NUTRITION AND DIETETIC (ENGLISH) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | CMP3001 | ||||||||
Ders İsmi: | Operating Systems | ||||||||
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 TARKAN AYDIN | ||||||||
Course Lecturer(s): | |||||||||
Course Assistants: |
Course Objectives: | This course is a core course on one of the pillars of computer systems: Operating Systems (OS). The course will make the student appreciate things he takes for granted such as process management, file systems, and so on. It will also help him/her make an entry into the domains of efficient use of OSes and OS design. |
Course Content: | 1.History of Operating Systems, Introduction to Operating Systems 2.Processes and Threads 3.Memory Management 4.File Systems 5.Input Output 6.Deadlocks |
The students who have succeeded in this course;
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Week | Subject | Related Preparation |
1) | History of Operating Systems, Introduction to Operating Systems | None |
2) | Processes and Threads | None |
3) | Processes and Threads (cont.) | None |
4) | Process Synchronization | None |
5) | CPU Scheduling | |
6) | Midterm | Study all the topics covered so far |
7) | Deadlocks | None |
8) | Deadlocks (cont) | None |
9) | Memory Management | None |
10) | Virtual Memory | None |
11) | Virtual Memory | None |
12) | Storage management | None |
13) | File Systems | None |
14) | File Systems (cont) | None |
Course Notes / Textbooks: | Operating System Concepts Abraham Silberschatz (Author), Peter B. Galvin (Author), Greg Gagne (Author) |
References: | Andrew S. Tanenbaum, Modern Operating Systems, (3rd Edition), 2007, Prentice Hall |
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 |
Quizzes | 8 | % 20 |
Project | 1 | % 10 |
Midterms | 1 | % 30 |
Final | 1 | % 40 |
Total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 60 | |
PERCENTAGE OF FINAL WORK | % 40 | |
Total | % 100 |
Activities | Number of Activities | Duration (Hours) | Workload |
Course Hours | 14 | 3 | 42 |
Study Hours Out of Class | 14 | 2 | 28 |
Project | 1 | 10 | 10 |
Quizzes | 8 | 1 | 8 |
Midterms | 1 | 25 | 25 |
Final | 1 | 35 | 35 |
Total Workload | 148 |