COURSE UNIT TITLE

: FUNCTIONAL NUTRITION

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
ELECTIVE

Offered By

Gastronomy and Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

ASSISTANT PROFESSOR DEMET BAĞIRAN ÖZŞEKER

Offered to

Gastronomy and Culinary Arts

Course Objective

To students; To teach basic knowledge and concepts about functional foods and nutrition programs related to these foods, to convey the supporting properties of functional foods for human health and the body-mind system, and to gain theoretical and practical competence in cooking and consuming them with the right techniques.

Learning Outcomes of the Course Unit

1   To be able to define functional foods.
2   To be able to define functional food components
3   To learn the general health effects of functional foods
4   To learn the bioavailability of functional foods
5   To learn the concept of probiotics and prebiotics
6   To have knowledge about functional vitamins and minerals
7   To be able to identify flavonoids and other secondary herbal substances
8   To have knowledge about plants with functional properties
9   To learn functional dairy products
10   To have information about the legal regulations related to functional foods in our country and in the world.

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 1.Functional food definition
2 2.Functional probiotic foods
3 3.Functional prebiotic foods
4 4.Phytosterols
5 5.caronenoids
6 6.Flavonoids and secondary compounds
7 7.Mid-term Exam
8 8.Mid-term Exam
9 9.Bioactive peptides
10 10.Functional fruits and vegetables
11 11.Functional bee products and confectionery
12 12.Functional dairy products
13 13.Functional plants and cereal products
14 14.Legal regulations on functional foods
15 15. Final exam
16 16. Final exam

Recomended or Required Reading

1. Shortt, C., O Brien, J., 2004. Handbook of Functional Dairy Products, CRC Press LLC.
2. Miller, G.D., Jarvis, J.K., McBean, L.D., 2000. Handbook of Dairy Foods and Nutrition, CRC Press LLC.
3. Yıldız, F., 2010, Development of Manufacture of Yogurt and Other Functional Dairy Products, CRC Press.
4. Seydim, Z.B.G., 2018, Fonksiyonel Beslenme. Sidas Yayın

Planned Learning Activities and Teaching Methods

Lecture and sample analysis

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA
1 VZ Vize
2 FN Final
3 BNS BNS VZ*0.40+FN * 0.60
4 BUT Bütünleme Notu
5 BBN Bütünleme Sonu Başarı Notu VZ*0.40+BUT * 0.60


Further Notes About Assessment Methods

None

Assessment Criteria

Exam papers will be evaluated regarding the level of understanding, as well as defining the causality between the basic concepts and issues of the lecture, ability of giving examples and analytical thought, and using relevant terminology.

Language of Instruction

Turkish

Course Policies and Rules

1. It is obligatory to attend at least 70% of the classes
2. Plagiarism of any type will result in disciplinary action.
3. It is essential that students make use of the reading list
4. Students are expected to be involved in class discussions

Contact Details for the Lecturer(s)

E-mail: demet.bagiran@deu.edu.tr

Office Hours

Wednesday 12:00-13:00 PM

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 12 3 36
Preparation for midterm exam 1 24 24
Preparation for final exam 1 24 24
Preparations before/after weekly lectures 12 5 60
Midterm 1 1 1
Final 1 1 1
TOTAL WORKLOAD (hours) 146

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11PO.12
LO.15
LO.25
LO.35
LO.45
LO.55
LO.65
LO.75
LO.85
LO.955
LO.10

CONTACT INFORMATION
Dokuz Eylül Üniversitesi Cumhuriyet Bulvarı No: 144 35210 Alsancak / İZMİR
Phone: +90(232) 412 12 12 - Fax: +90 (232) 464 81 35

Copyright 2015 DEÜ. BİD

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