Course Detail
Course Description
Course | Code | Semester | T+P (Hour) | Credit | ECTS |
---|
NUTRITIONAL SUPPLEMENTS | BES3219460 | Spring Semester | 2+0 | 2 | 4 |
Prerequisites Courses | |
Recommended Elective Courses | |
Language of Course | Turkish |
Course Level | First Cycle (Bachelor's Degree) |
Course Type | Elective |
Course Coordinator | Assist.Prof. Tuğba İDUĞ |
Name of Lecturer(s) | Assist.Prof. Tuğba İDUĞ |
Assistant(s) | |
Aim | Aim of this course is to provide information about the phytochemical compounds and
functional foods that used as dietary supplements, as well as their uses, effects on
human health and any potential interaction with the prescription drugs. |
Course Content | This course contains; Introduction to Nutritional supplements, General terminology,Legal regulations, Status in the world,Lipids-1,Lipids-2,Algas,Phytoestrogens,Prebiotics, probiotics,Teas,Glycosaminoglycans,Aminoacids based products.,Herbal supplements-1,Herbal supplements-2,Vitamins,Vitamins-Minerals. |
Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
3.1.Relates side effects and drug interactions of nutritional supplements. | 10, 16, 9 | A |
3.2.Summarizes the effects and mechanisms of glycosaminoglycans. | | |
3.3.Evaluates the consumption of tea, coffee, caffeine and its effects on human health. | | |
1. Be able to explain and categorizes general terminology about nutritional supplements. | 10, 16, 9 | A |
1.1. Be able to explain nutritional supplement, nutraceutical and functional food. | 10, 16, 9 | A |
1.2. Analyse the effects of phytochemical dietary supplements on human health. | 10, 16, 9 | A |
1.3. Be able to categorize vitamins and minerals. | 10, 16, 9 | A |
2.1. Be able to classify nutritional supplements with different chemical compositions.. | 10, 16, 9 | A |
2.1. Explain prebiotics, probiotics. | 10, 16, 9 | A |
2.2. Be able to summarize effects of saturated and un saturated fatty acid. | 10, 16, 9 | A |
2.3. Be able to explain phytoestrogens. | 10, 16, 9 | A |
3. Explains the differences of herbal and animal based nutritional supplements. | 10, 16, 9 | A |
Teaching Methods: | 10: Discussion Method, 16: Question - Answer Technique, 9: Lecture Method |
Assessment Methods: | A: Traditional Written Exam |
Course Outline
Order | Subjects | Preliminary Work |
---|
1 | Introduction to Nutritional supplements, General terminology | Preparation of relevant chapters from the references |
2 | Legal regulations, Status in the world | Preparation of relevant chapters from the references |
3 | Lipids-1 | Preparation of relevant chapters from the references |
4 | Lipids-2 | Preparation of relevant chapters from the references |
5 | Algas | Preparation of relevant chapters from the references |
6 | Phytoestrogens | Preparation of relevant chapters from the references |
7 | Prebiotics, probiotics | Preparation of relevant chapters from the references |
8 | Teas | Preparation of relevant chapters from the references |
9 | Glycosaminoglycans | Preparation of relevant chapters from the references |
10 | Aminoacids based products. | Preparation of relevant chapters from the references |
11 | Herbal supplements-1 | Preparation of relevant chapters from the references |
12 | Herbal supplements-2 | Preparation of relevant chapters from the references |
13 | Vitamins | Preparation of relevant chapters from the references |
14 | Vitamins-Minerals | Preparation of relevant chapters from the references |
Resources |
Dietary Supplements lecture notes will be provided to the students. |
-Dietary supplements of plant origin, M. Maffei, Taylor & Francis, 2003
-Dietary Supplements, P. Mason, Pharmaceutical Press, 3rd Ed., 2007.
-Handbook of Vitamins, J. Zempleni, R.B. Rucker,D.B. McCormick, J.W. Suttie, CRC Press, 4th Ed., 2007 |
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications |
No | Program Qualification | Contribution Level |
1 | 2 | 3 | 4 | 5 |
1 | PQ-1. They have basic knowledge in the field of Nutrition and Dietetics. | X | | | | |
2 | PQ-2. Use vocational knowledge and skills for the development of health at individual and community level, for the prevention and treatment of diseases. | X | | | | |
3 | PQ-3. Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations. | X | | | | |
4 | PQ-4. Carries out independent research on the field using knowledge accumulation, and takes part in research, projects and events in collaboration with the health team and other disciplines. | X | | | | |
5 | PQ-5. Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. | X | | | | |
6 | PQ-6. Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. | X | | | | |
7 | PQ-7. Uses at least one foreign language to reach, evaluate and use it for professional development. | X | | | | |
8 | PQ-8. Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. | X | | | | |
9 | PQ-9. Communicates effectively both verbally and written in occupational field. | X | | | | |
10 | PQ-10. They have general cultural knowledge that profession requires. | X | | | | |
11 | PQ-11. Develop positive attitudes toward lifelong learning and turn them into behavior. | | X | | | |
Assessment Methods
Contribution Level | Absolute Evaluation |
Rate of Midterm Exam to Success | | 40 |
Rate of Final Exam to Success | | 60 |
Total | | 100 |
ECTS / Workload Table |
Activities | Number of | Duration(Hour) | Total Workload(Hour) |
Course Hours | 14 | 2 | 28 |
Guided Problem Solving | 14 | 3 | 42 |
Resolution of Homework Problems and Submission as a Report | 14 | 1 | 14 |
Term Project | 1 | 1 | 1 |
Presentation of Project / Seminar | 1 | 3 | 3 |
Quiz | 1 | 1 | 1 |
Midterm Exam | 1 | 12 | 12 |
General Exam | 1 | 23 | 23 |
Performance Task, Maintenance Plan | 0 | 0 | 0 |
Total Workload(Hour) | 124 |
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(124/30) | 4 |
ECTS of the course: 30 hours of work is counted as 1 ECTS credit. |
Detail Informations of the Course
Course Description
Course | Code | Semester | T+P (Hour) | Credit | ECTS |
---|
NUTRITIONAL SUPPLEMENTS | BES3219460 | Spring Semester | 2+0 | 2 | 4 |
Prerequisites Courses | |
Recommended Elective Courses | |
Language of Course | Turkish |
Course Level | First Cycle (Bachelor's Degree) |
Course Type | Elective |
Course Coordinator | Assist.Prof. Tuğba İDUĞ |
Name of Lecturer(s) | Assist.Prof. Tuğba İDUĞ |
Assistant(s) | |
Aim | Aim of this course is to provide information about the phytochemical compounds and
functional foods that used as dietary supplements, as well as their uses, effects on
human health and any potential interaction with the prescription drugs. |
Course Content | This course contains; Introduction to Nutritional supplements, General terminology,Legal regulations, Status in the world,Lipids-1,Lipids-2,Algas,Phytoestrogens,Prebiotics, probiotics,Teas,Glycosaminoglycans,Aminoacids based products.,Herbal supplements-1,Herbal supplements-2,Vitamins,Vitamins-Minerals. |
Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
3.1.Relates side effects and drug interactions of nutritional supplements. | 10, 16, 9 | A |
3.2.Summarizes the effects and mechanisms of glycosaminoglycans. | | |
3.3.Evaluates the consumption of tea, coffee, caffeine and its effects on human health. | | |
1. Be able to explain and categorizes general terminology about nutritional supplements. | 10, 16, 9 | A |
1.1. Be able to explain nutritional supplement, nutraceutical and functional food. | 10, 16, 9 | A |
1.2. Analyse the effects of phytochemical dietary supplements on human health. | 10, 16, 9 | A |
1.3. Be able to categorize vitamins and minerals. | 10, 16, 9 | A |
2.1. Be able to classify nutritional supplements with different chemical compositions.. | 10, 16, 9 | A |
2.1. Explain prebiotics, probiotics. | 10, 16, 9 | A |
2.2. Be able to summarize effects of saturated and un saturated fatty acid. | 10, 16, 9 | A |
2.3. Be able to explain phytoestrogens. | 10, 16, 9 | A |
3. Explains the differences of herbal and animal based nutritional supplements. | 10, 16, 9 | A |
Teaching Methods: | 10: Discussion Method, 16: Question - Answer Technique, 9: Lecture Method |
Assessment Methods: | A: Traditional Written Exam |
Course Outline
Order | Subjects | Preliminary Work |
---|
1 | Introduction to Nutritional supplements, General terminology | Preparation of relevant chapters from the references |
2 | Legal regulations, Status in the world | Preparation of relevant chapters from the references |
3 | Lipids-1 | Preparation of relevant chapters from the references |
4 | Lipids-2 | Preparation of relevant chapters from the references |
5 | Algas | Preparation of relevant chapters from the references |
6 | Phytoestrogens | Preparation of relevant chapters from the references |
7 | Prebiotics, probiotics | Preparation of relevant chapters from the references |
8 | Teas | Preparation of relevant chapters from the references |
9 | Glycosaminoglycans | Preparation of relevant chapters from the references |
10 | Aminoacids based products. | Preparation of relevant chapters from the references |
11 | Herbal supplements-1 | Preparation of relevant chapters from the references |
12 | Herbal supplements-2 | Preparation of relevant chapters from the references |
13 | Vitamins | Preparation of relevant chapters from the references |
14 | Vitamins-Minerals | Preparation of relevant chapters from the references |
Resources |
Dietary Supplements lecture notes will be provided to the students. |
-Dietary supplements of plant origin, M. Maffei, Taylor & Francis, 2003
-Dietary Supplements, P. Mason, Pharmaceutical Press, 3rd Ed., 2007.
-Handbook of Vitamins, J. Zempleni, R.B. Rucker,D.B. McCormick, J.W. Suttie, CRC Press, 4th Ed., 2007 |
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications |
No | Program Qualification | Contribution Level |
1 | 2 | 3 | 4 | 5 |
1 | PQ-1. They have basic knowledge in the field of Nutrition and Dietetics. | X | | | | |
2 | PQ-2. Use vocational knowledge and skills for the development of health at individual and community level, for the prevention and treatment of diseases. | X | | | | |
3 | PQ-3. Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations. | X | | | | |
4 | PQ-4. Carries out independent research on the field using knowledge accumulation, and takes part in research, projects and events in collaboration with the health team and other disciplines. | X | | | | |
5 | PQ-5. Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. | X | | | | |
6 | PQ-6. Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. | X | | | | |
7 | PQ-7. Uses at least one foreign language to reach, evaluate and use it for professional development. | X | | | | |
8 | PQ-8. Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. | X | | | | |
9 | PQ-9. Communicates effectively both verbally and written in occupational field. | X | | | | |
10 | PQ-10. They have general cultural knowledge that profession requires. | X | | | | |
11 | PQ-11. Develop positive attitudes toward lifelong learning and turn them into behavior. | | X | | | |
Assessment Methods
Contribution Level | Absolute Evaluation |
Rate of Midterm Exam to Success | | 40 |
Rate of Final Exam to Success | | 60 |
Total | | 100 |
Numerical Data
Ekleme Tarihi: 09/10/2023 - 10:55Son Güncelleme Tarihi: 24/12/2023 - 02:18
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