University of Jordan s2

Faculty: Graduate Studies Department: Nutrition and Food Technology (Spring 2012/2013): Course Title Functional Foods Course code 0603941 Lecturer Prof. Hamed Takruri E. mail: [email protected] Credits 2 hours Pre-requisite (s) ---- Duration of Course 16 weeks, 2 hours per week

Course Description : Definition of functional foods; popularity and uses; chemistry and components which include prebiotics, probiotics, phytochemicals, herbs, some animal and plant products, some active chemicals such as sterols, polyphenols, ergogenic aids and antioxidants; brief description of their production; legislative aspects claims and health risks related to them. The course include student participation through data collection on selected functional and health foods, analysis of results obtained and presenting them in a seminar. Objectives: Upon completion of this course, the student is expected to: - Know the definition, classes, and chemical composition of functional foods. - Know the applications and uses of functional foods in the prevention and cure of diseases. - Comprehend the extent of benefit obtained through the application of functional foods in complicated diseases such as cancer, C.N.S. diseases, obesity, cardiovascular diseases, etc… - Understand the methods of production and preparation of pharmaceuticals and neutraceuticals. - Understand how to fight fads related to functional foods and recognize the unscientific claims. Intended Learning Outcomes: Subject Specific Skills: At the end of the course students will be able to: 1. Understand the definition, criteria and chemical nature of functional foods. 2. Differentiate between fads and approved claims related to functional foods. 3. Understand association between functional foods and some diseases. 4. Understand methods of production and industrial applications of functional foods. 5. Understand the role of dietitians and nutritionists regarding functional foods.

Core Academic Skills: At the end of the course, students are expected to: 1. Enlist functional foods and their approved applications in food industry and cure of diseases. 2. Count the criteria of considering pre-and probiotics. 3. Differentiate between nutritional and functional properties of certain neutraceuticals and supplements. 4. Counsel people regarding the fad claims and frauds as well as facts or approved claims of certain functional foods. Personal and Key Skills: 1. Recognize the fads and facts on food labels and counsel his family about them. 2. Adoption of scientific attitudes regarding claims on functional foods. 3. Avoid buying unscientifically proved functional foods such as unapproved supplements. 4. Have a trend to do research on functional foods and their applications.

1 Learning/ Teaching Methods: Lectures, group discussions by students for previously assigned topics, seminars and term papers of assigned topics, demonstration of functional food products available in the market.

Assignments: Each student is assigned a topic in which he/she explores literature through use of library and internet and other sources of data (e.g. surveys and interviews), then write a report which is presented and discussed in the classroom (see the enclosed list of topics as an example).

Assessment: 1 Midterm exam 30 % Quizzes 10% Course Project & Student Participation 20 % Final Exam 40 % Total 100 %

Syllabus Plan Week Topic Hours Comments 1 Introduction Ref.1 (chap. 1: pp 9- - Definitions and classifications : 2 16) 1.Functional plant foods:Herbs, Ref. 8: BJN. pp 134-143 phytosterols, phytochemicals Ref. 8: Handout 2.Prebiotics & Probiotics 3.Food Supplements;Antioxidants, vitamins,minerals,sugar alcohols, ergogenics etc. 4.Peptides and Proteins 5. Fatty and organic acids, Hormones 6. Dietary fibers

- Functional foods, nutrition & health 2 Regulatory aspects of functional 2 Ref. 1 (Chap. 2) : pp 29- foods: 30 - Legislation : EU, FDA and Ref. 3 (Chap. 13) : pp Jordanian regulations 291-305 - Food industry and functional foods Ref. 7 (pp 96-100) Handouts 3,4& 5 - Functional plant foods: Herbs, 5 Ref. 1 (Chap. 8) : pp 183- phytosterols, phytochemicals 192 & (Chap 10): pp 241- - Functional effects deliverable by 245 plants Ref. 2 (Chap. 5) : pp 61- - Plant sources of active compounds 68 - phytosterols & phytoestrogens Ref.8 JFDA Publication - Medicinal plants & legislations related to their use. 5,6 & 7 Prebiotics and probiotics 5 Ref.1 (Chap. 4) : pp 71- - Prebiotics: inulins & 89 oligosaccharides Ref. 1(Chap.5)pp124-130 - Probiotic strains & health claims BJN 87(2):179-191, 139- 2 - Colonic functional foods 143 & 153-158 Ref.9 Nutr. Rev.64(6), 262-274

8&9 Fibers as functional foods 3 Ref.1 (Chap 13): pp 315- - dietary fiber functional products 351 Biofactors 12, 289-292

9 MIDTERM EXAM 1 10&11 Food supplements; antioxidants, 3 Ref 2 (Chap 3): pp 21-28 - vitamins,minerals,sugar alcohols, Ref. 5 (data related to ergogenics, etc. functions of vitamins A, C, E) Ref.9 handouts 11 Peptides and proteins 1 Ref. 8 (Chap. 7) Ref.1(Chap.9:pp209-221) 12 Fatty and organic acids, fat spreads 2 Rref 1 (Chap 10): pp 233- -Fatty acids and fat spreads 243 -Modified fats and oils Ref 1 (Chap 9): pp 209- 220 13 Applications in different situations of 2 Ref 1(Chap 5: pp111-130 health and disease Ref 1(Chap6: pp 141-156 - Cancer Ref1(Chap7:pp 172 -176) - CHD Ref 9 (Handouts) - GIT - Athletics Performance/ Sport drinks - Infant Formulas/ LCPUFA, nucleotides, etc. 14& 15 Student presentations 6

References: 1. Gibson, G.R. and Williams, C.M. (2003). Functional Foods: Concepts to Products. 2nd Reprint,CRC Press, LLC. 2. Watson, D. (2003). Performance Functional Foods. CRC Press, LLC. 3. Mahan L.K. and Escottstump, S.. (2012), Food, Nutrition and Diet Therapy, 13th edition, W.B., Saunders Co., Philadelphia. 4. Shmidl, M.K. and Labuza, T.P. (2000). Essentials of Functional Foods, Kluwer. 5. Zempleni, J. et al. (editors). (2007).Handbook of Vitamins. CRC Press,Taylor Group, Boca Raton. 6. Johnson, I and Williamson, G. (2008). Phytochemical Functional Foods. CRC Press, Cambridge. 7. WHO, MoH & MoA (2010. Nutrition in Jordan. WHO Office, Amman.. 8. Farnworth, E.R. (2003). Handbook of Fermented Functional Foods. CRC Press, London 9. Recent advances obtained through journal papers and internet.

3 Related Websites:  www.nutritiongate.com  Food and Nutrition Service: www.fns.usda.gov/fns  www.functionalfoods.nu/dyndefaultframe.asp  www.hp-info.nu  www.agr.gc.ca/food/nff/enutrace.html.  www.eatright.org/Public/Government/Affairs/92-adap1099.cfm  www.crcpress.co  www.fda.gov  www.foodnavigator.com

Course Projects (Spring 2012/2013): -Use Recent Advances -Submit by April, 30,2013

1- Moringa oleifera: Fads and facts

2- Role of lycopenes in cancer prevention.

3- Green tea in the prevention of cancer.

4- Olive oil as a functional food.

5- Omega 3 fatty acids and health.

6- Ginsing and royal jelly in the treatment of disease.

7- What is functional in sport drinks and ergogenic aids?

8- Lentil and soybean as sources of functional ingredients.

9- Resistant starch as prebiotic.

10- Date fruit as a source of bioactive compounds.