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
BES2002 Nutritional Biochemistry II Spring 3 0 3 6
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 : Assoc. Prof. GÖKÇEN GARİPOĞLU
Course Lecturer(s): Dr. AYFER AKKÖSE
Course Objectives: To learn to investigate the food in biochemistry, metabolization of food, to be taken from cells and transforms to energy, utilization of energy

Learning Outputs

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

1)To have the ability of scientific thinking and biological descriptions
2)To learn micronourishments in biochemistry
3)To learn general information about the functionality and importance of these nourishments; the effect of these nourishments on diseases and genetic disorders and to develop their skill about relating these information with various eating disorders and metabolisms in their professional life.

Course Content

Vitamins, Vitamin-like substances, minerals, electrolites and water

Weekly Detailed Course Contents

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

Sources

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.

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 2 28
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 13 3 39
Presentations / Seminar 0 0 0
Project 0 0 0
Homework Assignments 1 12 12
Quizzes 1 5 5
Preliminary Jury 0 0 0
Midterms 1 18 18
Paper Submission 0 0 0
Jury 0 0 0
Final 1 23 23
Total Workload 125

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