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; Overview and Concepts,Phytochemicals; Phenolic Compounds,Phytochemicals: Terpenoids,Phytochemicals: Sterols, nucleotides and other phytochemicals,Phytochemicals: Dietary Fibers,Fatty Acids and Synergistic Supplements,Vitamins - Water Soluble Vitamins 1,Vitamins – Water Soluble Vitamins 2,Vitamins – Lipid Soluble Vitamins,Minerals,Prebiotics,Probiotics,Other Functional Foods,Dietary Supplements and Drug Interactions.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
1. Analyse the effects of phytochemical dietary supplements on human health.
10, 16, 9
A
2. Define phytochemical dietary supplements.
10, 16, 9
A
3. Categorize phytochemical dietary supplements.
10, 16, 9
A
4. Categorize vitamins and minerals used as dietary supplements.
10, 16, 9
A
5. Evaluate effects of vitamins ve minerals on human health as well as impact of their deficiencies.
10, 16, 9
A
6. Question recommended daily dose of vitamins and any potential side effects due to excessive use (if any).
10, 16, 9
A
7. Distinguish prebiotics, probiotics and functional foods and their effects on health.
10, 16, 9
A
8. Debate about prebiotics and their food sources.
10, 16, 9
A
9. Express the probiotics and their food sources.
10, 16, 9
A
10. Relate the functional foods and their functions
Preparation of relevant chapters from the references
2
Phytochemicals; Phenolic Compounds
Preparation of relevant chapters from the references
3
Phytochemicals: Terpenoids
Preparation of relevant chapters from the references
4
Phytochemicals: Sterols, nucleotides and other phytochemicals
Preparation of relevant chapters from the references
5
Phytochemicals: Dietary Fibers
Preparation of relevant chapters from the references
6
Fatty Acids and Synergistic Supplements
Preparation of relevant chapters from the references
7
Vitamins - Water Soluble Vitamins 1
Preparation of relevant chapters from the references
8
Vitamins – Water Soluble Vitamins 2
Preparation of relevant chapters from the references
9
Vitamins – Lipid Soluble Vitamins
Preparation of relevant chapters from the references
10
Minerals
Preparation of relevant chapters from the references
11
Prebiotics
Preparation of relevant chapters from the references
12
Probiotics
Preparation of relevant chapters from the references
13
Other Functional Foods
Preparation of relevant chapters from the references
14
Dietary Supplements and Drug Interactions
Preparation of relevant chapters from the references
Resources
Dietary Supplements lecture notes will be provided to the students.
1. Dietary supplements of plant origin, M. Maffei, Taylor & Francis, 2003
2. Dietary Supplements, P. Mason, Pharmaceutical Press, 3rd Ed., 2007.
3. 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
They have basic knowledge in the field of Nutrition and Dietetics.
X
2
Use vocational knowledge and skills for the development of health at individual and community level, for the prevention and treatment of diseases.
X
3
Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations.
X
4
Carries out independent research on the field using knowledge accumulation, and takes part in research, projects and events in collaboration with the health team and other disciplines.
X
5
Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies.
X
6
Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public.
X
7
Uses at least one foreign language to reach, evaluate and use it for professional development.
X
8
Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics.
X
9
Communicates effectively both verbally and written in occupational field.
X
10
They have general cultural knowledge that profession requires.
X
11
Develop positive attitudes toward lifelong learning and turn them into behavior.
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
14
3
42
Guided Problem Solving
14
6
84
Resolution of Homework Problems and Submission as a Report
0
0
0
Term Project
0
0
0
Presentation of Project / Seminar
3
15
45
Quiz
0
0
0
Midterm Exam
3
5
15
General Exam
3
5
15
Performance Task, Maintenance Plan
0
0
0
Total Workload(Hour)
201
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(201/30)
7
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
FOOD SUPPL0., EVALU. of HEALTH and NUTRI. CONTR.
-
Spring Semester
3+0
3
7
Course Program
Prerequisites Courses
Recommended Elective Courses
Language of Course
Turkish
Course Level
Second Cycle (Master's Degree)
Course Type
Elective
Course Coordinator
Assist.Prof. Eftal GEÇGİL DEMİR
Name of Lecturer(s)
Assist.Prof. Nadide Gizem TARAKÇI FİLİZ
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; Overview and Concepts,Phytochemicals; Phenolic Compounds,Phytochemicals: Terpenoids,Phytochemicals: Sterols, nucleotides and other phytochemicals,Phytochemicals: Dietary Fibers,Fatty Acids and Synergistic Supplements,Vitamins - Water Soluble Vitamins 1,Vitamins – Water Soluble Vitamins 2,Vitamins – Lipid Soluble Vitamins,Minerals,Prebiotics,Probiotics,Other Functional Foods,Dietary Supplements and Drug Interactions.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
1. Analyse the effects of phytochemical dietary supplements on human health.
10, 16, 9
A
2. Define phytochemical dietary supplements.
10, 16, 9
A
3. Categorize phytochemical dietary supplements.
10, 16, 9
A
4. Categorize vitamins and minerals used as dietary supplements.
10, 16, 9
A
5. Evaluate effects of vitamins ve minerals on human health as well as impact of their deficiencies.
10, 16, 9
A
6. Question recommended daily dose of vitamins and any potential side effects due to excessive use (if any).
10, 16, 9
A
7. Distinguish prebiotics, probiotics and functional foods and their effects on health.
10, 16, 9
A
8. Debate about prebiotics and their food sources.
10, 16, 9
A
9. Express the probiotics and their food sources.
10, 16, 9
A
10. Relate the functional foods and their functions
Preparation of relevant chapters from the references
2
Phytochemicals; Phenolic Compounds
Preparation of relevant chapters from the references
3
Phytochemicals: Terpenoids
Preparation of relevant chapters from the references
4
Phytochemicals: Sterols, nucleotides and other phytochemicals
Preparation of relevant chapters from the references
5
Phytochemicals: Dietary Fibers
Preparation of relevant chapters from the references
6
Fatty Acids and Synergistic Supplements
Preparation of relevant chapters from the references
7
Vitamins - Water Soluble Vitamins 1
Preparation of relevant chapters from the references
8
Vitamins – Water Soluble Vitamins 2
Preparation of relevant chapters from the references
9
Vitamins – Lipid Soluble Vitamins
Preparation of relevant chapters from the references
10
Minerals
Preparation of relevant chapters from the references
11
Prebiotics
Preparation of relevant chapters from the references
12
Probiotics
Preparation of relevant chapters from the references
13
Other Functional Foods
Preparation of relevant chapters from the references
14
Dietary Supplements and Drug Interactions
Preparation of relevant chapters from the references
Resources
Dietary Supplements lecture notes will be provided to the students.
1. Dietary supplements of plant origin, M. Maffei, Taylor & Francis, 2003
2. Dietary Supplements, P. Mason, Pharmaceutical Press, 3rd Ed., 2007.
3. 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
They have basic knowledge in the field of Nutrition and Dietetics.
X
2
Use vocational knowledge and skills for the development of health at individual and community level, for the prevention and treatment of diseases.
X
3
Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations.
X
4
Carries out independent research on the field using knowledge accumulation, and takes part in research, projects and events in collaboration with the health team and other disciplines.
X
5
Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies.
X
6
Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public.
X
7
Uses at least one foreign language to reach, evaluate and use it for professional development.
X
8
Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics.
X
9
Communicates effectively both verbally and written in occupational field.
X
10
They have general cultural knowledge that profession requires.
X
11
Develop positive attitudes toward lifelong learning and turn them into behavior.
