Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| FUNCTIONAL FOODS and HEALTH | - | Fall Semester | 2+0 | 2 | 4 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Elective |
| Course Coordinator | |
| Name of Lecturer(s) | Assist.Prof. Hilal HIZLI GÜLDEMİR |
| Assistant(s) | |
| Aim | Evaluate the functional foods and their health benefits. |
| 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. Interprets basic concepts related to functional foods. | 10, 14, 16, 5, 9 | A, E |
| 2. Explains functional food components and properties. | 10, 14, 16, 5, 9 | A, E |
| 3. Discusses health benefits of functional food components. | 10, 14, 16, 5, 9 | A, E |
| 4. Follows developments in national and international literature about functional food groups and components. | 10, 14, 16, 5, 9 | A, E |
| Teaching Methods: | 10: Discussion Method, 14: Self Study Method, 16: Question - Answer Technique, 5: Cooperative Learning, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam, E: Homework |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Functional foods, history and classification | Preparation of the related sources from the recommended sources |
| 2 | Production and use of food groups according to their functional | Preparation of the related sources from the recommended sources |
| 3 | Functional food components and features-I | Preparation of the related sources from the recommended sources |
| 4 | Functional food components and features II | Preparation of the related sources from the recommended sources |
| 5 | Functional food components and features III | Preparation of the related sources from the recommended sources |
| 6 | Functional food science, technology overview | Preparation of the related sources from the recommended sources |
| 7 | Functional nutrients related to health I | Preparation of the related sources from the recommended sources |
| 8 | Functional nutrients related to health II | Preparation of the related sources from the recommended sources |
| 9 | Functional nutrients related to health III | Preparation of the related sources from the recommended sources |
| 10 | Evaluation of functional foods in terms of food safety and toxicology | Preparation of the related sources from the recommended sources |
| 11 | Functional foods effects on public health | Preparation of the related sources from the recommended sources |
| 12 | International developments related to functional foods | Preparation of the related sources from the recommended sources |
| 13 | Legal regulations related to functional foods | Preparation of the related sources from the recommended sources |
| 14 | The future of functional foods | Preparation of the related sources from the recommended 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 | PQ-1. They have basic knowledge in the field of Nutrition and Dietetics. | X | |||||
| 2 | PQ-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 | PQ-3. Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations. | X | |||||
| 4 | PQ-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 | PQ-5. Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. | X | |||||
| 6 | PQ-6. Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. | X | |||||
| 7 | PQ-7. Uses at least one foreign language to reach, evaluate and use it for professional development. | X | |||||
| 8 | PQ-8. Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. | X | |||||
| 9 | PQ-9. Communicates effectively both verbally and written in occupational field. | X | |||||
| 10 | PQ-10. They have general cultural knowledge that profession requires. | X | |||||
| 11 | PQ-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 | 40 | |
| Rate of Final Exam to Success | 60 | |
| Total | 100 | |
| ECTS / Workload Table | ||||||
| Activities | Number of | Duration(Hour) | Total Workload(Hour) | |||
| Course Hours | 14 | 2 | 28 | |||
| Guided Problem Solving | 14 | 3 | 42 | |||
| Resolution of Homework Problems and Submission as a Report | 14 | 1 | 14 | |||
| Term Project | 1 | 1 | 1 | |||
| Presentation of Project / Seminar | 1 | 3 | 3 | |||
| Quiz | 1 | 1 | 1 | |||
| Midterm Exam | 1 | 12 | 12 | |||
| General Exam | 1 | 23 | 23 | |||
| Performance Task, Maintenance Plan | 0 | 0 | 0 | |||
| Total Workload(Hour) | 124 | |||||
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(124/30) | 4 | |||||
| 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 |
|---|---|---|---|---|---|
| FUNCTIONAL FOODS and HEALTH | - | Fall Semester | 2+0 | 2 | 4 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Elective |
| Course Coordinator | |
| Name of Lecturer(s) | Assist.Prof. Hilal HIZLI GÜLDEMİR |
| Assistant(s) | |
| Aim | Evaluate the functional foods and their health benefits. |
| 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. Interprets basic concepts related to functional foods. | 10, 14, 16, 5, 9 | A, E |
| 2. Explains functional food components and properties. | 10, 14, 16, 5, 9 | A, E |
| 3. Discusses health benefits of functional food components. | 10, 14, 16, 5, 9 | A, E |
| 4. Follows developments in national and international literature about functional food groups and components. | 10, 14, 16, 5, 9 | A, E |
| Teaching Methods: | 10: Discussion Method, 14: Self Study Method, 16: Question - Answer Technique, 5: Cooperative Learning, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam, E: Homework |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Functional foods, history and classification | Preparation of the related sources from the recommended sources |
| 2 | Production and use of food groups according to their functional | Preparation of the related sources from the recommended sources |
| 3 | Functional food components and features-I | Preparation of the related sources from the recommended sources |
| 4 | Functional food components and features II | Preparation of the related sources from the recommended sources |
| 5 | Functional food components and features III | Preparation of the related sources from the recommended sources |
| 6 | Functional food science, technology overview | Preparation of the related sources from the recommended sources |
| 7 | Functional nutrients related to health I | Preparation of the related sources from the recommended sources |
| 8 | Functional nutrients related to health II | Preparation of the related sources from the recommended sources |
| 9 | Functional nutrients related to health III | Preparation of the related sources from the recommended sources |
| 10 | Evaluation of functional foods in terms of food safety and toxicology | Preparation of the related sources from the recommended sources |
| 11 | Functional foods effects on public health | Preparation of the related sources from the recommended sources |
| 12 | International developments related to functional foods | Preparation of the related sources from the recommended sources |
| 13 | Legal regulations related to functional foods | Preparation of the related sources from the recommended sources |
| 14 | The future of functional foods | Preparation of the related sources from the recommended 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 | PQ-1. They have basic knowledge in the field of Nutrition and Dietetics. | X | |||||
| 2 | PQ-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 | PQ-3. Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations. | X | |||||
| 4 | PQ-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 | PQ-5. Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. | X | |||||
| 6 | PQ-6. Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. | X | |||||
| 7 | PQ-7. Uses at least one foreign language to reach, evaluate and use it for professional development. | X | |||||
| 8 | PQ-8. Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. | X | |||||
| 9 | PQ-9. Communicates effectively both verbally and written in occupational field. | X | |||||
| 10 | PQ-10. They have general cultural knowledge that profession requires. | X | |||||
| 11 | PQ-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 | 40 | |
| Rate of Final Exam to Success | 60 | |
| Total | 100 | |