NUTRITION AND DIETETIC (ENGLISH) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | SEN2022 | ||||||||
Ders İsmi: | Software Engineering Analysis and Design | ||||||||
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 : | Prof. Dr. MEHMET ALPER TUNGA | ||||||||
Course Lecturer(s): | |||||||||
Course Assistants: |
Course Objectives: | The students will have the ability of analyzing and designing of a software development process such as defining scope, describing problems, gathering system requirements, constructing data, object and process models and identifying alternative solution to apply feasibility analysis for decision making purposes. |
Course Content: | The course content is composed of the basic concepts of systems analysis and design, the components of information systems, methods for developing information systems, project management, systems analysis approaches, scope definition phase, problem analysis phase , requirements analysis phase, use-cases, data modeling and analysis, process modeling, feasibility analysis and the system proposal. |
The students who have succeeded in this course;
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Week | Subject | Related Preparation |
1) | Introduction to Systems Analysis and Design | |
2) | The Components of Information Systems | |
3) | Systems Analysis Approaches | |
4) | Project Management | |
5) | Scope Definition and Problem Analysis Phases | |
6) | Requirements Analysis Phase | |
7) | Use Case Diagrams | |
8) | Use Case Scenarios | |
9) | Data Modeling and Analysis | |
10) | Data Modeling and Analysis | |
11) | UML Diagrams | |
12) | Process Modeling | |
13) | Feasibility Analysis and the System Proposal | |
14) | Project Presentations |
Course Notes / Textbooks: | Eric J. Braude and Michael E. Bernstein, Software Engineering: Modern Approaches 2ed, John Wiley & Sons, 2011, ISBN 978-0-471-69208-9 Lonnie D. Bentley and Jeffrey L. Whitten, Systems Analysis & Design for the Global Enterprise 7ed, McGraw Hill, 2007, ISBN-13 978-0-07-110766-2 |
References: | Yok |
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 |
Project | 1 | % 20 |
Midterms | 1 | % 30 |
Final | 1 | % 40 |
Total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 60 | |
PERCENTAGE OF FINAL WORK | % 40 | |
Total | % 100 |