| Course Type | Elective Course |
|---|
| Course Level | Master's Degree With Thesis |
|---|
| Year of Study | - |
|---|
| Semester | - |
|---|
| ECTS | 5 |
|---|
| Name of Lecturer(s) |
|
| Learning Outcomes |
At the end of this course, the students;
- Learn the definition of functional foods
- Learn the classification of functional foods
- Learn information about the relationship of functional foods with diabetes and obesity.
- Learn information about the relationship of functional foods with CVD, HT and pulmonary diseases.
- Learn information about the relationship of functional foods with the nervous system, cancer and digestive system.
|
| Mode of Delivery | Face to face |
|---|
| Prerequisites | No |
|---|
| Recommended Optional Programme Components | No |
|---|
| Course Description | Definition, classification, functions of functional foods and relations with diseases |
|---|
| Course Contents |
| WEEK |
TOPICS |
|
1st Week |
Definition of functional foods |
|
2nd Week |
Definition of functional foods |
|
3rd Week |
Classification of functional foods |
|
4th Week |
The relationship between functional foods and DM |
|
5th Week |
The relationship between functional foods and obesity |
|
6th Week |
The relationship between functional foods and sleep |
|
7th Week |
The relationship between functional foods and CVD |
|
8th Week |
The relationship between functional foods and pulmonary diseases |
|
9th Week |
The relationship between functional foods and the immune system |
|
10th Week |
The relationship of functional foods with HT |
|
11th Week |
The relationship of functional foods with the nervous system |
|
12th Week |
The relationship between functional foods and cancer |
|
13th Week |
The relationship of functional foods with the digestive system |
|
14th Week |
The relationship between functional foods and aging |
|
| Recommended or Required Reading | 1)Functional foods Ed.Glenn R G,Christian MW.Woodhead publishing limited,2000.
2)ILSI EUROPE CONCISE MONOGRAPH SERIES Functional Foods From Science to Health and Claims,2008.
3) Danik M. Martirosyan,Jaishree Singh Functional Foods in Health and Disease, A new definition of functional food by FFC: what makes a new definition unique? 2015; 5(6):209-223
|
|---|
| Planned Learning Activities and Teaching Methods |
- Lecture
- Discussion
- Questions/Answers
- Presentation
|
|---|
| Assessment Methods and Criteria |
|
Quantity |
Percentage (%) |
| Presentation of Article |
1 |
50 |
| Total(%) |
|
50 |
| Contribution of In-term Studies to Overall Grade(%) |
|
50 |
| Contribution of Final Examination to Overall Grade(%) |
|
50 |
| Total(%) |
|
100 |
|
| ECTS Allocated Based on Student Workload |
| Activities |
Quantity |
Duration (Hour) |
Total Workload (Hour) |
| Midterm exam |
|
|
|
| Preparation for Quiz |
|
|
|
| Individual or group work |
14 |
3 |
42 |
| Preparation for Final exam |
1 |
20 |
20 |
| Course hours |
14 |
3 |
42 |
| Preparation for Midterm exam |
|
|
|
| Laboratory (including preparation) |
|
|
|
| Final exam |
1 |
1 |
1 |
| Homework |
4 |
12 |
48 |
| Total Work Load | 153 |
| Total Work Load / 30 (h) | 5.1 |
| ECTS Credit of the Course | 5 |
|
| Language of Instruction | Turkish |
|---|
| Work Placement(s) | No |
|---|
