Ders Planı

ISTANBUL AYDIN UNIVERSITY

CLASS 2

CLASS 4

Lesson plan / FUNCTIONAL FOODS AND HEALTH

Lesson Information

Course Credit	2.0
Course ECTS Credit	3.0
Teaching Language of Instruction	Türkçe
Level of Course	Bachelor's Degree, TYYÇ: Level 6, EQF-LLL: Level 6, QF-EHEA: First Cycle
Type of Course	Programme Elective
Mode of Delivery	Face-to-face
Does the course require compulsory or optional work experience?	S
Course Coordinator	Instructor CEYDA DURMAZ
Instructor (s)
Course Assistant

Purpose and Content

The aim of the course	Learning basic information and concepts about functional foods and discussing the effects of functional foods on health.
Course Content	Definition of functional food and nutritional component, classification of functional food components.

Learning Outcomes

To be able to associate the necessary knowledge in the field of nutrition and dietetics with the developments encountered in current life and / or in the national-international field, to carry out a study independently and to take responsibility as a team member.
Using the current knowledge and skills acquired in the field of Nutrition and Dietetics; determines, evaluates, interprets, produces solutions to the nutritional status of individuals, applies medical nutrition therapy, follows and evaluates the events / developments on the agenda of the society and the world, applies ethical rules in health and proposes solutions.
Uses the theoretical and practical knowledge acquired for health promotion, prevention of diseases and treatment when necessary.
Uses computer, statistics, information and communication technologies and research competencies in nutrition sciences.
To be able to think and apply the basic knowledge related to the field of Nutrition and Dietetics in detail, especially to have problem solving and decision making skills, to evaluate critically, to plan, implement, monitor, evaluate and evaluate appropriate medical nutrition therapy for patients in different age groups and to participate in clinical research.
Adopts personal development and lifelong learning; adopts the understanding of quality, has the ability to evaluate information related to the field and different disciplines and supports educational promotion and information programs related to the field.
Uses his/her knowledge to demonstrate the accuracy of practices in the field of Nutrition and Dietetics, expresses his/her thoughts and opinions clearly verbally and in writing by presenting reasons and evidence, and communicates effectively with all stakeholders in line with ethical principles.
At every stage of their work, they communicate effectively with their patients and other disciplines required by the treatment, and ensure that teamwork is carried out in a coordinated manner.
To be able to follow the information in the field of nutrition and dietetics and communicate with colleagues and have the ability to communicate interculturally by using a foreign language at least at the European Language Portfolio B1 General Level.
In order to contribute to the development of the dietetic profession, they follow current treatment approaches, follow evidence-based scientific research, act in accordance with ethical values, adopt the importance of social justice and environmental sustainability as well as having awareness of quality culture, and develop educational materials in these directions.

Weekly Course Subjects

1	Definition and History of Functional Foods
2	Classification of Functional Foods
3	Bioactive Carbohydrates
4	Bioactive Peptides
5	Bioactive Lipids
6	Bioactive Polyphenols and Carotenoids
7	Introduction to Specific Functional Nutrients
8	Midterm
9	Tea, Coffee and Cocoa
10	Fruits and Vegetables
11	Milk and Products
12	Cereals
13	Other Functional Foods and Legal Regulations Regarding Functional Foods
14	General evaluation

Resources

1.Handbook of Nutraceuticals and Functional Foods. Wildman REC(ed), CRC Press
2. Functional Foods Concept to Product. Gibson GR and Williams CM (ed), CRC Press

EUA Kurumsal Öz değerlendirme Programı İzleme Raporu