NUTRITION AND DIETETICS (MASTER) (WITH THESIS) | |||||
Master | TR-NQF-HE: Level 7 | QF-EHEA: Second Cycle | EQF-LLL: Level 7 |
Course Code: | 3013002013 | ||||||||
Ders İsmi: | Functional Nutrients | ||||||||
Ders Yarıyılı: | Fall | ||||||||
Ders Kredileri: |
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Language of instruction: | |||||||||
Ders Koşulu: | |||||||||
Ders İş Deneyimini Gerektiriyor mu?: | No | ||||||||
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) To be able to use theoretical and practical knowledge in the field of Nutrition and Dietetics with sufficient knowledge in the basic health field and Nutrition and Dietetics profession. | ||||||||||
2) Takes at least two out-of-field courses in the training programs. | ||||||||||
3) Gains the ability to design experiments/field studies on discipline-specific issues, collect data, analyze, interpret and report the results. | ||||||||||
4) Ability to detect, define, interpret, formulate and solve problems in the field of Nutrition and Dietetics; For this purpose, it selects and applies appropriate analysis and intervention approaches. | ||||||||||
5) Understanding and interpreting a process, event, case, equipment or product and solving related problems with a holistic perspective and contemporary methods. | ||||||||||
6) Ability to develop, select and use up-to-date and functional tools required for field applications, as well as effectively use information technologies. | ||||||||||
7) It develops a positive attitude towards lifelong learning and turns it into behavior. | ||||||||||
8) To be able to communicate verbally and in writing in Turkish at national and international level on professional issues by using professional knowledge and skills. | ||||||||||
9) Nutrition and Dietetics can direct their learning by critically evaluating the knowledge and skills at the level of expertise they have acquired. | ||||||||||
10) They can use the knowledge, problem solving and/or application skills they have absorbed in the field of Nutrition and Dietetics in interdisciplinary studies. | ||||||||||
11) To be able to use at least one foreign language to access and evaluate the international literature in the field and use it for professional development. |
No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
Program Outcomes | Level of Contribution | |
1) | To be able to use theoretical and practical knowledge in the field of Nutrition and Dietetics with sufficient knowledge in the basic health field and Nutrition and Dietetics profession. | |
2) | Takes at least two out-of-field courses in the training programs. | |
3) | Gains the ability to design experiments/field studies on discipline-specific issues, collect data, analyze, interpret and report the results. | |
4) | Ability to detect, define, interpret, formulate and solve problems in the field of Nutrition and Dietetics; For this purpose, it selects and applies appropriate analysis and intervention approaches. | |
5) | Understanding and interpreting a process, event, case, equipment or product and solving related problems with a holistic perspective and contemporary methods. | |
6) | Ability to develop, select and use up-to-date and functional tools required for field applications, as well as effectively use information technologies. | |
7) | It develops a positive attitude towards lifelong learning and turns it into behavior. | |
8) | To be able to communicate verbally and in writing in Turkish at national and international level on professional issues by using professional knowledge and skills. | |
9) | Nutrition and Dietetics can direct their learning by critically evaluating the knowledge and skills at the level of expertise they have acquired. | |
10) | They can use the knowledge, problem solving and/or application skills they have absorbed in the field of Nutrition and Dietetics in interdisciplinary studies. | |
11) | To be able to use at least one foreign language to access and evaluate the international literature in the field and use it for professional development. |
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 |