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  • Course Information
    • Course Title Code Semester Laboratory+Practice (Hour) Pool Type ECTS
    Nutritional Biochemistry-II BES202 SPRING 3+0 C 4
    Learning Outcomes
    1-Discuss how fat and water-soluble vitamins are metabolised, how they are taken up and utilized by cells, and their functions.
    2-Explains the roles of minerals in the body and the diseases related with minerals
    3-Explains the roles of hormones in the body and the diseases related to hormones
  • ECTS / WORKLOAD
    • ActivityPercentage

    (100)

    		NumberTime (Hours)Total Workload (hours)
    Course Duration (Weeks x Course Hours)14342
    Classroom study (Pre-study, practice)14228
    Assignments0000
    Short-Term Exams (exam + preparation) 0000
    Midterm exams (exam + preparation)4011515
    Project0000
    Laboratory 0000
    Final exam (exam + preparation) 6013030
    Other 0000
    Total Workload (hours)   115
    Total Workload (hours) / 30 (s)     3,83 ---- (4)
    ECTS Credit   4
  • Course Content
    • Week Topics Study Metarials
    1 Vitamin Metabolism R1: Chapter 10
    2 Lipid Soluble Vitamins-I R1: Chapter 10
    3 Lipid Soluble Vitamins-II R1: Chapter 10
    4 Water Soluble Vitamins-I R1: Chapter 10
    5 Water Soluble Vitamins-II R1: Chapter 10
    6 Vitamin Like Substances R1: Chapter 10
    7 Minerals-I R1: Chapter 11
    8 Minerals-II R1: Chapter 11
    9 Essential Trace Elements R1: Chapter 11
    10 Structural units of nucleic acids, nucleosides, nucleotides, inorganic phosphate, functions of nucleotides, nucleic acids, polynucleotides, primary and secondary structure of DNA, DNA replication, DNA species, chemical properties of DNA. R1: Chapter 7, R2: Chapter 4
    11 DNA alteration and mutations, denaturation and renaturation of DNA, packaging of DNA, extrachromosomal DNA, RNA, structure and types of RNA, reactions of nucleic acids, flow of genetic information. R1: Chapter 7, R2: Chapter 4
    12 Living Environment and Water: Molecular meaning of life, activation energy, water, ionization of water, pH, acidity and alkalinity, biological importance of pH, buffers, biological task of water, isomers, monomer and polymer concepts. R1: Chapter 12
    13 Hormones R1: Chapter 9, R2: Chapter 5
    14 Nutritional elements in fasting and satiety metabolism R1: Chapter 13
    Prerequisites -
    Language of Instruction Turkish
    Responsible Prof. Dr. Tünay KONTAŞ AŞKAR
    Instructors -
    Assistants -
    Resources R1: Aksoy, M. (2008). Beslenme Biyokimyası.(İkinci Baskı). Hatiboğlu Yayınları,Ankara. R2: Murray, RK. Graner, DK., Mayes, PA., Rodwell, VW. (1993). Harper`s Biochemistry (23. edition), Lange Medical Publications, USA.
    Supplementary Book -
    Goals To teach the basic subjects related to nutrition in biochemistry, theoretically.
    Content Vitamin Metabolism, Lipid Soluble Vitamins, Water Soluble Vitamins, Vitamin Like Substances, Minerals, Essential Trace Elements, Structural units of nucleic acids, nucleosides, nucleotides, inorganic phosphate, functions of nucleotides, nucleic acids, polynucleotides, primary and secondary structure of DNA, DNA replication, DNA species, chemical properties of DNA, DNA alteration and mutations, denaturation and renaturation of DNA, packaging of DNA, extrachromosomal DNA, RNA, structure and types of RNA, reactions of nucleic acids, flow of genetic information.,Hormones.
  • Program Learning Outcomes
    • Program Learning Outcomes Level of Contribution
    1 Gains the ability to plan, implement and evaluate the nutrition and menu programs, in the process of the treatment of diseases, development and protection of the public health. 2
    2 Gains the ability to use foreign language, statistics, computer, information and communication technologies required by the profession. -
    3 Gains the ability of follow current informations in nutiriton and dietetics, evalation and transfer to publich. 4
    4 Gains the ability to take an active role in the education, management, applications, consultancy and multidisciplinary researches necessary for improving the health of public. 3
    5 Gains the ability of strategy development, implementation and training for food safety of society. -
    6 Learns the professional ethical values and gain the ability to act according to these ethical rules with all stakeholders. -
    7 Gains the ability to communicate effectively with team members, patient and other people. -
    8 Has knowledge about national / international food and nutrition policies and legal regulations. -
    9 Gains the skill of evaluating the factors affecting food quality and applying the legal regulations in the food production-consumption chain. -
    10 Gains the ability of to take individual responsibility to solve problems and the interpretation, evaluation and make laboratory studies for product development, nutrient analysis and food quality. -
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