The aim of this course is to inform students about the structure, functions and metabolic processes of amino acids with proteins, peptides and building blocks, protein content of nutrients and methods of analysis of amino acids and proteins.
Course Content
This course contains; Introduction to amino acids, peptides and proteins,Determination and classification of amino acid structures, physicochemical properties,Determination and classification of peptides and proteins, physicochemical properties,Protein Synthesis,Structural proteins,Enzymes,Hormones,Storage proteins,Carrier proteins,The relationship of carbohydrates and pulp type elements with diseases,The importance and metabolic roles of proteins in nutrition,The relation of amino subcellular, peptides and proteins with diseases,Project presentation,Project presantation.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
1. Describe and classify amino acids, peptides and proteins.
10, 16, 19, 9
A, D, E
2. Question metabolic processes involving amino acids, peptides and proteins.
10, 16, 19, 9
A, D, E
3. Evaluate the protein content of foods and their effects on nutrition.
10, 16, 19, 9
A, D, E
4. Evaluate the relationship between protein metabolism and metabolic diseases.
A: Traditional Written Exam, D: Oral Exam, E: Homework
Course Outline
Order
Subjects
Preliminary Work
1
Introduction to amino acids, peptides and proteins
Preparation from related courses sources
2
Determination and classification of amino acid structures, physicochemical properties
Preparation from related courses sources
3
Determination and classification of peptides and proteins, physicochemical properties
Preparation from related courses sources
4
Protein Synthesis
Preparation from related courses sources
5
Structural proteins
Preparation from related courses sources
6
Enzymes
Preparation from related courses sources
7
Hormones
Preparation from related courses sources
8
Storage proteins
Preparation from related courses sources
9
Carrier proteins
Preparation from related courses sources
10
The relationship of carbohydrates and pulp type elements with diseases
Preparation from related courses sources
11
The importance and metabolic roles of proteins in nutrition
Preparation from related courses sources
12
The relation of amino subcellular, peptides and proteins with diseases
Preparation from related courses sources
13
Project presentation
Searching sources about presentation topic
14
Project presantation
Preparation from related courses sources
Resources
1. Introduction to Human Nutrition . The Nutrition Society, Blackwell Publishing. 2003.
2. Nutrition and Metabolism; The Nutrition Society, Blackwell Publishing. 2003.
3. Metabolic Regulation: A Human Perspective, 2nd edition; Blackwell Publishing. 2003.
4. Mahan LK, Stump SE. Krause's Food & Nutrition Therapy.Elseiver, 2008.
5. Mahan LK, Stump SE, Raymond JL. Krause's Food and the Nutrition Care Process. Elseiver, 2013.
6. Body T. Nutritional Biochemistry. Academic Press, 1999.
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
PROTEINS and AMINOACIDS in ADVANCED NUTRITION
BESD2131830
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
The aim of this course is to inform students about the structure, functions and metabolic processes of amino acids with proteins, peptides and building blocks, protein content of nutrients and methods of analysis of amino acids and proteins.
Course Content
This course contains; Introduction to amino acids, peptides and proteins,Determination and classification of amino acid structures, physicochemical properties,Determination and classification of peptides and proteins, physicochemical properties,Protein Synthesis,Structural proteins,Enzymes,Hormones,Storage proteins,Carrier proteins,The relationship of carbohydrates and pulp type elements with diseases,The importance and metabolic roles of proteins in nutrition,The relation of amino subcellular, peptides and proteins with diseases,Project presentation,Project presantation.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
1. Describe and classify amino acids, peptides and proteins.
10, 16, 19, 9
A, D, E
2. Question metabolic processes involving amino acids, peptides and proteins.
10, 16, 19, 9
A, D, E
3. Evaluate the protein content of foods and their effects on nutrition.
10, 16, 19, 9
A, D, E
4. Evaluate the relationship between protein metabolism and metabolic diseases.
A: Traditional Written Exam, D: Oral Exam, E: Homework
Course Outline
Order
Subjects
Preliminary Work
1
Introduction to amino acids, peptides and proteins
Preparation from related courses sources
2
Determination and classification of amino acid structures, physicochemical properties
Preparation from related courses sources
3
Determination and classification of peptides and proteins, physicochemical properties
Preparation from related courses sources
4
Protein Synthesis
Preparation from related courses sources
5
Structural proteins
Preparation from related courses sources
6
Enzymes
Preparation from related courses sources
7
Hormones
Preparation from related courses sources
8
Storage proteins
Preparation from related courses sources
9
Carrier proteins
Preparation from related courses sources
10
The relationship of carbohydrates and pulp type elements with diseases
Preparation from related courses sources
11
The importance and metabolic roles of proteins in nutrition
Preparation from related courses sources
12
The relation of amino subcellular, peptides and proteins with diseases
Preparation from related courses sources
13
Project presentation
Searching sources about presentation topic
14
Project presantation
Preparation from related courses sources
Resources
1. Introduction to Human Nutrition . The Nutrition Society, Blackwell Publishing. 2003.
2. Nutrition and Metabolism; The Nutrition Society, Blackwell Publishing. 2003.
3. Metabolic Regulation: A Human Perspective, 2nd edition; Blackwell Publishing. 2003.
4. Mahan LK, Stump SE. Krause's Food & Nutrition Therapy.Elseiver, 2008.
5. Mahan LK, Stump SE, Raymond JL. Krause's Food and the Nutrition Care Process. Elseiver, 2013.
6. Body T. Nutritional Biochemistry. Academic Press, 1999.
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.
