ECTS - Nutritional Biochemistry I

Nutritional Biochemistry I (NUT201) Course Detail

Course Name Course Code Season Lecture Hours Application Hours Lab Hours Credit ECTS
Nutritional Biochemistry I NUT201 3 0 0 3 6
Pre-requisite Course(s)
Course Language English
Course Type N/A
Course Level Bachelor’s Degree (First Cycle)
Mode of Delivery Face To Face
Learning and Teaching Strategies Lecture, Discussion, Brain Storming.
Course Coordinator
Course Lecturer(s)
Course Assistants
Course Objectives To teach the basic subjects related to nutrition in biochemistry in terms of homeostasis, metabolic regulation, energy intake and macronutrients.
Course Learning Outcomes The students who succeeded in this course;
  • Examines chemical structures of living organisms and chemical events that occur throughout their life span
  • Defines the homeostatic mechanisms that are related with macro nutrients
  • Gives information about how carbohydrates, lipids and proteins are uptaken by cells and how they are metabolized, energy conversion pathways, use of energy and metabolic entegration
  • Examines the synthesis, degradation and functions of nucleic acids that are the basis of life
  • Acquire basic knowledge about enzymes and hormones, theoretically.
  • Gives information about nutrition-related disorders and their metabolism
Course Content Carbohydrates, lipids, protein and energy metabolism, hormones and enzymes functions, nucleic acids metabolism, metabolic regulation and integration.

Weekly Subjects and Releated Preparation Studies

Week Subjects Preparation
1 Basic Concepts Metabolic control and introduction to metabolism Read from the source
2 Carbohydrates-I Read from the source
3 Carbohydrates-II Read from the source
4 Carbohydrates-III Read from the source
5 Lipids-I Read from the source
6 First Midterm Read from the source
7 Lipids-II Read from the source
8 Lipids-III Read from the source
9 Proteins-I Read from the source
10 Proteins-II Read from the source
11 Second Mid Term Read from the source
12 Proteins-III Read from the source
13 Regulation of Food Intake and Energy Metabolism Read from the source
14 Metabolic Entegration Read from the source
15 Clinical Biochemistry Read from the source
16 Final Exam Read from the source


Course Book 1. Lippincott Biyokimya
2. Biochemical, Physiological and Molecular Aspects of Human Nutrition, M.H. Stipanuk, M.A. Caudill
Other Sources 3. Modern Nutrition in Health and Disease, M.E. Shils
4. Metabolic Regulation, A Human Perspective, K.N. Frayn

Evaluation System

Requirements Number Percentage of Grade
Attendance/Participation - -
Laboratory - -
Application - -
Field Work - -
Special Course Internship - -
Quizzes/Studio Critics - -
Homework Assignments 10 20
Presentation - -
Project - -
Report - -
Seminar - -
Midterms Exams/Midterms Jury 2 35
Final Exam/Final Jury 1 45
Toplam 13 100
Percentage of Semester Work 55
Percentage of Final Work 45
Total 100

Course Category

Core Courses X
Major Area Courses
Supportive Courses
Media and Managment Skills Courses
Transferable Skill Courses

The Relation Between Course Learning Competencies and Program Qualifications

# Program Qualifications / Competencies Level of Contribution
1 2 3 4 5
1 Develop the capability of using theoretical and practical knowledge acquired during nutrition and dietetic education for individuals and public for health promotion, prevention of the diseases and treatment of the diseases when necessary. X
2 Can reach evidence-based knowledge in nutrition and dietetics by searching available journals and books published then using all computer programs assess this knowledge, interpret and share. X
3 Develop strategical plans and programs for solving nutrition-based health problems at individual and community level, by considering professional and ethical values. X
4 Can analyze food consumptions of individuals and create diet plans by taking into consideration of their age, gender, socio-cultural, economical, biochemical and personal characteristics then can give necessary education to them. X
5 Can identify all the nutrients and chemical substances that foods contain and help individuals how and what kind of foods to be chosen for their health and/or disease conditions. X
6 Can conduct their work independently with the help of the information gained, take individual responsibility to solve problems in practice, and collaborate with other members of the health team. X
7 Can explain all reduction or loss of nutrients may happen during food preparation and cooking both home or institutional settings. X
8 Can make all necessary dietary adjustments where special nutrition is required. X
9 Can compare and discuss nutrition policies and food legislation both in the country and world experiences levels. X
10 Can develop and organize training programs to provide adequate, balanced and healthy nutrition for individuals and groups, and can effectively use the communication and education methods and materials required for the sessions. X
11 Can evaluate individual and cultural differences by having knowledge and practices of the traditions and cultures of the countries. X

ECTS/Workload Table

Activities Number Duration (Hours) Total Workload
Course Hours (Including Exam Week: 16 x Total Hours) 16 3 48
Special Course Internship
Field Work
Study Hours Out of Class 16 3 48
Presentation/Seminar Prepration
Homework Assignments 10 2 20
Quizzes/Studio Critics
Prepration of Midterm Exams/Midterm Jury 2 10 20
Prepration of Final Exams/Final Jury 1 15 15
Total Workload 151