Information Package / Course Catalogue
| Course Code | : BYL302 |
| Course Type | : Area Elective |
| Couse Group | : First Cycle (Bachelor's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 2 |
| Prt. | : 0 |
| Credit | : 2 |
| Lab | : 0 |
| ECTS | : 4 |
This course aims to provide information about biogenic plants, which have recently been termed superfoods and represent a new nutritional alternative in the field of functional foods, as well as biogenic foods derived from these plants; to discuss sustainable nutrition models, functional foods, nutritional and nutrigenetic nutrition, supportive foods and their importance in nutrition, food contamination, and their effects on human genes.
Course content includes the history of nutrition, nutritional science and related disciplines, balanced and inadequate nutrition, principles of optimal nutrition, nutrients, the importance of circadian rhythm and biological clock in nutrition, sustainable nutrition models, functional foods, biogenic foods, microgreens and micro sprouts and their role and importance in nutrition, cultivation methods, effects on human nutrition and health, nutritional and nutrigenetic nutrition, supportive foods and their significance in nutrition, and food contamination.
| Assoc. Prof. Tülay ÇELİK |
| 1. | Defines nutrition and explains the history of nutrition. |
| 2. | Evaluates optimal nutrition and the effects of nutrients on health. |
| 3. | Explains the impact of circadian rhythm and biological clock on nutrition. |
| 4. | Defines functional foods and discusses their effects on human health. |
| 5. | Explains the types of biogenic foods and their cultivation conditions. |
| 6. | Differentiates between microgreens and microsprouts. |
| 7. | Explain sustainable dietary models and the role of biogenic nutrition in the Green Mediterranean and Planetary diets. |
| 8. | Explains nutritional genomics, nutrigenomics, and nutrigenetics, and evaluates genetic influences in nutrition. |
| 9. | Describes the effects of food contamination on human health. |
| 1. | Technologies and Sustainability of Protected Cultivation for Hi-Valued Vegetable Crops. 2018. Editors: Kumar, s., Patel, N.B., Saravaiya, |
| 2. | Xiao, Z., Lester E.G., Luo, Y., Wang, Q. 2012. Assessment of Vitamin and Carotenoid Concentrations of Emerging Food Products: Edible Microgreens. J. Agric. Food Chem. 2012, 60, 7644-7651 |
| 3. | Di Gioia, F., Santamaria,P. 2015. The nutritional properties of microgreens, pp. 41-50 Microgreens: Novel, fresh and functional food to explore all the value of biodiversity, Chapter: 3, Publisher: Eco-logica |
| 4. | How to Grow Herbs and Microgreens for Health or Profit: Make money growing herbs and microgreens indoors. First Edition,2016. CreateSpace Independent Publishing Platform. 78 pages. |
| 5. | Microgreens: How to Grow Nature's Own Superfood. 2010. Firefly Books. 108 pages |
| 6. | Xiao, Z., Lester, EG, Luo Yaguang, Wang., Q. 2012. Microgreens: Assessment of Nutrient Concentrations. Journal of Agricultural and Food Chemistry. Vol (60). 7644-7651 |
| 7. | Compliance with and Recommendations for Implementation of the Standards for the Growing, Harvesting, Packing, and Holding of Produce for Human Consumption for Sprout Operations: Guidance for Industry . 2017. U.S. Department of Health and Human Services Food and Drug Administration Center for Food Safety and Applied Nutrition. 125 pages. |
| Type of Assessment | Count | Percent |
|---|---|---|
| Midterm Examination | 1 | %40 |
| Final Examination | 1 | %60 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 3 | 2 | 70 |
| Individual Work | 5 | 0 | 2 | 10 |
| Midterm Examination | 1 | 8 | 1 | 9 |
| Final Examination | 1 | 10 | 1 | 11 |
| TOTAL WORKLOAD (hours) | 100 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | PÇ-6 | PÇ-7 | PÇ-8 | PÇ-9 | PÇ-10 | PÇ-11 | PÇ-12 | PÇ-13 | |
OÇ-1 | 2 | ||||||||||||
OÇ-2 | 2 | ||||||||||||
OÇ-3 | 1 | ||||||||||||
OÇ-4 | 1 | ||||||||||||
OÇ-5 | 1 | ||||||||||||
OÇ-6 | 1 | ||||||||||||
OÇ-7 | 2 | ||||||||||||
OÇ-8 | 2 | ||||||||||||
OÇ-9 | 2 | ||||||||||||