FOOD PRODUCT SUPPORT AND FUNCTIONAL FOOD

Course Description

Students in this course; the definition of functional foods, learn about composition and types. functional foods gain information about health interaction. will have information about the development process of functional foods, teaching the definition of functional foods, components of functional foods and will have detailed information on functional foods, methods of production of functional food and functional food with health-related functions, methods of health-related functions of functional foods, the level of consumption of functional foods and bioactive teaching of components, to ensure that they have comprehensive knowledge about bioactive compounds, also Probiotics and Health, prebiotics and health, plant sterols, stanols and health, Polyphenols and Health I, phenolic acids, Polyphenols and Health II, Flavonoids: Catechins, Anthocyanidins, Phytoestrogens and Health, Carotenoids and Health, fatty acids (n-3 Polyunsaturated fatty Acids, Functional Foods: Dietitian will be carried out as the teaching of Commitments.

FOOD PRODUCT SUPPORT AND FUNCTIONAL FOOD

Evaluation Tools (Active Term)

No evaluation items have been defined.

Course outcomes

1. 01 -
2. 02 -
3. 03 -
4. 04 -
5. 05 -
6. 06 -
7. 07 -
8. 08 -

Course Syllabus

Reference Books & Course Materials

1. 01 Gibson, G.R. and Williams, C.M., 2000.Functional Foods: Concept to Product, Woodhead Publishing in Food Science and Technology.

Learning Outcomes

1. L01 Define functional foods SOLO 2
2. L02 Explain the effects of bioactive components of functional foods on health SOLO 4
3. L03 Classify nutritional supplements with different chemical composition SOLO 3
4. L04 Recognise functional nutrients in the national and international market and their usage areas SOLO 2
5. L05 Discuss the effects of nutritional supplements on human health SOLO 5
6. L06 Explain the properties of probiotics and prebiotics and on health SOLO 4

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