NUTRITION AND DIETETIC (TURKISH)
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
BES2001 Nutritional Biochemistry I Fall 3 0 3 8
The course opens with the approval of the Department at the beginning of each semester

Basic information

Language of instruction: Tr
Type of course: Must Course
Course Level: Bachelor
Mode of Delivery: Face to face
Course Coordinator : Dr. Öğr. Üyesi CAN ERGÜN
Course Lecturer(s): Dr. AYFER AKKÖSE
Course Objectives: This course is designed as a useful background for many areas of scientific study. The course topics include the principles and applications of the organic structure of living systems.
Course objectives are to develop a sufficient background for students who wish to study more advanced biochemistry topics and to develop the ability to think scientifically and evaluate information critically.

Learning Outputs

The students who have succeeded in this course;
Students who succeded in this course will be able to,

1) To have basic infomation about biochemistry-related to food
2) To learn theoretically about nourishment subject in biochemistry
3)To investigate, understand and evaluate scientidfic literature
4)To understand and comment on the mechanism of digestion as a whole
5)To identify the five class of polimeric biomolecules and structural monomeric units
6)To explain the originality of the role of enzimatic catalysis in biochemical processes
7)To have enough knowledge to be able to investigate the metabolism and functionality of micronourishment and micronourishment
8) To develop their ability to utilize the basic information about the functionality of enzymes and hormones

Course Content

Carbohydrates, Oils, Proteins and Aminoacids, Enzymes and Hormones, Protein Synthesis

Weekly Detailed Course Contents

Week Subject Related Preparation
1) Carbohydrates; Monosaccharides, Chiral Carbon Atoms, Enantiomers, Cyclic structures of monosaccharides, Mutarotation, Cyclic structures of Galactose, Cyclic structures of Fructose Review of Topics
2) Reactions of monosaccharides mechanisms of digestion and absorption mechanism. Disaccharides, glycosides, maltose, lactose, sucrose, fermantation. Review of topics
3) Polysaccharides, Amylose, Amylopectin, Glycogen, Cellulose, Lipids, Fatty acids, Physical properties of Fatty acids, Waxes, fats and oils, Melting points of fats and oils. Review of topics
4) Amino acid structure, Amino acids with nonpolar side chains, Amino acids with uncharged polar side chains, Amino acids with charged polar side chains, Peptide Bonds, Classification and Characteristics. Review of topics
5) Asid - base properties, Nomenclature, Optical activity Amino acids; Operational Classification, The Fischer Convention, The Cahn-Ingold-Prelog System, Chirality, Nonstandard amino acids. Review of Topics
6) Nucleotides and nucleic acids, The chemical structures of DNA and RNA. Review of topics
7) DNA as the carrier of genetic information, Transforming principle, The Hereditary Molecule of many bacteriophages, Double helical DNA, The Watson-Crick structure B-DNA. Review of topics
8) DNA is semiconservatively replicated, Denaturation and renaturation, The size of DNA, Gene expression and replication. Review of Topics
9) RNA Synthesis: Transcription, Protein synthesis: Translation, DNA Replication, Molecular cloning. Review of Topics
10) Chemical synthesis polypeptides, Covalent structures of Proteins: Primary structure, Three dimensional structures of Proteins, Secondary structure. Review of Topics
11) Fibrous proteins, Globular proteins: Tertiary structure, Quarternary structure, Enzymes, Substrate specificity, Coenzymes, regulation of enzymatic activity, Enzymes classification according to reaction type. Review of Topics
12) Bioenergetics, Metabolism and ATP Energy, Digestion of foods . Research Project submission Review of Topics
13) Important coenzymes in metabolic pathways: Redox reactions, Glycolysis: Oxidation of glucose, Reactions in Glycolysis. Review of Topics
14) Citric acid cycle (TCA cycle), Electron transport chain, Chemiosmotic model: Oxidative phosporylation. Other pathways of carbohydrate metabolism: The Glyoxylate cycle. Review of topics

Sources

Course Notes: 1)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 2003. 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. 5) Kolay Biyokimya Sağlık Bilimleri için Temel Rehber Paul Engel.

Evaluation System

Semester Requirements Number of Activities Level of Contribution
Attendance % 0
Laboratory % 0
Application % 0
Field Work % 0
Special Course Internship (Work Placement) % 0
Quizzes 10 % 10
Homework Assignments 1 % 20
Presentation % 0
Project % 0
Seminar % 0
Midterms 1 % 30
Preliminary Jury % 0
Final 1 % 40
Paper Submission % 0
Jury % 0
Bütünleme % 0
Total % 100
PERCENTAGE OF SEMESTER WORK % 60
PERCENTAGE OF FINAL WORK % 40
Total % 100

ECTS / Workload Table

Activities Number of Activities Duration (Hours) Workload
Course Hours 14 3 42
Laboratory 0 0 0
Application 0 0 0
Special Course Internship (Work Placement) 0 0 0
Field Work 0 0 0
Study Hours Out of Class 14 4 56
Presentations / Seminar 0 0 0
Project 0 0 0
Homework Assignments 1 25 25
Quizzes 10 1 10
Preliminary Jury 0 0 0
Midterms 1 30 30
Paper Submission 0 0 0
Jury 0 0 0
Final 1 37 37
Total Workload 200

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