TKPR222 FUNCTIONAL FOODS
| Course Code: |
7950222 |
| METU Credit (Theoretical-Laboratory hours/week): |
4(4-0) |
| ECTS Credit: |
7.0 |
| Department: |
Meslek Yüksekokulu |
| Language of Instruction: |
English |
| Level of Study: |
Undergraduate |
| Course Coordinator: |
|
| Offered Semester: |
Fall and Spring Semesters. |
Course Content
The proposed lesson aims to teach the importance of functional foods that are richer in protein, vitamins, minerals, and probiotics. The superior medicinal and nutritional effects of the functional foods on the health status of the student and his/her family will be given, and reviewed in detail. The student will be informed about the most common functional foods such as fermented meat and plant-based food products, pickles with their rich probiotic concentration, fiber-rich foods, and protein-rich foods such as protein drinks, meat, fish, poultry, milk, dairy, and egg products. The beneficial medicinal and nutritional value of the rich probiotic, vitamin, mineral, protein, and polyphenol contents in these foods will be analyzed. The medicinal improving effect of probiotics, fibers, Omega 3 polyunsaturated fatty acids, antimicrobial protein compounds, anticancerogenic and antiviral bioactive compounds such as quercetin, kaempferol, indol 3 carbinol, resveratrol, leukopen, catechins, proanthocyanidins, amygdalin, capsaicin, lemonen, coumarins will all be introduced in the lesson. Finally, the proposed lesson targets to teach the medicinal effects of the Omega 3 polyunsaturated fatty acids. Additionally, their beneficial effects to treat cardiovascular diseases and disorders will be discussed. Some of the other important topics of the proposed lesson will be as follows; the body weight, muscle strength, and body length improving effects of foods rich in high protein quality, the anticancerogenic effects of bioflavonoids, the medicinal effects of the fiber-rich foods on gastro-digestive tract diseases and disorders, and the anticancerogenic and antidiabetic functions of probiotic-rich foods with their cholesterol and trigliserid lowering functions. As a result, the student will be able to create a healthy diet supporting his/her academic as well as the overall quality of mental and body performance.
