ECTS - Nutritional Biochemistry II
Nutritional Biochemistry II (NUT202) Course Detail
| Course Name | Course Code | Season | Lecture Hours | Application Hours | Lab Hours | Credit | ECTS |
|---|---|---|---|---|---|---|---|
| Nutritional Biochemistry II | NUT202 | 4. Semester | 3 | 0 | 0 | 3 | 6 |
| Pre-requisite Course(s) |
|---|
| N/A |
| Course Language | English |
|---|---|
| Course Type | Compulsory Departmental Courses |
| Course Level | Bachelor’s Degree (First Cycle) |
| Mode of Delivery | Face To Face |
| Learning and Teaching Strategies | Lecture, Discussion, Brain Storming. |
| Course Lecturer(s) |
|
| Course Objectives | To teach the basic subjects related to nutrition in biochemistry, theoretically. |
| Course Learning Outcomes |
The students who succeeded in this course;
|
| Course Content | Lipid and water soluble vitamins, vitamin like substances, minerals, water and electrolytes, metabolism in starvation and fed state. |
Weekly Subjects and Releated Preparation Studies
| Week | Subjects | Preparation |
|---|---|---|
| 1 | Micronutrients, Introduction to Vitamins | K1-UNIT VI: Medical Nutrition Chapter 27:Nutrition: Overview and Macronutrients K2- SECTION IX. Nutrition, Digestion, & Absorption |
| 2 | Water Soluble Vitamins-I | K1-UNIT VI: Medical Nutrition Chapter 28:Micronutrients: Vitamins K2- SECTION IX. Micronutrients: Vitamins & Minerals K3- 9 Vitamins |
| 3 | Water Soluble Vitamins-II | K1-UNIT VI: Medical Nutrition Chapter 28:Micronutrients: Vitamins K2- SECTION IX. Micronutrients: Vitamins & Minerals K3- 9 Vitamins |
| 4 | Water Soluble Vitamins-III | K1-UNIT VI: Medical Nutrition Chapter 28:Micronutrients: Vitamins K2- SECTION IX. Micronutrients: Vitamins & Minerals K3- 9 Vitamins |
| 5 | 1st Mid-Term Exam | |
| 6 | Fat-Soluble Vitamins -I | K1-UNIT VI: Medical Nutrition Chapter 28:Micronutrients: Vitamins K2- SECTION IX. Micronutrients: Vitamins & Minerals K3- 9 Vitamins |
| 7 | Fat-Soluble Vitamins -II | K1-UNIT VI: Medical Nutrition Chapter 28:Micronutrients: Vitamins K2- SECTION IX. Micronutrients: Vitamins & Minerals K3- 9 Vitamins |
| 8 | Vitamin-Like Substances | K2- SECTION IX. Micronutrients: Vitamins & Minerals |
| 9 | Basic Minerals-I | UNIT VI: Medical Nutrition Chapter 28:Micronutrients: Vitamins Chapter 29:Micronutrients: Minerals K2- SECTION IX. Micronutrients: Vitamins & Minerals K3-5. Minerals |
| 10 | Basic Minerals-II | UNIT VI: Medical Nutrition Chapter 28:Micronutrients: Vitamins Chapter 29:Micronutrients: Minerals K2- SECTION IX. Micronutrients: Vitamins & Minerals K3-5. Minerals |
| 11 | 2nd Mid-Term Exam | |
| 12 | Essential Trace Elements-I | K2- SECTION IX. Micronutrients: Vitamins & Minerals K3-5. Minerals |
| 13 | Essential Trace Elements-II | K2- SECTION IX. Micronutrients: Vitamins & Minerals K3-5. Minerals |
| 14 | Water and Electrolyte Balance | K2-Section I, Structures & Functions of Proteins & Enzymes. 1. Water & pH 6 Peter J. Kennelly, PhD, & Victor W. Rodwell, PhD K3-1.Water |
| 15 | Metabolism in Starvation and Fed State | K1- UNIT V: Integration of Metabolism Chapter 24:The Feed–Fast Cycle K2-SECTION IX. Nutrition, Digestion, & Absorption |
| 16 | Final Exam |
Sources
| Course Book | 1. Lippincott’s Illustrated Reviews: Biochemistry R. Ferrier Richard A. Harvey (Series Editor) Wolters Kluver |
|---|---|
| 2. Harpers Illustrated Biochemistry Victor V. Rodwell David A. Bender | |
| 3. Principles of Food Chemistry Food Science Text Series, John M. deMan John W. Finley W. Je rey Hurst Chang Yong Lee | |
| Other Sources | 4. Biochemical, Physiological, and Molecular Aspects of Human Nutrition M.H. Stipanuk, M.A. Caudill |
| 5. Modern Nutrition in Health and Disease M.E. Shils | |
| 6. Metabolic Regulation, A Human Perspective K.N. Frayn | |
| 7. Lehninger Principles of Biochemistry David L. Nelson Michael Cox |
Evaluation System
| Requirements | Number | Percentage of Grade |
|---|---|---|
| Attendance/Participation | - | - |
| Laboratory | - | - |
| Application | - | - |
| Field Work | - | - |
| Special Course Internship | - | - |
| Quizzes/Studio Critics | - | - |
| Homework Assignments | 1 | 10 |
| Presentation | - | - |
| Project | - | - |
| Report | - | - |
| Seminar | - | - |
| Midterms Exams/Midterms Jury | 2 | 40 |
| Final Exam/Final Jury | 1 | 50 |
| Toplam | 4 | 100 |
| Percentage of Semester Work | 50 |
|---|---|
| Percentage of Final Work | 50 |
| 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 | Acquires and applies theoretical and practical knowledge based on current literature in the field of Nutrition and Dietetics. | |||||
| 2 | Identifies and analyzes nutritional problems at the individual and societal levels and produces evidence-based solutions. | X | ||||
| 3 | Collects, analyzes, interprets, and reports data in scientific research; gains the ability to work in national/international, disciplinary, and multidisciplinary teams. | X | ||||
| 4 | Plans, implements, and develops policies for appropriate nutrition interventions and education, taking into account the age, gender, socio-cultural, economic, and health status of individuals and communities. | X | ||||
| 5 | Effectively uses field-specific technological equipment and information technologies. | X | ||||
| 6 | Acquires the ability to communicate in writing and orally in Turkish and a second foreign language on topics related to the field of Nutrition and Dietetics. | X | ||||
| 7 | Acquires the ability for lifelong learning, access to scientifically proven information, and continuous self-renewal during and after education. | X | ||||
| 8 | Acts with professional ethics and a sense of responsibility, demonstrating awareness of the universal and societal impacts of the dietitian profession and its legal consequences. | X | ||||
| 9 | Can compare and discuss nutrition policies and food legislation both in the country and world experiences levels. | |||||
| 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. | |||||
| 11 | Can evaluate individual and cultural differences by having knowledge and practices of the traditions and cultures of the countries. | |||||
ECTS/Workload Table
| Activities | Number | Duration (Hours) | Total Workload |
|---|---|---|---|
| Course Hours (Including Exam Week: 16 x Total Hours) | 16 | 3 | 48 |
| Laboratory | |||
| Application | |||
| Special Course Internship | |||
| Field Work | |||
| Study Hours Out of Class | 14 | 3 | 42 |
| Presentation/Seminar Prepration | |||
| Project | |||
| Report | |||
| Homework Assignments | 1 | 5 | 5 |
| Quizzes/Studio Critics | |||
| Prepration of Midterm Exams/Midterm Jury | 2 | 15 | 30 |
| Prepration of Final Exams/Final Jury | 1 | 25 | 25 |
| Total Workload | 150 | ||