NUTRITIONAL BIOCHEMISTRY II PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
BEY208E	NUTRITIONAL BIOCHEMISTRY II	4	3	3	4

GENERAL INFORMATION
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	Lecturer EDA MERVE KURTULUŞ
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	It's aimed to gain knowledge nutritional issues and metabolism in humans, nutrient and energy requirements in humans, recommended daily nutritional expenditure shares, basic energy sources (fats, carbohydrates, proteins), metabolism in the case of good nutrition (liver, adipose tissue, skeletal muscle, brain), fasting metabolism (liver, adipose tissue, skeletal muscle, brain), biomedical importance of vitamins and minerals, the relationship between nutrition and some diseases such as coronary artery disease, cancer, obesity, changes in nutritional disorders, biochemical parameters their relationship with each other.
Contents of the Course Unit:	Lipid digestion, absorption and metabolic pathways, metabolism and importance of nucleic acids, water and minerals and its importance, fasting and satiety mechanism, signal transduction, general characteristics of hormones, gproteins, tyrosine kinase based signal transduction, hormones secreted from pituitary gland, hypothalamus, thyroid gland, adrenal gland and their metabolic functions, hormones secreted from other tissues and metabolic functions of these hormones, genetic control of enzyme synthesis, regulation of enzyme activity, enzymatic regulation of metabolism, regulation of metabolic pathways.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Associate the effects of nutrients in the synthesis of hormones and neurotransmitters on metabolic dysfunction.
Discuss the importance of enzymes in biological life.
Explain the metabolic pathways of lipids.
Classify enzymes.
Explain hunger-satiety metabolism.
Explain the metabolism of nucleic acids.
Explain the importance of water and minerals in nutritional biochemistry.
Explain the importance of biochemistry in 21st century daily life.
Relate metabolism information with the causes and effects of diseases.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Literature search, Individual research.	Introduction to Carbohydrate Metabolism	Presentation, Discussion
2	Literature search, Individual research.	Pentose Phosphate Pathway	Presentation, Discussion
3	Literature search, Individual research.	Glycogen metabolism: Glycogen structure and physiological importance, glucose homeostasis, glycogenesis and glycogenolysis, regulation, glycogen storage diseases	Presentation, Discussion
4	Literature search, Individual research.	Glycogenesis and glycogenolysis, krebs cycle	Presentation, Discussion
5	Literature search, Individual research.	Lipid Metabolism: Lipid chemistry and nomenclature, digestion, absorption, distribution, catabolism of saturated, unsaturated and branched fatty acids, ketogenesis, fatty acid biosynthesis, regulation, synthesis of other lipids and lipid storage diseases	Presentation, Discussion
6	Literature search, Individual research.	Lipid Metabolism: isoprenoid lipids, steroids and carentoids, cholesterol and sterol metabolism and control	Presentation, Discussion
7	Literature search, Individual research.	Review	Presentation, Discussion
8	-	MID-TERM EXAM	-
9	Literature search, Individual research.	Nucleic Acids-1	Presentation, Discussion
10	Literature search, Individual research.	Nucleic Acids-2	Presentation, Discussion
11	Literature search, Individual research.	Vitamins	Presentation, Discussion
12	Literature search, Individual research.	Minerals	Presentation, Discussion
13	Literature search, Individual research.	Integration of Metabolism	Presentation, Discussion
14	Literature search, Individual research.	Alcohol and Metabolism	Presentation, Discussion
15	Literature search, Individual research.	Metabolism of fasting and satiety	Presentation, Discussion
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Harvey R., Champe P.C., (2011). Lippincotts Illustrated Reviews Biochemistry 5th edition.
Pandey, P., & Sanjeevi, S. (Eds.). (2019). Biochemistry in nutrition. Retrieved from https://search.proquest.com.
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 the field of 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	Assess general health problems related to nutrition.				3
2	Explain the Nutrition and Dietetics 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.		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.		1
2	Follow the plans, policies, laws, regulations and legislations that affect the dietitian profession.				3

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Evaluate the knowledge 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.				3
2	Communicate effective verbal and written interaction between individuals.					4

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 patients' 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 patients-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	1	14
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	0	0	0
Reading	14	1	14
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	2	28
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	7	1	7
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	65	0	107