Functional Foods in Integrative Oncology

By completing this course participants should be able to: Understand the process of research and development of functional food for cancer. You will be able to understand the latest research on phytochemicals and herbal medicine in cancer, as well as current information on nutrigenomics and cancer prevention strategies


Course Objectives

By completing this course participants should be able to:

  • Understand the role of functional foods in the context of different malignancies

  • Formulate research questions in the field of functional foods for cancer and understand the process of research and development of functional food for cancer

  • Understand the various bio-active compounds that have anticancer and antiproliferative activity

  • Understand the latest research on phytochemicals and herbal medicine in cancer, as well as current information on nutrigenomics and cancer prevention strategies

Topic Outline of the Course

A. Introduction / Epigenetics

1. Cancer therapy: Targeting epigenome by dietary phytomedicines

B. Fermented food products, prebiotics and probiotics for cancer

2. Role of prebiotics and probiotics in therapy of gut cancer

3. Effects of Fermented Dairy Products against Cancer, Pathogens and Other Health Issues

C. Phytochemicals and Herbal Medicine

4. Phytochemicals and Herbal Medicine in Oncology

5. Medicinal Mushrooms for Cancer: Science and Practice

6. Major cancers and functional foods

D. Nutrigenomics and Cancer/Research and Development

7. Research and Development of Functional Foods for Specific Type of Cancer

8. Nutrigenomics: Implications for Cancer Prevention

9. Nutrigenomics and Cancer Prevention

E. Different Functional Foods and their Therapeutic Potential

10. Therapeutic and Preventive Potential Of Functional Foods Specific to Cancer

11. Burgeoning Application of Natural Product Based Anticancer Agents in Oncology

12. An Update on Molecular Targets of Spices Based Dietary Agents for Prevention and Therapy of Malignancies

Course Work

4 Chapter Quizzes, 1 Cumulative Final Exam, Weekly discussion w/ Professor (2 hrs total - virtual), Final Paper (700 word min.)

Grading Criteria

Course Component: Percent of Course Grade

Chapter Quizzes: 20% (5% each quiz)

Cumulative Final Exam: 50%

Weekly Discussion w/ Professor: 10%

Final Paper: 20%

Textbook

Functional Foods and Cancer: Functional Foods in Integrative Oncology,Volume 5, First Edition. Edited by Danik M. Martirosyan, PhD and Jin-Rong Zhou, PhD

ISBN-13: 978-1976255342

ISBN-10: 1976255341

Teaching Methods

The course is a self-taught course with an examination and certification of completion. This allows for participants to learn at their own pace and decide for themselves when to take the exam. All resources including syllabus, textbook, powerpoint slides, and PDF files will be provided after purchase as well as a recommended course of action with which to base the studies. The book provides practice quizzes to help you along the way and to provide feedback on your level of comprehension of the material. Once the participant has completed all included chapters, they can take the exam online which, after receiving a passing grade, will provide a printable certification of completion.

Functional Foods in Integrative Oncology - Book Cover

COURSE DATES

Ongoing upon registration


DURATION

8 weeks


PROVIDER REFERENCE NUMBER

FFIO105


LOCATION

Online, Functional Food Institute


ADMISSION REQUIREMENTS

General Biology, Food & Nutrition, or relevent educational/professional experience


CREDITS TOWARD CERTIFICATION (CFFS)

20


REQUIRED TEXT

Functional Foods in Integrative Oncology (Textbook Volume 5)


ASFFBC MEMBERSHIP

Your course enrollment includes 1 year of free membership to the ASFFBC


INSTRUCTORS

Dolores del Castillo, Ph.D.
Danik Martirosyan, Ph.D.


COST

$595.00 USD


*Partial scholarships and group discounts available

**This course may be completed for Continued Professional Development and may be eligible for tuition reimbursement from your employment institution


Kamon Chaiyasit, PhD, FACN

President of Integrative Nutrition and Herbal Medicine Association in Thailand. He is a Certified Functional Food Scientist, Certificate number: 1001FFC/FFI. The certificate is valid for 3 years, until July 6, 2020

Kamon Chaiyasit

Danik Martirosyan, PhD

President, Functional Food Center/Functional Food Institute, Dallas, TX, USA; Editor-in-Chief, The Journal of Functional Foods in Health and Disease, Dallas, TX, USA. He is a Certified Functional Food Scientist, Certificate number: 1000FFC/FFI. The certificate is valid for 3 years, until June 1, 2020

Danik Martirosyan