NUTRITION AND DIETETIC (ENGLISH) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | VCD3146 | ||||||||
Ders İsmi: | Concept Development | ||||||||
Ders Yarıyılı: | Spring | ||||||||
Ders Kredileri: |
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Language of instruction: | English | ||||||||
Ders Koşulu: | |||||||||
Ders İş Deneyimini Gerektiriyor mu?: | No | ||||||||
Type of course: | Non-Departmental Elective | ||||||||
Course Level: |
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Mode of Delivery: | Face to face | ||||||||
Course Coordinator : | Dr. Öğr. Üyesi İPEK TORUN | ||||||||
Course Lecturer(s): | |||||||||
Course Assistants: |
Course Objectives: | This course will emphasize the conceptualization process of visual design. Students will learn how to solve problems creatively, be imaginative, think laterally and extend and transform problems by designing innovative solutions. |
Course Content: | Students will experience the conceptual process of design projects through lectures and project assignments throughout the semester. |
The students who have succeeded in this course;
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Week | Subject | Related Preparation |
1) | What is a Design Concept? Evolution, synthesis, revolution, reapplication, changing direction. | |
2) | What to do Before Creating a Design Concept, Type Concept In Graphic Design, | |
3) | Defining the problem, Basic Guidelines for Brainstorming | |
4) | Process For Creating a Concept Who? What? When? Where? Why? How? | |
5) | Concept ideation, generation, evaluation, modification and validation. | |
6) | The evolutionary approach and Problem Solving Techniques | |
7) | Review of the term | |
8) | How Concept Leads Design, Morphological Analysis, Manipulative Verbs | |
9) | Analogy and Metaphor | |
10) | Trigger Concepts | |
11) | Aristotle's Categories: Substance or essence, Quantity or magnitude, Relation, Quality, Action, Affection, Place, Time, Position, State. | |
12) | Presentatıon 1 | |
13) | Presentation 2 | |
14) | Review of the term |
Course Notes / Textbooks: | Reading Material Will Be Given On Weekly Basis |
References: |
Ders Öğrenme Kazanımları | |||||||||||
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Program Outcomes | |||||||||||
1) To use theoretic and methodological approach, evidence-based principles and scientific literature in Nutrition and Dietetics field systematically for practice. | |||||||||||
2) To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. | |||||||||||
3) To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) | |||||||||||
4) To use healthcare, information technologies for Nutrition and Dietetic practice and research. | |||||||||||
5) To communicate effectively with advisee, colleagues for effective professional relationships. | |||||||||||
6) To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. | |||||||||||
7) To use life-long learning, problem-solving and critical thinking skills. | |||||||||||
8) To act in accordance with ethical principles and values in professional practice. | |||||||||||
9) To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. | |||||||||||
10) To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. | |||||||||||
11) To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. | |||||||||||
12) To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. |
No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
Program Outcomes | Level of Contribution | |
1) | To use theoretic and methodological approach, evidence-based principles and scientific literature in Nutrition and Dietetics field systematically for practice. | |
2) | To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. | |
3) | To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) | |
4) | To use healthcare, information technologies for Nutrition and Dietetic practice and research. | |
5) | To communicate effectively with advisee, colleagues for effective professional relationships. | |
6) | To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. | |
7) | To use life-long learning, problem-solving and critical thinking skills. | |
8) | To act in accordance with ethical principles and values in professional practice. | |
9) | To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. | |
10) | To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. | |
11) | To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. | |
12) | To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. |
Semester Requirements | Number of Activities | Level of Contribution |
Attendance | 15 | % 10 |
Quizzes | 3 | % 10 |
Homework Assignments | 2 | % 20 |
Midterms | 1 | % 20 |
Final | 1 | % 40 |
Total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 60 | |
PERCENTAGE OF FINAL WORK | % 40 | |
Total | % 100 |
Activities | Number of Activities | Workload |
Course Hours | 14 | 42 |
Study Hours Out of Class | 14 | 53 |
Homework Assignments | 14 | 14 |
Quizzes | 3 | 3 |
Midterms | 1 | 5 |
Final | 1 | 6 |
Total Workload | 123 |