| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | BD409.5 | Phytotherapy and Functional Foods | Elective | 4 | 7 | 3 |
|
| Level of Course Unit |
| First Cycle |
| Objectives of the Course |
| The definition of phytotherapy and funtional food are given and the basic knowledge about functional foods which is as a current trend in the food and nutrition field wil is explained. The course objective is also to interpret the potential health effects of functional foods on health. |
| Name of Lecturer(s) |
| Dr. Öğr. Üyesi Tayyibe ERTEN |
| Learning Outcomes |
| 1 | Define the functional foods and phytotreapy | | 2 | Classify functional foods according to the bioactive compounds | | 3 | Have an idea about national and international regulations of functional foods | | 4 | Develop proper suggestions on functional foods as a part of diet |
|
| Mode of Delivery |
| Second Education |
| Prerequisites and co-requisities |
| None |
| Recommended Optional Programme Components |
| None |
| Course Contents |
| The topics include the definition of functional foods, phytoteraphy and bioactive compounds, classification of bioactive compounds, possible effects of functional foods on health, functional food market. |
| Weekly Detailed Course Contents |
|
| 1 | What is phytotherapy? the concept of phytotherapy today | | | | 2 | The important terms of phytoteraphy, Clinical Efficacy Trials with Natural Products and Herbal Medicines | | | | 3 | Considerations for in vivo drug evaluations,Quality, Safety, Efficiency and Standardization in Herbal Medicines, Research examples on the relationship between herbal medicines and diseases | | | | 4 | Herbs used in Traditional Methods and their treatments | | | | 5 | Herbs used in Traditional Methods and their treatments (cont.) | | | | 6 | Phytochemicals, their classification and importance | | | | 7 | Some phytochemicals and research examples used as new drug sources | | | | 8 | MIDTERM EXAM | | | | 9 | Functional Food Concept, Definition of Functional Food, Developmental Process of Functional Foods, | | | | 10 | Techniques used in the production of functional products, National and International Regulations Related to Functional Foods | | | | 11 | Vitamins (A, E, D and C) as Functional Food ingredients | | | | 12 | Probiotics as Functional Food ingredient | | | | 13 | Prebiotics as Functional Food ingredient | | | | 14 | Fatty Acids (n-3 Polyunsaturated Fatty Acids, Unsaturated Fatty Acids, Conjugated Linoleic Acid) and Health | | | | 15 | Herbal sterols, stanols and health, Functional compounds in marine products | | |
|
| Recommended or Required Reading |
| Handbook of Nutraceuticals and Functional Foods. Wildman REC(ed), CRC Press, 2001
Functional Foods Concept to Product. Gibson GR and Williams CM (ed), CRC Press, 2000.
Fitoterapi Etkinlik Güvenirlilik ve Mevzuat, Ed. Iqbal Ramzan, 2019, Akademisyen Yayınevi, Türkiye
Besin Destekleri, Ed. Sedat Arslan, Hedef Yayıncılık, 2022. |
| Planned Learning Activities and Teaching Methods |
|
| Assessment Methods and Criteria | |
| Midterm Examination | 1 | 75 | | Quiz | 1 | 25 | | SUM | 100 | |
| Final Examination | 1 | 100 | | SUM | 100 | | Term (or Year) Learning Activities | 40 | | End Of Term (or Year) Learning Activities | 60 | | SUM | 100 |
| | Language of Instruction | | Turkish | | Work Placement(s) | | None |
|
| Workload Calculation |
|
| Midterm Examination | 1 | 1 | 1 |
| Final Examination | 1 | 2 | 2 |
| Attending Lectures | 14 | 2 | 28 |
| Question-Answer | 14 | 1 | 14 |
| Self Study | 14 | 1 | 14 |
| Individual Study for Mid term Examination | 6 | 2 | 12 |
| Individual Study for Final Examination | 14 | 2 | 28 |
|
| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | 2 | 4 | 4 | 2 | 4 | 5 | 3 | 3 | 5 | 4 | 1 | 3 | 4 | 3 | 5 | | LO2 | 1 | 3 | 3 | 1 | 4 | 4 | 4 | 3 | 4 | 4 | 2 | 3 | 3 | 2 | 5 | | LO3 | 1 | 2 | 2 | 1 | 3 | 3 | 1 | 1 | 2 | 1 | 4 | 3 | 2 | 1 | 2 | | LO4 | 1 | 4 | 5 | 3 | 5 | 5 | 4 | 4 | 5 | 4 | 2 | 3 | 4 | 3 | 5 |
|
| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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