NUTRITION AND DIETETIC (ENGLISH) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | COP4435 | ||||||||
Ders İsmi: | Samsung Developing Applications for Android Devices | ||||||||
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 complete hands-on course encourages students to learn by building increasingly more sophisticated and meaningful mobile applications for Android. |
Course Content: | Leveraging Application Fundamentals, Creating User Interfaces, Interacting With the UI, Managing the activity lifecycle, Manipulating the SQLite database, Maintaining System Responsiveness, Exchanging Data over the Internet, Enhancing the User Experience, Publishing Applications |
The students who have succeeded in this course;
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Week | Subject | Related Preparation |
1) | Introducing the Android Platform | |
2) | Leveraging Application Fundamentals | |
3) | Leveraging Application Fundamentals | |
4) | Creating User Interfaces | |
5) | Processing User Input | |
6) | Interacting With the UI | |
7) | Managing the activity lifecycle | |
8) | Persisting Application Data | |
9) | Selecting storage options | |
10) | Manipulating the SQLite database | |
11) | Maintaining System Responsiveness | |
12) | Exchanging Data over the Internet | |
13) | Enhancing the User Experience | |
14) | Publishing Applications |
Course Notes / Textbooks: | Zigurd Mednieks, Laird Dornin, G. Blake Meike, Masumi Nakamura, Programming Android , Murat Önder-Ahmet Oğuz Mermerkaya, Merhaba Android |
References: | None |
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 | 10 | % 10 |
Homework Assignments | 10 | % 10 |
Project | 1 | % 30 |
Midterms | 1 | % 20 |
Final | 1 | % 30 |
Total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 70 | |
PERCENTAGE OF FINAL WORK | % 30 | |
Total | % 100 |
Activities | Number of Activities | Workload |
Course Hours | 14 | 28 |
Laboratory | 14 | 14 |
Application | 14 | 28 |
Presentations / Seminar | 1 | 20 |
Homework Assignments | 14 | 28 |
Quizzes | 5 | 5 |
Midterms | 2 | 4 |
Final | 1 | 2 |
Total Workload | 129 |