Course Detail
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. Fatma TOSUN |
| Name of Lecturer(s) | Prof.Dr. Fatma TOSUN |
| Assistant(s) | |
| Aim | Nutritional support, types, uses, nutritional problems associated with the issue of where the prevention is discussed and debated. |
| Course Content | This course contains; Defination of Food supplements, Nutraceuticals and Functional foods,Types of dietary supplements ,Vitamin and mineral supplements,Phenolics as food supplement,Terpenoids as food supplemen,aminoacid and fatty acids as food supplemen,Probiotics and prebiotics as food supplements,Food supplements and drug interactions,Food supplements and nutrient interactions,Potential role of food supplements in Human Health,Student seminar presentations ,Student seminar presentations ,Student seminar presentations ,Student seminar presentations. |
| Course Learning Outcomes | 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. Explain food supplement 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. Explain phenolics as food supplement | 10, 16, 9 | A |
| 2.3. Explain terpenoid food supplements | 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 | Defination of Food supplements, Nutraceuticals and Functional foods | Preparation from related courses sources |
| 2 | Types of dietary supplements | Preparation from related courses sources |
| 3 | Vitamin and mineral supplements | Preparation from related courses sources |
| 4 | Phenolics as food supplement | Preparation from related courses sources |
| 5 | Terpenoids as food supplemen | Preparation from related courses sources |
| 6 | aminoacid and fatty acids as food supplemen | Preparation from related courses sources |
| 7 | Probiotics and prebiotics as food supplements | Preparation from related courses sources |
| 8 | Food supplements and drug interactions | Preparation from related courses sources |
| 9 | Food supplements and nutrient interactions | Preparation from related courses sources |
| 10 | Potential role of food supplements in Human Health | 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 | Student seminar presentations | Preparation from related courses sources |
| Resources |
| Powerpoint presentation files. |
| 1. Wildman, R. E., Wildman, R., & Wallace, T. C. (2007). Handbook of nutraceuticals and functional foods. CRC press. 2. Ghosh, D., Bagchi, D., & Konishi, T. (Eds.). (2014). Clinical aspects of functional foods and nutraceuticals. CRC press. 3. Ullah, M. F., & Ahmad, A. (Eds.). (2019). Nutraceuticals and natural product derivatives: disease Prevention & Drug Discovery. John Wiley & Sons. |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | Critically evaluates and applies advanced, up-to-date, and evidence-based knowledge in Nutrition and Dietetics. | ||||||
| 2 | Utilizes advanced theoretical and practical knowledge of interdisciplinary interactions and statistical methodologies. | ||||||
| 3 | Investigates, conceptualizes, designs, and implements an original research topic that introduces innovation to the field. | ||||||
| 4 | Designs, conducts, and reports research, projects, and academic/professional activities. | ||||||
| 5 | Identifies nutrition-related challenges at both individual and community levels. | ||||||
| 6 | Develops solutions by adhering to professional and ethical values, while considering technological advancements and contemporary evidence. | ||||||
| 7 | Collaborates with healthcare teams and other disciplines with a strong sense of social responsibility and adherence to professional ethics. | ||||||
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. Fatma TOSUN |
| Name of Lecturer(s) | Prof.Dr. Fatma TOSUN |
| Assistant(s) | |
| Aim | Nutritional support, types, uses, nutritional problems associated with the issue of where the prevention is discussed and debated. |
| Course Content | This course contains; Defination of Food supplements, Nutraceuticals and Functional foods,Types of dietary supplements ,Vitamin and mineral supplements,Phenolics as food supplement,Terpenoids as food supplemen,aminoacid and fatty acids as food supplemen,Probiotics and prebiotics as food supplements,Food supplements and drug interactions,Food supplements and nutrient interactions,Potential role of food supplements in Human Health,Student seminar presentations ,Student seminar presentations ,Student seminar presentations ,Student seminar presentations. |
| Course Learning Outcomes | 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. Explain food supplement 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. Explain phenolics as food supplement | 10, 16, 9 | A |
| 2.3. Explain terpenoid food supplements | 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 | Defination of Food supplements, Nutraceuticals and Functional foods | Preparation from related courses sources |
| 2 | Types of dietary supplements | Preparation from related courses sources |
| 3 | Vitamin and mineral supplements | Preparation from related courses sources |
| 4 | Phenolics as food supplement | Preparation from related courses sources |
| 5 | Terpenoids as food supplemen | Preparation from related courses sources |
| 6 | aminoacid and fatty acids as food supplemen | Preparation from related courses sources |
| 7 | Probiotics and prebiotics as food supplements | Preparation from related courses sources |
| 8 | Food supplements and drug interactions | Preparation from related courses sources |
| 9 | Food supplements and nutrient interactions | Preparation from related courses sources |
| 10 | Potential role of food supplements in Human Health | 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 | Student seminar presentations | Preparation from related courses sources |
| Resources |
| Powerpoint presentation files. |
| 1. Wildman, R. E., Wildman, R., & Wallace, T. C. (2007). Handbook of nutraceuticals and functional foods. CRC press. 2. Ghosh, D., Bagchi, D., & Konishi, T. (Eds.). (2014). Clinical aspects of functional foods and nutraceuticals. CRC press. 3. Ullah, M. F., & Ahmad, A. (Eds.). (2019). Nutraceuticals and natural product derivatives: disease Prevention & Drug Discovery. John Wiley & Sons. |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | Critically evaluates and applies advanced, up-to-date, and evidence-based knowledge in Nutrition and Dietetics. | ||||||
| 2 | Utilizes advanced theoretical and practical knowledge of interdisciplinary interactions and statistical methodologies. | ||||||
| 3 | Investigates, conceptualizes, designs, and implements an original research topic that introduces innovation to the field. | ||||||
| 4 | Designs, conducts, and reports research, projects, and academic/professional activities. | ||||||
| 5 | Identifies nutrition-related challenges at both individual and community levels. | ||||||
| 6 | Develops solutions by adhering to professional and ethical values, while considering technological advancements and contemporary evidence. | ||||||
| 7 | Collaborates with healthcare teams and other disciplines with a strong sense of social responsibility and adherence to professional ethics. | ||||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 50 | |
| Rate of Final Exam to Success | 50 | |
| Total | 100 | |