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. Nutrition is metabolized in the body by way of food taken into the body and metabolic changes that they had different ways of metabolism of nutrients that enter the main metabolic pathways and their relationship with each other.

NUTRITIONAL BIOCHEMISTRY II

Evaluation Tools (Active Term)

No evaluation items have been defined.

Course outcomes

1. 01 -
2. 02 -
3. 03 -
4. 04 -
5. 05 -
6. 06 -

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 Explain the biochemical changes in the deficiency and excess of nutrients. 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