• Course Information
  • Course Title Code Semester Laboratory+Practice (Hour) Pool Type ECTS
    Clinical Biochemistry BES210 SPRING 2+0 C 2
    Learning Outcomes
    1-Explain the uses of clinical biochemistry.
    2-Explain biochemical changes in disease states.
    3-Uses devices, device components and working principles used to determine biochemical changes in disease.
  • ActivityPercentage


    NumberTime (Hours)Total Workload (hours)
    Course Duration (Weeks x Course Hours)14228
    Classroom study (Pre-study, practice)14114
    Short-Term Exams (exam + preparation) 0000
    Midterm exams (exam + preparation)40155
    Laboratory 0000
    Final exam (exam + preparation) 6011010
    Other 0000
    Total Workload (hours)   57
    Total Workload (hours) / 30 (s)     1,9 ---- (2)
    ECTS Credit   2
  • Course Content
  • Week Topics Study Metarials
    1 Definition of clinical biochemistry
    2 Biochemical sampling techniques
    3 Choosing biochemical parameters related to clinical conditions
    4 Clinical biochemistry methods
    5 Disorders of metabolism
    6 Disorders of protein metabolism
    7 Pathological changes of plasma proteins
    8 Midterm exams
    9 Immunity and its importance
    10 Enzymes in clinical biochemistry
    11 Hereditary disorders of carbohydrate metabolism
    12 Disorders of mineral metabolism
    13 Disorders of lipid-lipoprotein metabolism
    14 Nutrition related diseases-I
    15 Nutrition related diseases-II
    Prerequisites -
    Language of Instruction Turkish
    Coordinator Prof. Dr. Tünay KONTAŞ AŞKAR
    Instructors -
    Assistants -
    Resources 1. Marshall, W.,J., Bangert, S., K. 1995. Clinical Biochemistry. Elsevier Health Sciences.U.S.A. 2.R.K. Murray, D.A. Bender, K.M. Botham, P.J. Kennelly, V.W. Rodwell, P. A. Weil. 2009. Harper?s İllustrated Biochemistry. The McGraw-Hill Companies. China.
    Supplementary Book 1.Kılıç, N.2007. Biyokimya İlkeleri-Lehninger. Palme yayınevi. Ankara. 2. Bayşu, N., Bayşu Sözbilir N. 2010. Biyokimya. Güneş Yayınevi. Ankara
    Goals Analysis of the building blocks of living organism, the importance of clinical biochemistry.
    Content Definition of clinical biochemistry, Biochemical sampling techniques, Choosing biochemical parameters related to clinical conditions, Clinical biochemistry methods, Disorders of metabolism, Disorders of protein metabolism, Pathological changes of plasma proteins, Immunity and its importance, Enzymes in clinical biochemistry, Hereditary disorders of carbohydrate metabolism, Disorders of mineral metabolism, Disorders of lipid-lipoprotein metabolism, Nutrition related diseases-I, Nutrition related diseases-II
  • 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. 1
    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. 3
    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. -
    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. 1
    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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