Nutrition and Dietetics
Course Details
KTO KARATAY UNIVERSITY
School of Health Sciences
Programme of Nutrition and Dietetics
Course Details
School 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
Karbonhidratlar, lipidler, proteinler, vitaminler, enzimler, hormonlar, su ve mineral metabolizması.
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 | To be able to use theoretical and practical knowledge in their own fields with sufficient knowledge in basic health and related professional fields | 5 |
| P2 | Ability to identify, define, interpret, formulate and solve problems in the field; ability to select and apply appropriate analysis and intervention approaches for this purpose | 5 |
| P3 | Ability to understand and interpret a process, event, case, equipment or product, and to solve related problems with a holistic perspective and contemporary methods | 5 |
| P10 | To be aware of the universal and social effects and legal consequences of field practices | 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 | Biyokimyaya giriş |
| 2 | Su ve elektrolit metabolizması |
| 3 | Proteinler , aminoasitler |
| 4 | Enzimler |
| 5 | Karbonhidratlar |
| 6 | Lipitler |
| 7 | Nükleik asitler ve protein sentezi |
| 8 | Hormonlar |
| 9 | Steroid hormonlar |
| 10 | Karbonhidrat, Lipit, Protein metabolizması |
| 11 | Sindirim ve emilim biyokimyası |
| 12 | Vitamin ve mineral biyokimyası |
| 13 | Karaciğer ve böbrek fonksiyon testleri |
| 14 | Test seçimi, numune alma yöntemleri |
Textbook or Material
| Resources | Stryer L(1988). Biochemistry. 3rd edition. New York: Freeman and Company |
| Stryer L(1988). Biochemistry. 3rd edition. New York: Freeman and Company | |
| 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 | - | - |
| 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 | 4 | 5 | 4 |
| O2 | To be able to explain the possible health effects of food components | 4 | 4 | 5 | 5 |
| O3 | To be able to explain the importance of nutrition and the causes of nutritional problems | 5 | 5 | 5 | 5 |
| O4 | To be able to exemplify the problems of nutritional deficiency | 5 | 4 | 4 | 5 |
| O5 | To be able to analyse the clinical symptoms that may occur as a result of insufficiency and imbalance in nutrient intake | 5 | 4 | 5 | 5 |
| O6 | To know the possible health problems associated with nutrient deficiencies | 4 | 4 | 5 | 4 |
| O7 | To be able to exemplify the problems of nutritional deficiency | 4 | 5 | 4 | 5 |