GAZI UNIVERSITY INFORMATION PACKAGE - 2019 ACADEMIC YEAR

COURSE DESCRIPTION
BIOCHEMISTRY OF NUTRITION RELATED DIESEASE/BES 426
Course Title: BIOCHEMISTRY OF NUTRITION RELATED DIESEASE
Credits 2 ECTS 3
Semester 8 Compulsory/Elective Elective
COURSE INFO
 -- LANGUAGE OF INSTRUCTION
  Turkish
 -- NAME OF LECTURER(S)
  Head of Department
 -- WEB SITE(S) OF LECTURER(S)
  http://sbf.gazi.edu.tr/
 -- EMAIL(S) OF LECTURER(S)
  beslenme.diyet@gmail.com
 -- LEARNING OUTCOMES OF THE COURSE UNIT
To be able to learn the relationship between chronic diseases which is seen common in the community and nutrition
To be able to information for biochemical processes of diseases associated with nutrition
To be able to information for biochemical changes occurring diseases associated with nutrition
To be able to use the knowledge gained to interpret
 -- MODE OF DELIVERY
  The mode of delivery of this course is face to face.
 -- PREREQUISITES AND CO-REQUISITES
  There is no prerequisite or co-requisite for this course.
 -- RECOMMENDED OPTIONAL PROGRAMME COMPONENTS
  There is no recommended optional programme component for this course.
 --COURSE CONTENT
1. Week  Hunger, and satiety mechanism
2. Week  Hunger, and satiety mechanism
3. Week  Oxidative stress
4. Week  Oxidative stress
5. Week  Lipoprotein metabolism
6. Week  Lipoprotein metabolism
7. Week  Midterm
8. Week  Insulin resistance mechanism
9. Week  Insulin resistance mechanism
10. Week  Mechanisms of inflammation and the immune system
11. Week  Mechanisms of inflammation and the immune system
12. Week  Katabolic process
13. Week  Katabolic process
14. Week  Discussion of the literature
15. Week  Discussion of the literature
16. Week  Final exam
 -- RECOMMENDED OR REQUIRED READING
  1. Taner Onat. İnsan biyokimyası. 2. Martha Stipanuk. Biochemical, molecular and physciological aspects of human nutrition.
 -- PLANNED LEARNING ACTIVITIES AND TEACHING METHODS
  Lecture, Question & Answer
 -- WORK PLACEMENT(S)
  not applicable
 -- ASSESSMENT METHODS AND CRITERIA
 
Quantity
Percentage
 Mid-terms
1
50
 Assignment
0
0
 Exercises
0
0
 Projects
0
0
 Practice
0
0
 Quiz
0
0
 Contribution of In-term Studies to Overall Grade  
50
 Contribution of Final Examination to Overall Grade  
50
 -- WORKLOAD
 Efficiency  Total Week Count  Weekly Duration (in hour)  Total Workload in Semester
 Theoretical Study Hours of Course Per Week
14
2
28
 Practising Hours of Course Per Week
0
0
0
 Reading
14
1
14
 Searching in Internet and Library
14
1
14
 Designing and Applying Materials
0
0
0
 Preparing Reports
0
0
0
 Preparing Presentation
0
0
0
 Presentation
0
0
0
 Mid-Term and Studying for Mid-Term
1
10
10
 Final and Studying for Final
1
10
10
 Other
0
0
0
 TOTAL WORKLOAD: 
76
 TOTAL WORKLOAD / 25: 
3.04
 ECTS: 
3
 -- COURSE'S CONTRIBUTION TO PROGRAM
NO
 PROGRAM LEARNING OUTCOMES
1
2
3
4
5
1The student acquire the necessary basic and social science related information as a dietician and use them in her lifetime.X
2The student take the principles of protection and improvement of human and public health as his basis during the professional life.X
3The student use the obtained information to improve the health level and quality of life of the public.X
4The student follow the improvements in the fields of nutrition and dietetic.X
5The student obtain the necessary information and skills in informatics and communication technologies to follow the contemporary technologic developments and to improve himself/herself in this field.X
6The student apply the obtained information and skills in real life and to have lifelong learning behaviour.X
7The student have professional ethics awareness.X
8The student understand the basic values and culture of the society she is living in and to gain the skill to transform him/herself in a positive way.X
9The student apply the scientific methods and techniques as a process.X
10The student obtain skills for designing and applying experiments or projects and to analyse and interpret their results.X
11The student plan the working procedures in the professional application area, to be member of a team, participate in common works and studies and to lead them.X
12The student have the notions regarding anatomy, physiology, operation and sustainability of the biological systems which constitute the basics of the human health.X