|
Week |
Subject |
Related Preparation |
| 1) |
What is nutrition and biochemistry? An overview |
|
| 2) |
Vitamins and minerals |
|
| 3) |
Fat-soluble vitamins A Vitamin, chemical structure, metabolism, functions, sources and inadequacy Beta-carotene and other related properties |
|
| 4) |
D vitamins, chemical structure, metabolism, functions, sources and nomenclature |
|
| 5) |
E Vitamin, chemical structure, metabolism, functions, sources and inadequacy |
|
| 6) |
K Vitamin, chemical structure, metabolism, functions, sources and inadequacy description Water-soluble vitamins |
|
| 7) |
B group vitamins, chemical structure, metabolism, functions, sources and inadequacy |
|
| 8) |
Group B vitamins, chemical structure, metabolism, functions, sources and inadequacy |
|
| 9) |
Midterm Exam |
|
| 10) |
C Vitamin, chemical structure, metabolism, functions, sources and inadequacy specification Vitamin-like chemical structures and properties |
|
| 11) |
Minerals and their metabolic importance Trace elements, their functions, sources and inadequacy |
|
| 12) |
Water and Electrolyte Balance, Acid Base Balance (Term Paper Delivery) |
|
| 13) |
Separation membranes, osmosis, diffusion and active transport Electrolyte and water balance in the body |
|
| 14) |
Course Evaluation |
|
| 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
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. |
|
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. |
4 |
| 6) |
To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. |
3 |
| 7) |
To use life-long learning, problem-solving and critical thinking skills. |
4 |
| 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. |
4 |
| 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. |
3 |
| 12) |
To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. |
5 |