Aim of this course is to provide information about the phytochemical compounds and
functional foods that used as dietary supplements, as well as their uses, effects on
human health and any potential interaction with the prescription drugs.
Course Content
This course contains; Introduction to Nutritional supplements, General terminology,Legal regulations, Status in the world,Lipids-1,Lipids-2,Algas,Phytoestrogens,Prebiotics, probiotics,Teas,Glycosaminoglycans,Aminoacids based products.,Herbal supplements-1,Herbal supplements-2,Vitamins,Vitamins-Minerals.
Course Learning Outcomes
Teaching Methods
Assessment Methods
3.1.Relates side effects and drug interactions of nutritional supplements.
10, 16, 9
A
3.2.Summarizes the effects and mechanisms of glycosaminoglycans.
10, 16, 9
A
3.3.Evaluates the consumption of tea, coffee, caffeine and its effects on human health.
10, 16, 9
A, E
1. Be able to explain and categorizes general terminology about nutritional supplements.
10, 16, 9
A
1.1. Be able to explain nutritional supplement, nutraceutical and functional food.
10, 16, 9
A
1.2. Analyse the effects of phytochemical dietary supplements on human health.
10, 16, 9
A, E
1.3. Be able to categorize vitamins and minerals.
10, 16, 9
A
2.1. Be able to classify nutritional supplements with different chemical compositions..
10, 16, 9
A
2.1. Explain prebiotics, probiotics.
10, 16, 9
A
2.2. Be able to summarize effects of saturated and un saturated fatty acid.
10, 16, 9
A
2.3. Be able to explain phytoestrogens.
10, 16, 9
A
3. Explains the differences of herbal and animal based nutritional supplements.
Introduction to Nutritional supplements, General terminology
Preparation of relevant chapters from the references
2
Legal regulations, Status in the world
Preparation of relevant chapters from the references
3
Lipids-1
Preparation of relevant chapters from the references
4
Lipids-2
Preparation of relevant chapters from the references
5
Algas
Preparation of relevant chapters from the references
6
Phytoestrogens
Preparation of relevant chapters from the references
7
Prebiotics, probiotics
Preparation of relevant chapters from the references
8
Teas
Preparation of relevant chapters from the references
9
Glycosaminoglycans
Preparation of relevant chapters from the references
10
Aminoacids based products.
Preparation of relevant chapters from the references
11
Herbal supplements-1
Preparation of relevant chapters from the references
12
Herbal supplements-2
Preparation of relevant chapters from the references
13
Vitamins
Preparation of relevant chapters from the references
14
Vitamins-Minerals
Preparation of relevant chapters from the references
Resources
Dietary Supplements lecture notes will be provided to the students.
-Dietary supplements of plant origin, M. Maffei, Taylor & Francis, 2003
-Dietary Supplements, P. Mason, Pharmaceutical Press, 3rd Ed., 2007.
-Handbook of Vitamins, J. Zempleni, R.B. Rucker,D.B. McCormick, J.W. Suttie, CRC Press, 4th Ed., 2007
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications
No
Program Qualification
Contribution Level
1
2
3
4
5
1
PY-1. Beslenme ve Diyetetik alanında temel bilgiye sahiptir.
X
2
PY-2. Mesleki bilgi ve becerilerini, bireysel ve toplumsal düzeyde sağlığın geliştirilmesi, hastalıkların önlenmesi ve tedavisi için kullanır.
X
3
PY-3. Birey, aile ve topluma beslenme ve diyetetik alanında eğitim verir, danışmanlık yapar.
X
4
PY-4. Toplu beslenme sistemlerinde etkili bilgi ve beceri kazanarak, menü planlama, üretim, hijyen ve besin güvenliği gibi süreçleri yönetir.
5
PY-5. Bilgi birikimini kullanarak alanına ilişkin çalışmaları bağımsız olarak yürütür, sağlık ekibi ve diğer disiplinler ile işbirliği içinde araştırma, proje ve etkinliklerde rol alır.
X
6
PY-6. Mesleğini bilimsel araştırmalar, kanıtlar, gelişen teknoloji, güncel literatür ve sağlık politikaları doğrultusunda yürütür.
X
7
PY-7. Mesleki uygulamalarını etik ilke ve standartlar doğrultusunda gerçekleştirir. Davranışı ile meslektaşlarına ve topluma örnek olur.
X
8
PY-8. En az bir yabancı dili kullanarak alanına ilişkin uluslararası literatüre ulaşır, değerlendirir ve mesleki gelişim için kullanır.
X
9
PY-9. Beslenme ve Diyetetik alanında eleştirel düşünme, sorun çözme ve karar verme becerilerini kullanır.
X
10
PY-10. Mesleki alanda yazılı ve sözlü etkili iletişim kurar.
X
11
PY-11. Mesleğin gerektirdiği genel kültür bilgisine sahiptir.
X
12
PY-12. Yaşam boyu öğrenmeye ilişkin olumlu tutum geliştirir ve davranışa dönüştürür.
X
Assessment Methods
Contribution Level
Absolute Evaluation
Rate of Midterm Exam to Success
40
Rate of Final Exam to Success
60
Total
100
ECTS / Workload Table
Activities
Number of
Duration(Hour)
Total Workload(Hour)
Course Hours
14
2
28
Guided Problem Solving
14
3
42
Resolution of Homework Problems and Submission as a Report
14
1
14
Term Project
0
0
0
Presentation of Project / Seminar
1
3
3
Quiz
0
0
0
Midterm Exam
1
12
12
General Exam
1
23
23
Performance Task, Maintenance Plan
0
0
0
Total Workload(Hour)
122
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(122/30)
4
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
NUTRITIONAL SUPPLEMENTS
YBES3219460
Spring Semester
2+0
2
4
Course Program
Prerequisites Courses
Recommended Elective Courses
Language of Course
Turkish
Course Level
First Cycle (Bachelor's Degree)
Course Type
Elective
Course Coordinator
Assist.Prof. Tuğba İDUĞ
Name of Lecturer(s)
Assist.Prof. Tuğba İDUĞ
Assistant(s)
Aim
Aim of this course is to provide information about the phytochemical compounds and
functional foods that used as dietary supplements, as well as their uses, effects on
human health and any potential interaction with the prescription drugs.
Course Content
This course contains; Introduction to Nutritional supplements, General terminology,Legal regulations, Status in the world,Lipids-1,Lipids-2,Algas,Phytoestrogens,Prebiotics, probiotics,Teas,Glycosaminoglycans,Aminoacids based products.,Herbal supplements-1,Herbal supplements-2,Vitamins,Vitamins-Minerals.
Course Learning Outcomes
Teaching Methods
Assessment Methods
3.1.Relates side effects and drug interactions of nutritional supplements.
10, 16, 9
A
3.2.Summarizes the effects and mechanisms of glycosaminoglycans.
10, 16, 9
A
3.3.Evaluates the consumption of tea, coffee, caffeine and its effects on human health.
10, 16, 9
A, E
1. Be able to explain and categorizes general terminology about nutritional supplements.
10, 16, 9
A
1.1. Be able to explain nutritional supplement, nutraceutical and functional food.
10, 16, 9
A
1.2. Analyse the effects of phytochemical dietary supplements on human health.
10, 16, 9
A, E
1.3. Be able to categorize vitamins and minerals.
10, 16, 9
A
2.1. Be able to classify nutritional supplements with different chemical compositions..
10, 16, 9
A
2.1. Explain prebiotics, probiotics.
10, 16, 9
A
2.2. Be able to summarize effects of saturated and un saturated fatty acid.
10, 16, 9
A
2.3. Be able to explain phytoestrogens.
10, 16, 9
A
3. Explains the differences of herbal and animal based nutritional supplements.
Introduction to Nutritional supplements, General terminology
Preparation of relevant chapters from the references
2
Legal regulations, Status in the world
Preparation of relevant chapters from the references
3
Lipids-1
Preparation of relevant chapters from the references
4
Lipids-2
Preparation of relevant chapters from the references
5
Algas
Preparation of relevant chapters from the references
6
Phytoestrogens
Preparation of relevant chapters from the references
7
Prebiotics, probiotics
Preparation of relevant chapters from the references
8
Teas
Preparation of relevant chapters from the references
9
Glycosaminoglycans
Preparation of relevant chapters from the references
10
Aminoacids based products.
Preparation of relevant chapters from the references
11
Herbal supplements-1
Preparation of relevant chapters from the references
12
Herbal supplements-2
Preparation of relevant chapters from the references
13
Vitamins
Preparation of relevant chapters from the references
14
Vitamins-Minerals
Preparation of relevant chapters from the references
Resources
Dietary Supplements lecture notes will be provided to the students.
-Dietary supplements of plant origin, M. Maffei, Taylor & Francis, 2003
-Dietary Supplements, P. Mason, Pharmaceutical Press, 3rd Ed., 2007.
-Handbook of Vitamins, J. Zempleni, R.B. Rucker,D.B. McCormick, J.W. Suttie, CRC Press, 4th Ed., 2007
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications
No
Program Qualification
Contribution Level
1
2
3
4
5
1
PY-1. Beslenme ve Diyetetik alanında temel bilgiye sahiptir.
X
2
PY-2. Mesleki bilgi ve becerilerini, bireysel ve toplumsal düzeyde sağlığın geliştirilmesi, hastalıkların önlenmesi ve tedavisi için kullanır.
X
3
PY-3. Birey, aile ve topluma beslenme ve diyetetik alanında eğitim verir, danışmanlık yapar.
X
4
PY-4. Toplu beslenme sistemlerinde etkili bilgi ve beceri kazanarak, menü planlama, üretim, hijyen ve besin güvenliği gibi süreçleri yönetir.
5
PY-5. Bilgi birikimini kullanarak alanına ilişkin çalışmaları bağımsız olarak yürütür, sağlık ekibi ve diğer disiplinler ile işbirliği içinde araştırma, proje ve etkinliklerde rol alır.
X
6
PY-6. Mesleğini bilimsel araştırmalar, kanıtlar, gelişen teknoloji, güncel literatür ve sağlık politikaları doğrultusunda yürütür.
X
7
PY-7. Mesleki uygulamalarını etik ilke ve standartlar doğrultusunda gerçekleştirir. Davranışı ile meslektaşlarına ve topluma örnek olur.
X
8
PY-8. En az bir yabancı dili kullanarak alanına ilişkin uluslararası literatüre ulaşır, değerlendirir ve mesleki gelişim için kullanır.
X
9
PY-9. Beslenme ve Diyetetik alanında eleştirel düşünme, sorun çözme ve karar verme becerilerini kullanır.
X
10
PY-10. Mesleki alanda yazılı ve sözlü etkili iletişim kurar.
X
11
PY-11. Mesleğin gerektirdiği genel kültür bilgisine sahiptir.
X
12
PY-12. Yaşam boyu öğrenmeye ilişkin olumlu tutum geliştirir ve davranışa dönüştürür.
