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)
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	Introduction to Vitamins	Read from the source
2	Lipid Soluble Vitamins-I	Read from the source
3	Lipid Soluble Vitamins-II	Read from the source
4	Water Soluble Vitamins-I	Read from the source
5	First Mid Term Exam	Read from the source
6	Water Soluble Vitamins-II	Read from the source
7	Water Soluble Vitamins-III	Read from the source
8	Vitamin Like Substances	Read from the source
9	Basic Minerals-I	Read from the source
10	Basic Minerals-II	Read from the source
11	Second Mid Term Exam	Read from the source
12	Essential Trace Elements-I	Read from the source
13	Essential Trace Elements-II	Read from the source
14	Water and Electrolyte Balance	Read from the source
15	Metabolism in Starvation and Fed State	Read from the source
16	Final Exam	Read from the source

Sources

Course Book	1. Lippincott's Biochemistry
	2. Biochemical, Physiological and Molecular Aspects of Human Nutrition, M.H. Stipanuk, M.A. Caudill
	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
#	Program Qualifications / Competencies	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	10	2	20
Quizzes/Studio Critics
Prepration of Midterm Exams/Midterm Jury	2	10	20
Prepration of Final Exams/Final Jury	1	20	20
Total Workload			150