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
CHE1062 Organic Chemistry Spring 2 0 2 5

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 : Assoc. Prof. BESTENUR YALÇIN
Course Objectives: This course in the field of organic chemistry gives the students basic information about the structure of organic compounds, their preparation, their physical and chemical properties. This course introduces basic organic functional groups and the basic reactions involved in these groups, together with their mechanisms. This course also provides an understanding of the concept and scope of organic chemistry and teach the rules related to the naming of cyclic, acyclic and bicyclic hydrocarbons, alkyl halides, alcohols, simple amines, amides, carboxylic acids, aldehydes and ketones with aliphatic saturated and unsaturated structures.

Learning Outcomes

The students who have succeeded in this course;
The students succesfully completed this course will be able to;
- classify organic compounds,
- name aliphatic hydrocarbons, alkyl halides, and alcohols, simple amines, ethers, aldeydes, ketones, carboxylic acids and their derivatives
- have the necessary background to learn reaction mechanisms

Course Content

Aliphatic hydrocarbons, stereochemistry, alcohols and alkyl halogens, eliminations, substitutions and addition reactions, aromatic compounds, organometallic compounds, aldehides and ketones, carboxylic acids and derivatives, amines, phenols, carbohydrates, amino acids

Weekly Detailed Course Contents

Week Subject Related Preparation
1)
1) Carbon compounds and chemical bonds. Formal charge concept and writing Lewis structures.
2) Classification of carbon compounds and introduction of main functional groups in organic compounds.
3) Classification of carbon compounds and introduction of main functional groups in organic compounds. (continue) 2nd week's lecture notes
4) IUPAC nomenclature systematic. General properties and classifications of alkanes. Straight chain alkanes. 3rd week's lecture notes
5) Properties of monocyclic and polycyclic alkanes. General properties of alkenes. 4th weeks's lecture notes
6) Names of straight-chain and cyclic alkenes. Naming alkynes and alcohols. 5th week's lecture notes
7) Isomerism in organic compounds. Chain, position and functional group isomerism. General overview
8) Stereoisomerism. R-S system, optical activity and chirality. 7th week's lecture notes
9) Review
10) Amines and amides. Features, nomenclature and reactions. 2nd and 3rd week's lecture notes
11) Alcohols and ethers. Features, nomenclature and reactions. 2nd and 3rd week's lecture notes
12) Aldehydes and ketones. Features, nomenclature and reactions. 2nd and 3rd week's lecture notes
13) Carboxylic acids. Features, nomenclature and reactions. 2nd and 3rd week's lecture notes
14) Review

Sources

Course Notes / Textbooks: Solomons, T. G., & Fryhle, C. B. Organic Chemistry John Wiley&Sons. Inc.
References: Tüm Organik Kimya kitapları / All Organic Chemistry Books

Evaluation System

Semester Requirements Number of Activities Level of Contribution
Quizzes 10 % 10
Midterms 1 % 40
Final 1 % 50
Total % 100
PERCENTAGE OF SEMESTER WORK % 50
PERCENTAGE OF FINAL WORK % 50
Total % 100

ECTS / Workload Table

Activities Number of Activities Workload
Course Hours 14 28
Study Hours Out of Class 12 72
Project 2 4
Quizzes 10 10
Midterms 2 4
Final 2 4
Total Workload 122

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. 3
6) To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. 4
7) To use life-long learning, problem-solving and critical thinking skills. 3
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. 5
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. 5
12) To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. 4