|
Week |
Subject |
Related Preparation |
1) |
What is nourishment and biochemistry? General overview |
None |
2) |
Vitamins and minerals |
None |
3) |
Witamins that are dissolved in water
Witamin A, chemical structure,metabolism,functions, sources and symptoms of lacking of Vitamin A
Beta-carotene and other related substances' properties |
None |
4) |
Vitamin D, chemical structure, metabolism,functions,sources and symptoms of lacking og Vitamin D |
None |
5) |
Vitamin E, chemical structure,metabolism, functions, sources and sympthoms of lacking of Vitamin E |
None |
6) |
Vitamin K, chemical structure,metabolism, functions, sources and sympthoms of lacking of Vitamin K
Vitamins that are dissolved in water |
None |
7) |
B group vitamins, chemical structure,metabolism, functions, sources and sympthoms of lacking of B group vitamins |
None |
8) |
B gruoup vitamins , chemical structure,metabolism, functions, sources and sympthoms of lacking of B group vitamins
Continued |
None |
9) |
Midterm |
None |
10) |
Vitamin C, chemical structure,metabolism, functions, sources and sympthoms of lacking of Vitamin C
Vitamin-like chemical structures and properties of them |
None |
11) |
Minerals and metabolic importance
Trace elements, functions,sources and symptoms of lacking them |
None |
12) |
Water and electrolyte equilibria
Term Project |
None |
13) |
Seperator membranes, osmosis, diffusion, acive transportation
Electrolite and water equilibria in body |
None |
14) |
Acid base equilibria |
None |
Course Notes: |
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 |