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Course Code: 
NUT 205
Course Period: 
Autumn
Course Type: 
Core
Theoric: 
3
Practice: 
0
Lab: 
0
Credits: 
3
ECTS: 
6
Course Language: 
English
Course Coordinator: 
Courses given by: 
Course Objectives: 
The aim of this course is to explain the biomolecules in the organisms. To understand the pathways of the biochemical reactions in the body and its reasons and results. And it expains the biochemical reactions during the diseases.
Course Content: 

The biochemical reactions in the body.

Course Methodology: 
Teaching Methods: 1: Lecture, 2: Case Study, 3: Problem Solving Technics 4: Discussion, 5: Simulation, 6: Group Study
Course Evaluation Methods: 
Assessment Methods: 1:Writing Exam 2: Multiple Choice Test 3: Blank Filling 4: True-False 5: Oral Examination 6: Presentation

Vertical Tabs

Course Learning Outcomes

Learning Outcomes

Program Learning Outcomes

Teaching

Methods

Assessment Methods

1) Taeches the biochemical reactions in the living organisims.

1,2,8,10

1,2,3

1,2,3,4

2) It expalins the living organismis’ metabolism.

1,2,8,10

1,2,3

1,2,3,4

3) Explains the reasons and results between the biochemical reactions.

1,2,8,10

1,2,3

1,2,3,4

4) Explains the biochemistry of the diseases.

1,2,8,10

1,2,3

1,2,3,4

5) Identifies the reasons and results during the disease.

1,2,8,10

1,2,3

1,2,3,4

6) Shows different biochemical pathways in the body.

1,2,8,10

1,2,3

1,2,3,4

 

Course Flow

COURSE CONTENT

 

Week

 

Topics

Study Materials

1

ORIENTATION

 

2

INTRODUCTION TO BIOCHEMISTRY

 

3

PROTEINS

 

4

ENZYMES

 

5

HEMOGLOBİN

 

6

MEMBRANES

 

7

MIDTERM

 

8

CARBOHYDRATES STRUCTURE

 

9

CARBOHYDRATES AND CARBOHYDRATES METABOLISM

 

10

CARBOHYDRATES AND CARBOHYDRATES METABOLISM

 

11

CARBOHYDRATES AND CARBOHYDRATES METABOLISM

 

12

LIPIDS

 

13

TCA-ETC

 

14

NITROGEN METABOLISM

 

15

OVERVIEW

 

 

Recommended Sources

RECOMMENDED SOURCES

Textbook

INSTRUCTURER’S LECTURE NOTES

Additional Resources

HARPER’S ILLUSTRATED  BIOCHEMISTRY, PRINCIPLES OF BIOCHEMISTRY (LEHNINGEN),  LIPPINCOTT’S BIOCHEMISTRY

 

Material Sharing

MATERIAL SHARING

Documents

LECTURE PRESENTATıONS

Assignments

 

Exams

 
 

Assessment

ASSESSMENT

IN-TERM STUDIES

 

NUMBER

 

PERCENTAGE

Mid-terms

1

80

Assignment

 

20

Total

 

100

CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE

 

50

CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE

 

50

Total

 

100

 

Course’s Contribution to Program

COURSE'S CONTRIBUTION TO PROGRAM

 

No

Program Learning Outcomes

Contribution

 

1

2

3

4

5

 
 

1

Knows chemical structures of nutrients and human nutrition under different conditions thoroughly and uses proper sources for implementation. 

 

 

 

X

 

 

2

Gains expertise in the scientific researh methods.

 

 

 

 

X

 

3

Knows spesific nutritional requirements of children and adolescents, and performs the necessary action by evaluating this information in an analytical manner under individual and social conditions.

 

X

 

 

 

 

4

Applies professional ethics and legal regulations within the framework of nutrition and diet counseling.

X

 

 

 

 

 

5

Knows the nutritional requirements specific to the periods of pregnancy and lactation, and performs the necessary action by evaluating this information in an analytical manner under individual and social conditions.

X

 

 

 

 

 

6

Knows adulthood diseases requiring nutritional therapy and acts regarding those processes.

X

 

 

 

 

 

7

Develops solutions for social nutrition problems and contributes to the development of plans and policies.

X

 

 

 

 

 

8

Gains abilitiy to communicate with his/her colleagues and applies the most appropriate and recent techniques in multi-disciplinary work.

 

 

 

X

 

 

9

Organizes activities aimed at improving nutritional status if necessary by determining the nutritional status of his/her environment.

X

 

 

 

 

 

10

Develops himself/herself and creativity by following the developments in his/her profession and related technologies, and can take initiative when necessary.

 

 

 

X

 

 

11

Knows the importance of food service systems institutions on human health and applies total quality management in production processes.

X

 

 

 

 

 

ECTS

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Activities

Quantity

Duration

(Hour)

Total Workload (Hour)

Course Duration (Including the exam week: 15x Total course hours)

15

3

45

Hours for off-the-classroom study (Pre-study, practice)

14

4

56

Mid-terms

1

15

15

Final examination

1

23

23

Total Work Load

 

 

139

Total Work Load / 25 (h)

 

 

5,56

ECTS Credit of the Course

 

 

6