NUTRITION AND DIETETICS (MASTER) (WITHOUT THESIS) | |||||
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Qualification Awarded | Program Süresi | Toplam Kredi (AKTS) | Öğretim Şekli | Yeterliliğin Düzeyi ve Öğrenme Alanı | |
Master's ( Second Cycle) Degree | 1.5 | 90 | FULL TIME |
TYÇ, TR-NQF-HE, EQF-LLL, ISCED (2011):Level 7 QF-EHEA:Second Cycle TR-NQF-HE, ISCED (1997-2013): 72 |
Course Code: | 3013002013 | ||||||||||
Ders İsmi: | Functional Nutrients | ||||||||||
Ders Yarıyılı: |
Fall |
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Ders Kredileri: |
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Language of instruction: | |||||||||||
Ders Koşulu: | |||||||||||
Ders İş Deneyimini Gerektiriyor mu?: | No | ||||||||||
Other Recommended Topics for the Course: | |||||||||||
Type of course: | Anabilim Dalı/Lisansüstü Seçmeli | ||||||||||
Course Level: |
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Mode of Delivery: | Face to face | ||||||||||
Course Coordinator : | Prof. Dr. M.Emel ALPHAN | ||||||||||
Course Lecturer(s): |
Dr.Öğr.Üyesi Bilge Nur ÇÖL ÇETİNKAYA |
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Course Assistants: |
Course Objectives: | The definition of the concept of functional food, its history and applications in countries, examining the chemical and biological properties of these nutritional components and evaluating the possible effects of these components on human health. |
Course Content: | The definition of the concept of functional food, the purpose of functional nutrition science, its historical development, current publications and developments on functional nutrients, the chemical properties of bioactive food components, their biological activities and scientific foundations, and their role in preventing diseases and improving quality of life. |
The students who have succeeded in this course;
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Week | Subject | Related Preparation |
1) | Definition, History and Classification of Functional Nutrients | PPT prepared for lesson |
2) | Functional Food Groups According to Production and Usage Purposes | PPT prepared for lesson |
3) | Functional Nutritional Components and Properties-I | PPT prepared for lesson |
4) | Functional Nutritional Components and Properties-II | PPT prepared for lesson |
5) | Functional Nutritional Components and Properties-III | PPT prepared for lesson |
6) | Functional Nutrients Associated with Health-I | PPT prepared for lesson |
7) | Functional Nutrients Associated with Health-II | PPT prepared for lesson |
8) | Functional Nutrients Associated with Health-III | PPT prepared for lesson |
9) | Student presentations | PPT prepared for lesson |
10) | Student presentations | PPT prepared for lesson |
11) | Student presentations | PPT prepared for lesson |
12) | Student presentations | PPT prepared for lesson |
13) | In Terms of Food Safety and Toxicology of Functional Foods Evaluation | PPT prepared for lesson |
14) | Developments in Functional Foods (Public health, technology, etc.) | PPT prepared for lesson |
15) | Legislation on Functional Foods and Their Future Place | PPT prepared for lesson |
16) | Final exam | - |
Course Notes / Textbooks: | 1. Ders için hazırlanmış PPT 2. Davinelli, S., Corbi, G., & Scapagnini, G. (2021). Frailty syndrome: A target for functional nutrients?. Mechanisms of Ageing and Development, 195, 111441. 3. Fonksiyonel Gıdalar. Ed: Prof.Dr. Gökhan Baysoy. Ankara Nobel Tıp Kitabevleri. 2020. ISBN 9786059215640 |
References: | 1. Ders için hazırlanmış PPT 2. Davinelli, S., Corbi, G., & Scapagnini, G. (2021). Frailty syndrome: A target for functional nutrients?. Mechanisms of Ageing and Development, 195, 111441. 3. Fonksiyonel Gıdalar. Ed: Prof.Dr. Gökhan Baysoy. Ankara Nobel Tıp Kitabevleri. 2020. ISBN 9786059215640 |
Ders Öğrenme Kazanımları | 1 |
2 |
3 |
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Program Outcomes | |||||
1) Gains up-to-date evidence-based knowledge about nutrition and dietetics. | |||||
2) Gains information about technological tools by accessing up-to-date information. | |||||
3) She/He synthesizes and analyzes the scientific knowledge she has acquired using technology, develops comments, reports and solution suggestions, communicates with colleagues from different disciplines and in line with ethical principles and shares her knowledge. | |||||
4) When faced with problems related to her field, she/he takes responsibility, sets an example for the society, offers solutions, uses information and communication technologies by working as a team. | |||||
5) She/ He updates itself by adopting lifelong learning principles, evaluates, discusses and interprets scientific articles with a critical approach and statistical evidence-based practices in line with ethical principles. | |||||
6) She/He collects and interprets scientific information in line with ethical principles, contributes to studies that will guide national and international nutrition plans and policies, taking into account the individual and society, conducts, manages and evaluates. |
No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
Program Outcomes | Level of Contribution | |
1) | Gains up-to-date evidence-based knowledge about nutrition and dietetics. | |
2) | Gains information about technological tools by accessing up-to-date information. | |
3) | She/He synthesizes and analyzes the scientific knowledge she has acquired using technology, develops comments, reports and solution suggestions, communicates with colleagues from different disciplines and in line with ethical principles and shares her knowledge. | |
4) | When faced with problems related to her field, she/he takes responsibility, sets an example for the society, offers solutions, uses information and communication technologies by working as a team. | |
5) | She/ He updates itself by adopting lifelong learning principles, evaluates, discusses and interprets scientific articles with a critical approach and statistical evidence-based practices in line with ethical principles. | |
6) | She/He collects and interprets scientific information in line with ethical principles, contributes to studies that will guide national and international nutrition plans and policies, taking into account the individual and society, conducts, manages and evaluates. |
Anlatım | |
Course | |
Okuma | |
Homework |
Yazılı Sınav (Açık uçlu sorular, çoktan seçmeli, doğru yanlış, eşleştirme, boşluk doldurma, sıralama) | |
Homework | |
Gözlem |
Semester Requirements | Number of Activities | Level of Contribution |
Homework Assignments | 1 | % 40 |
Semester Final Exam | 1 | % 60 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 40 | |
PERCENTAGE OF FINAL WORK | % 60 | |
total | % 100 |
Activities | Number of Activities | Duration (Hours) | Workload |
Course Hours | 14 | 3 | 42 |
Study Hours Out of Class | 3 | 4 | 12 |
Presentations / Seminar | 2 | 20 | 40 |
Homework Assignments | 4 | 20 | 80 |
Final | 1 | 2 | 2 |
Total Workload | 176 |