| Nutrition and Dietetics | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
| Course Code: | UNI347 | ||||
| Course Name: | The Relationship between Metabolic Paths and Health in the Organism | ||||
| Semester: | Spring | ||||
| Course Credits: |
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| Language of instruction: | Turkish | ||||
| Course Condition: | |||||
| Does the Course Require Work Experience?: | Yes | ||||
| Type of course: | University Elective | ||||
| Course Level: |
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| Mode of Delivery: | E-Learning | ||||
| Course Coordinator: | Prof. Dr. HİKMET KOÇAK | ||||
| Course Lecturer(s): | Prof. Dr. Hikmet Koçak | ||||
| Course Assistants: |
| Course Objectives: | In this courses where the chemical reactions occurring in living organisms are studied; the metabolic events in which the biomolecules like proteins, carbohydrates and lipids take place and their interactions with each other will be explained to the students. It is also aimed to gain the competencies related to metabolism, to establish some relationships with biochemistry in the professional field and to gain the ability to evaluate them as a whole. |
| Course Content: | It is the functioning of the main metabolic pathways of the organism in a healthy state and raising awareness about pathological conditions in daily life. |
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The students who have succeeded in this course;
1) Must be able to distinguish the structural differences of biochemical macromolecules. 2) Must be able to list the concept of nutritional energy sources and the body’s energy stores. 3) Must be able to explain the energy metabolism of carbohydrates, lipids, protein. 4) Must define postprandial status and explain hormonal changes in postprandial status. 5) Must be able to explain the digestion, absorption and outcome of food. 6) Must be able to explain the conversion pathways of glucose in the liver and its metabolism in other tissues. 7) Must be able to explain the outcome of lipoproteins and amino acids in postprandial status. 8) Must be able to define fasting and explain the metabolic changes in short-term fasting. 9) Must be able to explain the role of liver and adipose tissue in short term fasting. 10) Must be able to explain the occurring metabolic changes and roles of liver and adipose tissue in prolonged fasting. 11) Must be able to explain the basal metabolism (resting metabolic rate), physical activity, and control of body weight. 12) Must be able to explain the importance of carbohydrates, essential fatty acids, essential amino acids, vitamins and minerals which suply the basic nutritional requirements. |
| Week | Subject | Related Preparation |
| 1) | Basic Concepts and Explanation of The Syllabus | Lecture Notes-presentations notes |
| 2) | Structural Overview of Basic Elements of Metabolic Pathways in the Organism | Lecture Notes-presentations notes |
| 3) | Events Affecting the Energy Requirement of the Body | Lecture Notes-presentations notes |
| 4) | Proteins- definition, properties, structure, types and Metabolism | Lecture Notes-presentations notes |
| 5) | Lipid Metabolism | Lecture Notes-presentations notes |
| 6) | The Carbohydrates and Metabolism | Lecture Notes-presentations notes |
| 7) | Integration of Metabolism (fasting/starving-fed state, postprandial Status) | Lecture Notes-presentations notes |
| 8) | Ramadan Feast (Holiday) | |
| 9) | Student Presentations | |
| 10) | Student Presentations | |
| 11) | Student Presentations | |
| 12) | Student Presentations | |
| 13) | Student Presentations | |
| 14) | Student Presentations |
| Course Notes / Textbooks: | Ders Notları-sunumlar Lecture Notes-presentations notes |
| References: | 1. Tıbbi Biyokimya, Gürdöl F., Nobel Tıp Kitabevleri, İstanbul, 2019 2. Harper'ın Biyokimyası, Nobel Tıp Kitabevleri, İstanbul, 2016 3. Lippincott Görsel Anlatımlı çalışma Kitapları Biyokimya, Harvey RA, Ferrier DR. (Çeviri editörü: Ulukaya E.): 5. baskı, Nobel Tıp Kitabevleri, 2014 4. Marks’ Tıbbi Biyokimyanın Esasları Klinik yaklaşım, Lieberman M, Peet A. (Çeviri editörleri: Amanvermez R, Avcı B.): 2nd edition, İstanbul Tıp Kitabevleri, 2017 |
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| Program Outcomes | |||||||||||||||
| 1) To be able to evaluate the basic knowledge and evidence-based developments in the field of Nutrition and Dietetics, research, implementation, accuracy, reliability and validity. | |||||||||||||||
| 2) To be able to develop an individual-specific nutritional plan and program in accordance with the rules of adequate and balanced nutrition, determination of energy and nutrient requirements of individuals with scientific methods. | |||||||||||||||
| 3) Develop the nutritional and nutritional plan and policy for the protection, improvement and improvement of health by using methods for determining the nutritional status of the population. | |||||||||||||||
| 4) To be able to evaluate the factors affecting the nutritional quality of the individual and society in production consumption chain and apply standards and legal regulations on food safety and security. | |||||||||||||||
| 5) To use the current technologies, computer and information processing skills in the process of gathering and implementing basic information about Nutrition and Dietetics, having the ability of problem solving and decision making, creating a research project, information gathering and report preparation process. | |||||||||||||||
| 6) Defines, evaluates, interprets, produces solutions, produces medical nutrition therapy, makes team work with all national and international stakeholders in health and social fields, acts according to ethical rules by using current knowledge and skills acquired in Nutrition and Dietetics field. | |||||||||||||||
| 7) Taking into consideration the energy and nutrient requirements of the target group, evaluating the Nutrition and Dietetic aspects, makes menu planning in the institutions which are mass-fed and takes care of the food safety at all stages from the purchase of food to the service, and utilizes the technological developments in providing the appropriate service delivery. | |||||||||||||||
| 8) Develops and implements strategies to encourage individuals and communities to choose safe and healthy foods, and prepares and updates relevant educational materials. | |||||||||||||||
| 9) Makes laboratory applications for product development, nutrient analysis and factors affecting quality, evaluates and evaluates according to legal regulations. | |||||||||||||||
| 10) Plans, manages, evaluates, monitors, reports and leads teamwork and supports the creation of national and international nutritional and nutritional plans and policies to promote healthy nutrition awareness of individuals and society throughout the life cycle. | |||||||||||||||
| 11) Plans, implements, monitors and evaluates the appropriate medical nutrition therapy in an interdisciplinary approach, taking into account the sociocultural and economic structure of patients with different age groups. Participates in clinical trials. | |||||||||||||||
| 12) Uses English at an adequate level to follow professional developments and to communicate with colleagues, patients and the community. | |||||||||||||||
| 13) Uses current informatics and communication technologies effectively to reach and disseminate information in the field. | |||||||||||||||
| 14) All field studies and scientific studies work in teams with their colleagues and different professions. | |||||||||||||||
| 15) Performs his / her duties within the framework of Professional Responsibility and ethical values, adopts the importance of lifelong learning and continuously develops himself / herself by following the developments in science, technology and health, and ensures the progress and development of the profession of dietician. | |||||||||||||||
| No Effect | 1 Lowest | 2 Average | 3 Highest |
| Program Outcomes | Level of Contribution | |
| 1) | To be able to evaluate the basic knowledge and evidence-based developments in the field of Nutrition and Dietetics, research, implementation, accuracy, reliability and validity. | |
| 2) | To be able to develop an individual-specific nutritional plan and program in accordance with the rules of adequate and balanced nutrition, determination of energy and nutrient requirements of individuals with scientific methods. | |
| 3) | Develop the nutritional and nutritional plan and policy for the protection, improvement and improvement of health by using methods for determining the nutritional status of the population. | |
| 4) | To be able to evaluate the factors affecting the nutritional quality of the individual and society in production consumption chain and apply standards and legal regulations on food safety and security. | |
| 5) | To use the current technologies, computer and information processing skills in the process of gathering and implementing basic information about Nutrition and Dietetics, having the ability of problem solving and decision making, creating a research project, information gathering and report preparation process. | |
| 6) | Defines, evaluates, interprets, produces solutions, produces medical nutrition therapy, makes team work with all national and international stakeholders in health and social fields, acts according to ethical rules by using current knowledge and skills acquired in Nutrition and Dietetics field. | |
| 7) | Taking into consideration the energy and nutrient requirements of the target group, evaluating the Nutrition and Dietetic aspects, makes menu planning in the institutions which are mass-fed and takes care of the food safety at all stages from the purchase of food to the service, and utilizes the technological developments in providing the appropriate service delivery. | |
| 8) | Develops and implements strategies to encourage individuals and communities to choose safe and healthy foods, and prepares and updates relevant educational materials. | |
| 9) | Makes laboratory applications for product development, nutrient analysis and factors affecting quality, evaluates and evaluates according to legal regulations. | |
| 10) | Plans, manages, evaluates, monitors, reports and leads teamwork and supports the creation of national and international nutritional and nutritional plans and policies to promote healthy nutrition awareness of individuals and society throughout the life cycle. | |
| 11) | Plans, implements, monitors and evaluates the appropriate medical nutrition therapy in an interdisciplinary approach, taking into account the sociocultural and economic structure of patients with different age groups. Participates in clinical trials. | |
| 12) | Uses English at an adequate level to follow professional developments and to communicate with colleagues, patients and the community. | |
| 13) | Uses current informatics and communication technologies effectively to reach and disseminate information in the field. | |
| 14) | All field studies and scientific studies work in teams with their colleagues and different professions. | |
| 15) | Performs his / her duties within the framework of Professional Responsibility and ethical values, adopts the importance of lifelong learning and continuously develops himself / herself by following the developments in science, technology and health, and ensures the progress and development of the profession of dietician. |
| Semester Requirements | Number of Activities | Level of Contribution |
| Attendance | 1 | % 10 |
| Homework Assignments | 1 | % 45 |
| Presentation | 1 | % 45 |
| total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 100 | |
| PERCENTAGE OF FINAL WORK | % | |
| total | % 100 | |
| Activities | Number of Activities | Preparation for the Activity | Spent for the Activity Itself | Completing the Activity Requirements | Workload | ||
| Course Hours | 2 | 0 | 14 | 16 | 60 | ||
| Study Hours Out of Class | 1 | 4 | 4 | 10 | 18 | ||
| Presentations / Seminar | 1 | 4 | 4 | 10 | 18 | ||
| Homework Assignments | 1 | 5 | 4 | 10 | 19 | ||
| Total Workload | 115 | ||||||