ISTANBUL MEDIPOL UNIVERSITY
Course Learning Outcomes of LIPIDS in ADVANCED NUTRITION
Course Code and Title
BESD112158 Fats in Advanced Nutrition
Hours
2+0
Department /
Programme
Nutrition and Dietetics / Doctorate
Language of Education
Turkish
Course Type
Compulsory
Lecturer(s)
Assist.Prof.Dr. Nihal BÜYÜKUSLU
Office Hours
Friday, 09.00-16.00
Course Objective
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.
At the end of this course, students will be able to
1. Classifies the fatty acids
1.1. Debate the chemical structures and name of the fatty acids
1.2. Distinguish the simple and complex lipids
1.3. Categorize fatty acids
2. Questions the metabolic processes of fatty acids in human metabolism
2.1. Interpret lipid metabolism
2.2. Debate the importance of catabolic and anabolic processes of free fatty acids
2.3. Illustrate the fat distribution in human body, describe the relation between metabolic processes and body
lipids.
Learning Outcomes and
Subordinate Skills
3. Evaluates lipid ingredients of foods and the effects of food lipids on nutrition.
3.1. Interpret lipid ingredients
3.2. Explain the edible oils and explain their analysis
3.3. Recognize lipid analysis in foods
4. Debates the food lipids taken through diet on human metabolic processes.
4.1. Express which analysis method of oil is suitable for each food item
4.2. Compare the methods for analysis of fats in metrabolic fluids
5. Evaluates the realtion between lipid metabolism and metabolic diseases
5.1. Interpret the diseases related to lipid metabolism
5.2. Question the relation between obesity and lipid metabolism
5.3. Explain the Lorenzo’s oil and its effect
5.4. Relate the relation between lipids and cardiovascular diseases
Generic Competences
Productive, respectful of common values, respective of the environment,creative, team worker, ability for critical
analysis, research and questioning.
Outline
1. Classification of fatty acids; nomenclature; chemical structures and functions
2. Classification of lipids; nomenclature; chemical structures and functions
3. Food lipids
4. Digestion of lipids in human metabolism
5. Lipid metabolism; catabolic processes
6. Lipid metabolism; anabolic processes
7. Body lipids and their distribution
8. Metabolic diseases related to lipid metabolism
9. Obesity
10. Polyunsaturated fatty acids; Omega fatty acids
11. Lipoproteins
12. Keton bodies; fat solubla vitamins
13. Methods for fatty acid and lipid analysis
14. Plasma lipids and their analysis
Instructional Methods
and Techniques
The expected learning outcomes will be assessed through the use of homework assignments, midterm exams,
and the final exam.
Course Requirements
The students will be responsable to attend the lectures, prepare and submit their homework in time.
Textbook
References Suggested
Sources
• Lecture notes
• Principles of Biochemistry, Lehninger
• Harper's Illustrated Biochemistry
• Lippincott Biochemistry
• Lipid Biochemistry, Michael I. Gurr, John L. Harwood, Keith N. Frayn
• Yağ Metabolizması Bozuklukları, Werner O. Richter
• https://en.wikibooks.org/wiki/Structural_Biochemistry/Lipids/Fatty_Acids
• https://en.wikibooks.org/wiki/Fundamentals_of_Human_Nutrition/Functions_Lipids
• https://en.wikibooks.org/wiki/Structural_Biochemistry/Lipids/Cholesterol
• https://en.wikibooks.org/wiki/Structural_Biochemistry/Lipids/Cholesterol