Nutrition and Dietetics
Course Details
KTO KARATAY UNIVERSITY
Faculty of Health Sciences
Programme of Nutrition and Dietetics
Course Details
Faculty of Health Sciences
Programme of Nutrition and Dietetics
Course Details
| Course Code | Course Name | Year | Period | Semester | T+A+L | Credit | ECTS |
|---|---|---|---|---|---|---|---|
| 99500002 | Medical Biochemistry | 2 | Autumn | 3 | 2+0+0 | 3 | 3 |
| Course Type | Compulsory |
| Course Cycle | Bachelor's (First Cycle) (TQF-HE: Level 6 / QF-EHEA: Level 1 / EQF-LLL: Level 6) |
| Course Language | Turkish |
| Methods and Techniques | . |
| Mode of Delivery | Face to Face |
| Prerequisites | . |
| Coordinator | - |
| Instructor(s) | Asst. Prof. Levent SARIYILDIZ |
| Instructor Assistant(s) | - |
Course Instructor(s)
| Name and Surname | Room | E-Mail Address | Internal | Meeting Hours |
|---|---|---|---|---|
| Asst. Prof. Levent SARIYILDIZ | - | [email protected] |
Course Content
Carbohydrates, lipids, proteins, vitamins, enzymes, hormones, water and mineral metabolism.
Objectives of the Course
It is aimed to describe the chemical structures of living cells and the reactions and events they have through exactly at the molecular level. To achieve this goal, biochemistry has attempted to isolate a large number of molecules found in cells, to determine their structure and to analyze their function. Biochemical studies have made it possible to elucidate many aspects of health and disease.
Contribution of the Course to Field Teaching
| Basic Vocational Courses | |
| Specialization / Field Courses | |
| Support Courses | X |
| Transferable Skills Courses | |
| Humanities, Communication and Management Skills Courses |
Relationships between Course Learning Outcomes and Program Outcomes
| Relationship Levels | ||||
| Lowest | Low | Medium | High | Highest |
| 1 | 2 | 3 | 4 | 5 |
| # | Program Learning Outcomes | Level |
|---|---|---|
| P1 | Possesses sufficient knowledge in basic health sciences and the related professional field, with the ability to apply theoretical and practical knowledge to specialized practices. | 5 |
| P2 | Demonstrates the ability to identify, define, interpret, formulate, and solve field-specific problems by selecting and implementing appropriate analytical and intervention approaches. | 5 |
| P3 | The ability to understand and interpret processes, events, cases, equipment, or products, solving related problems through a holistic perspective and contemporary methodologies. | 5 |
| P10 | Possesses an awareness of the universal and social impacts, as well as the legal consequences, of professional field applications. | 5 |
Course Learning Outcomes
| Upon the successful completion of this course, students will be able to: | |||
|---|---|---|---|
| No | Learning Outcomes | Outcome Relationship | Measurement Method ** |
| O1 | To be able to explain the concepts of food and nutrition | P.1.1 | 1 |
| O2 | To be able to explain the possible health effects of food components | P.1.2 | 1 |
| O3 | To be able to explain the importance of nutrition and the causes of nutritional problems | P.2.1 | 1 |
| O4 | To be able to exemplify the problems of nutritional deficiency | P.3.1 | 1 |
| O5 | To be able to analyse the clinical symptoms that may occur as a result of insufficiency and imbalance in nutrient intake | P.3.5 | 1 |
| O6 | To know the possible health problems associated with nutrient deficiencies | P.10.1 | 1 |
| O7 | To be able to exemplify the problems of nutritional deficiency | P.10.2 | 1 |
| ** Written Exam: 1, Oral Exam: 2, Homework: 3, Lab./Exam: 4, Seminar/Presentation: 5, Term Paper: 6, Application: 7 | |||
Weekly Detailed Course Contents
| Week | Topics |
|---|---|
| 1 | Introduction to biochemistry |
| 2 | Water and electrolyte metabolism |
| 3 | Proteins , amino acids |
| 4 | Enzymes |
| 5 | Carbohydrates |
| 6 | Lipids |
| 7 | Nucleic acids and protein synthesis |
| 8 | Midterm exams |
| 9 | Steroid hormones |
| 10 | Carbohydrate, Lipid, Protein metabolism |
| 11 | Biochemistry of digestion and absorption |
| 12 | Vitamin and mineral biochemistry |
| 13 | Liver and kidney function tests |
| 14 | Test selection, sampling methods |
| 15 | Final exams |
Textbook or Material
| Resources | Adam B, Yiğitoğlu M.R. Tıbbi Biyokimya.Nobel Tıp Kitabevi, 2012. |
| Kolancı Ç.Temel ve Klinik Biyokimya. İstanbul Medikal Yayıncılık,2010. | |
| Stryer L(1988). Biochemistry. 3rd edition. New York: Freeman and Company |
Evaluation Method and Passing Criteria
| In-Term Studies | Quantity | Percentage |
|---|---|---|
| Attendance | - | - |
| Practice | - | - |
| Course Specific Internship (If Any) | - | - |
| Homework | - | - |
| Presentation | - | - |
| Projects | - | - |
| Seminar | - | - |
| Listening | - | - |
| Midterms | 1 | 40 (%) |
| Final Exam | 1 | 60 (%) |
| Total | 100 (%) | |
ECTS / Working Load Table
| Quantity | Duration | Total Work Load | |
|---|---|---|---|
| Course Week Number and Time | 14 | 2 | 28 |
| Out-of-Class Study Time (Pre-study, Library, Reinforcement) | 14 | 3 | 42 |
| Midterms | 1 | 10 | 10 |
| Quiz | 1 | 10 | 10 |
| Homework | 0 | 0 | 0 |
| Practice | 0 | 0 | 0 |
| Laboratory | 0 | 0 | 0 |
| Project | 0 | 0 | 0 |
| Workshop | 0 | 0 | 0 |
| Presentation/Seminar Preparation | 0 | 0 | 0 |
| Fieldwork | 0 | 0 | 0 |
| Final Exam | 0 | 0 | 0 |
| Other | 0 | 0 | 0 |
| Total Work Load: | 90 | ||
| Total Work Load / 30 | 3 | ||
| Course ECTS Credits: | 3 | ||
Course - Learning Outcomes Matrix
| Relationship Levels | ||||
| Lowest | Low | Medium | High | Highest |
| 1 | 2 | 3 | 4 | 5 |
| # | Learning Outcomes | P1 | P2 | P3 | P10 |
|---|---|---|---|---|---|
| O1 | To be able to explain the concepts of food and nutrition | 5 | - | - | - |
| O2 | To be able to explain the possible health effects of food components | 4 | - | - | - |
| O3 | To be able to explain the importance of nutrition and the causes of nutritional problems | - | 5 | - | - |
| O4 | To be able to exemplify the problems of nutritional deficiency | - | - | 4 | - |
| O5 | To be able to analyse the clinical symptoms that may occur as a result of insufficiency and imbalance in nutrient intake | - | - | 5 | - |
| O6 | To know the possible health problems associated with nutrient deficiencies | - | - | - | 4 |
| O7 | To be able to exemplify the problems of nutritional deficiency | - | - | - | 5 |