|
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 |
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. |
|
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 |