CANKIRI KARATEKIN UNIVERSITY Bologna Information System


  • Course Information
  • Course Title Code Semester Laboratory+Practice (Hour) Pool Type ECTS
    Nutritional Biochemistry-II BES202 SPRING 3+0 C 4
    Learning Outcomes
    1-Explain the micronutrients used in organism`s disintegration and synthesis events for survival.
    2-Discuss how fat and water-soluble vitamins and minerals are metabolised, how they are taken up and utilized by cells, and their functions.
    3-Explain the anomalies related to micronutrients and the underlying metabolic disorders.
  • 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
    2 Lipid Soluble Vitamins
    3 Lipid Soluble Vitamins
    4 Water Soluble Vitamins
    5 Water Soluble Vitamins
    6 Vitamin Like Substances
    7 Minerals
    8 Midterm exams
    9 Minerals
    10 Essential Trace Elements
    11 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.
    12 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.
    13 Enzymes and Enzyme Kinetics
    14 Hormones
    15 Food-nutrient interaction
    Prerequisites -
    Language of Instruction Turkish
    Coordinator Prof. Dr. Tünay KONTAŞ AŞKAR
    Instructors -
    Assistants -
    Resources 1.Advanced Nutrition and Human Metabolism, Sareen S. Gropper, Jack L. Smith, Wadsworth Publishing; 5th edition (February 14, 2008) 2.Beslenme Biyokimyası, Prof. Dr. Meral Aksoy, Hatiboğlu yayınları, 2008, İkinci Baskı
    Supplementary Book 1. Lippincott`s Illustrated reviews serisinden: Biyokimya, P.C. Champe, R. A. Harvey, Nobel tıp kitabevleri,2014, 5. baskı
    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., Enzymes and Enzyme Kinetics, Hormones, Food-nutrient interaction.
  • 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. -
    Çankırı Karatekin Üniversitesi  Bilgi İşlem Daire Başkanlığı  @   2017 - Webmaster