NUTRITIONAL BIOCHEMISTRY-II

Course Description

The definition of biochemistry and content, water functions, acids and bases, pH concept and its importance, amino acids, structure and classification, the structure of proteins and biological significance, function, classification of carbohydrates, fatty acids, lipids, ketone bodies, and cholesterol, vitamins soluble in water and oil , the importance of organisms essential and macro elements, associated diseases, classification of enzymes, function and co-enzymes, the definition of hormone functions, the relationship between diet, digestion of proteins, metabolic diseases associated with protein metabolism, digestion of lipids, digestion of carbohydrates, metabolism, diabetes mellitus, metabolic the integration of the , obesity and related disorders, oxidative stress and antioxidants in water and fat-soluble vitamins, vitamin-like substances, minerals, electrolytes and water.

NUTRITIONAL BIOCHEMISTRY-II

Evaluation Tools (Active Term)

No evaluation items have been defined.

Course outcomes

No course outcomes have been defined yet.

Course Syllabus

Reference Books & Course Materials

1. 01 Biochemical, Physiological, and Molecular Aspects of Human Nutrition Stipanuk MH, Caudill MA. Biochemical, Physiological, and Molecular Aspects of Human Nutrition. 5th ed. Elsevier; 2024.
2. 02 Advanced Nutrition and Human Metabolism Gropper SS, Smith JL, Carr TP. Advanced Nutrition and Human Metabolism. 8th ed. Cengage Learning; 2021.
3. 03 Harper's Illustrated Biochemistry Rodwell VW, Bender DA, Botham KM, Kennelly PJ, Weil PA. Harper’s Illustrated Biochemistry. 32nd ed. McGraw-Hill Education; 2021.
4. 04 Lehninger Principles of Biochemistry Nelson DL, Cox MM. Lehninger Principles of Biochemistry. 8th ed. W.H. Freeman; 2021.

Learning Outcomes

1. L01 Student define biochemistry and explain its relevance to human nutrition SOLO 3
2. L01 Students evaluate methods for maintaining water and electrolyte balance in different physiological and pathological conditions SOLO 4
3. L02 Students describe the biochemical functions of water, acids, bases, and the concept of pH in physiological systems SOLO 4
4. L03 Students classify amino acids and describe their structure and role in protein formation SOLO 3
5. L04 Students explain the structure-function relationship of proteins and their biological significance in metabolism SOLO 4
6. L05 Students classify carbohydrates, lipids (including fatty acids, cholesterol, ketone bodies), and explain their metabolic pathway SOLO 4
7. L06 Students evaluate the roles of water- and fat-soluble vitamins in metabolic pathways and their associated deficiency disorders SOLO 5
8. L07 Students differentiate between essential minerals, trace elements, and electrolytes, and discuss their roles in health and disease SOLO 4
9. L08 Students classify enzymes, explain their function, and describe the role of coenzymes in metabolic reactions SOLO 4
10. L09 Students explain the functions of hormones involved in nutrient metabolism and their interaction with diet SOLO 4
11. L10 Students discuss the role of oxidative stress and antioxidants, including vitamin-like substances, in maintaining cellular health SOLO 5

Program Outcomes

1. P01 Has the theoretical and applied knowledge required by the dietitian profession
2. P02 Uses the knowledge and skills throughout the professional life, in the protection and improvement of individual, family and community health, to prevent and treat the diseases.
3. P03 Provides training and consultancy by using scientific evidence in order to increase the health level and quality of life of the society.
4. P04 Have the ability of learning, critical thinking, problem solving and decision making skills in the field of Nutrition and Dietetics.
5. P05 Uses information technologies and specific technological equipment to the field effectively
6. P06 Maintains personal and professional development with the awareness of lifelong learning.
7. P07 Carries out its profession in accordance with in the line with ethical principles, legal framework and standards.
8. P08 Uses the professional skills in accordance with the fundamental values and culture of the population at national and international statues.
9. P09 Acts in accordance with quality management processes.
10. P10 Takes a role in research, projects and activities in collaborate with the healthcare team and other disciplines.
11. P11 Have the ability to follow information in the professional field and to communicate with colleagues by using Turkish and at least one foreign language.

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