Dersin Adı

Beslenme Biyokimyası

İngilizce Adı

Nutritional Biochemistry

Dili

İngilizce

Türü

Seçimli

Kodu

GID 605E

Kredisi

(3-0) 3

Yarıyılı

Güz

Öğretim Üyesi

Doç. Dr. Huriye Wetherilt

Anabilim Dalı / Programı

Gıda Mühendisliği / Gıda Mühendisliği

Amacı

Educate students to demonstrate a basic knowledge on the effect of nutrition on health with a special emphasis on biochemical reactions and mechanisms in metabolism; demonstrate an understanding on the principles to prevent health problems related to diet; apply knowledge on the relationships between diet and human metabolism to food systems considering public health.

İçerik

Overview of nutritional biochemistry, homeostasis, cell structures and organelles ; Carbohydrate metabolism: Glucose tolerance, insulin resistance, carbohydrate intolerances, sugar alcohols ; Fat metabolism: Hypercholesterolemia, lipoproteins, phospholipids, eicosanoids, trans-fatty acids ; Protein metabolism: Protein malnutrition, enzymes, food allergies, tryptophan and depression ; Energy intake and expenditure, hormonal obesity problems, anorexia ; Vitamin, mineral and trace element metabolism, functions, requirements, sources, absorption, profilactic doses and toxicity ; Free radicals, oxidative stress, natural antioxidants, antioxidant enzymes: molecular mechanisms and health effects ; Nutritional principles for different age, sex, and occupation groups, anthropometric measures, infection and the immune system, nutrition and atherosclerosis, effects of nutritional styles on cancer, inborn errors of metabolism and dietary treatments ; Nutritional in major metabolic disorders and regulatory diets (osteoporosis, diabetes, rheumatism, candidiasis, renal, gastrointestinal, liver and gall-bladder diseases) ; Overview of nutritional biochemistry, homeostasis

Kaynaklar

Macrae, R. 1993. Encyclopedia of Food Science, Food Technology, and Nutrition. Academic Press, U.K.
Pearson, A.M. and T.R. Dutson. 1997. Production and Processing of Healthy Meat, Poultry and Fish Products. Blackie Academic and Professional, U.K.
Welch, R.A.S., Burns, D.J.W., Davis, S.R., Popay, A.I., and C.G. Prosser. 1997. Milk Composition, Production and Biotechnology. Wallingford, U.K.