Nutrition and Dietetics
Bachelor TR-NQF-HE: Level 6 QF-EHEA: First Cycle EQF-LLL: Level 6

Course Introduction and Application Information

Course Code: BES204
Course Name: Nutrition Biochemistry 2
Semester: Spring
Course Credits:
ECTS
5
Language of instruction: Turkish
Course Condition:
Does the Course Require Work Experience?: No
Type of course: Compulsory Courses
Course Level:
Bachelor TR-NQF-HE:6. Master`s Degree QF-EHEA:First Cycle EQF-LLL:6. Master`s Degree
Mode of Delivery: Face to face
Course Coordinator: Prof. Dr. HAMİT KÖKSEL
Course Lecturer(s): Prof. Dr. HAMİT KÖKSEL
Course Assistants:

Course Objective and Content

Course Objectives: To gain knowledge and skills to interpret the metabolic reactions of biomolecules, water and electrolyte balance, metabolic importance of enzymes, hormones, fasting and metabolic changes in toughness in terms of nutrition and human health.
Course Content: Digestive system, digestion and absorption of carbohydrates, metabolic pathways of carbohydrates, digestion and absorption of lipids, metabolic pathways, digestion and absorption of proteins, digestion and absorption of nucleic acids, importance of water and minerals in nutritional biochemistry, functions of vitamins and hormones in metabolism, digestive enzymes, satiety and hunger In case of metabolism.

Learning Outcomes

The students who have succeeded in this course;
1) To be able to evaluate nutrition biochemistry based on current knowledge.
2) Be able to analyze the role of biomolecules in metabolic reactions and relate metabolism to human nutrition.
3) To be able to configure the relationship between metabolism and nutrition by using the latest technologies.
4) To be able to establish the relationship between human health and information acquired in nutrition biochemistry.

Course Flow Plan

Week Subject Related Preparation
1) Biochemical overview of the digestive system - Digestion and absorption of carbohydrates
2) Metabolic pathways of carbohydrates
3) Digestion and absorption of lipids
4) Metabolic pathways of lipids
5) Digestion and absorption of proteins
6) Metabolic pathways of proteins
7) Midterm
8) Digestion and absorption of nucleic acids
9) Metabolic pathways of nucleic acids
10) Importance of water and minerals in nutrition biochemistry
11) The functions of vitamins and hormones in metabolism
12) Digestive enzymes
13) Metabolism in case of toughness and fasting
14) Project presentation

Sources

Course Notes / Textbooks: LIPPINCOTT BIYOKIMYA 5. BASKI TÜRKÇE, ÇEV.EDITÖRÜ PROF. DR. ENGIN ULUKAYA, 2014
BESLENME BIYOKIMYASI, MERAL AKSOY
BESLENME BIYOKIMYASI, FIGEN GÜRDÖL
References: LIPPINCOTT BIYOKIMYA 5. BASKI TÜRKÇE, ÇEV.EDITÖRÜ PROF. DR. ENGIN ULUKAYA, 2014
BESLENME BIYOKIMYASI, MERAL AKSOY
BESLENME BIYOKIMYASI, FIGEN GÜRDÖL

Course - Program Learning Outcome Relationship

Course Learning Outcomes

1

2

3

4
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
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. 2 2
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. 2
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. 3
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. 2 2 3
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. 2
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. 2 3
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. 3
14) All field studies and scientific studies work in teams with their colleagues and different professions. 2 2 2
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. 2 2

Course - Learning Outcome Relationship

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
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. 2
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. 1
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. 1
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. 2
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. 2
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. 2
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. 2

Assessment & Grading

Semester Requirements Number of Activities Level of Contribution
Midterms 1 % 40
Final 4 % 60
total % 100
PERCENTAGE OF SEMESTER WORK % 40
PERCENTAGE OF FINAL WORK % 60
total % 100

Workload and ECTS Credit Calculation

Activities Number of Activities Workload
Course Hours 12 36
Study Hours Out of Class 2 25
Midterms 1 30
Final 1 30
Total Workload 121