NUTRITIONAL BIOCHEMISTRY I PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
BEY207E	NUTRITIONAL BIOCHEMISTRY I	3	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	Assoc.Prof. HATİCE MERVE BAYRAM
Instructor(s) of the Course Unit	Assist.Prof. ISMAIL A. M. ELHATY
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	It's aimed to gain knowledge, skills, and attitudes regarding the fundamental processes of nutritional biochemistry, such as cell organelles, metabolic integration, and the metabolism of proteins and carbohydrates, as well as their effects on biological systems.
Contents of the Course Unit:	Introduction to nutritional biochemistry and metabolism, cells and organelles, biomolecules, cellular pathways and biosignal transduction, classification and metabolism of amino acid and proteins, heme metabolism, biological amines, nucleic acid synthesis and degradation, DNA and RNA metabolism, metabolic integration.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Studies the chemical structures of living organisms and the chemical events that occur throughout their lives by examining nutrients.
Explains the catabolic and synthetic processes occurring in organisms necessary for sustaining life, focusing on macronutrients.
Demonstrates homeostatic mechanisms in biological systems.
Identifies biochemical pathways related to nutrient metabolism.
Explains the metabolism of proteins and carbohydrates, their utilization by cells, and the pathways for energy conversion.
Responds to the utilization of energy produced in cells and the integration steps of macronutrients.
Discovers the control mechanisms of metabolic pathways.
Uses the knowledge gained in the field of Nutrition and Dietetics.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Web-Based Research	Introduction to Nutritional Biochemistry and the Molecular Basis of Life	Lecture, Discussion, Question-Answer
2	Individual Study	Cells, Organelles, Biological Membranes, and Transport Mechanisms	Lecture, Discussion, Question-Answer
3	Individual Study	Biomolecules, Environments, Solvents, and Water	Lecture, Discussion, Question-Answer
4	Individual Study	Metabolic Pathways, Cellular Signaling, and Biosignal Transduction	Lecture, Discussion, Question-Answer
5	Individual Study	Classification and Properties of Amino Acids	Lecture, Discussion, Question-Answer
6	Individual Study	Classification and Properties of Proteins	Lecture, Discussion, Question-Answer
7	Individual Study	Digestion and Absorption of Proteins, Quiz	Lecture, Discussion, Question-Answer
8	Individual Study	Transamination and Deamination of Amino Acids	Lecture, Discussion, Question-Answer
9	Individual Study	Amino Acid Oxidation, Urea Cycle, and Disorders of Protein Metabolism	Lecture, Discussion, Question-Answer
10	-	MID-TERM EXAM	-
11	Individual Study	Heme Synthesis and Degradation	Lecture, Discussion, Question-Answer
12	Individual Study	Biological Amines	Lecture, Discussion, Question-Answer
13	Individual Study	Synthesis and Degradation of Nucleic Acids	Lecture, Discussion, Question-Answer
14	Individual Study	DNA and RNA Metabolism	Lecture, Discussion, Question-Answer
15	Individual Study	Metabolic Integration	Lecture, Discussion, Question-Answer
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Brody, T. (1998). Nutritional biochemistry. Elsevier Science & Technology.
Cox, C. (Ed.). (2015). Nutritional biochemistry: Current topics in nutrition research. Apple Academic Press.
Mariod, A. A. (Ed.). (2022). Biochemistry, nutrition, and therapeutics of black cumin seed. Elsevier Science & Technology.
Pandey, P., & Sanjeevi, S. (Eds.). (2019). Biochemistry in nutrition. Arcler Press.
Stackhouse, W. J. (Ed.). (2010). Vitamin d: Biochemistry, nutrition and roles. Nova Science Publishers.
Wu, G. (2021). Amino acids: Biochemistry and nutrition. Taylor & Francis Group.

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	Define the theoretical and practical concepts which comprise the required basic professional knowledge related to medicine and science.				3

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Requires the level of nutrition and dietetics, medical and related science and technology defines the concepts of theoretical and applied knowledge-based.				3

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Describe the advanced level of knowledge and skills in the fields of nutrition and dietetics based on medical and natural sciences,					4

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Recognize advanced level of theoretical and practical knowledge related to nutrients and nutrition, dietetics, community nutrition and institutional food service systems				3

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Take responsibility both as a team member and individually in order to provide that unforeseen complex activities faced in the practices in his/her field are carried out.					4

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Evaluate the advanced knowledge and skills s/he has acquired in his/her field with a critical approach.					4

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Share his/her ideas and solution proposals for problems related to the issues in his/her field with professionals and non-professionals with the support of qualitative and quantitative data.	0

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Discharge the responsibilities, duties and obligations in accordance with the rules and regulations of professional ethics related to nutrition and dietetics	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