Topic outline

• Welcome to BPH:424- Nutraceuticals, Dietary Supplements and Herbal Products
  

  Welcome to BPH:424- Nutraceuticals, Dietary Supplements and Herbal Products

  
  

  
  

  “In  food excellent medicine can be found, 

  in food bad medicine can be found; good and bad are relative.”

  Course Information:

  Name of the course: Nutraceuticals, Dietary Supplements and Herbal Product

  Course Code              :  BPH-424

  Program                     :  B. Pharm.

  Credit                         :   03

  Instruction/Guidelines for the students: 

  • All the students registered for this course have to enroll in Moodle.
  •  Students can find all the course materials from Moodle.
  • All the students have to submit the soft copy of their "Assignment" in Moodle under  assignment section created here and for this they will be graded here.
  • One discussion or feedback forum is created under each of the lecture Students have to give their feedback on these forum and marks will be given for their feedback
  • Any announcement regarding the class will be posted on Moodle. So they have to keep themselves always active on Moodle.
  • All the quizzes and presentation will be held on online (Moodle) and may be few of the class will be held on face to face class and it will be announced before the class.
  • The question pattern and the syllabus for the quizzes, midterm and final exam is given here under each of the section (quizzes, midterm and final).
  • There are Midterm and Final Examination presentation forum under these sections where students can discuss with each other about their midterm and final exam syllabus, any problem regarding the exam etc.

  
  

  Course Details:

  Rationale:

  •  This subject deals with the roles, use, manufacturing and quality control of nutraceuticals, dietary supplements and herbal products.

  
  

  Course Learning Outcome: 

  • Understanding about nutraceuticals, dietary supplements and herbal products and difference among them.
  •  Illustrate the dose, role, nutrients, composition and side effects of nutraceuticals, dietary supplements and herbal medicines.
  •  Manufacturing and  the quality control of herbal medicine.

  
  

  Course Instructor:

  

  Md. Anamul Haque

  Assistant Professor

  Department of Pharmacy

  Faculty of Allied Health Sciences

  Daffodil International University

  Dhaka, Bangladesh

  Cell Phone: 01767-290194

  Email: anamul.ph@diu.edu.bd

  ID: 710002372

  

           Personal webpage            LinkedIn                Google Scholar            Google site                

  
  

  • General Information & notices: Forum
  • Assessment Strategy and Rubrics URL
  • Course Outline Page
  • Syllabus Page
  • Recoomaded Books (PDF) & E-book gallery link URL

    Recommended Books:

    1.      Shils, ME, Olson, JA, Shike, M. 1994 Modern Nutrition in Health & Disease. 8^th Edition.

    2.     A Physicians Guide to Herbal medicine.Springer-Verlag Berlin Heidelberg New York)

    3.      Labuza, T.P. 2000 Functional Foods & Dietary Supplements:

    4.      Herbal medicine for human health- Chowdhury , B. R.(WHO Publication)

    5.      Medicinal plants of Bangladesh (2^nd edition) – Abdul Ghani

    6.     Medical herbal – H.M. Said (Hamdard publication)

    
    

  • Attention video (Study Tips) URL

    
    

  • Live class links:

    
    

    Goggle meet goggle class link: 21 A            or Code:       prt-eqif-ics

    Goggle meet goggle class link: 21 C            or Code:       pij-zscw-ucz

    Goggle meet goggle class link: 21 PCA        or Code:      oen-jdpn-pgm

• ATTENDENCE
  

  ATTENDENCE

  21 PC A

  21 C
  

  21 A
  
• Chapter 01: Introduction
  

  Chapter 01: Introduction

  
  

  Course Content:
  

  Introduction: Overview on nutraceuticals, dietary supplements, functional foods and medical foods.

  Learning Outcome:
  

  Explain nutraceuticals, dietary supplements, functional foods and medical foods with examples

  • LECTURE SLIDE (Chapter 1) File

    Find the course materials here

  • Chapter 01: (Interactive session)-01 Interactive Content

    Complete the activity

    
    

    Complete the response  by 25 July 8:00 PM

    
    

  • Q & A Forum

    View Start discussions: 1

      
    

    Make list of dietary supplements. 

    Complete the response  by 25 July 8:00 PM

    
    

  • 
    

    Mark as done
• QUIZ 1
  

  QUIZ 1

  
  

  • BPH 424 _MAH_QUIZ 1

    View

    Time: 

    9:30 am to 9:42 am

    Date: 11 August, 2021

• Chapter 02: Food components and nutrition
  

  Chapter 02: Food components and nutrition

  
  

  Course Content:

  Food composition, macronutrients, micronutrients, protein, carbohydrate, fats and oils vitamins, minerals, dietary fibers and fiber-like ingredients, trans fatty acids and omega 3,6,9 fatty acid, sugar and fat

  Learning Outcome:
  

  • Write the composition of food
  • Determine the food value
  • Suggest the healthy food
  • Design healthy diet
    

  • Chapter 2 lecture slide
    

    Mark as done
• Assignment
  

  Assignment

  
  

  Tips for Assignment.:

  • Cover page,
  • Contents, using sub- heading is preferable
  • Add references
  • pdf only

  
  

  • Assignment of different selected topic

    View Make a submission

    Submit your assignment by September 03, 2021
    

• Chapter 03: Food, nutrition, health and disease
  

  Chapter 03: Food, nutrition, health and disease

  
  

  
  

  Course Content:
  

  Relationship of nutrition and health, dietary guidelines/food pyramid, food habit and obesity, effects of trans and omega 3, 6, 9 fatty acid on health and diseases.

  Learning Outcome:
  

  • Establish a relationship between nutrition and health
  • Illustrate dietary guidelines
  • Relate the effects of food on diseases

  • Chapter 3 lecture slide File
  • Chapter 02: Interactive session on Chapter 3 Interactive Content

    Complete the activity

    Check your progress by 24th September

• Mid Term Exam
  

  Mid Term Exam

  
  

  • Mid Term Exam, BPH 424/21 Sep 2021 Quiz

    View Receive a grade

    
    

• Chapter 04: Food Science and nutrition
  

  Chapter 04: Food Science and nutrition

  
  

  Course Content:

  Food, diet and nutrients, areas of food science, energy and functions of food nutrients.

  Learning Outcome:

  Explain the importance of food science and nutrition

  Describe the function of food
  

  • Course Materials: Chapter 04 File
  • Lesson Feedback Chapter 4 Interactive Content

    Complete the activity

    Check your progress
    Timeline: 27 October, 2021

• Quiz 2
  

  Quiz 2

  
  

  • BPH 424 _MAH_QUIZ 2 /21A

    View

    Time: 

    9:30 am to 9:42 am

    Date: 10 October , 2021

  • BPH 424 _MAH_QUIZ 2 /21 C

    View

    Time: 

    9:30 am to 9:42 am

    Date: 10 October , 2021

  • BPH 424 _MAH_QUIZ 2 /21 PCA

    View

    Time: 

    9:30 am to 9:42 am

    Date: 10 October , 2021

• Chapter 05: Food processing and food products developments
  

  Chapter 05: Food processing and food products developments

  
  

  Course Content:
  

  Food preservation, food irradiation, fermentation, processing of dairy foods, confectionary foods, cereals ad grains, beverages, special infant foods and formulas,  Microorganism in food, food packaging

  Nutraceuticals in fruits, vegetables and grains with health benefits; effects of nutraceutical on cancer, immune system, phytochemicals and their roles in prevention of specific diseases. Antioxidant, antidiabetic, anti-inflammatory a hypolipedimic herbs and nutraceuticals

  Learning Outcome:
  

  Describe the health benefits of Nutraceuticals obtain from different food
  Illustrate role of Nutraceuticals on different diseases
  Find out beneficial herbs
  

  • Lecture handout (Course Materials) File

    Mark as done
• Presentation
  

  Presentation

  
  

  Tips:
  

  • Start Strongly with smiling face
    
  • Don't try to present your slide, present yourself.
  • Show your Passion and Connect with your Audience
  • Focus on your Audience's Needs
  • Keep it Simple: Concentrate on your Core Message
    
  • Smile and Make Eye Contact with your Audience
  • Try to tell Stories
  • Use your Voice Effectively
    
  • To be nervous free maintain your posture and gesture ( Basically hands, legs)

  
  

  • PRESENTATION LINK Assignment

    View Make a submission

    • Your assignment topic will be your presentation topic
    • If you want to give your presentation as a recorded video then you have to put hereby only the link of your video clip from your google drive with anyone accessibility 
    • Submit the link by 30 October 2021, 8 PM
• Chapter 06: Formulation and Quality control of herbal drugs
  

  Chapter 06: Formulation and Quality control of herbal drugs

  
  

  Course Content:
  

  Types and methods and modern technology used for formulation, detection of adulterants including the presence of API, determination of foreign matters, development of standardization parameters, phytoconstituents and their analysis, analytical procedures for some bioactive materials,antimicrobial and parasiticidal screenings of herbal drugs.

  Learning Outcome:

  • Formulation development
  • Quality control
  • Manufacture herbal products
  • Standardization of products

  • Lecture handout (Course Materials) File

    Mark as done
• Chapter 07: Quality control of Herbal products
  

  Chapter 07: Quality control of Herbal products

  
  

  Course Content:
  

  Pharmacological aspects of herbal medicines, used recipe, dosage, pharmacological action, side effects, toxicity, contraindications, precautions, adverse effects etc. of traditional medicaments.

  Learning Outcome:
  

  • Explain Pharmacological aspects of herbal medicines,
  • Describe the safety of traditional medicaments.
    

  • Lecture handout (Course Materials) File

    Mark as done
• Chapter 08: Food Biotechnology
  

  Chapter 08: Food Biotechnology

  
  

  Course Content:
  

  Genetic engineering, improving plant and animal products, improving food processing

  Learning Outcome:
  

  • Explain the importance of Food Biotechnology.
  • Describe way of food processing
  • Development of genetically modified food

  • Lecture handout (Course Materials) File

    Mark as done
• Quiz 3 (Conducted physically)
  

  Quiz 3 (Conducted physically)

  
  
• CLASS LECTURES
  

  CLASS LECTURES

         DIGITAL ARCHIVES

  
  

  21 A

  21 C 

  21 PCA
• Final Examination, Spring 2021
  

  Final Examination, Spring 2021

  • Final Examination, Fall 2021 Quiz

    View Receive a grade

    
    

• Lesson of life
  

  Lesson of life