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 Coordinator
Course Lecturer(s)
  • Asst. Prof. Dr. Melike EROL DEMİRBİLEK
Course Assistants
Course Objectives To teach the basic subjects related to nutrition in biochemistry, theoretically.
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 by taking account micro nutrients
  • Defines the essential degradation and synthesis events that occur in the organism by taking account micro nutrients
  • Gives information about how lipid and water soluble vitamins are uptaken by cells and how they are metabolized
  • Examines the importance of water and electrolytes for the life time
  • Gives information about micro nutrition-related disorders and their metabolism
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