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

Course Introduction and Application Information

Course Code Course Name Semester Theoretical Practical Credit ECTS
NTD2101 Nutritional Biochemistry I Fall 3 0 3 4

Basic information

Language of instruction: English
Type of course: Must Course
Course Level: Bachelor’s Degree (First Cycle)
Mode of Delivery: Face to face
Course Coordinator : Assist. Prof. İLAYDA ÖZTÜRK ALTUNCEVAHİR
Recommended Optional Program Components: None.
Course Objectives: To learn the basic concepts of biodegradation of foods, to metabolize food, to take energy by cells and to use energy.

Learning Outcomes

The students who have succeeded in this course;
1) Scientific thinking will gain the ability to acquire knowledge about biomolecules identification
2) Learn micromachines in biochemistry theoretically
3) Through the functions and pros- perity of these nutrients in metabolism, they will be able to learn general information about the activities of these foods in diseases, disorders, genetic disorders, and improve their ability to use this information in professional work by correlating them with various nutritional disorders and metabolism.

Course Content

Water and oil-soluble vitamins, vitamins, vitamin-like substances, minerals, electrolytes and water

Weekly Detailed Course Contents

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.

Evaluation System

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

ECTS / Workload Table

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

Contribution of Learning Outcomes to Programme Outcomes

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