FUNCTIONAL NUTRIENTS AND HEALTH

Course Description

Within the scope of this course; learn the definition, composition and types of functional foods. gain information about the healthy interaction of functional foods. to have knowledge about the development process of functional foods, to teach the definition of functional foods, to have a detailed knowledge about functional food components and functional foods, to teach functional foods and their health related functions, to teach the functional functions of functional foods, to teach the functional functions of functional foods, to teach the components, to have a comprehensive knowledge about bioactive components, and to teach the dietitian's Responsibilities in Probiotics and Health, Prebiotics and Health, Plant sterols, Stanol and Health, Polyphenols and Health I, Phenolic Acids, Polyphenols and Health.

FUNCTIONAL NUTRIENTS AND HEALTH

Evaluation Tools (Active Term)

No evaluation items have been defined.

Course outcomes

No course outcomes have been defined yet.

Course Syllabus

Reference Books & Course Materials

1. 01 EFAD, Avrupa Dietetik Staj Programı Uygulama Standartları, 2009
2. 02 EFAD Avrupa’da Diyetetik Mesleğine Girmeye Hak Kazanma Aşamasında Ulaşılması Beklenen Yeterlilik Kriterleri ve Performans Göstergeleri, 2009.
3. 03 EFAD Avrupa Diyetetik Eğitim ve Uygulama Standartları (Benchmark), 2005.
4. 04 EFAD, ICDA ve IUNS web sayfaları

Learning Outcomes

1. L01 Discuss the importance of functional foods on health. SOLO 5
2. L02 Discuss the specific health effects of essential fatty acids and oleic acid. SOLO 5
3. L03 Discusses the specific health effects of dietary fiber SOLO 5
4. L04 Discusses the specific health effects of tea SOLO 5
5. L05 Discuss the specific health effects of coffee SOLO 5
6. L06 Discuss the specific health effects of soy SOLO 5
7. L07 Discuss the specific health effects of probiotics SOLO 5
8. L08 Discusses the specific health effects of red fruits SOLO 5

Program Outcomes

1. P01 Has the theoretical and applied knowledge required by the dietitian profession
2. P02 Uses the knowledge and skills throughout the professional life, in the protection and improvement of individual, family and community health, to prevent and treat the diseases.
3. P03 Provides training and consultancy by using scientific evidence in order to increase the health level and quality of life of the society.
4. P04 Have the ability of learning, critical thinking, problem solving and decision making skills in the field of Nutrition and Dietetics.
5. P05 Uses information technologies and specific technological equipment to the field effectively
6. P06 Maintains personal and professional development with the awareness of lifelong learning.
7. P07 Carries out its profession in accordance with in the line with ethical principles, legal framework and standards.
8. P08 Uses the professional skills in accordance with the fundamental values and culture of the population at national and international statues.
9. P09 Acts in accordance with quality management processes.
10. P10 Takes a role in research, projects and activities in collaborate with the healthcare team and other disciplines.
11. P11 Have the ability to follow information in the professional field and to communicate with colleagues by using Turkish and at least one foreign language.

Po-Lo Matrix