CANKIRI KARATEKIN UNIVERSITY Bologna Information System


  • Course Information
  • Course Title Code Semester Laboratory+Practice (Hour) Pool Type ECTS
    Biochemistry of Nutrition-Related Disease BES411 FALL-SPRING 2+0 E 3
    Learning Outcomes
    1-Distinguishes biochemical changes in health and disease.
    2-Comments metabolic changes in disease in terms of nutrition.
    3-Explains information about nutrition-related disorders and their metabolism.
    4-Explains metabolic and biochemical interactions between nutrients and nutrition related diseases.
  • ECTS / WORKLOAD
  • ActivityPercentage

    (100)

    NumberTime (Hours)Total Workload (hours)
    Course Duration (Weeks x Course Hours)14228
    Classroom study (Pre-study, practice)14114
    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)   87
    Total Workload (hours) / 30 (s)     2,9 ---- (3)
    ECTS Credit   3
  • Course Content
  • Week Topics Study Metarials
    1 General overview of nutritional biochemistry-I
    2 General overview of nutritional biochemistry-II
    3 Nutrition and disease interactions-I
    4 Nutrition and disease interactions-II
    5 Metabolic and biochemical changes in obesity and nutrients interactions-I
    6 Metabolic and biochemical changes in obesity and nutrients interactions-II
    7 Metabolic and biochemical changes in diabetes and nutrients interactions-I
    8 Midterm exams
    9 Metabolic and biochemical changes in diabetes and nutrients interactions-II
    10 Metabolic and biochemical changes in malnutrition and nutrients interactions
    11 Metabolic and biochemical changes in cardiovascular diseases and nutrients interactions-I
    12 Metabolic and biochemical changes in cardiovascular diseases and nutrients interactions-II
    13 Metabolic and biochemical changes in cancer and nutrients interactions
    14 Metabolic and biochemical changes in burn, trauma and stress situation and nutrients interactions
    15 Metabolic and biochemical changes in infectional disease and sepsis and nutrients interactions
    Prerequisites -
    Language of Instruction Turkish
    Coordinator Prof. Dr. Tünay KONTAŞ AŞKAR
    Instructors -
    Assistants -
    Resources 1. Brody T. Nutritional Biochemistry, Academic Press, Second Edition, California, 1999
    Supplementary Book -
    Goals To teach biochemical and metabolic changes in nutrition related diseases and interaction with foods and nutrients.
    Content General overview of nutritional biochemistry-I, General overview of nutritional biochemistry-II, Nutrition and disease interactions-I, Nutrition and disease interactions-II, Metabolic and biochemical changes in obesity and nutrients interactions-I Metabolic and biochemical changes in obesity and nutrients interactions-II, Metabolic and biochemical changes in diabetes and nutrients interactions-I, Metabolic and biochemical changes in diabetes and nutrients interactions-II, Metabolic and biochemical changes in malnutrition and nutrients interactions, Metabolic and biochemical changes in cardiovascular diseases and nutrients interactions-I, Metabolic and biochemical changes in cardiovascular diseases and nutrients interactions-II, Metabolic and biochemical changes in cancer and nutrients interactions, Metabolic and biochemical changes in burn, trauma and stress situation and nutrients interactions, Metabolic and biochemical changes in infectional disease and sepsis and nutrients interactions
  • 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. 2
    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. 2
    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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