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; Introduction to Nutritional supplements, General terminology,Legal regulations, Status in the world,Lipids-1,Lipids-2,Algas,Phytoestrogens,Prebiotics, probiotics,Teas,Glycosaminoglycans,Aminoacids based products.,Herbal supplements-1,Herbal supplements-2,Vitamins,Vitamins-Minerals.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
3.1.Relates side effects and drug interactions of nutritional supplements.
10, 16, 9
A
3.2.Summarizes the effects and mechanisms of glycosaminoglycans.
3.3.Evaluates the consumption of tea, coffee, caffeine and its effects on human health.
1. Be able to explain and categorizes general terminology about nutritional supplements.
10, 16, 9
A
1.1. Be able to explain nutritional supplement, nutraceutical and functional food.
10, 16, 9
A
1.2. Analyse the effects of phytochemical dietary supplements on human health.
10, 16, 9
A
1.3. Be able to categorize vitamins and minerals.
10, 16, 9
A
2.1. Be able to classify nutritional supplements with different chemical compositions..
10, 16, 9
A
2.1. Explain prebiotics, probiotics.
10, 16, 9
A
2.2. Be able to summarize effects of saturated and un saturated fatty acid.
10, 16, 9
A
2.3. Be able to explain phytoestrogens.
10, 16, 9
A
3. Explains the differences of herbal and animal based nutritional supplements.
Introduction to Nutritional supplements, General terminology
Preparation of relevant chapters from the references
2
Legal regulations, Status in the world
Preparation of relevant chapters from the references
3
Lipids-1
Preparation of relevant chapters from the references
4
Lipids-2
Preparation of relevant chapters from the references
5
Algas
Preparation of relevant chapters from the references
6
Phytoestrogens
Preparation of relevant chapters from the references
7
Prebiotics, probiotics
Preparation of relevant chapters from the references
8
Teas
Preparation of relevant chapters from the references
9
Glycosaminoglycans
Preparation of relevant chapters from the references
10
Aminoacids based products.
Preparation of relevant chapters from the references
11
Herbal supplements-1
Preparation of relevant chapters from the references
12
Herbal supplements-2
Preparation of relevant chapters from the references
13
Vitamins
Preparation of relevant chapters from the references
14
Vitamins-Minerals
Preparation of relevant chapters from the references
Resources
Dietary Supplements lecture notes will be provided to the students.
-Dietary supplements of plant origin, M. Maffei, Taylor & Francis, 2003
-Dietary Supplements, P. Mason, Pharmaceutical Press, 3rd Ed., 2007.
-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
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
NUTRITIONAL SUPPLEMENTS
-
Spring 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
Assist.Prof. Tuğba İDUĞ
Name of Lecturer(s)
Assist.Prof. Tuğba İDUĞ
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; Introduction to Nutritional supplements, General terminology,Legal regulations, Status in the world,Lipids-1,Lipids-2,Algas,Phytoestrogens,Prebiotics, probiotics,Teas,Glycosaminoglycans,Aminoacids based products.,Herbal supplements-1,Herbal supplements-2,Vitamins,Vitamins-Minerals.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
3.1.Relates side effects and drug interactions of nutritional supplements.
10, 16, 9
A
3.2.Summarizes the effects and mechanisms of glycosaminoglycans.
3.3.Evaluates the consumption of tea, coffee, caffeine and its effects on human health.
1. Be able to explain and categorizes general terminology about nutritional supplements.
10, 16, 9
A
1.1. Be able to explain nutritional supplement, nutraceutical and functional food.
10, 16, 9
A
1.2. Analyse the effects of phytochemical dietary supplements on human health.
10, 16, 9
A
1.3. Be able to categorize vitamins and minerals.
10, 16, 9
A
2.1. Be able to classify nutritional supplements with different chemical compositions..
10, 16, 9
A
2.1. Explain prebiotics, probiotics.
10, 16, 9
A
2.2. Be able to summarize effects of saturated and un saturated fatty acid.
10, 16, 9
A
2.3. Be able to explain phytoestrogens.
10, 16, 9
A
3. Explains the differences of herbal and animal based nutritional supplements.
Introduction to Nutritional supplements, General terminology
Preparation of relevant chapters from the references
2
Legal regulations, Status in the world
Preparation of relevant chapters from the references
3
Lipids-1
Preparation of relevant chapters from the references
4
Lipids-2
Preparation of relevant chapters from the references
5
Algas
Preparation of relevant chapters from the references
6
Phytoestrogens
Preparation of relevant chapters from the references
7
Prebiotics, probiotics
Preparation of relevant chapters from the references
8
Teas
Preparation of relevant chapters from the references
9
Glycosaminoglycans
Preparation of relevant chapters from the references
10
Aminoacids based products.
Preparation of relevant chapters from the references
11
Herbal supplements-1
Preparation of relevant chapters from the references
12
Herbal supplements-2
Preparation of relevant chapters from the references
13
Vitamins
Preparation of relevant chapters from the references
14
Vitamins-Minerals
Preparation of relevant chapters from the references
Resources
Dietary Supplements lecture notes will be provided to the students.
-Dietary supplements of plant origin, M. Maffei, Taylor & Francis, 2003
-Dietary Supplements, P. Mason, Pharmaceutical Press, 3rd Ed., 2007.
-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
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.
