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NUTRITIONAL BIOCHEMISTRY I PROGRAMME COURSE DESCRIPTION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
BEY207 NUTRITIONAL BIOCHEMISTRY I 3 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 Assist.Prof. HATİCE MERVE BAYRAM
Instructor(s) of the Course Unit Assist.Prof. EDA MERVE KURTULUŞ
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, cell organelles and their functions, metabolic integration, protein metabolism, the synthesis and degradation of nucleic acids, DNA, RNA, and 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 Literature review, individual research Introduction to Nutritional Biochemistry, Molecular Meaning of Life Lecture, Disussion
2 Literature review, individual research Cells, Organelles, Biological Membranes and Transport Lecture, Disussion
3 Literature review, individual research Biomolecules, Mediums and Water Lecture, Disussion
4 Literature review, individual research Pathways, Cellular and Biosignal Transduction Lecture, Disussion
5 Literature review, individual research Classification and Properties of Amino Acids Lecture, Disussion
6 Literature review, individual research Classification and Properties of Proteins Lecture, Disussion
7 Literature review, individual research Digestion and Absorption of Proteins Lecture, Disussion
8 - MID-TERM EXAM -
8 - MID-TERM EXAM -
9 Literature review, individual research Transamination Deamination of Aminoacids Lecture, Disussion
10 Literature review, individual research Amino Acid Oxidation, Urea Cycle and Diseases of Protein Metabolism Lecture, Disussion
11 Literature review, individual research Heme Synthesis and Degradation Lecture, Disussion
12 Literature review, individual research Biological Amines and Diseases Lecture, Disussion
13 Literature review, individual research Synthesis and Degradation of Nucleic Acids Lecture, Disussion
14 Literature review, individual research DNA and RNA Metabolism Lecture, Disussion
15 Literature review, individual research Integration Lecture, Disussion
16 - FINAL EXAM -
17 - FINAL EXAM -

SOURCE MATERIALS & RECOMMENDED READING

Konukoğlu, D. (2017). Temel ve klinik biyokimya: Sağlık hizmetleri fakültesi ve sağlık hizmetleri meslek yüksekokulları için. Nobel Tıp Kitabevi.
Aksoy, M. (2020). Beslenme biyokimyası (6. baskı). Nobel Tıp Kitabevleri. Nobel Tıp Kitabevleri.
Gürdöl, F. (2014). Mum ışığında yemek: Beslenmenin biyokimyası (1. baskı). Nobel Tıp Kitabevleri.

ASSESSMENT

Assessment & Grading of In-Term Activities Number of Activities Degree of Contribution (%) Description
Level of Contribution
0 1 2 3 4 5

CONTRIBUTION OF THE COURSE UNIT TO THE PROGRAMME LEARNING OUTCOMES

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 0 0 0
Land Surveying 0 0 0
Group Work 0 0 0
Laboratory 0 0 0
Reading 14 2 28
Assignment (Homework) 2 2 4
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 0 0 0
Preparation for the Short Exam 0 0 0
TOTAL 53 0 97
Total Workload of the Course Unit 97
Workload (h) / 25.5 3,8
ECTS Credits allocated for the Course Unit 4,0