To inform the students about fatty acids and fats which are includes one of the main groups in nutrition, metabolic processes of fats, fats in foods, lipid analysis methods and the importance of fats in human nutrition.
Course Content
This course contains; Classification of fatty acids; nomenclature; chemical structures and functions,Classification of lipids; nomenclature; chemical structures and functions,Food lipids,Digestion of lipids in human metabolism,Lipid metabolism; catabolic processes,Lipid metabolism; anabolic processes,Body lipids and their distribution,Metabolic diseases related to lipid metabolism,Obesity,Polyunsaturated fatty acids; Omega fatty acids,Lipoproteins,Keton bodies; fat solubla vitamins,Methods for fatty acid and lipid analysis,Plasma lipids and their analysis.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
1. Classifies the fatty acids
10, 16, 9
A, D, E
1.1. Debate the chemical structures and name of the fatty acids
10, 16, 9
A, D, E
1.2. Distinguish the simple and complex lipids
10, 16, 9
A, D, E
1.3. Categorize fatty acids
10, 16, 9
A, D, E
2. Questions the metabolic processes of fatty acids in human metabolism
10, 16, 9
A, D, E
2.1. Interpret lipid metabolism
10, 16, 9
A, D, E
2.2. Debate the importance of catabolic and anabolic processes of free fatty acids
10, 16, 9
A, D, E
2.3. Illustrate the fat distribution in human body, describe the relation between metabolic processes and body lipids.
10, 16, 9
A, D, E
3. Evaluates lipid ingredients of foods and the effects of food lipids on nutrition.
10, 16, 9
A, D, E
3.1. Interpret lipid ingredients
10, 16, 9
A, D, E
3.2. Explain the edible oils and explain their analysis
10, 16, 9
A, D, E
3.3. Recognize lipid analysis in foods
10, 16, 9
A, D, E
4. Debates the food lipids taken through diet on human metabolic processes.
10, 16, 9
A, D, E
4.1. Express which analysis method of oil is suitable for each food item
10, 16, 9
A, D, E
4.2. Compare the methods for analysis of fats in metrabolic fluids
10, 16, 9
A, D, E
5. Evaluates the realtion between lipid metabolism and metabolic diseases
10, 16, 9
A, D, E
5.1. Interpret the diseases related to lipid metabolism
10, 16, 9
A, D, E
5.2. Question the relation between obesity and lipid metabolism
10, 16, 9
A, D, E
5.3. Explain the Lorenzo’s oil and its effect
10, 16, 9
A, D, E
5.4. Relate the relation between lipids and cardiovascular diseases
A: Traditional Written Exam, D: Oral Exam, E: Homework
Course Outline
Order
Subjects
Preliminary Work
1
Classification of fatty acids; nomenclature; chemical structures and functions
Preparation from related course sources
2
Classification of lipids; nomenclature; chemical structures and functions
Preparation from related course sources
3
Food lipids
Preparation from related course sources
4
Digestion of lipids in human metabolism
Preparation from related course sources
5
Lipid metabolism; catabolic processes
Preparation from related course sources
6
Lipid metabolism; anabolic processes
Preparation from related course sources
7
Body lipids and their distribution
Preparation from related course sources
8
Metabolic diseases related to lipid metabolism
Preparation from related course sources
9
Obesity
Preparation from related course sources
10
Polyunsaturated fatty acids; Omega fatty acids
Preparation from related course sources
11
Lipoproteins
Preparation from related course sources
12
Keton bodies; fat solubla vitamins
Preparation from related course sources
13
Methods for fatty acid and lipid analysis
Preparation from related course sources
14
Plasma lipids and their analysis
Preparation from related course sources
Resources
Lecture notes
1.Principles of Biochemistry, Lehninger
2.Harper's Illustrated Biochemistry
3.Lippincott Biochemistry
4.Lipid Biochemistry, Michael I. Gurr, John L. Harwood, Keith N. Frayn
5.Yağ Metabolizması Bozuklukları, Werner O. Richter
6.https://en.wikibooks.org/wiki/Structural_Biochemistry/Lipids/Fatty_Acids
7.https://en.wikibooks.org/wiki/Fundamentals_of_Human_Nutrition/Functions_Lipids
8.https://en.wikibooks.org/wiki/Structural_Biochemistry/Lipids/Cholesterol
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications
No
Program Qualification
Contribution Level
1
2
3
4
5
1
They have basic knowledge in the field of Nutrition and Dietetics.
X
2
Use vocational knowledge and skills for the development of health at individual and community level, for the prevention and treatment of diseases.
X
3
Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations.
X
4
Carries out independent research on the field using knowledge accumulation, and takes part in research, projects and events in collaboration with the health team and other disciplines.
X
5
Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies.
X
6
Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public.
X
7
Uses at least one foreign language to reach, evaluate and use it for professional development.
X
8
Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics.
X
9
Communicates effectively both verbally and written in occupational field.
X
10
They have general cultural knowledge that profession requires.
X
11
Develop positive attitudes toward lifelong learning and turn them into behavior.
Assessment Methods
Contribution Level
Absolute Evaluation
Rate of Midterm Exam to Success
50
Rate of Final Exam to Success
50
Total
100
ECTS / Workload Table
Activities
Number of
Duration(Hour)
Total Workload(Hour)
Course Hours
14
3
42
Guided Problem Solving
14
3
42
Resolution of Homework Problems and Submission as a Report
0
0
0
Term Project
0
0
0
Presentation of Project / Seminar
14
6
84
Quiz
0
0
0
Midterm Exam
5
6
30
General Exam
5
6
30
Performance Task, Maintenance Plan
0
0
0
Total Workload(Hour)
228
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(228/30)
8
ECTS of the course: 30 hours of work is counted as 1 ECTS credit.
Detail Informations of the Course
Course Description
Course
Code
Semester
T+P (Hour)
Credit
ECTS
LIPIDS in ADVANCED NUTRITION
BESD1121580
Fall Semester
2+0
2
8
Course Program
Prerequisites Courses
Recommended Elective Courses
Language of Course
Turkish
Course Level
Third Cycle (Doctorate Degree)
Course Type
Elective
Course Coordinator
Name of Lecturer(s)
Assistant(s)
Aim
To inform the students about fatty acids and fats which are includes one of the main groups in nutrition, metabolic processes of fats, fats in foods, lipid analysis methods and the importance of fats in human nutrition.
Course Content
This course contains; Classification of fatty acids; nomenclature; chemical structures and functions,Classification of lipids; nomenclature; chemical structures and functions,Food lipids,Digestion of lipids in human metabolism,Lipid metabolism; catabolic processes,Lipid metabolism; anabolic processes,Body lipids and their distribution,Metabolic diseases related to lipid metabolism,Obesity,Polyunsaturated fatty acids; Omega fatty acids,Lipoproteins,Keton bodies; fat solubla vitamins,Methods for fatty acid and lipid analysis,Plasma lipids and their analysis.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
1. Classifies the fatty acids
10, 16, 9
A, D, E
1.1. Debate the chemical structures and name of the fatty acids
10, 16, 9
A, D, E
1.2. Distinguish the simple and complex lipids
10, 16, 9
A, D, E
1.3. Categorize fatty acids
10, 16, 9
A, D, E
2. Questions the metabolic processes of fatty acids in human metabolism
10, 16, 9
A, D, E
2.1. Interpret lipid metabolism
10, 16, 9
A, D, E
2.2. Debate the importance of catabolic and anabolic processes of free fatty acids
10, 16, 9
A, D, E
2.3. Illustrate the fat distribution in human body, describe the relation between metabolic processes and body lipids.
10, 16, 9
A, D, E
3. Evaluates lipid ingredients of foods and the effects of food lipids on nutrition.
10, 16, 9
A, D, E
3.1. Interpret lipid ingredients
10, 16, 9
A, D, E
3.2. Explain the edible oils and explain their analysis
10, 16, 9
A, D, E
3.3. Recognize lipid analysis in foods
10, 16, 9
A, D, E
4. Debates the food lipids taken through diet on human metabolic processes.
10, 16, 9
A, D, E
4.1. Express which analysis method of oil is suitable for each food item
10, 16, 9
A, D, E
4.2. Compare the methods for analysis of fats in metrabolic fluids
10, 16, 9
A, D, E
5. Evaluates the realtion between lipid metabolism and metabolic diseases
10, 16, 9
A, D, E
5.1. Interpret the diseases related to lipid metabolism
10, 16, 9
A, D, E
5.2. Question the relation between obesity and lipid metabolism
10, 16, 9
A, D, E
5.3. Explain the Lorenzo’s oil and its effect
10, 16, 9
A, D, E
5.4. Relate the relation between lipids and cardiovascular diseases
A: Traditional Written Exam, D: Oral Exam, E: Homework
Course Outline
Order
Subjects
Preliminary Work
1
Classification of fatty acids; nomenclature; chemical structures and functions
Preparation from related course sources
2
Classification of lipids; nomenclature; chemical structures and functions
Preparation from related course sources
3
Food lipids
Preparation from related course sources
4
Digestion of lipids in human metabolism
Preparation from related course sources
5
Lipid metabolism; catabolic processes
Preparation from related course sources
6
Lipid metabolism; anabolic processes
Preparation from related course sources
7
Body lipids and their distribution
Preparation from related course sources
8
Metabolic diseases related to lipid metabolism
Preparation from related course sources
9
Obesity
Preparation from related course sources
10
Polyunsaturated fatty acids; Omega fatty acids
Preparation from related course sources
11
Lipoproteins
Preparation from related course sources
12
Keton bodies; fat solubla vitamins
Preparation from related course sources
13
Methods for fatty acid and lipid analysis
Preparation from related course sources
14
Plasma lipids and their analysis
Preparation from related course sources
Resources
Lecture notes
1.Principles of Biochemistry, Lehninger
2.Harper's Illustrated Biochemistry
3.Lippincott Biochemistry
4.Lipid Biochemistry, Michael I. Gurr, John L. Harwood, Keith N. Frayn
5.Yağ Metabolizması Bozuklukları, Werner O. Richter
6.https://en.wikibooks.org/wiki/Structural_Biochemistry/Lipids/Fatty_Acids
7.https://en.wikibooks.org/wiki/Fundamentals_of_Human_Nutrition/Functions_Lipids
8.https://en.wikibooks.org/wiki/Structural_Biochemistry/Lipids/Cholesterol
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications
No
Program Qualification
Contribution Level
1
2
3
4
5
1
They have basic knowledge in the field of Nutrition and Dietetics.
X
2
Use vocational knowledge and skills for the development of health at individual and community level, for the prevention and treatment of diseases.
X
3
Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations.
X
4
Carries out independent research on the field using knowledge accumulation, and takes part in research, projects and events in collaboration with the health team and other disciplines.
X
5
Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies.
X
6
Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public.
X
7
Uses at least one foreign language to reach, evaluate and use it for professional development.
X
8
Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics.
X
9
Communicates effectively both verbally and written in occupational field.
X
10
They have general cultural knowledge that profession requires.
X
11
Develop positive attitudes toward lifelong learning and turn them into behavior.
