Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| LATEST DEVELOPMENTS in FUNCTIONAL FOOD | BESD1214980 | Spring Semester | 2+0 | 2 | 8 |
| Course Program | Cuma 09:00-09:45 Cuma 10:00-10:45 |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | Third Cycle (Doctorate Degree) |
| Course Type | Elective |
| Course Coordinator | Assist.Prof. Eda KESKİN |
| Name of Lecturer(s) | Assist.Prof. Eda KESKİN |
| Assistant(s) | |
| Aim | Evaluate the functional foods, their health benefits and reliability. |
| Course Content | This course contains; Functional foods, history and classification,Production and use of food groups according to their functional,Functional food components and features-I,Functional food components and features II,Functional food components and features III,Functional food science, technology overview,Functional nutrients related to health I,Functional nutrients related to health II,Functional nutrients related to health III,Evaluation of functional foods in terms of food safety and toxicology,Functional foods effects on public health,International developments related to functional foods,Legal regulations related to functional foods,The future of functional foods. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| 1. Distinguish functional food science and the basic concepts of functional food science. | 10, 16, 18, 9 | H |
| 1.1. Summerize the development of functional foods and the historical process. | 10, 16, 18, 9 | H |
| 1.2. Compare functional knowledge of the food groups. | 10, 16, 18, 9 | H |
| 1.3. Apply functional food components and properties. | 10, 16, 18, 9 | H |
| 2. Evaluate and use the effects of functional foods on health. | 10, 16, 18, 9 | H |
| 2.1. Debate functional health benefits of food components. | 10, 16, 18, 9 | H |
| 2.2. Interpret the developments in the national and international literature about functional food groups and components. | 10, 16, 18, 9 | H |
| 2.3. Analyse the community groups and the components of functional foods. | 10, 16, 18, 9 | H |
| 3. Debate functional foods in terms of food safety and toxicity. | 10, 16, 18, 9 | H |
| 3.1. Question the reliability of the components of functional foods. | 10, 16, 18, 9 | H |
| 3.2. Debate the intensity of consumption of food by society containing functional food components. | 10, 16, 18, 9 | H |
| 3.3. Interpret the compliance of functional foods reviews with existing national and international laws and regulations. | 10, 16, 18, 9 | H |
| Teaching Methods: | 10: Discussion Method, 16: Question - Answer Technique, 18: Micro Teaching Technique, 9: Lecture Method |
| Assessment Methods: | H: Performance Task |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Functional foods, history and classification | Preparation from related course sources |
| 2 | Production and use of food groups according to their functional | Preparation from related course sources |
| 3 | Functional food components and features-I | Preparation from related course sources |
| 4 | Functional food components and features II | Preparation from related course sources |
| 5 | Functional food components and features III | Preparation from related course sources |
| 6 | Functional food science, technology overview | Preparation from related course sources |
| 7 | Functional nutrients related to health I | Preparation from related course sources |
| 8 | Functional nutrients related to health II | Preparation from related course sources |
| 9 | Functional nutrients related to health III | Preparation from related course sources |
| 10 | Evaluation of functional foods in terms of food safety and toxicology | Preparation from related course sources |
| 11 | Functional foods effects on public health | Preparation from related course sources |
| 12 | International developments related to functional foods | Preparation from related course sources |
| 13 | Legal regulations related to functional foods | Preparation from related course sources |
| 14 | The future of functional foods | Preparation from related course sources |
| Resources |
| Powerpoint Files |
| 1. Saarela M. Functional foods: Concept to product, 2nd Ed. 2011. 2. Shi J. Functional Food Ingredients and Nutraceuticals: Processing Technologies, 2006. 3. Wildman REC (ed), Handbook of Nutraceuticals and Functional Foods. CRC Press, 2001 4. Gibson GR, Williams CM (ed), Functional Foods Concept to Product. CRC Press, 2000. 5. Schmidl MK, Labuza TP. Essentials of functional foods. 2000 6. Özen M (Ed). Sağlıklı Kalmak İçin Probiyotikler Prebiyotikler Anlatılmayan Tarihçe, 2011. |
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. | ||||||
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 | 3 | 42 | |||
| Resolution of Homework Problems and Submission as a Report | 0 | 0 | 0 | |||
| Term Project | 0 | 0 | 0 | |||
| Presentation of Project / Seminar | 14 | 6 | 84 | |||
| Quiz | 0 | 0 | 0 | |||
| Midterm Exam | 5 | 6 | 30 | |||
| General Exam | 5 | 6 | 30 | |||
| Performance Task, Maintenance Plan | 0 | 0 | 0 | |||
| Total Workload(Hour) | 228 | |||||
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(228/30) | 8 | |||||
| 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 |
|---|---|---|---|---|---|
| LATEST DEVELOPMENTS in FUNCTIONAL FOOD | BESD1214980 | Spring Semester | 2+0 | 2 | 8 |
| Course Program | Cuma 09:00-09:45 Cuma 10:00-10:45 |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | Third Cycle (Doctorate Degree) |
| Course Type | Elective |
| Course Coordinator | Assist.Prof. Eda KESKİN |
| Name of Lecturer(s) | Assist.Prof. Eda KESKİN |
| Assistant(s) | |
| Aim | Evaluate the functional foods, their health benefits and reliability. |
| Course Content | This course contains; Functional foods, history and classification,Production and use of food groups according to their functional,Functional food components and features-I,Functional food components and features II,Functional food components and features III,Functional food science, technology overview,Functional nutrients related to health I,Functional nutrients related to health II,Functional nutrients related to health III,Evaluation of functional foods in terms of food safety and toxicology,Functional foods effects on public health,International developments related to functional foods,Legal regulations related to functional foods,The future of functional foods. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| 1. Distinguish functional food science and the basic concepts of functional food science. | 10, 16, 18, 9 | H |
| 1.1. Summerize the development of functional foods and the historical process. | 10, 16, 18, 9 | H |
| 1.2. Compare functional knowledge of the food groups. | 10, 16, 18, 9 | H |
| 1.3. Apply functional food components and properties. | 10, 16, 18, 9 | H |
| 2. Evaluate and use the effects of functional foods on health. | 10, 16, 18, 9 | H |
| 2.1. Debate functional health benefits of food components. | 10, 16, 18, 9 | H |
| 2.2. Interpret the developments in the national and international literature about functional food groups and components. | 10, 16, 18, 9 | H |
| 2.3. Analyse the community groups and the components of functional foods. | 10, 16, 18, 9 | H |
| 3. Debate functional foods in terms of food safety and toxicity. | 10, 16, 18, 9 | H |
| 3.1. Question the reliability of the components of functional foods. | 10, 16, 18, 9 | H |
| 3.2. Debate the intensity of consumption of food by society containing functional food components. | 10, 16, 18, 9 | H |
| 3.3. Interpret the compliance of functional foods reviews with existing national and international laws and regulations. | 10, 16, 18, 9 | H |
| Teaching Methods: | 10: Discussion Method, 16: Question - Answer Technique, 18: Micro Teaching Technique, 9: Lecture Method |
| Assessment Methods: | H: Performance Task |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Functional foods, history and classification | Preparation from related course sources |
| 2 | Production and use of food groups according to their functional | Preparation from related course sources |
| 3 | Functional food components and features-I | Preparation from related course sources |
| 4 | Functional food components and features II | Preparation from related course sources |
| 5 | Functional food components and features III | Preparation from related course sources |
| 6 | Functional food science, technology overview | Preparation from related course sources |
| 7 | Functional nutrients related to health I | Preparation from related course sources |
| 8 | Functional nutrients related to health II | Preparation from related course sources |
| 9 | Functional nutrients related to health III | Preparation from related course sources |
| 10 | Evaluation of functional foods in terms of food safety and toxicology | Preparation from related course sources |
| 11 | Functional foods effects on public health | Preparation from related course sources |
| 12 | International developments related to functional foods | Preparation from related course sources |
| 13 | Legal regulations related to functional foods | Preparation from related course sources |
| 14 | The future of functional foods | Preparation from related course sources |
| Resources |
| Powerpoint Files |
| 1. Saarela M. Functional foods: Concept to product, 2nd Ed. 2011. 2. Shi J. Functional Food Ingredients and Nutraceuticals: Processing Technologies, 2006. 3. Wildman REC (ed), Handbook of Nutraceuticals and Functional Foods. CRC Press, 2001 4. Gibson GR, Williams CM (ed), Functional Foods Concept to Product. CRC Press, 2000. 5. Schmidl MK, Labuza TP. Essentials of functional foods. 2000 6. Özen M (Ed). Sağlıklı Kalmak İçin Probiyotikler Prebiyotikler Anlatılmayan Tarihçe, 2011. |
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. | ||||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 50 | |
| Rate of Final Exam to Success | 50 | |
| Total | 100 | |