NUTRITION AND DIETETIC (ENGLISH)
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Ders Genel Tanıtım Bilgileri

Course Code:

NTD2101

Ders İsmi:

Nutritional Biochemistry I

Ders Yarıyılı:

Fall

Ders Kredileri:

Theoretical	Practical	Credit	ECTS
3	0	3	4

Language of instruction:

English

Ders Koşulu:

Ders İş Deneyimini Gerektiriyor mu?:

Type of course:

Must Course

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator :

Dr. Öğr. Üyesi CAN ERGÜN

Course Lecturer(s):

Course Assistants:

Dersin Amaç ve İçeriği

Course Objectives:	To learn the basic concepts of biodegradation of foods, to metabolize food, to take energy by cells and to use energy.
Course Content:	Water and oil-soluble vitamins, vitamins, vitamin-like substances, minerals, electrolytes and water

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
2 - Skills
Cognitive - Practical
3 - Competences
Communication and Social Competence
Learning Competence
Field Specific Competence
Competence to Work Independently and Take Responsibility

Ders Akış Planı

Week	Subject	Related Preparation
1)	What is nutrition and biochemistry? An overview
2)	Vitamins and minerals
3)	Fat-soluble vitamins A Vitamin, chemical structure, metabolism, functions, sources and inadequacy Beta-carotene and other related properties
4)	D vitamins, chemical structure, metabolism, functions, sources and nomenclature
5)	E Vitamin, chemical structure, metabolism, functions, sources and inadequacy
6)	K Vitamin, chemical structure, metabolism, functions, sources and inadequacy description Water-soluble vitamins
7)	B group vitamins, chemical structure, metabolism, functions, sources and inadequacy
8)	Group B vitamins, chemical structure, metabolism, functions, sources and inadequacy
9)	Midterm Exam
10)	C Vitamin, chemical structure, metabolism, functions, sources and inadequacy specification Vitamin-like chemical structures and properties
11)	Minerals and their metabolic importance Trace elements, their functions, sources and inadequacy
12)	Water and Electrolyte Balance, Acid Base Balance (Term Paper Delivery)
13)	Separation membranes, osmosis, diffusion and active transport Electrolyte and water balance in the body
14)	Course Evaluation

Sources

Course Notes / Textbooks:	Aksoy, M., Beslenme Biyokimyası, Hatiboğlu Yayın Evi Ankara 2000
References:	1) Biochemistry, D. Voet, J. G. Voet, 3rd Ed., John Wiley & Sons, USA., 2004. 2) Biochemistry: the Molecular Basis of Life, T. McKee and J. R. McKee. 3rd Ed. WCB/McGraw-Hill Press, Boston, MA 3) Principles of Biochemistry, D. L. Nelson & M. M. Cox, , 4th Ed., Worth Publishers, USA., 2005 4) Biochemistry, G. L. Zubay, 4th Ed., Mc Graw Hill, USA., 1998.

Ders - Program Öğrenme Kazanım İlişkisi

Ders Öğrenme Kazanımları
Program Outcomes
1) To use theoretic and methodological approach, evidence-based principles and scientific literature in Nutrition and Dietetics field systematically for practice.
2) To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection.
3) To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.)
4) To use healthcare, information technologies for Nutrition and Dietetic practice and research.
5) To communicate effectively with advisee, colleagues for effective professional relationships.
6) To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level.
7) To use life-long learning, problem-solving and critical thinking skills.
8) To act in accordance with ethical principles and values in professional practice.
9) To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach.
10) To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively.
11) To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition.
12) To carry out dietetic practices considering cultural differences and different health needs of different groups in the community.

Ders - Öğrenme Kazanımı İlişkisi

No Effect	1 Lowest	2 Low	3 Average	4 High	5 Highest

	Program Outcomes	Level of Contribution
1)	To use theoretic and methodological approach, evidence-based principles and scientific literature in Nutrition and Dietetics field systematically for practice.	2
2)	To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection.	2
3)	To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.)	3
4)	To use healthcare, information technologies for Nutrition and Dietetic practice and research.	3
5)	To communicate effectively with advisee, colleagues for effective professional relationships.	4
6)	To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level.	3
7)	To use life-long learning, problem-solving and critical thinking skills.	4
8)	To act in accordance with ethical principles and values in professional practice.	4
9)	To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach.	4
10)	To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively.	3
11)	To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition.	3
12)	To carry out dietetic practices considering cultural differences and different health needs of different groups in the community.	5

Öğrenme Etkinliği ve Öğretme Yöntemleri

Ölçme ve Değerlendirme Yöntemleri ve Kriterleri

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Quizzes	1	% 10
Homework Assignments	1	% 10
Midterms	1	% 20
Final	1	% 60
Total		% 100
PERCENTAGE OF SEMESTER WORK		% 40
PERCENTAGE OF FINAL WORK		% 60
Total		% 100

İş Yükü ve AKTS Kredisi Hesaplaması

Activities	Number of Activities	Duration (Hours)	Workload
Course Hours	13	3	39
Study Hours Out of Class	13	4	52
Homework Assignments	1	6	6
Quizzes	1	1	1
Midterms	1	1	1
Final	1	1	1
Total Workload			100