To inform about products used as nutritional supplements and functional foods, to introduce their effects on human health, their use and interactions with drugs, if any.
Prerequisite(s)
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Corequisite(s)
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Special Requisite(s)
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Instructor(s)
Assist. Prof. Dr. Pelin Baltacı
Course Assistant(s)
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Schedule
Thursday, 15.00, Şirinevler Campus
Office Hour(s)
Thursday, 13.00-14.00, Faculty of Law 2nd Floor, Room 202
Teaching Methods and Techniques
- Expression
- Discussion
-Question&Answer
Principle Sources
Baysoy G. Functional Foods. Ankara Nobel Medical Bookstores. 2020. 2nd Edition
Arslan S. Editor. Nutritional Supplements (Vitamin non-mineral). Target publishing. 1st edition
Other Sources
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Course Schedules
Week
Contents
Learning Methods
1. Week
Definitions of nutritional supplements, their effects on health and relevant legislation
It covers the issues of determining and evaluating general health problems related to nutrition. To be able to communicate effectively between individuals, both written and verbal, to be able to work as an interdisciplinary team.
PO-2
To be able to explain Nutrition and Dietetic practices using this knowledge, to develop materials and to provide evidence-based data.
PO-3
Identification of the needs of clients for their nutritional and dietary recommendations, identification of individual treatment protocols, and evaluation of results.
PO-4
Ability to follow plans, policies, laws, regulations, legislation affecting the profession of dieticians, to assume personal responsibility in professional practices and decisions taken.
PO-5
To be able to identify and solve the ethical problems that may arise in the dietitian-client relationship and to develop strategies that will help the clients to choose safe, healthy and accessible foods.
PO-6
Nutrition and Dietetic students and stays, professional trainings and internships.
PO-7
To provide a qualified nutrition and dietetic service, to improve health, to prevent diseases and treatments, to apply professional knowledge and skills in food and beverage sector.
PO-8
Ability to have adequate knowledge of basic knowledge, scientific stance and professional skills in nutrition, nutrition, dietetics, management and other fields.
PO-9
Planning, implementation, follow-up and evaluation of appropriate medical nutrition treatment considering individual's socio-cultural and economic structure and nutrition habits.
PO-10
To be able to evaluate factors affecting nutrient quality of individual and society in food production-consumption chain and to be able to apply standards and legal regulations on nutritional safety and safety.
Learning Outcomes
LO-1
Classifies nutritional supplements with different chemical compositions.
LO-2
Explains and classifies general concepts about nutritional supplements.
LO-3
Discusses the effects of nutritional supplements on human health.
LO-4
Classifies vitamins and minerals.
LO-5
Explains probiotics and prebiotics.
LO-6
Summarizes the effects of nutritional supplements containing saturated and unsaturated fatty acids.
LO-7
Relates side effects and drug interactions of nutritional supplements.
LO-8
Defines functional foods and discusses their effects on health.
