Biochemistry

Study Course Description

Course Description Statuss:Approved

Course Description Version:8.00

Study Course Accepted:17.10.2022 09:29:03

Study Course Information
Course Code:		CFUBK_044		LQF level:		Level 6
Credit Points:		4.00		ECTS:		6.00
Branch of Science:		Chemistry; Biochemistry		Target Audience:		Rehabilitation
Study Course Supervisor
Course Supervisor:		Anita Pastare
Study Course Implementer
Structural Unit:		Department of Human Physiology and Biochemistry
The Head of Structural Unit:
Contacts:		Riga, 16 Dzirciema Street, cfbkrsu[pnkts]lv, +371 67061550
Study Course Planning
Full-Time - Semester No.1
Lectures (count)		3	Lecture Length (academic hours)		2	Total Contact Hours of Lectures		6
Classes (count)		13	Class Length (academic hours)		2	Total Contact Hours of Classes		26
Total Contact Hours								32
Full-Time - Semester No.2
Lectures (count)		3	Lecture Length (academic hours)		2	Total Contact Hours of Lectures		6
Classes (count)		13	Class Length (academic hours)		2	Total Contact Hours of Classes		26
Total Contact Hours								32
Part-Time - Semester No.1
Lectures (count)		8	Lecture Length (academic hours)		3	Total Contact Hours of Lectures		24
Classes (count)		8	Class Length (academic hours)		3	Total Contact Hours of Classes		24
Total Contact Hours								48
Study course description
Preliminary Knowledge:
Chemistry, biology and physics in a secondary school knowledge level.
Objective:
To provide knowledge about the human body's basis of existence, considering the nutrients as a necessity for normal life and to provide knowledge about the metabolic processes, the regulation of these processes in a body and changes in a case of malnutrition.
Topic Layout (Full-Time)
No.	Topic			Type of Implementation		Number	Venue
1	Brief description of simple and complex proteins			Lectures		1.00	auditorium
3	Enzymology			Lectures		1.00	auditorium
4	Biochemical functions of the water-soluble vitamins			Lectures		1.00	auditorium
5	Carbohydrate metabolism			Lectures		1.00	auditorium
6	Lipid metabolism			Lectures		1.00	auditorium
7	Amino acid metabolism			Lectures		1.00	auditorium
8	Oxy-, oxo- and amino acids			Classes		1.00	laboratory
9	Carbohydrates and lipids			Classes		1.00	laboratory
10	Simple proteins. Biuret reaction, the protein precipitation reactions			Classes		1.00	laboratory
11	Compound proteins. Nucleoprotein hydrolysis product proof in yeast hydrolyzate			Classes		1.00	laboratory
12	Simple and complex proteins			Classes		1.00	laboratory
13	Basics of enzyme classification			Classes		1.00	laboratory
14	Enzyme activity dependence on temperature and pH. Specificity			Classes		1.00	laboratory
15	Enzyme activity determination (amyloclastic power)			Classes		1.00	laboratory
16	Enzyme activators and inhibitors			Classes		1.00	laboratory
17	Enzymes			Classes		1.00	laboratory
18	Nutrient digestive process			Classes		1.00	laboratory
19	Carbohydrate, fat and protein digestion process			Classes		1.00	laboratory
20	The digestive process			Classes		1.00	laboratory
21	Water-soluble vitamins. Vitamin C quantification			Classes		1.00	laboratory
22	Fat-soluble vitamins			Classes		1.00	laboratory
23	Vitamins			Classes		1.00	laboratory
24	Introduction to metabolism. Bioenergetics. Citric acid cycle			Classes		1.00	laboratory
25	Dietary carbohydrates. Glycogen			Classes		1.00	laboratory
26	Carbohydrates as an energy source. PVA determination			Classes		1.00	laboratory
27	Carbohydrate metabolism			Classes		1.00	laboratory
28	Fat as an energy source			Classes		1.00	laboratory
29	Ketone formation and determination. Cholesterol			Classes		1.00	laboratory
30	Lipid metabolism			Classes		1.00	laboratory
31	Amino acid deamination, AT activity			Classes		1.00	laboratory
32	Ammonia formation and decontamination. Determination of urea			Classes		1.00	laboratory
33	Amino acid metabolism			Classes		1.00	laboratory
Topic Layout (Part-Time)
No.	Topic			Type of Implementation		Number	Venue
2	Introduction to the chemical reactions of the human body			Lectures		1.00	auditorium
3	Enzymology			Lectures		1.00	auditorium
4	Biochemical functions of the water-soluble vitamins			Lectures		1.00	auditorium
5	Carbohydrate metabolism			Lectures		1.00	auditorium
6	Lipid metabolism			Lectures		1.00	auditorium
34	Metabolism, introduction			Lectures		1.00	auditorium
35	Carbohydrates metabolism. Digestion and absorption of carbohydrates			Lectures		1.00	auditorium
36	Protein metabolism. Amino acid traffic in the body			Lectures		1.00	auditorium
37	General properties of enzymes. Nomenclature of enzymes			Classes		1.00	laboratory
38	Digestion and absorption of carbohydrates, fat, and proteins			Classes		1.00	laboratory
39	Anatomy of digestive tract, enzymes of digestive tract			Classes		1.00	laboratory
40	Hydrolytic reactions such as enzymatic hydrolysis of proteins, polysaccharides, fats into small molecules			Classes		1.00	laboratory
41	Bioenergetic			Classes		1.00	laboratory
42	Glycolysis – energy generation from carbohydrates (aerobic, anaerobic processes)			Classes		1.00	laboratory
43	Lactic acid determination			Classes		1.00	laboratory
44	Energy release from fat			Classes		1.00	laboratory
Assessment
Unaided Work:
Independent theoretical topic of learning through other sources, such as scientific books, publications.
Assessment Criteria:
1. Participation in practical classes, problem solving – pass/fail 2. Writing tests – 50% 3. The final exam – 50%
Final Examination (Full-Time):		Exam (Written)
Final Examination (Part-Time):		Exam (Written)
Learning Outcomes
Knowledge:		After successful completion of the course the student will be able to: 1. explain the bioenergetic processes in the body – carbohydrates, fat and protein metabolism; 2. illustrate the metabolic regulation options; 3. understand the nutrition and metabolism of the human relationship.
Skills:		As a result of mastering the study course the student will be able to: 1. to demonstrate the effect of an unbalanced diet on metabolism; 2. to evaluate changes in metabolism in the body; 3. to use the acquired knowledge in the acquisition of clinical disciplines and to integrate it into one's daily work; 4. to use the acquired knowledge about the ingredients of food products and nutrients, their chemical structure, transformations in order to consult on nutrition issues both for larger groups of society and individual individuals; 5. to analyze and argue about the change of substances, the molecular basis of its regulation, the application of biochemistry in nutrition.
Competencies:		The student will be able to apply the acquired knowledge of the chemical processes taking place in the body, their integration and regulation.
Bibliography
No.	Reference
Required Reading
1	Николаев, А. Я. Биологическая химия : учебник для медицинских специальностей вузов Москва : Высшая школа, 1989. (akceptējams izdevums)
2	R.K. Murry, D.K. Granner, D.A.Mayes, U.W. Rodnee. Harper’s illustrated biochemistry: Lange Medical Publications, 2018.
3	e-studijas (http://estudijas.rsu.lv/).
Additional Reading
1	PUB MED un citas datu bāzes.
Other Information Sources
1	R.A. Harvey, D.R. Ferrier. Lippincott's Illustrated Reviews: Biochemistry (Lippincott's Illustrated Reviews Series), 2010: 544.