BIOCHEMISTRY PROGRAMME COURSE DESCRIPTION

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

GENERAL INFORMATION
Language of Instruction :	Turkish
Level of the Course Unit :	BACHELOR'S DEGREE, TYY: + 6.Level, EQF-LLL: 6.Level, QF-EHEA: First Cycle
Type of the Course :	Compulsory
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit	Assist.Prof. HATİCE MERVE BAYRAM
Instructor(s) of the Course Unit
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	It's aimed to gain knowledge to identify biochemical reactions in the cell at the molecular level and to describe pathological events.
Contents of the Course Unit:	Structure of biomolecules, protein, carbohydrate and lipid metabolism and their clinical importance, the importance of enzymes in clinical diagnosis, fluid and electrolyte balance, vitamins and trace elements, hormones and their importance, hemoglobin metabolism.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Define basic knowledge of biomolecules in living organisms.
Discover the general chemical reactions involved in metabolism.
Discover the control mechanisms of metabolic pathways in the body.
Relate the changes in chemical reactions at the normal and pathological levels in cell.
Explain the concepts related to metabolism.
Compare the carbonhyrate metabolism and regulative mechanisms.
Classify lipids.
Explain metabolism of proteins and aminoacids.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Literature review, Individual research	Introduction to Biochemistry, Weak Interactions in Aqueous Environments, Non-covalent Interactions, the Importance of Water in Biological Processes	Lecture, Discussion, Individual research
2	Literature review, Individual research	Interactions Between Molecules; Chemical Bonds, Chemical Reactions Involved in Metabolism	Lecture, Discussion, Individual research
3	Literature review, Individual research	Cell; Prokaryotic and Eukaryotic Cells, Cell Organelles and Their Functions	Lecture, Discussion, Individual research
4	Literature review, Individual research	Cell membrane structure, apoptosis, necrosis,transportation in the cell	Lecture, Discussion, Individual research
5	Literature review, Individual research	Essential amino acids, their structure and functions, amino acid metabolism, peptide bond, and structure	Lecture, Discussion, Individual research
6	Literature review, Individual research	Proteins, their structure and functions	Lecture, Discussion, Individual research
7	Literature review, Individual research	Enzymes	Lecture, Discussion, Individual research
8	-	MID-TERM EXAM	-
9	Literature review, Individual research	Classification, Structure, and Functions of Carbohydrates Digestion and Absorption of Carbohydrates	Lecture, Discussion, Individual research
10	Literature review, Individual research	Metabolism of Carbohydrates	Lecture, Discussion, Individual research
11	Literature review, Individual research	Lipids, Functions and Structure	Lecture, Discussion, Individual research
12	Literature review, Individual research	Nucleic Acids	Lecture, Discussion, Individual research
13	Literature review, Individual research	Vitamins	Lecture, Discussion, Individual research
14	Literature review, Individual research	Minerals	Lecture, Discussion, Individual research
15	Literature review, Individual research	Structure and Mechanism of Action of Hormones	Lecture, Discussion, Individual research
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Harvey, R.A., Ferrier, D.R. (2012). Lippincott's Biyokimya. İstanbul: Nobel Tıp Kitabevleri.
Konukoğlu D., (2019) Temel ve Klinik Biyokimya: Sağlık Bilimleri Fakültesi ve Sağlık Hizmetleri Meslek Yüksek Okulları için, 2. Baskı
Moore, J. T., & Langley, R. H. (2011). Biochemistry for dummies. John Wiley & Sons.
Champe, P. C., Harvey, R. A., & Ferrier, D. R. (2005). Biochemistry. Lippincott Williams & Wilkins, 7th edition
Rodwell, Victor W, Bender, David A, Botham, Kathleen M, Kennelly, Peter J, Weil, Anthony P. (2018). Harper's Illustrated Biochemistry

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description

Level of Contribution
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Programme Learning Outcomes	Level of Contribution
		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 Contribution
		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 Contribution
		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 Contribution
		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 Contribution
		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 Contribution
		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 Contribution
		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 Contribution
		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

WORKLOAD & ECTS CREDITS OF THE COURSE UNIT
Workload for Learning & Teaching Activities
Type of the Learning Activites	Learning Activities (# of week)	Duration (hours, h)	Workload (h)
Lecture & In-Class Activities	14	2	28
Preliminary & Further Study	14	1	14
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	0	0	0
Reading	0	0	0
Assignment (Homework)	0	0	0
Project Work	0	0	0
Seminar	0	0	0
Internship	0	0	0
Technical Visit	0	0	0
Web Based Learning	0	0	0
Implementation/Application/Practice	0	0	0
Practice at a workplace	0	0	0
Occupational Activity	0	0	0
Social Activity	0	0	0
Thesis Work	0	0	0
Field Study	0	0	0
Report Writing	0	0	0
Final Exam	1	1	1
Preparation for the Final Exam	7	3	21
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	7	2	14
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	44	0	79