2024-2025 Academic Year Faculty of Health Sciences Opening Lecture
Izmir University of Economics Faculty of Health Sciences 2024-2025 Academic Year Opening Lecture titled "From Mythology to Terminology" was held ...
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Department of Nutrition and Dietetics
BES 270 | Course Introduction and Application Information
| Course Name |
Functional Foods
|
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
|
BES 270
|
Fall/Spring
|
3
|
0
|
3
|
4
|
| Prerequisites |
None
|
|||||
| Course Language |
Turkish
|
|||||
| Course Type |
Elective
|
|||||
| Course Level |
First Cycle
|
|||||
| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | DiscussionQ&ALecture / Presentation | |||||
| National Occupation Classification | - | |||||
| Course Coordinator | ||||||
| Course Lecturer(s) | - | |||||
| Assistant(s) | - | |||||
| Course Objectives | To provide an understanding of the definitions of functional foods, the classification of their components, their effects on health, and the legal regulations related to them in our country and around the world. |
| Learning Outcomes |
The students who succeeded in this course;
|
| Course Description | It includes learning the basic information and concepts about functional foods and discussing the effects of these foods on health. |
| Related Sustainable Development Goals |
|
|
|
Core Courses |
X
|
| Major Area Courses | ||
| Supportive Courses | ||
| Media and Management Skills Courses | ||
| Transferable Skill Courses |
WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES
| Week | Subjects | Related Preparation |
| 1 | Concept of Functional Food, Definition of Functional Food, Development Process of Functional Foods, Classification of Functional Foods According to Their Bioactive Components | Baysoy G, Fonksiyonel Gıdalar, 2. Baskı, Ankara Nobel Tıp Kitapevi, 2020, ISBN 9786059215640 |
| 2 | Probiotics, Prebiotics and Postbiotics | Baysoy G, Fonksiyonel Gıdalar, 2. Baskı, Ankara Nobel Tıp Kitapevi, 2020, ISBN 9786059215640 |
| 3 | Probiotics, Prebiotics and Postbiotics | Baysoy G, Fonksiyonel Gıdalar, 2. Baskı, Ankara Nobel Tıp Kitapevi, 2020, ISBN 9786059215640 |
| 4 | Plant sterols, stanols and health | Baysoy G, Fonksiyonel Gıdalar, 2. Baskı, Ankara Nobel Tıp Kitapevi, 2020, ISBN 9786059215640 |
| 5 | Polyphenols and Health; Phenolic acids | Baysoy G, Fonksiyonel Gıdalar, 2. Baskı, Ankara Nobel Tıp Kitapevi, 2020, ISBN 9786059215640 |
| 6 | Polyphenols and Health; Flavonoids: Catechins, Anthocyanidins | Baysoy G, Fonksiyonel Gıdalar, 2. Baskı, Ankara Nobel Tıp Kitapevi, 2020, ISBN 9786059215640 |
| 7 | Phytoestrogens | Baysoy G, Fonksiyonel Gıdalar, 2. Baskı, Ankara Nobel Tıp Kitapevi, 2020, ISBN 9786059215640 |
| 8 | MIDTERM EXAM | |
| 9 | Sulfur Compounds (Glucosinolates, Allicins) and Carotenoids | Baysoy G, Fonksiyonel Gıdalar, 2. Baskı, Ankara Nobel Tıp Kitapevi, 2020, ISBN 9786059215640 |
| 10 | Fatty Acids (n-3) Polyunsaturated Fatty Acids, Monounsaturated Fatty Acids, Conjugated Linoleic Acid) and Health | Baysoy G, Fonksiyonel Gıdalar, 2. Baskı, Ankara Nobel Tıp Kitapevi, 2020, ISBN 9786059215640 |
| 11 | Functional Beverages and Content Analysis | Baysoy G, Fonksiyonel Gıdalar, 2. Baskı, Ankara Nobel Tıp Kitapevi, 2020, ISBN 9786059215640 |
| 12 | Recipe Development with Functional Foods | Baysoy G, Fonksiyonel Gıdalar, 2. Baskı, Ankara Nobel Tıp Kitapevi, 2020, ISBN 9786059215640 |
| 13 | National and International Legal Regulations Related to Functional Foods and the Responsibilities of Dietitians | Resmi Gazete İlgili Sayıları Tarım Bakanlığı Yayınları Akbulut G, Fonksiyonel beslenmeye diyetetik bakış, 1. Baskı, Ankara Nobel Tıp Kitapevi, 2023, ISBN 9786257564762 |
| 14 | Functional Foods: Market Research and Classroom Discussion | |
| 15 | Review of the Period | |
| 16 | FINAL EXAM |
| Course Notes/Textbooks | 1. Baysoy G, Fonksiyonel gıdalar, 2. Baskı, Ankara Nobel Tıp Kitapevi, 2020, ISBN 9786059215640 2. Akbulut G, Fonksiyonel beslenmeye diyetetik bakış, 1. Baskı, Ankara Nobel Tıp Kitapevi, 2023, ISBN 9786257564762 3. Wildman REC et al (ed), Handbook of nutraceuticals and functional foods, 2. Edition, CRC Press, 2006, e-book ISBN 9780429195563 |
| Suggested Readings/Materials | Resmi Gazeteler ve Güncel Makaleler |
EVALUATION SYSTEM
| Semester Activities | Number | Weigthing |
| Participation | ||
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments | ||
| Presentation / Jury | ||
| Project | ||
| Seminar / Workshop | ||
| Oral Exams | ||
| Midterm |
1
|
40
|
| Final Exam |
1
|
60
|
| Total |
| Weighting of Semester Activities on the Final Grade |
1
|
40
|
| Weighting of End-of-Semester Activities on the Final Grade |
1
|
60
|
| Total |
ECTS / WORKLOAD TABLE
| Semester Activities | Number | Duration (Hours) | Workload |
|---|---|---|---|
| Theoretical Course Hours (Including exam week: 16 x total hours) |
16
|
3
|
48
|
| Laboratory / Application Hours (Including exam week: '.16.' x total hours) |
16
|
0
|
|
| Study Hours Out of Class |
14
|
2
|
28
|
| Field Work |
0
|
||
| Quizzes / Studio Critiques |
0
|
||
| Portfolio |
0
|
||
| Homework / Assignments |
0
|
||
| Presentation / Jury |
0
|
||
| Project |
0
|
||
| Seminar / Workshop |
0
|
||
| Oral Exam |
0
|
||
| Midterms |
1
|
15
|
15
|
| Final Exam |
1
|
20
|
20
|
| Total |
111
|
COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP
|
#
|
Program Competencies/Outcomes |
* Contribution Level
|
|||||
|
1
|
2
|
3
|
4
|
5
|
|||
| 1 |
Effectively uses evidence-based professional knowledge of basic, health and social sciences required by the dietitian profession throughout their professional life. |
X
|
-
|
-
|
-
|
-
|
|
| 2 |
Gains the ability to use the acquired knowledge to improve the health level and quality of life of the society. |
-
|
X
|
-
|
-
|
-
|
|
| 3 |
Gains the ability to work effectively as an individual and to take responsibility in multidisciplinary teamwork. |
X
|
-
|
-
|
-
|
-
|
|
| 4 |
Identifies, defines, interprets, decides and solves the problems that may be encountered in different fields of Nutrition and Dietetics. |
-
|
X
|
-
|
-
|
-
|
|
| 5 |
Applies individual-specific professional knowledge in accordance with the physiological, environmental and socio-cultural needs of healthy and/or sick individuals. |
-
|
-
|
-
|
-
|
-
|
|
| 6 |
Continuously improve themselves in their field by using accurate and reliable information and modern information technologies. |
-
|
-
|
-
|
-
|
-
|
|
| 7 |
Acquires the ability to communicate verbally and in writing at national and international level on professional issues related to the field of Nutrition and Dietetics. |
-
|
-
|
-
|
-
|
-
|
|
| 8 |
Acts in accordance with social, scientific and ethical values in the stages of data collection, interpretation and evaluation of results while conducting research in the field of Nutrition and Dietetics. |
X
|
-
|
-
|
-
|
-
|
|
| 9 |
Acquires knowledge and practical skills in the development of individual and social nutrition recommendations at national and international level, and the establishment of food and nutrition plans and policies. |
-
|
-
|
X
|
-
|
-
|
|
| 10 |
Acts in accordance with the awareness of professional ethics within the legal framework related to their duties, rights and responsibilities. Sets an example to colleagues and society. |
-
|
-
|
-
|
-
|
-
|
|
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
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