Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| FOOD SUPPLEMENTS and PUBLIC HEALTH | BESD2138010 | Fall Semester | 2+0 | 2 | 8 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | Third Cycle (Doctorate Degree) |
| Course Type | Elective |
| Course Coordinator | Prof.Dr. Ahmet Ulvi ZEYBEK |
| Name of Lecturer(s) | Prof.Dr. Ahmet Ulvi ZEYBEK |
| Assistant(s) | |
| Aim | Nutritional support, types, features in accordance with the notification, uses, nutritional problems associated with the issue of where the prevention is discussed and debated. |
| Course Content | This course contains; Types of Nutritional Support ,Dietary Supplements Regulations ,Vitamin and mineral supplements-1 ,Vitamin and mineral supplements-2 ,Herbal support ,Nutritional supplements and drug interactions ,Nutritional supplements and nutrient interactions ,Nutrient enrichment policy ,Nutrient enrichment policies ,Student seminar presentations ,Student seminar presentations ,Student seminar presentations ,Student seminar presentations ,Final Exam. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| 1. Define the phytochemical food supplements. | 10, 16, 9 | A |
| 1.1 Categorize the phytochemical food supplements. | 10, 16, 9 | A |
| 1.2 Distinguish the effects of phytochemical food supplements on human’s health. | 10, 16, 9 | A |
| 1.3. Criticize the areas of usage of phytochemical food supplements | 10, 16, 9 | A, E |
| 2. Classified in accordance with the specifications communicated with food support types. | 10, 16, 9 | A |
| 2.1. Vitamins and minerals solutions diseases of the effects on human health and shortcomings. | 10, 16, 9 | A |
| 2.2. Evaluate the legal regulations on the types of food support. | 10, 16, 9 | A |
| 2.3. The recommended daily dose of vitamins, if taken excess (if any) an estimate about the side effects they cause. | 10, 16, 9 | A |
| 3. Of the support of malnutrition and its place in the prevention of chronic diseases, policies and examines the publications. | 10, 16, 9 | A |
| 3.1. Distinguish the definition and sources of dietary supplements. | 10, 16, 9 | A |
| 3.2. Evaluate the effects of dietary supplements on human health. | 10, 16, 9 | A |
| 3.3. mechanism of action of nutritional supplements and question the effects on human health. | 10, 16, 9 | A |
| Teaching Methods: | 10: Discussion Method, 16: Question - Answer Technique, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam, E: Homework |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Types of Nutritional Support | Preparation from related courses sources |
| 2 | Dietary Supplements Regulations | Preparation from related courses sources |
| 3 | Vitamin and mineral supplements-1 | Preparation from related courses sources |
| 4 | Vitamin and mineral supplements-2 | Preparation from related courses sources |
| 5 | Herbal support | Preparation from related courses sources |
| 6 | Nutritional supplements and drug interactions | Preparation from related courses sources |
| 7 | Nutritional supplements and nutrient interactions | Preparation from related courses sources |
| 8 | Nutrient enrichment policy | Preparation from related courses sources |
| 9 | Nutrient enrichment policies | Preparation from related courses sources |
| 10 | Student seminar presentations | Preparation from related courses sources |
| 11 | Student seminar presentations | Preparation from related courses sources |
| 12 | Student seminar presentations | Preparation from related courses sources |
| 13 | Student seminar presentations | Preparation from related courses sources |
| 14 | Final Exam | Preparation from related courses sources |
| Resources |
| Powerpoint presentation files. |
| 1. Geoffrey P. Webb, Dietary Supplements&Fuctional Foods, Blackwell Publishing, 2006. 2. Kelly A. Meckling, Nutrient-Drug Interactions, Taylor&Francis Publishing,2007. 3. Pamela Mason, Dietary Supplements, Pharmaceutical Press, 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. | ||||||
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 |
|---|---|---|---|---|---|
| FOOD SUPPLEMENTS and PUBLIC HEALTH | BESD2138010 | Fall Semester | 2+0 | 2 | 8 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | Third Cycle (Doctorate Degree) |
| Course Type | Elective |
| Course Coordinator | Prof.Dr. Ahmet Ulvi ZEYBEK |
| Name of Lecturer(s) | Prof.Dr. Ahmet Ulvi ZEYBEK |
| Assistant(s) | |
| Aim | Nutritional support, types, features in accordance with the notification, uses, nutritional problems associated with the issue of where the prevention is discussed and debated. |
| Course Content | This course contains; Types of Nutritional Support ,Dietary Supplements Regulations ,Vitamin and mineral supplements-1 ,Vitamin and mineral supplements-2 ,Herbal support ,Nutritional supplements and drug interactions ,Nutritional supplements and nutrient interactions ,Nutrient enrichment policy ,Nutrient enrichment policies ,Student seminar presentations ,Student seminar presentations ,Student seminar presentations ,Student seminar presentations ,Final Exam. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| 1. Define the phytochemical food supplements. | 10, 16, 9 | A |
| 1.1 Categorize the phytochemical food supplements. | 10, 16, 9 | A |
| 1.2 Distinguish the effects of phytochemical food supplements on human’s health. | 10, 16, 9 | A |
| 1.3. Criticize the areas of usage of phytochemical food supplements | 10, 16, 9 | A, E |
| 2. Classified in accordance with the specifications communicated with food support types. | 10, 16, 9 | A |
| 2.1. Vitamins and minerals solutions diseases of the effects on human health and shortcomings. | 10, 16, 9 | A |
| 2.2. Evaluate the legal regulations on the types of food support. | 10, 16, 9 | A |
| 2.3. The recommended daily dose of vitamins, if taken excess (if any) an estimate about the side effects they cause. | 10, 16, 9 | A |
| 3. Of the support of malnutrition and its place in the prevention of chronic diseases, policies and examines the publications. | 10, 16, 9 | A |
| 3.1. Distinguish the definition and sources of dietary supplements. | 10, 16, 9 | A |
| 3.2. Evaluate the effects of dietary supplements on human health. | 10, 16, 9 | A |
| 3.3. mechanism of action of nutritional supplements and question the effects on human health. | 10, 16, 9 | A |
| Teaching Methods: | 10: Discussion Method, 16: Question - Answer Technique, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam, E: Homework |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Types of Nutritional Support | Preparation from related courses sources |
| 2 | Dietary Supplements Regulations | Preparation from related courses sources |
| 3 | Vitamin and mineral supplements-1 | Preparation from related courses sources |
| 4 | Vitamin and mineral supplements-2 | Preparation from related courses sources |
| 5 | Herbal support | Preparation from related courses sources |
| 6 | Nutritional supplements and drug interactions | Preparation from related courses sources |
| 7 | Nutritional supplements and nutrient interactions | Preparation from related courses sources |
| 8 | Nutrient enrichment policy | Preparation from related courses sources |
| 9 | Nutrient enrichment policies | Preparation from related courses sources |
| 10 | Student seminar presentations | Preparation from related courses sources |
| 11 | Student seminar presentations | Preparation from related courses sources |
| 12 | Student seminar presentations | Preparation from related courses sources |
| 13 | Student seminar presentations | Preparation from related courses sources |
| 14 | Final Exam | Preparation from related courses sources |
| Resources |
| Powerpoint presentation files. |
| 1. Geoffrey P. Webb, Dietary Supplements&Fuctional Foods, Blackwell Publishing, 2006. 2. Kelly A. Meckling, Nutrient-Drug Interactions, Taylor&Francis Publishing,2007. 3. Pamela Mason, Dietary Supplements, Pharmaceutical Press, 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. | ||||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 50 | |
| Rate of Final Exam to Success | 50 | |
| Total | 100 | |