Course Description
Course | Code | Semester | T+P (Hour) | Credit | ECTS |
---|
LIPIDS in ADVANCED NUTRITION | BESD1121580 | Fall Semester | 2+0 | 2 | 8 |
Prerequisites Courses | |
Recommended Elective Courses | |
Language of Course | Turkish |
Course Level | Third Cycle (Doctorate Degree) |
Course Type | Elective |
Course Coordinator | |
Name of Lecturer(s) | |
Assistant(s) | |
Aim | To inform the students about fatty acids and fats which are includes one of the main groups in nutrition, metabolic processes of fats, fats in foods, lipid analysis methods and the importance of fats in human nutrition. |
Course Content | This course contains; Classification of fatty acids; nomenclature; chemical structures and functions,Classification of lipids; nomenclature; chemical structures and functions,Food lipids,Digestion of lipids in human metabolism,Lipid metabolism; catabolic processes,Lipid metabolism; anabolic processes,Body lipids and their distribution,Metabolic diseases related to lipid metabolism,Obesity,Polyunsaturated fatty acids; Omega fatty acids,Lipoproteins,Keton bodies; fat solubla vitamins,Methods for fatty acid and lipid analysis,Plasma lipids and their analysis. |
Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
1. Classifies the fatty acids | 10, 16, 9 | A, D, E |
1.1. Debate the chemical structures and name of the fatty acids | 10, 16, 9 | A, D, E |
1.2. Distinguish the simple and complex lipids | 10, 16, 9 | A, D, E |
1.3. Categorize fatty acids | 10, 16, 9 | A, D, E |
2. Questions the metabolic processes of fatty acids in human metabolism | 10, 16, 9 | A, D, E |
2.1. Interpret lipid metabolism | 10, 16, 9 | A, D, E |
2.2. Debate the importance of catabolic and anabolic processes of free fatty acids | 10, 16, 9 | A, D, E |
2.3. Illustrate the fat distribution in human body, describe the relation between metabolic processes and body lipids. | 10, 16, 9 | A, D, E |
3. Evaluates lipid ingredients of foods and the effects of food lipids on nutrition. | 10, 16, 9 | A, D, E |
3.1. Interpret lipid ingredients | 10, 16, 9 | A, D, E |
3.2. Explain the edible oils and explain their analysis | 10, 16, 9 | A, D, E |
3.3. Recognize lipid analysis in foods | 10, 16, 9 | A, D, E |
4. Debates the food lipids taken through diet on human metabolic processes. | 10, 16, 9 | A, D, E |
4.1. Express which analysis method of oil is suitable for each food item | 10, 16, 9 | A, D, E |
4.2. Compare the methods for analysis of fats in metrabolic fluids | 10, 16, 9 | A, D, E |
5. Evaluates the realtion between lipid metabolism and metabolic diseases | 10, 16, 9 | A, D, E |
5.1. Interpret the diseases related to lipid metabolism | 10, 16, 9 | A, D, E |
5.2. Question the relation between obesity and lipid metabolism | 10, 16, 9 | A, D, E |
5.3. Explain the Lorenzo’s oil and its effect | 10, 16, 9 | A, D, E |
5.4. Relate the relation between lipids and cardiovascular diseases | 10, 16, 9 | A, D, E |
Teaching Methods: | 10: Discussion Method, 16: Question - Answer Technique, 9: Lecture Method |
Assessment Methods: | A: Traditional Written Exam, D: Oral Exam, E: Homework |
Course Outline
Order | Subjects | Preliminary Work |
---|
1 | Classification of fatty acids; nomenclature; chemical structures and functions | Preparation from related course sources |
2 | Classification of lipids; nomenclature; chemical structures and functions | Preparation from related course sources |
3 | Food lipids | Preparation from related course sources |
4 | Digestion of lipids in human metabolism | Preparation from related course sources |
5 | Lipid metabolism; catabolic processes | Preparation from related course sources |
6 | Lipid metabolism; anabolic processes | Preparation from related course sources |
7 | Body lipids and their distribution | Preparation from related course sources |
8 | Metabolic diseases related to lipid metabolism | Preparation from related course sources |
9 | Obesity | Preparation from related course sources |
10 | Polyunsaturated fatty acids; Omega fatty acids | Preparation from related course sources |
11 | Lipoproteins | Preparation from related course sources |
12 | Keton bodies; fat solubla vitamins | Preparation from related course sources |
13 | Methods for fatty acid and lipid analysis | Preparation from related course sources |
14 | Plasma lipids and their analysis | Preparation from related course sources |
Resources |
Lecture notes |
1.Principles of Biochemistry, Lehninger
2.Harper's Illustrated Biochemistry
3.Lippincott Biochemistry
4.Lipid Biochemistry, Michael I. Gurr, John L. Harwood, Keith N. Frayn
5.Yağ Metabolizması Bozuklukları, Werner O. Richter
6.https://en.wikibooks.org/wiki/Structural_Biochemistry/Lipids/Fatty_Acids
7.https://en.wikibooks.org/wiki/Fundamentals_of_Human_Nutrition/Functions_Lipids
8.https://en.wikibooks.org/wiki/Structural_Biochemistry/Lipids/Cholesterol
|
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications |
No | Program Qualification | Contribution Level |
1 | 2 | 3 | 4 | 5 |
1 | They have basic knowledge in the field of Nutrition and Dietetics. | | | | X | |
2 | Use vocational knowledge and skills for the development of health at individual and community level, for the prevention and treatment of diseases. | | | X | | |
3 | Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations. | | | | | X |
4 | Carries out independent research on the field using knowledge accumulation, and takes part in research, projects and events in collaboration with the health team and other disciplines. | | | | X | |
5 | Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. | | | X | | |
6 | Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. | | | X | | |
7 | Uses at least one foreign language to reach, evaluate and use it for professional development. | | | | | X |
8 | Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. | | | | | X |
9 | Communicates effectively both verbally and written in occupational field. | | | | | X |
10 | They have general cultural knowledge that profession requires. | | | | | X |
11 | Develop positive attitudes toward lifelong learning and turn them into behavior. | | | | | |
Assessment Methods
Contribution Level | Absolute Evaluation |
Rate of Midterm Exam to Success | | 50 |
Rate of Final Exam to Success | | 50 |
Total | | 100 |
ECTS / Workload Table |
Activities | Number of | Duration(Hour) | Total Workload(Hour) |
Course Hours | 14 | 3 | 42 |
Guided Problem Solving | 14 | 3 | 42 |
Resolution of Homework Problems and Submission as a Report | 0 | 0 | 0 |
Term Project | 0 | 0 | 0 |
Presentation of Project / Seminar | 14 | 6 | 84 |
Quiz | 0 | 0 | 0 |
Midterm Exam | 5 | 6 | 30 |
General Exam | 5 | 6 | 30 |
Performance Task, Maintenance Plan | 0 | 0 | 0 |
Total Workload(Hour) | 228 |
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(228/30) | 8 |
ECTS of the course: 30 hours of work is counted as 1 ECTS credit. |
Detail Informations of the Course
Course Description
Course | Code | Semester | T+P (Hour) | Credit | ECTS |
---|
LIPIDS in ADVANCED NUTRITION | BESD1121580 | Fall Semester | 2+0 | 2 | 8 |
Prerequisites Courses | |
Recommended Elective Courses | |
Language of Course | Turkish |
Course Level | Third Cycle (Doctorate Degree) |
Course Type | Elective |
Course Coordinator | |
Name of Lecturer(s) | |
Assistant(s) | |
Aim | To inform the students about fatty acids and fats which are includes one of the main groups in nutrition, metabolic processes of fats, fats in foods, lipid analysis methods and the importance of fats in human nutrition. |
Course Content | This course contains; Classification of fatty acids; nomenclature; chemical structures and functions,Classification of lipids; nomenclature; chemical structures and functions,Food lipids,Digestion of lipids in human metabolism,Lipid metabolism; catabolic processes,Lipid metabolism; anabolic processes,Body lipids and their distribution,Metabolic diseases related to lipid metabolism,Obesity,Polyunsaturated fatty acids; Omega fatty acids,Lipoproteins,Keton bodies; fat solubla vitamins,Methods for fatty acid and lipid analysis,Plasma lipids and their analysis. |
Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
1. Classifies the fatty acids | 10, 16, 9 | A, D, E |
1.1. Debate the chemical structures and name of the fatty acids | 10, 16, 9 | A, D, E |
1.2. Distinguish the simple and complex lipids | 10, 16, 9 | A, D, E |
1.3. Categorize fatty acids | 10, 16, 9 | A, D, E |
2. Questions the metabolic processes of fatty acids in human metabolism | 10, 16, 9 | A, D, E |
2.1. Interpret lipid metabolism | 10, 16, 9 | A, D, E |
2.2. Debate the importance of catabolic and anabolic processes of free fatty acids | 10, 16, 9 | A, D, E |
2.3. Illustrate the fat distribution in human body, describe the relation between metabolic processes and body lipids. | 10, 16, 9 | A, D, E |
3. Evaluates lipid ingredients of foods and the effects of food lipids on nutrition. | 10, 16, 9 | A, D, E |
3.1. Interpret lipid ingredients | 10, 16, 9 | A, D, E |
3.2. Explain the edible oils and explain their analysis | 10, 16, 9 | A, D, E |
3.3. Recognize lipid analysis in foods | 10, 16, 9 | A, D, E |
4. Debates the food lipids taken through diet on human metabolic processes. | 10, 16, 9 | A, D, E |
4.1. Express which analysis method of oil is suitable for each food item | 10, 16, 9 | A, D, E |
4.2. Compare the methods for analysis of fats in metrabolic fluids | 10, 16, 9 | A, D, E |
5. Evaluates the realtion between lipid metabolism and metabolic diseases | 10, 16, 9 | A, D, E |
5.1. Interpret the diseases related to lipid metabolism | 10, 16, 9 | A, D, E |
5.2. Question the relation between obesity and lipid metabolism | 10, 16, 9 | A, D, E |
5.3. Explain the Lorenzo’s oil and its effect | 10, 16, 9 | A, D, E |
5.4. Relate the relation between lipids and cardiovascular diseases | 10, 16, 9 | A, D, E |
Teaching Methods: | 10: Discussion Method, 16: Question - Answer Technique, 9: Lecture Method |
Assessment Methods: | A: Traditional Written Exam, D: Oral Exam, E: Homework |
Course Outline
Order | Subjects | Preliminary Work |
---|
1 | Classification of fatty acids; nomenclature; chemical structures and functions | Preparation from related course sources |
2 | Classification of lipids; nomenclature; chemical structures and functions | Preparation from related course sources |
3 | Food lipids | Preparation from related course sources |
4 | Digestion of lipids in human metabolism | Preparation from related course sources |
5 | Lipid metabolism; catabolic processes | Preparation from related course sources |
6 | Lipid metabolism; anabolic processes | Preparation from related course sources |
7 | Body lipids and their distribution | Preparation from related course sources |
8 | Metabolic diseases related to lipid metabolism | Preparation from related course sources |
9 | Obesity | Preparation from related course sources |
10 | Polyunsaturated fatty acids; Omega fatty acids | Preparation from related course sources |
11 | Lipoproteins | Preparation from related course sources |
12 | Keton bodies; fat solubla vitamins | Preparation from related course sources |
13 | Methods for fatty acid and lipid analysis | Preparation from related course sources |
14 | Plasma lipids and their analysis | Preparation from related course sources |
Resources |
Lecture notes |
1.Principles of Biochemistry, Lehninger
2.Harper's Illustrated Biochemistry
3.Lippincott Biochemistry
4.Lipid Biochemistry, Michael I. Gurr, John L. Harwood, Keith N. Frayn
5.Yağ Metabolizması Bozuklukları, Werner O. Richter
6.https://en.wikibooks.org/wiki/Structural_Biochemistry/Lipids/Fatty_Acids
7.https://en.wikibooks.org/wiki/Fundamentals_of_Human_Nutrition/Functions_Lipids
8.https://en.wikibooks.org/wiki/Structural_Biochemistry/Lipids/Cholesterol
|
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications |
No | Program Qualification | Contribution Level |
1 | 2 | 3 | 4 | 5 |
1 | They have basic knowledge in the field of Nutrition and Dietetics. | | | | X | |
2 | Use vocational knowledge and skills for the development of health at individual and community level, for the prevention and treatment of diseases. | | | X | | |
3 | Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations. | | | | | X |
4 | Carries out independent research on the field using knowledge accumulation, and takes part in research, projects and events in collaboration with the health team and other disciplines. | | | | X | |
5 | Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. | | | X | | |
6 | Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. | | | X | | |
7 | Uses at least one foreign language to reach, evaluate and use it for professional development. | | | | | X |
8 | Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. | | | | | X |
9 | Communicates effectively both verbally and written in occupational field. | | | | | X |
10 | They have general cultural knowledge that profession requires. | | | | | X |
11 | Develop positive attitudes toward lifelong learning and turn them into behavior. | | | | | |
Assessment Methods
Contribution Level | Absolute Evaluation |
Rate of Midterm Exam to Success | | 50 |
Rate of Final Exam to Success | | 50 |
Total | | 100 |
Numerical Data
Ekleme Tarihi: 27/11/2023 - 02:08Son Güncelleme Tarihi: 27/11/2023 - 02:09
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