TR EN

BIOCHEMISTRY COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
BEY150 BIOCHEMISTRY 2 2 2 3

Level of Contribution

0 1 2 3 4 5

CONTRIBUTION OF THE COURSE UNIT TO THE PROGRAMME LEARNING OUTCOMES

KNOWLEDGE

Theoretical

Programme Learning Outcomes Level of Contrıbution
0 1 2 3 4 5
1
Assess the knowledge of all disciplines that examine the relationship between humans, the environment and food and form the basis of Nutrition and Dietetic practice.
5
2
Define current knowledge and practices in Nutrition and Dietetics.
4

KNOWLEDGE

Factual

Programme Learning Outcomes Level of Contrıbution
0 1 2 3 4 5
1
Use up-to-date technological resources in the process of obtaining and providing information in the field of Nutrition and Dietetics.
3

SKILLS

Cognitive

Programme Learning Outcomes Level of Contrıbution
0 1 2 3 4 5
1
Asses general health problems related to nutrition.
3
2
Explain the Nutrition and Dietetic practices by using knowledge in this field.
5

SKILLS

Practical

Programme Learning Outcomes Level of Contrıbution
0 1 2 3 4 5
1
Apply legal and ethical principles in the use of knowledge in the field of Nutrition and Dietetics.
1

OCCUPATIONAL

Autonomy & Responsibility

Programme Learning Outcomes Level of Contrıbution
0 1 2 3 4 5
1
Apply knowledge and skills in the field of Nutrition and Dietetics.
2
2
Follow the plans, policies, laws, regulations and legislations that affect the dietitian profession.
1

OCCUPATIONAL

Learning to Learn

Programme Learning Outcomes Level of Contrıbution
0 1 2 3 4 5
1
Evaluate the information about Nutrition and Dietetics with a critical perspective.
4

OCCUPATIONAL

Communication & Social

Programme Learning Outcomes Level of Contrıbution
0 1 2 3 4 5
1
Follow new developments in the field of Nutrition and Dietetics with sufficient foreign language knowledge.
1
2
Communicate effective verbal and written interaction between individuals.
3

OCCUPATIONAL

Occupational and/or Vocational

Programme Learning Outcomes Level of Contrıbution
0 1 2 3 4 5
1
Evaluate the factors affecting the food quality of the individual and society in the production-consumption chain.
0
2
Respond to clients' health, social and environmental problems.
0
3
Evaluate the nutritional status of the patients.
0
4
Interpret the clinical findings of the patients in terms of nutrition.
0
5
Plan client-specific nutritional treatments.
0