To teach the basic metabolism of micronutrients and to understand the effects of nutrition on blood formation, cell growth, cancer development and gene function. In addition, to increase the student's level of knowledge about conditions / diseases that may occur as a result of excessive and malnutrition or nutritional deficiency.
Prerequisite(s)
Having completed BES3001 Nutritional Biochemistry I (Valid for newly registered students in the fall semester of the 2021-2022 academic year)
Corequisite(s)
-
Special Requisite(s)
Attendance obligation
Instructor(s)
Assist. Prof. Dr. Aras Fahrettin Korkmaz
Course Assistant(s)
Schedule
This course is not given in this semester.
Office Hour(s)
-
Teaching Methods and Techniques
Lecture, discussion, question-answer
Principle Sources
-Biochemical, Physiological, and Molecular Aspects of Human Nutrition, 3rd Edition, by Martha H. Stipanuk and Marie A. Caudill. W. B. Saunders Company, Philadelphia, 2012
Lippincott Biochemistry 5th Edition, Publication Date: 2014 Translation Editor: Prof. Dr. Engin Ulukaya Translator, Author: Harvey, Ferrier Publisher: Nobel Tıp Kitabevleri ISBN: 9786053350835
Harper's Biochemistry (Translated by Harper's Illustrated Biochemistry, 29th Edition) 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
Other Sources
-
Course Schedules
Week
Contents
Learning Methods
1. Week
Physical and biochemical criteria in nutrition
Lecture, Presentation, Question-Answer
2. Week
Diet, calorific values, RQ, SDA, BMI, BMR, nitrogen balance, protein and lipid quality
Lecture, Presentation, Question-Answer
3. Week
Quality nutrition criteria, essential biochemicals, hunger and satiety metabolism
Lecture, Presentation, Question-Answer
4. Week
Metabolic nutrition disorders. Weakness, obesity, pathologies
Effects of Dietary Calcium and Vitamin D intake on bone metabolism
Lecture, Presentation, Question-Answer
5. Week
Bone metabolism, nutritional biochemistry in bone diseases
Lecture, Presentation, Question-Answer
6. Week
Hemoglobin metabolism, anemia in nutrition biochemistry
Lecture, Presentation, Question-Answer
7. Week
Nutrition and metabolism in sports and exercise
Lecture, Presentation, Question-Answer
8. Week
Midterm exam
9. Week
Nutritional biochemistry in pregnancy and lactation
Lecture, Presentation, Question-Answer
10. Week
Biochemistry of metabolism and nutrition in diabetes
Lecture, Presentation, Question-Answer
11. Week
Atherosclerosis metabolism and nutritional biochemistry
Lecture, Presentation, Question-Answer
12. Week
Metabolism and nutritional biochemistry in neurodegenerative diseases
Lecture, Presentation, Question-Answer
13. Week
Hereditary diseases and nutritional biochemistry
Lecture, Presentation, Question-Answer
14. Week
Health hazards associated with nutrition, free radicals, allergies and cancer relationships
Lecture, Presentation, Question-Answer
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
Know iron metabolism. They have information about the conditions of the missing and excess. Describes anemia and its varieties.
LO-2
Learn the metabolism of vitamins, their use by cells and their functions. Know the conditions of deficiencies and redundancies.
LO-3
Has knowledge about oxidative stress and antioxidants. Learn about the defects that may occur in deficiencies of antioxidants.
LO-4
Knows the functions of trace elements in the body. Gets information about situations that may occur in deficiencies or redundancies.
LO-5
Learn about cell cycle, division, protein synthesis, and their control mechanisms. Feeding interprets the effect of cell growth, cancer. It has knowledge about birth metabolic diseases and possible treatments and the role of the dietitian in these treatments.
