NUTRITIONAL BIOCHEMISTRY I

Course Description

Introduction to nutrition biochemistry, the chemical composition of the body, cell structure and metabolic pathways, carbohydrate digestion, absorption and metabolic processes, protein digestion, absorption and metabolic processes, lipid digestion, absorption and metabolic processes, energy metabolism, vitamins and their roles in metabolism. The definition of biochemistry and content, functions of biological water, importance, acids and bases, pH concept, importance, buffer systems, amino acids, structure and classification of the three-dimensional structure of proteins, biological importance, classification of enzymes, enzyme regulation, functions and coenzymes, Carbohydrates, oils, their metabolism and definitions of protein and amino acid, wherein the function of enzymes and hormones, nucleic acids and purine and pyrimidine metabolism.

NUTRITIONAL BIOCHEMISTRY I

Evaluation Tools (Active Term)

Course outcomes

1. 01 -
2. 02 -
3. 03 -
4. 04 -
5. 05 -

Course Syllabus

Reference Books & Course Materials

1. 01 Beslenme Biyokimyası,. M.Aksoy, Hatiboğlu yayınları, 2008,
2. 02 Lippincott's Illustrated reviews serisinden: Biyokimya, P.C. Champe, R. A. Harvey, Nobel tıp kitabevleri,1997,
3. 03 Nutritional Biochemistry, Second Edition, Tom Brody, Academic Press; 2 edition (November 30, 1998)
4. 04 Advanced Nutrition and Human Metabolism, Sareen S. Gropper, Jack L. Smith, Wadsworth Publishing; 5th edition (February 14, 2008)

Learning Outcomes

1. L01 Explain the functions of compounds that have important functions in the organism. SOLO 4
2. L02 List the classifications and types of nutrients SOLO 3
3. L03 Explain the absorption, structure and functions of nutrients. SOLO 4
4. L04 Describe the special reactions and metabolisms of nutrients. SOLO 2
5. L05 Explain the biochemical changes in the deficiency and excess of nutrients. SOLO 4
6. L06 Evaluate nutritional-related metabolic events 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.

Po-Lo Matrix