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

Course General Introduction Information

Course Code:

BES205

Course Name:

Nutritional Biochemistry

Course Semester:

Fall

Course Credits:

ECTS

Language of instruction:

Course Requirement:

Does the Course Require Work Experience?:

Type of course:

Necessary

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 :

Ar.Gör. BETÜL YILDIRIM ÇAVAK

Course Lecturer(s):

Dr.Öğr.Üyesi ELİF GÜNALAN

Course Assistants:

Course Purpose and Content

Course Objectives:	Bu ders beslenme biyokimyasına giriş, karbohidratlar ve karbohidrat metabolizması, lipidler ve lipid metabolizması, proteinler ve protein metabolizması, nükleik asitler ve enzimler, vitaminler ve mineraller, oksidatif stres ve antioksidanlar, yağ dokusu ve obezite, enerji homeostazı ve hormonal kontrol, egzersiz metabolizması ve beslenmesi konularını içermektedir.
Course Content:

Learning Outcomes

The students who have succeeded in this course;
1) Ability to describe biochemical reactions in living organisms.
2) Ability to define the processes of obtaining energy from macronutrients.
3) Ability to establish a cause-effect relationship between biochemical reactions in the body.
4) Ability to explain the biochemistry of diseases occurring in the body.
5) To be able to explain the relationship between biochemical pathways in the organism and disease with examples.
6) Being able to establish relationships in different ways for each event in the organism.
7) Ability to use general information about metabolism.
8) Ability to evaluate basic topics of nutritional biochemistry based on current information
9) To be able to analyze the roles of biomolecules in metabolic reactions by taking their structures into account and to relate metabolism to human nutrition.
10) Ability to establish a relationship between the knowledge gained in nutritional biochemistry and human health.

Course Flow Plan

Week	Subject	Related Preparation
1)	Introduction to Nutritional Biochemistry: Basic Principles and Concepts
2)	Carbohydrates-1: Structure, Function and Nutritional Properties
3)	Carbohydrates-2: Carbohydrate Metabolism
4)	Lipids-1: Structure, Function and Nutritional Properties
5)	Lipids-2: Lipid Metabolism-1
6)	Lipids-3: Lipid Metabolism-2
7)	Proteins-1: Structure, Function and Nutritional Properties
8)	Proteins-2: Protein Metabolism
9)	Nucleic Acids and Enzymes
10)	Vitamins and minerals
11)	Oxidative Stress and Antioxidants
12)	Adipose Tissue Biochemistry and Obesity
13)	Energy Homeostasis and Hormonal Control
14)	Metabolism in satiety and hunger

Sources

Course Notes / Textbooks:	-Denise R. Ferrier. Lippincott's Görsel Anlatımlı Çalışma Kitapları Serisinden: Biyokimya. Çev. Ed. Prof. Dr. Engin Ulukaya.Nobel Tıp Kitabevleri. - Prof. Dr. Figen Gürdöl, Beslenme Biyokimyası. Nobel Tıp Kitabevleri, 2018. 2.Baskı. -Prof. Dr. Şermin Tetik. Beslenme Biyokimyası. Nobel Tıp Kitabevleri. 2020.
References:	-Denise R. Ferrier. Lippincott's Görsel Anlatımlı Çalışma Kitapları Serisinden: Biyokimya. Çev. Ed. Prof. Dr. Engin Ulukaya.Nobel Tıp Kitabevleri. - Prof. Dr. Figen Gürdöl, Beslenme Biyokimyası. Nobel Tıp Kitabevleri, 2018. 2.Baskı. -Prof. Dr. Şermin Tetik. Beslenme Biyokimyası. Nobel Tıp Kitabevleri. 2020.

Course - Learning Outcome Relationship

No Effect	1 Lowest	2 Medium	3 Highest

	Program Outcomes	Level of Contribution
1)	Has the ability to use evidence-based basic and professional knowledge in the field of Nutrition and Dietetics theoretically and practically.	3
2)	Gains the ability to identify, define, interpret, decide, and solve problems that may be encountered in different fields of Nutrition and Dietetics.	3
3)	Has the ability to determine the nutritional status of healthy individuals, society, and patient individuals by using the current knowledge and skills he has acquired in the field of Nutrition and Dietetics, to choose and apply appropriate evidence-based intervention approaches by using analytical thinking in the problems (case, event, equipment, product, etc.).	3
4)	Gains the ability to effectively use modern information technologies and field-specific technological equipment required in Nutrition and Dietetics practices.	3
5)	Gains the ability to communicate verbally and in writing at national and international levels on professional issues related to the field of Nutrition and Dietetics.	3
6)	Gains the ability to communicate verbally and in writing at national and international levels on professional issues related to the field of Nutrition and Dietetics.	3
7)	Ability to work effectively in different fields of Nutrition and Dietetics such as Nutrition Sciences, Dietetics, Collective Nutrition Systems and Community Nutrition, in a national and international disciplinary or interdisciplinary team or independently, taking responsibility, planning scientific studies, collecting data, analyzing results, interpreting, writing and verbal reporting skills.	3
8)	It acquires knowledge and practical skills in developing individual and social nutritional recommendations at a national and international level, in the creation of food and nutrition plans and policies, taking into account the nutritional status of individuals and society with different sociodemographic characteristics throughout their entire life cycle.	3
9)	Gains awareness of acting by the principles of professional ethics towards the individual, society, profession, and other professional groups, and awareness of the legal process of their professional practices.	3
10)	Have theoretical and applied information about the Department of Nutrition and Dietetics and the sciences supporting this field and research methods.	3
11)	Using critical thinking, problem-solving skills, and information technologies, reaches scientific and evidence-based information, integrates it with the knowledge base, makes decisions, and makes evidence-based practices.	3
12)	Identify and select appropriate research documents. Conducts, reports and shares research using appropriate research methods, ethical approaches, numerical and organizational skills, and information technologies.	3
13)	Using her/his digital skills effectively, she communicates verbally and in writing, and works as a team.	3
14)	Defines and applies professional ethical rules.	3
15)	It performs the nutritional care of individuals and groups by applying the "Nutrition Care Process".	3
16)	Applies nutrition education and counseling methods that facilitate behavior change and improve health, taking into account the person-centered and sustainability.	3
17)	It performs managerial processes in collective nutrition systems, ensures the implementation of food safety principles for patients, patients' relatives, employees, and customers, and exhibits competencies that protect the environment and support sustainability.	3
18)	They define the relevant legislation and the basic working principles of health professionals, carry out their practices individually, accept compliance with the legislation and accountability, take responsibility for leadership, professional advocacy, quality, and sustainable service, and become role models.	3
19)	Has taken at least two non-field courses, participated in the training, and gained the competence of "learning to learn", in which he can improve his scientific and digital literacy, entrepreneurship, foreign language, numerical, social, cultural, artistic skills, and attitudes.	3
20)	Uses English at least at the European Language Portfolio B1 General Level to follow international studies in the field, to communicate with foreign colleagues, employees, patients, and clients, and to gain international career opportunities.	3

Learning Activity and Teaching Methods

Course

Measurement and Evaluation Methods and Criteria

Yazılı Sınav (Açık uçlu sorular, çoktan seçmeli, doğru yanlış, eşleştirme, boşluk doldurma, sıralama)
Homework

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Homework Assignments	1	% 20
Midterms	1	% 20
Final	1	% 60
total		% 100
PERCENTAGE OF SEMESTER WORK		% 40
PERCENTAGE OF FINAL WORK		% 60
total		% 100

İş Yükü ve AKTS Kredisi Hesaplaması

Activities	Number of Activities	Aktiviteye Hazırlık	Aktivitede Harçanan Süre	Aktivite Gereksinimi İçin Süre	Workload
Course Hours	14	3			42
Study Hours Out of Class	14	5			70
Homework Assignments	1	15			15
Midterms	1	1			1
Final	1	1			1
Total Workload					129