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Main
UQU Programs
Clinical Nutrition

Functional Foods

NUT2236
Two hours English

Functional Foods

Functional food
1 Intro of Functional foods
2 Plants Originated Functional Foods (Phytochemicals) 1: / Vegetables and Fruits
3 Plants Originated Functional Foods: (Carotenoids) 2: / Vegetables and Fruits
4 Plants Originated Functional Foods: (Polyphenols) 3: / Vegetables and Fruits
5 Herbs Originated Functional Foods 1: / Tea and Mint
6 Herbs Originated Functional Foods 2: / Cinnamon
7 Herbs Originated Functional Foods 3: / Curcumin and Ginger
8 Plants high in Fibers: / Wheat and Oat
9 Plants originated functional foods (Omega-3) 1: / Seeds and Nuts, and Avocado
10 Plants originated functional foods (Omega-3) 2: / Olive, Coconut and Sesame oils
11 Animal originated functional foods (Omega-3) 3: / Salmon
12 Animal originated functional foods (Probiotics) 1: / Probiotics - Dairy Products
13 Animal originated functional foods (Probiotics) 2: / Probiotics - Dairy Products
14 Plants originated functional foods (Probiotics) 3: / Probiotics - Plants Products
15 Functional food in new research
16 Intro of new research-based reference material
17 Food containing of Phytochemicals
18 Food containing of VEGETABLES Phytochemicals
19 Food containing of FRUITS Phytochemicals
20 Food containing of Herbs (TEA & MINT)
21 Food containing of Herbs (CINNAMOUN, CURCUMIN & GIMGER)
22 Food containing fibers of (WHEAT & OAT)
23 Plants originated functional foods (Omega-3) Seeds and Nuts, and Avocado
24 Plants originated functional foods (Omega-3) Olive, Coconut and Sesame oils
25 Animal originated functional foods (Omega-3): Salmon
26 Prebiotics and probiotics
27 Animal originated functional foods (dairy products): probiotics
28 plants originated functional foods: probiotics
29 Functional food in new research
1.1 Mapped to: K1

Outline the concepts of Functional Foods

Teaching Strategy Lectures, Seminar group discussion, Assignment-table studies
Assessment Methods Midterm & Final exam
1.2 Mapped to: K1

List the Functional medicinal and nutritional Foods

Teaching Strategy Lectures, Seminar group discussion, Assignment-table studies
Assessment Methods Midterm & Final exam
1.3 Mapped to: K1

Recognize the chemical composition of Functional Foods

Teaching Strategy Lectures, Seminar group discussion, Assignment-table studies
Assessment Methods Midterm & Final exam
2.1 Mapped to: S1

Justify the factors affecting of nutritional value

Teaching Strategy Lectures, Seminar group discussion, Assignment-table studies, Schematic design
Assessment Methods Midterm & Final exam
2.2 Mapped to: S2

Appraise the importance of functional foods for the restoration and maintenance of health throughout the life cycle.

Teaching Strategy Lectures, Seminar group discussion, Assignment-table studies, Schematic design
Assessment Methods Midterm & Final exam
2.3 Mapped to: S2

Assess and analyze innovative tools in preparing novel functional foods.

Teaching Strategy Lectures, Seminar group discussion, Assignment-table studies, Schematic design
Assessment Methods Midterm & Final exam
3.1 Mapped to: V2

Exhibit learning LongLife and self deveropment

Teaching Strategy Seminar group discussion, Assignment-table studies, Schematic design
Assessment Methods Continuous evaluation
3.2 Mapped to: V2

Operate in a group and ability to lead a team.

Teaching Strategy , Solving problem
Assessment
Weight
Course project activity
30%
Midterm exam
30%
Final written exam
40%
Total
100%