Nutrition and Dietetics
Course Details
KTO KARATAY UNIVERSITY
Faculty of Health Sciences
Programme of Nutrition and Dietetics
Course Details
Faculty of Health Sciences
Programme of Nutrition and Dietetics
Course Details
| Course Code | Course Name | Year | Period | Semester | T+A+L | Credit | ECTS |
|---|---|---|---|---|---|---|---|
| 02151045 | Functional Foods | 3 | Autumn | 5 | 2+0+0 | 5 | 5 |
| Course Type | Elective |
| Course Cycle | Bachelor's (First Cycle) (TQF-HE: Level 6 / QF-EHEA: Level 1 / EQF-LLL: Level 6) |
| Course Language | Turkish |
| Methods and Techniques | . |
| Mode of Delivery | Face to Face |
| Prerequisites | . |
| Coordinator | - |
| Instructor(s) | Prof. Tahsin Faruk BOZOĞLU |
| Instructor Assistant(s) | - |
Course Instructor(s)
| Name and Surname | Room | E-Mail Address | Internal | Meeting Hours |
|---|---|---|---|---|
| Lect. İrem ALAÇIK DEVELİOĞLU | B-Z29 | [email protected] | 7967 | |
| Dr. Res. Asst. Pınar ERDOĞAN SEZGEN | - | [email protected] |
Course Content
Definition and history of functional foods, bioactive carbohydrates, bioactive peptides, bioactive lipids, bioactive lipids, bioactive polyphenols and carotenoids, introduction to specific functional foods, tea, coffee and cocoa, fruits and vegetables, milk and products, cereals, other functional foods and health effects of functional foods.
Objectives of the Course
It is aimed to provide students with basic knowledge and skills about functional foods and their effects on health which is a current in the field of nutrition and nutrition.
Contribution of the Course to Field Teaching
| Basic Vocational Courses | |
| Specialization / Field Courses | X |
| Support Courses | X |
| Transferable Skills Courses | |
| Humanities, Communication and Management Skills Courses |
Relationships between Course Learning Outcomes and Program Outcomes
| Relationship Levels | ||||
| Lowest | Low | Medium | High | Highest |
| 1 | 2 | 3 | 4 | 5 |
| # | Program Learning Outcomes | Level |
|---|---|---|
| P1 | Possesses sufficient knowledge in basic health sciences and the related professional field, with the ability to apply theoretical and practical knowledge to specialized practices. | 4 |
| P2 | Demonstrates the ability to identify, define, interpret, formulate, and solve field-specific problems by selecting and implementing appropriate analytical and intervention approaches. | 3 |
| P3 | The ability to understand and interpret processes, events, cases, equipment, or products, solving related problems through a holistic perspective and contemporary methodologies. | 3 |
| P5 | Has successfully completed at least two non-field elective courses within the curriculum to foster interdisciplinary breadth. | 5 |
| P7 | The ability to communicate effectively in Turkish (both orally and in writing) and demonstrates proficiency in at least one foreign language. | 3 |
| P10 | Possesses an awareness of the universal and social impacts, as well as the legal consequences, of professional field applications. | 3 |
Course Learning Outcomes
| Upon the successful completion of this course, students will be able to: | |||
|---|---|---|---|
| No | Learning Outcomes | Outcome Relationship | Measurement Method ** |
| O1 | To be able to explain the possible health effects of food components | P.1.2 | 1 |
| O2 | To be able to explain the importance of nutrition and the causes of nutritional problems | P.2.1 | 1 |
| O3 | To be able to analyse the clinical symptoms that may occur as a result of insufficiency and imbalance in nutrient intake | P.3.5 | 1 |
| O4 | To be able to review current literature | P.5.3 | 1 |
| O5 | Associating different foods / food groups with diseases verbally or in writing | P.7.4 | 1 |
| O6 | To know the possible health problems associated with nutrient deficiencies | P.10.1 | 1 |
| ** Written Exam: 1, Oral Exam: 2, Homework: 3, Lab./Exam: 4, Seminar/Presentation: 5, Term Paper: 6, Application: 7 | |||
Weekly Detailed Course Contents
| Week | Topics |
|---|---|
| 1 | General information about functional foods |
| 2 | Classification of functional foods |
| 3 | General health effects of functional foods |
| 4 | Dietary fibers |
| 5 | Carotenoids |
| 6 | Antioxidants, phenolic compounds and phytoestrogens |
| 7 | Midterm |
| 8 | Vegetable origin stanol and sterols |
| 9 | Omega-3 fatty acids |
| 10 | Probiotics, prebiotics and synbiotics |
| 11 | Evaluation of different foods as functional foods and student presentations |
| 12 | Evaluation of different foods as functional foods and student presentations |
| 13 | Evaluation of different foods as functional foods and student presentations |
| 14 | An overview |
Textbook or Material
| Resources | Boysan G. Fonksiyonel Besinler. Akademi yayınları, 2013 |
Evaluation Method and Passing Criteria
| In-Term Studies | Quantity | Percentage |
|---|---|---|
| Attendance | - | - |
| Practice | - | - |
| Course Specific Internship (If Any) | - | - |
| Homework | - | - |
| Presentation | - | - |
| Projects | - | - |
| Seminar | - | - |
| Listening | - | - |
| Midterms | 1 | 40 (%) |
| Final Exam | 1 | 60 (%) |
| Total | 100 (%) | |
ECTS / Working Load Table
| Quantity | Duration | Total Work Load | |
|---|---|---|---|
| Course Week Number and Time | 14 | 2 | 28 |
| Out-of-Class Study Time (Pre-study, Library, Reinforcement) | 14 | 4 | 56 |
| Midterms | 1 | 20 | 20 |
| Quiz | 0 | 0 | 0 |
| Homework | 0 | 0 | 0 |
| Practice | 0 | 0 | 0 |
| Laboratory | 0 | 0 | 0 |
| Project | 0 | 0 | 0 |
| Workshop | 0 | 0 | 0 |
| Presentation/Seminar Preparation | 1 | 15 | 15 |
| Fieldwork | 0 | 0 | 0 |
| Final Exam | 1 | 25 | 25 |
| Other | 0 | 0 | 0 |
| Total Work Load: | 144 | ||
| Total Work Load / 30 | 4,80 | ||
| Course ECTS Credits: | 5 | ||
Course - Learning Outcomes Matrix
| Relationship Levels | ||||
| Lowest | Low | Medium | High | Highest |
| 1 | 2 | 3 | 4 | 5 |
| # | Learning Outcomes | P1 | P2 | P3 | P5 | P7 | P10 |
|---|---|---|---|---|---|---|---|
| O1 | To be able to explain the possible health effects of food components | 4 | - | - | - | - | - |
| O2 | To be able to explain the importance of nutrition and the causes of nutritional problems | - | 3 | - | - | - | - |
| O3 | To be able to analyse the clinical symptoms that may occur as a result of insufficiency and imbalance in nutrient intake | - | - | 3 | - | - | - |
| O4 | To be able to review current literature | - | - | - | 4 | - | - |
| O5 | Associating different foods / food groups with diseases verbally or in writing | - | - | - | - | 4 | - |
| O6 | To know the possible health problems associated with nutrient deficiencies | - | - | - | - | - | 4 |