Nutrition and Physiological Activity
Biology
Institute of Natural and Applied Sciences
Second Cycle (Master's Degree)
| Course Unit Title | Course Unit Code | Type of Course Unit | Level of Course Unit | Year of Study | Semester | ECTS Credits |
|---|---|---|---|---|---|---|
| Nutrition and Physiological Activity | BIO549 | Elective | Master's degree | 1 | Fall | 8 |
Name of Lecturer(s)
Assistant Prof. Dr. Fevzi UÇKAN
Learning Outcomes of the Course Unit
1) Explain food and food types, Food uptake and feeding types in animals
2) Explain major chemical components of nutrients, Digestion and uptake of digested end-products.
3) Explain physiological activity of various components in nutrients, relationship of lipids with fecundity, relationship of glycosphingolipids with cancer.
4) Explain relationship of nutrient composition with mutation and cancer, Relationship of vitamines with enzyme activity, Relationship of minerals with contraction-reaction.
5) Explainrelationship of bases with excretion, relationship of glycose and feeding with aging, variation of nutrients in blood composition
Program Competencies-Learning Outcomes Relation
| Program Competencies | ||||||||||||||||||||||||||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | ||
| Learning Outcomes | ||||||||||||||||||||||||||||||
| 1 | High | No relation | Middle | No relation | No relation | Low | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | Low | No relation | No relation | No relation | No relation | No relation | Middle | No relation | No relation | No relation | No relation | No relation | No relation | |
| 2 | High | No relation | High | No relation | No relation | Low | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | Middle | No relation | No relation | No relation | No relation | No relation | Middle | No relation | No relation | No relation | No relation | No relation | No relation | |
| 3 | High | No relation | Middle | No relation | No relation | Low | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | High | No relation | No relation | No relation | No relation | No relation | Middle | No relation | No relation | No relation | No relation | No relation | No relation | |
| 4 | High | No relation | Middle | No relation | No relation | Middle | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | High | No relation | No relation | No relation | No relation | No relation | Middle | No relation | No relation | No relation | No relation | No relation | No relation | |
| 5 | High | No relation | High | No relation | No relation | Middle | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | Middle | No relation | No relation | No relation | No relation | No relation | Low | No relation | No relation | No relation | No relation | No relation | No relation | |
Mode of Delivery
Face to Face
Prerequisites and Co-Requisites
None
Recommended Optional Programme Components
None
Course Contents
Food and food types, Food uptake and feeding types in animals, Major chemical components of nutrients, Digestion and uptake of digested end-products, Physiological activity of various components in nutrients, Relationship of lipids with fecundity, Relationship of glycosphingolipids with cancer, Relationship of nutrient composition with mutation and cancer, Relationship of vitamines with enzyme activity, Relationship of minerals with contraction-reaction, Relationship of bases with excretion, Relationship of glycose and feeding with aging, Variation of nutrients in blood composition
Weekly Schedule
1) Food and food types2) In animals receiving food and nutrition patterns.
3) The main chemical components of foods.
4) Gastrointestinal products and taking digestive
5) physiological activity of various components in nutrients.
6) Lipid and productivity relationship.
7) glycosphingolipids cancer relationship
8) Midterm examination/Assessment
9) relationship between vitamin and enzyme activity
10) Vitamins and visual relationship
11) Mineral substances contractile response relationship.
12) Salts discharge relationship
13) Glucose and aging nutrients relationship
14) Changes in blood composition of foods
15) Nutrient composition of the relationship between mutation and cancer
16) Final examination
Recommended or Required Reading
1- Babasahab B Desai, Handbook of Nutrition and Diet (Food Science and Technology), CRC, 2000
2- M. F. Fuller, The Encyclopedia of Farm Animal Nutrition (Cabi Publishing), CABI Publishing 2004
3- Frans J. Kok, Hester H. Vorster, Nutrition Society Staff, Michael J. Gibney, Introduction to Human Nutrition (Human Nutrition Textbook Series, 1) [ILLUSTRATED], Blackwell Publishing Limited, 2002
4- Kitaplar ve Seçilmiş yayınlar
5- Kitaplar ve Seçilmiş yayınlar
6- Kitaplar ve Seçilmiş yayınlar
7- Kitaplar ve Seçilmiş yayınlar
8- Kitaplar ve Seçilmiş yayınlar
9- Kitaplar ve Seçilmiş yayınlar
Planned Learning Activities and Teaching Methods
1) Lecture
2) Discussion
3) Demonstration
4) Group Study
5) Problem Solving
Assessment Methods and Criteria
Contribution of Semester Studies to Course Grade |
50% |
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Contribution of Final Examination to Course Grade |
50% |
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Total | 100% | |||||||||||
Language of Instruction
Turkish
Work Placement(s)
Not Required