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,Elements and Metabolism,Carbohydrate Chemistry and Metabolism - I,Carbohydrate Chemistry and Metabolism - II,Carbohydrate Metabolism - II,Lipid Chemistry and Metabolism - I,Lipid Metabolism - I,Lipid Metabolism -II,Protein Chemistry and Metabolism - I,Protein Chemistry and Metabolism -II,Protein Metabolism - I,Protein Metabolism - II,Enzymes,Enzymes.
Course Learning Outcomes
Teaching Methods
Assessment Methods
1.Evaluates main subjects of nutritional biochemistry with updated knowledge.
10, 14, 19, 9
C, G
2.Analyses the roles of biomolecules in metabolic reactions and relate metabolism with human nutrition.
10, 14, 19, 9
C, G
3.Constructs the relation of metabolism with human nutrition by use of computer Technologies.
10, 14, 19, 9
C, E, G
4.Evaluates the relation between metabolism and human health based on his/her knowledge on biochemistry.
1. Beslenme Biyokimyası - Meral Aksoy, Hatipoğlu Yayıncılık, 4. baskı 2014
2. Lippincott Biyokimya 5. Baskı Türkçe, Çev.Editörü Prof. Dr. Engin Ulukaya, 2014
3. Beslenme Biyokimyası 1. Baskı Türkçe. Editör Karolin Yanar, Ankara Nobel Tıp Kitapevi 2024
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. Gains effective knowledge and skills in mass food service systems and manages processes such as menu planning, production, hygiene, and food safety.
X
5
PQ-5. 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
6
PQ-6. Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies.
X
7
PQ-7. Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public.
X
8
PQ-8. Uses at least one foreign language to reach, evaluate and use it for professional development.
X
9
PQ-9. Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics.
X
10
PQ-10. Communicates effectively both verbally and written in occupational field.
X
11
PQ-11. They have general cultural knowledge that profession requires.
X
12
PQ-12. 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
10
20
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)
120
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(120/30)
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
BES2153600
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
Assoc.Prof. Indrani KALKAN
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,Elements and Metabolism,Carbohydrate Chemistry and Metabolism - I,Carbohydrate Chemistry and Metabolism - II,Carbohydrate Metabolism - II,Lipid Chemistry and Metabolism - I,Lipid Metabolism - I,Lipid Metabolism -II,Protein Chemistry and Metabolism - I,Protein Chemistry and Metabolism -II,Protein Metabolism - I,Protein Metabolism - II,Enzymes,Enzymes.
Course Learning Outcomes
Teaching Methods
Assessment Methods
1.Evaluates main subjects of nutritional biochemistry with updated knowledge.
10, 14, 19, 9
C, G
2.Analyses the roles of biomolecules in metabolic reactions and relate metabolism with human nutrition.
10, 14, 19, 9
C, G
3.Constructs the relation of metabolism with human nutrition by use of computer Technologies.
10, 14, 19, 9
C, E, G
4.Evaluates the relation between metabolism and human health based on his/her knowledge on biochemistry.
1. Beslenme Biyokimyası - Meral Aksoy, Hatipoğlu Yayıncılık, 4. baskı 2014
2. Lippincott Biyokimya 5. Baskı Türkçe, Çev.Editörü Prof. Dr. Engin Ulukaya, 2014
3. Beslenme Biyokimyası 1. Baskı Türkçe. Editör Karolin Yanar, Ankara Nobel Tıp Kitapevi 2024
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. Gains effective knowledge and skills in mass food service systems and manages processes such as menu planning, production, hygiene, and food safety.
X
5
PQ-5. 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
6
PQ-6. Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies.
X
7
PQ-7. Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public.
X
8
PQ-8. Uses at least one foreign language to reach, evaluate and use it for professional development.
X
9
PQ-9. Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics.
X
10
PQ-10. Communicates effectively both verbally and written in occupational field.
X
11
PQ-11. They have general cultural knowledge that profession requires.
X
12
PQ-12. Develop positive attitudes toward lifelong learning and turn them into behavior.
