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.
Course Learning Outcomes
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
Accesses scientifically validated knowledge in the field of Nutrition and Dietetics.
2
Evaluates, interprets, and disseminates acquired knowledge and data.
3
Integrates knowledge from Nutrition and Dietetics with insights from other disciplines for comprehensive interpretation.
4
Identifies nutrition-related problems at both individual and societal levels.
5
Proposes solutions in line with professional and ethical principles, emerging technologies, and up-to-date scientific evidence.
6
Communicates and shares acquired expertise with relevant institutions and/or individuals.
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.
BESY1134830
Fall 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
Prof.Dr. Gülgün ERSOY
Name of Lecturer(s)
Prof.Dr. Gülgün ERSOY
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.
Course Learning Outcomes
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
