Basic metabolisms of macro nutrients; mechanisms of transport of nutrients to the tissues to produce energy, and understanding of glucose homeostasis and fuel economy. It is aimed to teach the changes in metabolism caused by excessive, inadequate and inadequate nutrition and energy intake and possible clinical consequences (mainly chronic diseases).
Prerequisite(s)
Having completed the BES2006 Biochemistry course (valid for newly registered students in the fall semester of the 2021-2022 academic year)
Corequisite(s)
-
Special Requisite(s)
-
Instructor(s)
Assist. Prof. Dr. Aras Fahrettin Korkmaz
Course Assistant(s)
Research Assistant Rümeysa Özçalkap İçöz
Schedule
thursday 14:00:16:45, cats platform
Office Hour(s)
thursday 13:45:14:00, cats platform
Teaching Methods and Techniques
Synchronous lecture, Presentation, Question and Answer
Principle Sources
1. Biochemical, Physiological, and Molecular Aspects of Human Nutrition, 3rd Edition, by Martha H. Stipanuk and Marie A. Caudill. W. B. Saunders Company, Philadelphia, 2012
2.Lippincott Biochemistry 5th Edition, Publication Date: 2014 Translation Editor: Prof. Dr. Engin Ulukaya, Author: Harvey, Ferrier Publisher: Nobel Tıp Kitabevleri ISBN: 9786053350835
3. Harper's Biochemistry (Translated by Harper's Illustrated Biochemistry) Author: Murray, Bender, Weil, Botham, Kennely, Rodwell Print Date: 2015. Translation Editor: Prof. Dr. Gül Güner Akdoğan, Prof.Dr. Biltan Ersöz, Prof. Dr. Nevbahar Turgan .ISBN: 9786053351542
4- Klinik Biyokimya (Clinically Biochemistry for Medical Students çevirisi) , Publication date: 1998 Translation Editor: Prof. Dr. Engin Ulukaya , Author: M.F.Laker Publisher: Nobel &Güneş Tıp Kitabevi ISBN: 9759517442
5- Beslenme Biyokimyası, Author: Meral Aksoy, 6th.Edition,Puplication date:2020, Publisher: Ankara Nobel Tıp kitapevi, ISBN: 9789758322077
Other Sources
Lecture notes
Course Schedules
Week
Contents
Learning Methods
1. Week
Introduction to Nutritional Biochemistry
Oral presentation, presentation, question-answer
2. Week
Blood: Composition and functions
Oral presentation, presentation, question-answer
3. Week
Liquid and electrolyte balance
Oral presentation, presentation, question-answer
4. Week
Carbohydrate metabolism
Oral presentation, presentation, question-answer
5. Week
Amino acid and protein
Oral presentation, presentation, question-answer
6. Week
Hemoglobin metabolism, function
Oral presentation, presentation, question-answer
7. Week
Midterm
8. Week
Nitrogen balance and amino acid metabolism
Oral presentation, presentation, question-answer
9. Week
Lipid metabolism
Oral presentation, presentation, question-answer
10. Week
Cholesterol metabolism
Oral presentation, presentation, question-answer
11. Week
Glucose homeostasis
Oral presentation, presentation, question-answer
12. Week
Fatty acid oxidation and ketogenesis
Oral presentation, presentation, question-answer
13. Week
Glucose distribution and use in tissues
Oral presentation, presentation, question-answer
14. Week
Toughness, hunger and long-term hunger
Oral presentation, presentation, question-answer
15. Week
Final exam
16. Week
Final exam
17. Week
Final exam
Assessments
Evaluation tools
Quantity
Weight(%)
Midterm(s)
1
40
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
Examines the chemical structures of living organisms and the chemical events that take place during their life by taking into account the nutrients
LO-2
Describe the phenomena of fragmentation and synthesis occurring in the organism in order to maintain survival, taking into account the macronutrients.
LO-3
Learns the structure and functions of blood.
LO-4
Understands the importance of water and electrolytes in terms of continuity of life.
LO-5
Sodium has knowledge of the preciousness of potassium in our lives. Know the clinical consequences of excessive sodium intake.
LO-6
Learns homeostatic mechanisms in biological systems.
LO-7
Understand the metabolism of carbohydrates, lipids, and proteins, their use by cells, the ways of energy conversion, the use of energy, and the integration steps of macronutrients.
LO-8
Learns the metabolism of starvation and satiety and the tasks of nutrients in this metabolism.
