Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| NUTRITIONAL BIOCHEMISTRY I | - | Fall Semester | 3+0 | 3 | 4 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Required |
| Course Coordinator | |
| Name of Lecturer(s) | Assoc.Prof. Indrani KALKAN |
| Assistant(s) | |
| Aim | To teach the knowledge about biomolecules, their functions, methabolic pathways, and energy turn in body to support the future life of graduate students. As a dietician they should be able to evaluate and make comments on nutritional biochemistry. |
| Course Content | This course contains; Introduction to nutritional biochemistry,Foundation of nutritional biochemistry,Metabolisms; catabolic and anabolic pathways; regulation of mechanisms,Bioenergy and oxidative phosphorilation,Structure of carbohydrates,Structure of lipids,Structure of amino acids, peptides and proteins,Structure of nucleic acids, DNA and RNA,Evaluation of biomolecules in terms of energy,Structure of enzymes and their classification,Biochemical functions of hormones,Biochemical functions os vitamins,Biochemical functions of minerals and water and electrolites,Project presentation. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| 1.Evaluates main subjects of nutritional biochemistry with updated knowledge. | 10, 14, 19, 9 | A, E |
| 2.Analyses the roles of biomolecules in metabolic reactions and relate metabolism with human nutrition. | 10, 14, 19, 9 | A, E |
| 3.Constructs the relation of metabolism with human nutrition by use of computer Technologies. | 10, 14, 19, 9 | A, E |
| 4.Evaluates the relation between metabolism and human health based on his/her knowledge on biochemistry. | 10, 14, 19, 9 | A, E |
| Teaching Methods: | 10: Discussion Method, 14: Self Study Method, 19: Brainstorming Technique, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam, E: Homework |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Introduction to nutritional biochemistry | Preparation from related course sources |
| 2 | Foundation of nutritional biochemistry | Preparation from related course sources |
| 3 | Metabolisms; catabolic and anabolic pathways; regulation of mechanisms | Preparation from related course sources |
| 4 | Bioenergy and oxidative phosphorilation | Preparation from related course sources |
| 5 | Structure of carbohydrates | Preparation from related course sources |
| 6 | Structure of lipids | Preparation from related course sources |
| 7 | Structure of amino acids, peptides and proteins | Preparation from related course sources |
| 8 | Structure of nucleic acids, DNA and RNA | Preparation from related course sources |
| 9 | Evaluation of biomolecules in terms of energy | Preparation from related course sources |
| 10 | Structure of enzymes and their classification | Preparation from related course sources |
| 11 | Biochemical functions of hormones | Preparation from related course sources |
| 12 | Biochemical functions os vitamins | Preparation from related course sources |
| 13 | Biochemical functions of minerals and water and electrolites | Preparation from related course sources |
| 14 | Project presentation | Preparation from related course sources |
| Resources |
| Lecture notes |
| 1. Beslenme Biyokimyası - Meral Aksoy, Hatipoğlu Yayıncılık, 4. baskı 2014 2. Lippincott Biyokimya 5. Baskı Türkçe, Çev.Editörü Prof. Dr. Engin Ulukaya, 2014 |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | PQ-1. They have basic knowledge in the field of Nutrition and Dietetics. | X | |||||
| 2 | PQ-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 | PQ-3. Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations. | X | |||||
| 4 | PQ-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 | PQ-5. Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. | X | |||||
| 6 | PQ-6. Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. | X | |||||
| 7 | PQ-7. Uses at least one foreign language to reach, evaluate and use it for professional development. | X | |||||
| 8 | PQ-8. Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. | X | |||||
| 9 | PQ-9. Communicates effectively both verbally and written in occupational field. | X | |||||
| 10 | PQ-10. They have general cultural knowledge that profession requires. | X | |||||
| 11 | PQ-11. Develop positive attitudes toward lifelong learning and turn them into behavior. | X | |||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 40 | |
| Rate of Final Exam to Success | 60 | |
| Total | 100 | |
| ECTS / Workload Table | ||||||
| Activities | Number of | Duration(Hour) | Total Workload(Hour) | |||
| Course Hours | 14 | 3 | 42 | |||
| Guided Problem Solving | 0 | 0 | 0 | |||
| Resolution of Homework Problems and Submission as a Report | 2 | 5 | 10 | |||
| Term Project | 0 | 0 | 0 | |||
| Presentation of Project / Seminar | 0 | 0 | 0 | |||
| Quiz | 6 | 3 | 18 | |||
| Midterm Exam | 1 | 17 | 17 | |||
| General Exam | 1 | 23 | 23 | |||
| Performance Task, Maintenance Plan | 0 | 0 | 0 | |||
| Total Workload(Hour) | 110 | |||||
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(110/30) | 4 | |||||
| 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 |
|---|---|---|---|---|---|
| NUTRITIONAL BIOCHEMISTRY I | - | Fall Semester | 3+0 | 3 | 4 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Required |
| Course Coordinator | |
| Name of Lecturer(s) | Assoc.Prof. Indrani KALKAN |
| Assistant(s) | |
| Aim | To teach the knowledge about biomolecules, their functions, methabolic pathways, and energy turn in body to support the future life of graduate students. As a dietician they should be able to evaluate and make comments on nutritional biochemistry. |
| Course Content | This course contains; Introduction to nutritional biochemistry,Foundation of nutritional biochemistry,Metabolisms; catabolic and anabolic pathways; regulation of mechanisms,Bioenergy and oxidative phosphorilation,Structure of carbohydrates,Structure of lipids,Structure of amino acids, peptides and proteins,Structure of nucleic acids, DNA and RNA,Evaluation of biomolecules in terms of energy,Structure of enzymes and their classification,Biochemical functions of hormones,Biochemical functions os vitamins,Biochemical functions of minerals and water and electrolites,Project presentation. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| 1.Evaluates main subjects of nutritional biochemistry with updated knowledge. | 10, 14, 19, 9 | A, E |
| 2.Analyses the roles of biomolecules in metabolic reactions and relate metabolism with human nutrition. | 10, 14, 19, 9 | A, E |
| 3.Constructs the relation of metabolism with human nutrition by use of computer Technologies. | 10, 14, 19, 9 | A, E |
| 4.Evaluates the relation between metabolism and human health based on his/her knowledge on biochemistry. | 10, 14, 19, 9 | A, E |
| Teaching Methods: | 10: Discussion Method, 14: Self Study Method, 19: Brainstorming Technique, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam, E: Homework |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Introduction to nutritional biochemistry | Preparation from related course sources |
| 2 | Foundation of nutritional biochemistry | Preparation from related course sources |
| 3 | Metabolisms; catabolic and anabolic pathways; regulation of mechanisms | Preparation from related course sources |
| 4 | Bioenergy and oxidative phosphorilation | Preparation from related course sources |
| 5 | Structure of carbohydrates | Preparation from related course sources |
| 6 | Structure of lipids | Preparation from related course sources |
| 7 | Structure of amino acids, peptides and proteins | Preparation from related course sources |
| 8 | Structure of nucleic acids, DNA and RNA | Preparation from related course sources |
| 9 | Evaluation of biomolecules in terms of energy | Preparation from related course sources |
| 10 | Structure of enzymes and their classification | Preparation from related course sources |
| 11 | Biochemical functions of hormones | Preparation from related course sources |
| 12 | Biochemical functions os vitamins | Preparation from related course sources |
| 13 | Biochemical functions of minerals and water and electrolites | Preparation from related course sources |
| 14 | Project presentation | Preparation from related course sources |
| Resources |
| Lecture notes |
| 1. Beslenme Biyokimyası - Meral Aksoy, Hatipoğlu Yayıncılık, 4. baskı 2014 2. Lippincott Biyokimya 5. Baskı Türkçe, Çev.Editörü Prof. Dr. Engin Ulukaya, 2014 |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | PQ-1. They have basic knowledge in the field of Nutrition and Dietetics. | X | |||||
| 2 | PQ-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 | PQ-3. Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations. | X | |||||
| 4 | PQ-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 | PQ-5. Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. | X | |||||
| 6 | PQ-6. Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. | X | |||||
| 7 | PQ-7. Uses at least one foreign language to reach, evaluate and use it for professional development. | X | |||||
| 8 | PQ-8. Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. | X | |||||
| 9 | PQ-9. Communicates effectively both verbally and written in occupational field. | X | |||||
| 10 | PQ-10. They have general cultural knowledge that profession requires. | X | |||||
| 11 | PQ-11. Develop positive attitudes toward lifelong learning and turn them into behavior. | X | |||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 40 | |
| Rate of Final Exam to Success | 60 | |
| Total | 100 | |