Course Description
Course | Code | Semester | T+P (Hour) | Credit | ECTS |
---|
PROTEINS and AMINOACIDS in ADVANCED NUTRITION | BESD2131830 | 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 | The aim of this course is to inform students about the structure, functions and metabolic processes of amino acids with proteins, peptides and building blocks, protein content of nutrients and methods of analysis of amino acids and proteins. |
Course Content | This course contains; Introduction to amino acids, peptides and proteins,Determination and classification of amino acid structures, physicochemical properties,Determination and classification of peptides and proteins, physicochemical properties,Protein Synthesis,Structural proteins,Enzymes,Hormones,Storage proteins,Carrier proteins,The relationship of carbohydrates and pulp type elements with diseases,The importance and metabolic roles of proteins in nutrition,The relation of amino subcellular, peptides and proteins with diseases,Project presentation,Project presantation. |
Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
1. Describe and classify amino acids, peptides and proteins. | 10, 16, 19, 9 | A, D, E |
2. Question metabolic processes involving amino acids, peptides and proteins. | 10, 16, 19, 9 | A, D, E |
3. Evaluate the protein content of foods and their effects on nutrition. | 10, 16, 19, 9 | A, D, E |
4. Evaluate the relationship between protein metabolism and metabolic diseases. | 10, 16, 19, 9 | A, D, E |
Teaching Methods: | 10: Discussion Method, 16: Question - Answer Technique, 19: Brainstorming Technique, 9: Lecture Method |
Assessment Methods: | A: Traditional Written Exam, D: Oral Exam, E: Homework |
Course Outline
Order | Subjects | Preliminary Work |
---|
1 | Introduction to amino acids, peptides and proteins | Preparation from related courses sources |
2 | Determination and classification of amino acid structures, physicochemical properties | Preparation from related courses sources |
3 | Determination and classification of peptides and proteins, physicochemical properties | Preparation from related courses sources |
4 | Protein Synthesis | Preparation from related courses sources |
5 | Structural proteins | Preparation from related courses sources |
6 | Enzymes | Preparation from related courses sources |
7 | Hormones | Preparation from related courses sources |
8 | Storage proteins | Preparation from related courses sources |
9 | Carrier proteins | Preparation from related courses sources |
10 | The relationship of carbohydrates and pulp type elements with diseases | Preparation from related courses sources |
11 | The importance and metabolic roles of proteins in nutrition | Preparation from related courses sources |
12 | The relation of amino subcellular, peptides and proteins with diseases | Preparation from related courses sources |
13 | Project presentation | Searching sources about presentation topic |
14 | Project presantation | Preparation from related courses sources |
Resources |
1. Introduction to Human Nutrition . The Nutrition Society, Blackwell Publishing. 2003.
2. Nutrition and Metabolism; The Nutrition Society, Blackwell Publishing. 2003.
3. Metabolic Regulation: A Human Perspective, 2nd edition; Blackwell Publishing. 2003.
4. Mahan LK, Stump SE. Krause's Food & Nutrition Therapy.Elseiver, 2008.
5. Mahan LK, Stump SE, Raymond JL. Krause's Food and the Nutrition Care Process. Elseiver, 2013.
6. Body T. Nutritional Biochemistry. Academic Press, 1999. |
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 |
---|
PROTEINS and AMINOACIDS in ADVANCED NUTRITION | BESD2131830 | 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 | The aim of this course is to inform students about the structure, functions and metabolic processes of amino acids with proteins, peptides and building blocks, protein content of nutrients and methods of analysis of amino acids and proteins. |
Course Content | This course contains; Introduction to amino acids, peptides and proteins,Determination and classification of amino acid structures, physicochemical properties,Determination and classification of peptides and proteins, physicochemical properties,Protein Synthesis,Structural proteins,Enzymes,Hormones,Storage proteins,Carrier proteins,The relationship of carbohydrates and pulp type elements with diseases,The importance and metabolic roles of proteins in nutrition,The relation of amino subcellular, peptides and proteins with diseases,Project presentation,Project presantation. |
Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
1. Describe and classify amino acids, peptides and proteins. | 10, 16, 19, 9 | A, D, E |
2. Question metabolic processes involving amino acids, peptides and proteins. | 10, 16, 19, 9 | A, D, E |
3. Evaluate the protein content of foods and their effects on nutrition. | 10, 16, 19, 9 | A, D, E |
4. Evaluate the relationship between protein metabolism and metabolic diseases. | 10, 16, 19, 9 | A, D, E |
Teaching Methods: | 10: Discussion Method, 16: Question - Answer Technique, 19: Brainstorming Technique, 9: Lecture Method |
Assessment Methods: | A: Traditional Written Exam, D: Oral Exam, E: Homework |
Course Outline
Order | Subjects | Preliminary Work |
---|
1 | Introduction to amino acids, peptides and proteins | Preparation from related courses sources |
2 | Determination and classification of amino acid structures, physicochemical properties | Preparation from related courses sources |
3 | Determination and classification of peptides and proteins, physicochemical properties | Preparation from related courses sources |
4 | Protein Synthesis | Preparation from related courses sources |
5 | Structural proteins | Preparation from related courses sources |
6 | Enzymes | Preparation from related courses sources |
7 | Hormones | Preparation from related courses sources |
8 | Storage proteins | Preparation from related courses sources |
9 | Carrier proteins | Preparation from related courses sources |
10 | The relationship of carbohydrates and pulp type elements with diseases | Preparation from related courses sources |
11 | The importance and metabolic roles of proteins in nutrition | Preparation from related courses sources |
12 | The relation of amino subcellular, peptides and proteins with diseases | Preparation from related courses sources |
13 | Project presentation | Searching sources about presentation topic |
14 | Project presantation | Preparation from related courses sources |
Resources |
1. Introduction to Human Nutrition . The Nutrition Society, Blackwell Publishing. 2003.
2. Nutrition and Metabolism; The Nutrition Society, Blackwell Publishing. 2003.
3. Metabolic Regulation: A Human Perspective, 2nd edition; Blackwell Publishing. 2003.
4. Mahan LK, Stump SE. Krause's Food & Nutrition Therapy.Elseiver, 2008.
5. Mahan LK, Stump SE, Raymond JL. Krause's Food and the Nutrition Care Process. Elseiver, 2013.
6. Body T. Nutritional Biochemistry. Academic Press, 1999. |
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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