Faculty of Health Sciences · Nutrition and Dietetics · Undergraduate
Course Objective
The aim of this course is to provide basic biochemistry knowledge to students of the Nutrition and Dietetics program. In this context, it aims to teach students the definition and properties of essential molecules contained in basic nutrients, as well as the digestion of these nutritionally valuable molecules and their importance for the body.
Course Content
The topics to be covered in this course include the basic concepts of biochemistry, primarily water and its properties and effects on nutrition, physiological buffer systems, carbohydrates, proteins, lipids, hormonal balance, and DNA biochemistry.
Required Resources
Harper’s Illustrated Bıochemıstry, Prıncıples Of Bıochemıstry (Lehnıngen), Lıppıncott’s Bıochemıstry
Recommended Resources
1. Lippincott Biyokimya
2. Biochemical, Physiological and Molecular Aspects of Human Nutrition, M.H. Stipanuk, M.A. Caudill
3. Modern Nutrition in Health and Disease, M.E. Shils
4. Metabolic Regulation, A Human Perspective, K.N. Frayn
Course Learning Outcomes
- The student defines nutritionally valuable molecules.
- The student defines carbohydrates, proteins, and lipids and describes their characteristics.
- The student explains the biochemistry of water and the buffer systems in the body.
- The student explains the structure and characteristics of enzymes and hormones.
- The student describes the energy system in the body using the ATP molecule.
- The student describes the structure of DNA and explains its characteristics.
Core Area Distribution
Teaching Methods
Assessment & Evaluation
ECTS / Workload
| Activity | Quantity | Duration (h) | Total Workload |
|---|---|---|---|
| Course Duration (Including Exam Week) | 16 | 3 | 48 |
| Out of Class Study Period | 16 | 6 | 96 |
| Midterm | 1 | 2 | 2 |
| Quiz | 0 | 0 | 0 |
| Assignment | 0 | 0 | 0 |
| Practice | 0 | 0 | 0 |
| Final | 1 | 4 | 4 |
Course Schedule
| Week | Subject | Preparation |
|---|---|---|
| 1 | Introduction to nutrition and general definitions | Articles from various scientific journals |
| 2 | Definition of nutrient molecules for body and needed amounts | Articles from various scientific journals |
| 3 | Biochemistry of water and important buffer systems in the body | Articles from various scientific journals |
| 4 | Definition of carbohydrates and nutritional status | Articles from various scientific journals |
| 5 | Basic amino acids and their properties | Articles from various scientific journals |
| 6 | Proteinlerin biyokimyası | Articles from various scientific journals |
| 7 | Definition of lipid and its place in food intake | Articles from various scientific journals |
| 8 | Midterm | Midterm |
| 9 | Definition and properties of enzymes | Articles from various scientific journals |
| 10 | General knowledge of hormones and hormones | Articles from various scientific journals |
| 11 | Main hormonal systems in the body and their properties | Articles from various scientific journals |
| 12 | Vitamins: classification and general characteristics | Articles from various scientific journals |
| 13 | Purine and pyrimidine bases and general properties | Articles from various scientific journals |
| 14 | ATP molecule and energy | Articles from various scientific journals |
| 15 | DNA structure and properties | Articles from various scientific journals |
| 16 | Final Exam | Final Exam |