NUTRITION AND DIETETICS (MASTER) (WITH THESIS)
Master TR-NQF-HE: Level 7 QF-EHEA: Second Cycle EQF-LLL: Level 7

Ders Genel Tanıtım Bilgileri

Course Code: 3013002013
Ders İsmi: Functional Nutrients
Ders Yarıyılı: Fall
Ders Kredileri:
Theoretical Practical Credit ECTS
3 0 3 6
Language of instruction:
Ders Koşulu:
Ders İş Deneyimini Gerektiriyor mu?: No
Type of course: Anabilim Dalı/Lisansüstü Seçmeli
Course Level:
Master TR-NQF-HE:7. Master`s Degree QF-EHEA:Second Cycle EQF-LLL:7. Master`s Degree
Mode of Delivery: Face to face
Course Coordinator : Prof. Dr. M.Emel ALPHAN
Course Lecturer(s): Dr.Öğr.Üyesi Bilge Nur ÇÖL ÇETİNKAYA
Course Assistants:

Dersin Amaç ve İçeriği

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.

Learning Outcomes

The students who have succeeded in this course;
Learning Outcomes
1 - Knowledge
Theoretical - Conceptual
1) Will be able to interpret functional food science and basic concepts of functional food science.
2 - Skills
Cognitive - Practical
1) Will be able to interpret and use the knowledge about the effects of functional foods on health.
2) Will be able to discuss functional foods in terms of food safety and toxicity.
3 - Competences
Communication and Social Competence
Learning Competence
Field Specific Competence
Competence to Work Independently and Take Responsibility

Ders Akış Planı

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 -

Sources

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 - Program Öğrenme Kazanım İlişkisi

Ders Öğrenme Kazanımları

1

2

3

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.

Ders - Öğrenme Kazanımı İlişkisi

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.

Öğrenme Etkinliği ve Öğretme Yöntemleri

Anlatım
Course
Okuma
Homework

Ölçme ve Değerlendirme Yöntemleri ve Kriterleri

Yazılı Sınav (Açık uçlu sorular, çoktan seçmeli, doğru yanlış, eşleştirme, boşluk doldurma, sıralama)
Homework
Gözlem

Assessment & Grading

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

İş Yükü ve AKTS Kredisi Hesaplaması

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