTRACEUTICALS and DIETARY SUPPLEMENTS | GMS2215349 | Spring Semester | 3+0 | 3 | 3 |
| Course Program | Salı 12:45-13:30 Salı 13:30-14:15 Salı 14:30-15:15 Cumartesi 12:45-13:30 Cumartesi 13:30-14:15 Cumartesi 14:30-15:15 |
| Prerequisites Courses | |
| Recommended Elective Courses | |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Elective |
| Course Coordinator | Lect.Dr. Armin AMANPOUR |
| Name of Lecturer(s) | Lect.Dr. Armin AMANPOUR |
| Assistant(s) | |
| Aim | Products in pharmaceutical form that contain much higher amounts of active ingredients present in foods for the purpose of protecting health or supporting treatment are called 'nutraceuticals', the active compounds present in foods and products that carry the whole plant, parts or extracts of the plant are also referred to as 'food supplement'. Many people resort to using nutritional bioactive ingredients to supplement normal nutrition so that the body can maintain its daily functions. The aim of this course is to explain, interpret and summarize the effectiveness of these products and related ideas and concepts based on scientific findings. |
| Course Content | This course contains; Why do we need nutraceuticals and food supplements? ,General concepts and definitions ,What are bioactive compounds? Bioactive carbohydrates ,Bioactive Lipids ,Bioactive Peptide ,Phytochemicals I ,Phytochemicals II ,Phytochemicals III ,Nutritional Supplements ,Probiotics ,Prebiotics ,Food Fibers Nutraceuticals and Food Supplements ,Food Pyramids I ,Food Pyramids II . |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| Discusses basic information and ideas about the properties and sources of functional foods. | 10, 16 | |
| Defines basic concepts about the role of functional foods, nutraceuticals, or nutritional supplements in human health. | 1, 16 | C |
| Explains basic information, ideas and concepts about the role of bioactive compounds in functional foods in human health. | 1 | C |
| Interprets basic information and concepts about the role of antioxidant and phenolic compounds, phytosterols, omega-group oils, probiotics and prebiotics in human health. | 10, 9 | C |
| Teaching Methods: | 1: Mastery Learning, 10: Discussion Method, 16: Question - Answer Technique, 9: Lecture Method |
| Assessment Methods: | C: Multiple-Choice Exam |
Course Outline
| Order | Subjects | Preliminary Work |
|---|
| 1 | Why do we need nutraceuticals and food supplements? | |
| 2 | General concepts and definitions | |
| 3 | What are bioactive compounds? Bioactive carbohydrates | STUDENTS WILL DO RESEARCH ABOUT THE CONCEPT OF BIOACTIVE |
| 4 | Bioactive Lipids | |
| 5 | Bioactive Peptide | |
| 6 | Phytochemicals I | STUDENTS WILL DO RESEARCH ABOUT THE PHYTOCHEMICAL CONCEPT |
| 7 | Phytochemicals II | |
| 8 | Phytochemicals III | |
| 9 | Nutritional Supplements | |
| 10 | Probiotics | COMPREHENSIVE READING WILL BE DONE ABOUT PROBIOTIC AND PREBIOTICS |
| 11 | Prebiotics | |
| 12 | Food Fibers Nutraceuticals and Food Supplements | |
| 13 | Food Pyramids I | |
| 14 | Food Pyramids II | |
| Resources |
| Lecturer's lecture notes |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications |
| No | Program Qualification | Contribution Level |
| 1 | 2 | 3 | 4 | 5 |
| 1 | Recognizes educational resources and application equipments in the field of gastronomy. | X | | | | |
| 2 | Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules.
| | | | | |
| 3 | Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food. | X | | | | |
| 4 | Develops creative menus using new technologies and production methods | | | | | |
| 5 | Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry. | | | | | |
| 6 | | | | | | |
| 7 | | | | | | |
| 8 | Considers cooking as a chemical reaction. | | | X | | |
| 9 | | | X | | | |
| 10 | | | | X | | |
| 11 | | | | | X | |
| 12 | | | | | | |
| 13 | | | | X | | |
| 14 | | X | | | | |
Assessment Methods
| Contribution Level | Absolute Evaluation |
| Rate of Midterm Exam to Success | | 50 |
| Rate of Final Exam to Success | | 50 |
| Total | | 100 |
Numerical Data
Ekleme Tarihi: 04/10/2023 - 17:03Son Güncelleme Tarihi: 04/10/2023 - 17:03
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