Course Information
SemesterCourse Unit CodeCourse Unit TitleT+P+LCreditNumber of ECTS CreditsLast Updated Date
4BES212Nutritional Biochemistry3+0+03406.09.2024

 
Course Details
Language of Instruction Turkish
Level of Course Unit Bachelor's Degree
Department / Program Nutrition and Dietetics
Type of Program Formal Education
Type of Course Unit Compulsory
Course Delivery Method Face To Face
Objectives of the Course This course aims to provide the student with the necessary knowledge and skills about the concept of biochemistry, sampling methods and points to be considered, cell structure, carbohydrate, protein and fat metabolism, and basic biochemical tests.
Course Content To teach the basic subjects of nutritional biochemistry theoretically
Course Methods and Techniques
Prerequisites and co-requisities None
Course Coordinator None
Name of Lecturers Asist Prof. Hasan Uğur Öncel ugur.oncel@gedik.edu.tr
Assistants Research Assist. Merve Özvar merve.ozvar@gedik.edu.tr
Work Placement(s) No

Recommended or Required Reading
Resources Ders notları, PowerPoint sunumlar, tıbbi dergiler ve yayınlar.
Course Notes Lecture notes, PowerPoint presentations, medical journals and publications.
Exams Vize/Final

Course Category
Science %50
Field %50

Planned Learning Activities and Teaching Methods
Activities are given in detail in the section of "Assessment Methods and Criteria" and "Workload Calculation"

Assessment Methods and Criteria
In-Term Studies Quantity Percentage
Mid-terms 1 % 40
Final examination 1 % 60
Total
2
% 100

 
ECTS Allocated Based on Student Workload
Activities Quantity Duration Total Work Load
Course Duration 14 3 42
Hours for off-the-c.r.stud 14 4 56
Mid-terms 1 3 3
Final examination 1 3 3
Total Work Load   Number of ECTS Credits 4 104

 
Course Learning Outcomes: Upon the successful completion of this course, students will be able to:
NoLearning Outcomes
1 Examines the chemical structures of living organisms and the chemical events that occur throughout their lives by considering micronutrients
2 Defines the disintegration and synthesis events that occur in the organism for the continuation of life by considering the micronutrients.
3 Provides information on how fat and water-soluble vitamins and minerals are metabolized, how they are taken up and utilized by cells, and their functions.
4 Examines the importance of water and electrolytes for the continuation of life
5 Examines the anomalies associated with micronutrients and their underlying metabolic disorders

 
Weekly Detailed Course Contents
WeekTopicsStudy MaterialsMaterials
1 Introduction to Nutritional Biochemistry
2 Essential nutrients and nutritional requirements
3 The processes of metabolism in obtaining energy from food
4 Essential Nutrients, Carbohydrates and Glucose
5 Basic Food Groups, Digestive Mechanisms of Carbohydrates and Effects of Hormones
6 Basic Food Groups, Proteins and protein content of foods
7 Basic Food Groups, Lipids and lipid content of foods
8 Mid-Term Exam
9 The relationship of cholesterol and its fractions with nutrition and the health problems it creates
10 Taste sense and Taste receptors
11 Artificial Sweeteners and their effects on metabolism
12 Basic Nutrient Groups, Vitamins and their structural properties
13 Water and Fat-soluble vitamins and their relationship with nutrients
14 Flavonoids and herbal antioxidants
15 General Review
16 Final Exam

 
Contribution of Learning Outcomes to Programme Outcomes
P1 P2 P3 P4 P5 P6 P7 P8 P9 P10
All 5 4 4 3 3 4 4 5 5
C1 5 4 4 3 3 4 4 5 5
C2 5 4 4 3 3 4 4 5 5
C3 5 4 4 3 3 4 4 4 5
C4 5 5 4 3 3 4 4 4 5
C5 5 5 4 3 3 4 4 5 5

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  https://obs.gedik.edu.tr/oibs/bologna/progCourseDetails.aspx?curCourse=239232&curProgID=5610&lang=en