NUTRITIONAL BIOCHEMISTRY II PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
BEY208	NUTRITIONAL BIOCHEMISTRY II	4	3	3	4

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	Assoc.Prof. HATİCE MERVE BAYRAM
Instructor(s) of the Course Unit	Lecturer ESRA NUR YAŞA
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	It’s aimed to gain knowledge and attitudes regarding the structure, functions and metabolism of carbohydrates and lipids, hunger–satiety mechanisms, and vitamins and minerals.
Contents of the Course Unit:	Introduction to carbohydrates, structure and functions of carbohydrates, carbohydrate metabolism (glycolysis, gluconeogenesis, glycogenesis, glycogenolysis), glucose homeostasis, introduction to lipids, digestion, absorption and transport of lipids, lipid metabolism (lipogenesis, lipolysis), ketone bodies, hunger-satiety metabolism, vitamins and minerals.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Explains the metabolic pathways of carbohydrates.
Explains the metabolic pathways of lipids.
Explains the metabolism, utilization by cells, and functions of vitamins and minerals.
Explains the importance of water and electrolytes in nutritional biochemistry.
Explains the synthesis, functions, and degradation of nucleic acids.
Relates the effects of nutrients on the metabolic dysfunction in the synthesis of hormones and neurotransmitters.
Outlines the importance of enzymes in biological life.
Uses the knowledge gained in the field of Nutrition and Dietetics.
Responds to the pathways that influence hunger and satiety metabolism.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Web-Based Research	Carbohydrates: Structure and Functions	Lecture, Discussion, Question-Answer
2	Individual Study	Carbohydrate Metabolism I: Glycolysis and Gluconeogenesis	Lecture, Discussion, Question-Answer
3	Individual Study	Carbohydrate Metabolism II: Glycogenesis and Glycogenolysis	Lecture, Discussion, Question-Answer
4	Individual Study	Pentose Phosphate Pathway	Lecture, Discussion, Question-Answer
5	Individual Study	Glucose Homeostasis	Lecture, Discussion, Question-Answer
6	Individual Study	Lipids: Structure, Classification and Functions	Lecture, Discussion, Question-Answer
7	Individual Study	Digestion, Absorption and Transport of Lipids, Quiz	Lecture, Discussion, Question-Answer
8	Individual Study	Lipid Metabolism: Lipogenesis and Lipolysis	Lecture, Discussion, Question-Answer
9	Individual Study	Ketone Bodies and Metabolic Integration: Fed and Fasting Metabolism	Lecture, Discussion, Question-Answer
10	-	MID-TERM EXAM	-
10	-	MID-TERM EXAM	-
11	Individual Study	Fed and Fasting Metabolism	Lecture, Discussion, Question-Answer
12	Individual Study	Vitamins I: Fat-Soluble Vitamins	Lecture, Discussion, Question-Answer
13	Individual Study	Vitamins II: Water-Soluble Vitamins	Lecture, Discussion, Question-Answer
14	Individual Study	Macrominerals	Lecture, Discussion, Question-Answer
15	Individual Study	Microminerals	Lecture, Discussion, Question-Answer
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Aksoy, M. (2020). Beslenme biyokimyası (6. baskı). Nobel Tıp Kitabevleri.
Bender, D. A., & Cunningham, S. M. C. (2021). Introduction to nutrition and metabolism. Taylor & Francis Group.
Brody, T. (1998). Nutritional biochemistry (2nd ed.). Academic Press.
Keskin, A., Aktaş Karaçelik, A., & diğerleri. (2022). Beslenme biyokimyası (H. B. Savaş, Ed.). Nobel Akademik Yayıncılık.
Dridi, S. (2022). Nutritional biochemistry : From the classroom to the research bench. Bentham Science Publishers.
Yanar, K. (Ed.). (2024). Klinik beslenme biyokimyası. Ankara: Nobel Tıp Kitabevleri.
Pandey, P., & Sanjeevi, S. (Eds.). (2019). Biochemistry in nutrition. Arcler Press.
Cox, C. (Ed.). (2015). Nutritional biochemistry : Current topics in nutrition research. Apple Academic Press, Incorporated.

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description	Examination Method
Mid-Term Exam	1	40		Optical (Test) Exam
Short Exam	1	10
Final Exam	1	50		Optical (Test) Exam
TOTAL	3	100

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.				3
2	Define current knowledge and practices in Nutrition and Dietetics.				3

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.			2
2	Explain the Nutrition and Dietetic practices by using knowledge in this field.				3

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.			2

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.				3

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.			2
2	Communicate effective verbal and written interaction between individuals.			2

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.				3
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	3	42
Preliminary & Further Study	14	2	28
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	14	1	14
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	7	1	7
Short Exam	1	1	1
Preparation for the Short Exam	1	2	2
TOTAL	53	0	96