Section outline
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“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
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Recommended Books:
1. Shils, ME, Olson, JA, Shike, M. 1994 Modern Nutrition in Health & Disease. 8th 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 (2nd edition) – Abdul Ghani
6. Medical herbal – H.M. Said (Hamdard publication)
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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
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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
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Find the course materials here
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Students mustView
Complete the response by 25 July 8:00 PM
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Students mustViewStart discussions: 1
Make list of dietary supplements.
Complete the response by 25 July 8:00 PM
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Students mustMark as done
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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
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Students mustMark as done
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Tips for Assignment.:
- Cover page,
- Contents, using sub- heading is preferable
- Add references
- pdf only
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Students mustViewMake a submissionSubmit your assignment by September 03, 2021
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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
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Students mustViewReceive a grade
Check your progress by 24th September
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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
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Students mustView
Check your progress
Timeline: 27 October, 2021
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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 nutraceuticalsLearning Outcome:
Describe the health benefits of Nutraceuticals obtain from different food
Illustrate role of Nutraceuticals on different diseases
Find out beneficial herbs-
Students mustMark as done
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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)
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Students mustViewMake 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
- Start Strongly with smiling face
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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
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Students mustMark as done
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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.
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Students mustMark as done
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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
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Students mustMark as done
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