The aim of this course is to improve the basic chemistry knowledge of the students of the Department of Nutrition and Dietetics, to teach the students the basic principles of chemistry and to improve their laboratory skills.
Prerequisite(s)
-
Corequisite(s)
-
Special Requisite(s)
Attendance
Instructor(s)
Assoc. Prof. Soner Çubuk
Course Assistant(s)
Schedule
Tuesday, 09:00-12:45, Ataköy Campus AK3B0406
Office Hour(s)
Tuesday, 08:30-09:00, Ataköy Campus AK3B0406
Teaching Methods and Techniques
--Power Point Presentation, Digital Whiteboard, Distance Education
Principle Sources
- General Chemistry: Principles and Modern Practices, Volume II, Authors: Petrucci, Herring, Madura, Bissonnette. Palme Publishing, 10th Edition Translation, December 2012.
Other Sources
Lecture notes
Course Schedules
Week
Contents
Learning Methods
1. Week
Water Chemistry (Adhesion, Cohesion, Surface Tension, Solvent Effect of Water, Hardness of Water, Ion Exchangers)
Oral presentation, weekly assignments, weekly laboratory practice and experiment report writing
2. Week
Chemical kinetics
Oral presentation, weekly assignments, weekly laboratory practice and experiment report writing
3. Week
Chemical Equilibrium Principles
Oral presentation, weekly assignments, weekly laboratory practice and experiment report writing
4. Week
Acids and Bases
Oral presentation, weekly assignments, weekly laboratory practice and experiment report writing
5. Week
Acids and Bases
Oral presentation, weekly assignments, weekly laboratory practice and experiment report writing
6. Week
Resolution and Ion Balances
Oral presentation, weekly assignments, weekly laboratory practice and experiment report writing
7. Week
Introduction to Organic Chemistry: Carbon Compounds
Oral presentation, weekly assignments, weekly laboratory practice and experiment report writing
8. Week
Midterm exam
Oral presentation, weekly assignments, weekly laboratory practice and experiment report writing
9. Week
Hybridization, Atomic Bonds, Functional Groups
Oral presentation, weekly assignments, weekly laboratory practice and experiment report writing
10. Week
Saturated Hydrocarbons; Alkanes, Alkenes and Alkines
Oral presentation, weekly assignments, weekly laboratory practice and experiment report writing
11. Week
Alcohols and Ethers, Aldehydes and Ketones
Oral presentation, weekly assignments, weekly laboratory practice and experiment report writing
12. Week
Carboxylic Acids and Esters
Oral presentation, weekly assignments, weekly laboratory practice and experiment report writing
13. Week
Amines and Amides
Oral presentation, weekly assignments, weekly laboratory practice and experiment report writing
14. Week
Aromatic Compounds
Oral presentation, weekly assignments, weekly laboratory practice and experiment report writing
15. Week
Final exam
16. Week
Final exam
17. Week
Assessments
Evaluation tools
Quantity
Weight(%)
Midterm(s)
1
30
Laboratory
1
10
Final Exam
1
60
Program Outcomes
PO-1
It covers the issues of determining and evaluating general health problems related to nutrition. To be able to communicate effectively between individuals, both written and verbal, to be able to work as an interdisciplinary team.
PO-2
To be able to explain Nutrition and Dietetic practices using this knowledge, to develop materials and to provide evidence-based data.
PO-3
Identification of the needs of clients for their nutritional and dietary recommendations, identification of individual treatment protocols, and evaluation of results.
PO-4
Ability to follow plans, policies, laws, regulations, legislation affecting the profession of dieticians, to assume personal responsibility in professional practices and decisions taken.
PO-5
To be able to identify and solve the ethical problems that may arise in the dietitian-client relationship and to develop strategies that will help the clients to choose safe, healthy and accessible foods.
PO-6
Nutrition and Dietetic students and stays, professional trainings and internships.
PO-7
To provide a qualified nutrition and dietetic service, to improve health, to prevent diseases and treatments, to apply professional knowledge and skills in food and beverage sector.
PO-8
Ability to have adequate knowledge of basic knowledge, scientific stance and professional skills in nutrition, nutrition, dietetics, management and other fields.
PO-9
Planning, implementation, follow-up and evaluation of appropriate medical nutrition treatment considering individual's socio-cultural and economic structure and nutrition habits.
PO-10
To be able to evaluate factors affecting nutrient quality of individual and society in food production-consumption chain and to be able to apply standards and legal regulations on nutritional safety and safety.
Learning Outcomes
LO-1
Reversible reactions, heterogeneous equilibrium, equilibrium constants, Le Chatelier learns the factors affecting the equilibrium.
LO-2
Acid-base definitions (Arrhenius, Bronsted-Lowry and Lewis definitions), acids and bases, strength, learn to neutralize.
LO-3
The system and its variables have knowledge about the zeroth, first, second and third laws of thermodynamics, reaction internal energy, enthalpy, entropy, free energy, Hess law.
LO-4
The structures of organic compounds are explained according to the molecular orbital theory.
LO-5
Organic compounds are classified according to their basic functional group.
LO-6
It refers to organic compounds according to internationally accepted rules.
LO-7
They disclose isomeric species in organic chemistry. Explains the physical and chemical properties of organic compounds.
LO-8
It discloses the properties that an organic compound must have in order to be aromatic.
LO-9
Recognizes the ways in which organic compounds are obtained.
LO-10
Have knowledge about how experiment and theory are related by doing simple experiments about the topics they learn in the course.
