To understand chemical phenomena related to living cells at the molecular level.
The basic components of the cell are protein, carbohydrate, lipids, nucleic acids that play a role in heredity, energy and water-electrolyte metabolism, and understanding of the structure and function of vitamins, minerals and hormones that play a role in maintaining body homeostasis.
Prerequisite(s)
-
Corequisite(s)
-
Special Requisite(s)
Obligation to attend class
Instructor(s)
Assist. Prof. Dr. Aras Fahrettin Korkmaz
Course Assistant(s)
Schedule
This course is not offered in this academic year.
Office Hour(s)
-
Teaching Methods and Techniques
Lecture, discussion, question-answer
Principle Sources
Lippincott Biyokimya 5.Baskı, Yayım tarihi: 2014. Çeviri Editörü: Prof Dr Engin Ulukaya. Yazar: Harvey,Ferrier; Yayınevi: Nobel Tıp Kitabevleri, ISBN: 9786053350835
Other Sources
Harper'ın Biyokimyası (Harper's Illustrated Biochemistry, 29. Baskısının çevirisi) Yazar :Murray, Bender, Weil, Botham, Kennely, Rodwell Baskı Tarihi:2015. Çeviri Editörü: Prof. Dr. Gül Güner Akdoğan, Prof.Dr. Biltan Ersöz, Prof. Dr. Nevbahar Turgan .ISBN: 9786053351542
Lippincott’s Illustrated Reviews: Biochemistry, 5th or 6th Edition. Ferrier, D.R., . Lippincott Williams & Wilkins, Baltimore, MD 2008 or 2011
Marks’ Temel Tıbbi Biyokimyası Klinik Yaklaşım. Mine Erden İNAL, Uğur ATİK, Nurten AKSOY. Güneş Kitabevi, Ürün Kodu: 2926184
Course Schedules
Week
Contents
Learning Methods
1. Week
History of biochemistry is an important step in its development. Organic Chemistry and Groups
Expression
2. Week
Atom, Molecule, Chemical bonds
Water molecule, acid-base and buffer solutions
Expression
3. Week
Cell structure, function and important biomolecules-cell membrane and transport
Expression
4. Week
Amino acids, structure and functions of proteins
Expression
5. Week
Structure and functions of carbohydrates
Expression
6. Week
Lipids, structure and functions of nucleic acids
Expression
7. Week
Structure and functions of nucleic acids and enzymes
Expression
8. Week
Midterm
9. Week
Digestion and absorption of biomolecules
Expression
10. Week
Amino acid, protein metabolism, protein synthesis
Expression
11. Week
Carbohydrate metabolism and pathways
Expression
12. Week
Lipid Metabolism and Lipoproteins
Expression
13. Week
Hormones classification and effect mechanisms
Expression
14. Week
Hormones classification and effect mechanisms
Expression
15. Week
Final exam
16. Week
Final exam
17. Week
Final exam
Assessments
Evaluation tools
Quantity
Weight(%)
Midterm(s)
1
40
Quizzes
1
0
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
The main functional unit of the human body learns the structure of the cell and knows the basic metabolic functions of cell membranes and organelles
LO-2
Learn the distribution of water and electrolytes in the body and cells, and their main role in the continuation of cell viability
LO-3
Learn structural roles and metabolism of amino acids and proteins in their body
LO-4
Enzyme structure and the importance of the normal enzyme structure for the continuation of cell functions. Know the types of enzyme inhibition and important serum enzyme measurements used in clinical laboratories.
LO-5
Know structures of carbohydrates, their basic functions in energy metabolism, milk sugar formation, participation in DNA structure. Explain diabetes formation, learn diagnostic and follow-up tests
LO-6
Learns the structures of various lipids, the relationship between food intake and body lipid content, their function in the body, atherosclerosis, gallstones, obesity. He knows the main blood lipid tests.
LO-7
Structure and functions of nucleotides, ATP, uric acid metabolism, DNA and RN's role in structure and inheritance. Know gene, mutation and cancer mechanism.
