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Course Code: 
NUT 206
Course Period: 
Spring
Course Type: 
Core
Theoric: 
3
Practice: 
0
Lab: 
0
Credits: 
3
ECTS: 
6
Course Language: 
English
Course Coordinator: 
Courses given by: 
Course Objectives: 
It explains macro and micro nutrient intake and its metabolism in the body. It also explains the fasting and binge eating and its effects on the body. This course shows all the pathways of the biochemistry of disease during the nutrient intake.
Course Content: 

Nutrient intake and its metabolism either healthy and diseased bodies.

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) Recalls the biochemical reactions in the living organisms.

1,2,8,10

1,2,3

1,2,3,4,6

2) Explains the living organisms’ metabolism.

1,2,8,10

1,2,3

1,2,3,4,6

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

1,2,8,10

1,2,3

1,2,3,4,6

4) Explains the biochemistry of the diseases.

1,2,8,10

1,2,3

1,2,3,4,6

5) Identifies the reasons and results during the disease.

1,2,8,10

1,2,3

1,2,3,4,6

6) Shows different biochemical pathways in the body.

1,2,8,10

1,2,3

1,2,3,4,6

 

 

Course Flow

COURSE CONTENT

Week

Topics

Study Materials

1

ORIENTATION

 

2

TCA-ETC

 

3

NITROGEN METABOLİSM

 

4

MUSCLE METABOLİSM

 

5

LİPİDS

 

6

FUNCTION OF THE GASTROINTESTINAL TRACT

 

7

MIDTERM

 

8

HORMONES

 

9

INTEGRATED METABOLISM I

 

10

INTEGRATED METABOLISM II

 

11

REGULATION OF FOOD INTAKE

 

12

VITAMINS AND MINERALS

 

13

OXIDATIVE STRESS AND ANTIOXIDANT

 

14

NUTRITION AND OBESITY

 

15

OVERVIEW

 

 

Recommended Sources

RECOMMENDED SOURCES

Textbook

 

Additional Resources

 

 

 

Material Sharing

MATERIAL SHARING

Documents

LECTURE PRESENTATIONS

Assignments

 

Exams

 
 

Assessment

ASSESSMENT

IN-TERM STUDIES

NUMBER

PERCENTAGE

Mid-terms

1

80

Oral Presentation

1

20

Total

 

100

CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE

 

60

CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE

 

40

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 research methods.

 

 

 

 

X

 

3

Knows specific 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 ability 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

3

42

Mid-terms

1

10

10

Oral Presentation

1

13

13

Final examination

1

15

15

Total Work Load

 

 

125

Total Work Load / 25 (h)

 

 

5

ECTS Credit of the Course

 

 

5