Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
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BEY150E | BIOCHEMISTRY | 2 | 2 | 2 | 3 |
GENERAL INFORMATION |
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Language of Instruction : | English |
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 |
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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) |
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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 |
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Week | Preparatory | Topics(Subjects) | Method |
1 | Literature review, Individual research | Introduction to Biochemistry, Weak Interactions in Aqueous Environments | 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 | Hormones and their mechanism | Lecture, Discussion, Individual research |
16 | - | FINAL EXAM | - |
17 | - | FINAL EXAM | - |
SOURCE MATERIALS & RECOMMENDED READING |
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Champe, P. C., Harvey, R. A., & Ferrier, D. R. (2005). Biochemistry. Lippincott Williams & Wilkins, 7th edition |
Moore, J. T., & Langley, R. H. (2011). Biochemistry for dummies. John Wiley & Sons. |
Nelson, D. L., & Cox, M. M. (2017). Lehninger principles of biochemistry (7th ed.). W.H. Freeman. |
Rodwell, Victor W, Bender, David A, Botham, Kathleen M, Kennelly, Peter J, Weil, Anthony P. (2018). Harper's Illustrated Biochemistry |
Konukoğlu D., (2019) Temel ve Klinik Biyokimya: Sağlık Bilimleri Fakültesi ve Sağlık Hizmetleri Meslek Yüksek Okulları için, 2. Baskı |
ASSESSMENT |
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Assessment & Grading of In-Term Activities | Number of Activities | Degree of Contribution (%) | Description |
Level of Contribution | |||||
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0 | 1 | 2 | 3 | 4 | 5 |
KNOWLEDGE |
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Theoretical |
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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.
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5 | |||||
2 |
Define current knowledge and practices in the field of Nutrition and Dietetics.
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4 |
KNOWLEDGE |
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Factual |
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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.
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3 |
SKILLS |
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Cognitive |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Assess general health problems related to nutrition.
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3 | |||||
2 |
Explain the Nutrition and Dietetics practices by using knowledge in this field.
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5 |
SKILLS |
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Practical |
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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.
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1 |
OCCUPATIONAL |
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Autonomy & Responsibility |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Apply knowledge and skills in the field of Nutrition and Dietetics.
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2 | |||||
2 |
Follow the plans, policies, laws, regulations and legislations that affect the dietitian profession.
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1 |
OCCUPATIONAL |
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Learning to Learn |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Evaluate the knowledge about Nutrition and Dietetics with a critical perspective.
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4 |
OCCUPATIONAL |
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Communication & Social |
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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.
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1 | |||||
2 |
Communicate effective verbal and written interaction between individuals.
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3 |
OCCUPATIONAL |
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Occupational and/or Vocational |
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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.
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0 | |||||
2 |
Respond to patients' health, social and environmental problems.
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0 | |||||
3 |
Evaluate the nutritional status of the patients.
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0 | |||||
4 |
Interpret the clinical findings of the patients in terms of nutrition.
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0 | |||||
5 |
Plan patients-specific nutritional treatments.
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0 |
WORKLOAD & ECTS CREDITS OF THE COURSE UNIT |
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Workload for Learning & Teaching Activities |
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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 |
Total Workload of the Course Unit | 79 | ||
Workload (h) / 25.5 | 3,1 | ||
ECTS Credits allocated for the Course Unit | 3,0 |