NUTRITION AND DIETETIC (ENGLISH) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | ESE1001 | ||||||||
Ders İsmi: | Introduction to Energy Systems Engineering | ||||||||
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 NEZİHE YILDIRAN | ||||||||
Course Lecturer(s): | |||||||||
Course Assistants: |
Course Objectives: | This course aims at introducing freshmen energy systems engineering students their future duties and responsibilities as well as educating them about basic energy transformation technologies. |
Course Content: | The basic concepts in engineering, definition of a system, basic scientific units, the concept of energy, transformation of energy via a block diagram approach, conventional sources of energy, alternative sources of energy, renewable energy, role of the energy systems engineers in today's world and in the future |
The students who have succeeded in this course;
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Week | Subject | Related Preparation |
1) | Basic concepts of engineering: Duties and responsibilities of engineers in general engineering ethics | - |
2) | System Definition: Definition of a system and its surroundings, concepts of input and output | - |
3) | Basic Scientific Units: SI and British unit systems, unit conversions | - |
4) | Transformation of Energy via a Block Diagram Approach: Interaction of the sub-systems between each other, basic energy transformation processes | - |
5) | Transformation of Energy via a Block Diagram Approach: Basic Energy Transformation Processes | - |
6) | Conventional Sources of Energy: Petroleum, natural gas, coal | - |
7) | Alternative Sources of Energy: Hydrogen energy, fuel cells, nuclear energy | - |
8) | Renewable Energy: Solar energy, wind energy, bio-energy | - |
9) | The Role of Energy Systems Engineers in Today’s World and in the Future: The work scope of energy systems engineers, current and future trends in energy systems engineering | - |
10) | Term Project Presentations | The students should revise the lecture notes on the related topic of that particular day's presentation. |
11) | Term Project Presentations | The students should revise the lecture notes on the related topic of that particular day's presentation. |
12) | Term Project Presentations | The students should revise the lecture notes on the related topic of that particular day's presentation. |
13) | Term Project Presentations | The students should revise the lecture notes on the related topic of that particular day's presentation. |
14) | Term Project Presentations | The students should revise the lecture notes on the related topic of that particular day's presentation. |
15) | Preparation for the final exam | - |
16) | Preparation for the final exam | - |
Course Notes / Textbooks: | Ders notları dersi veren öğretim elemanı tarafından sağlanacaktır. Lecture notes will be provided by the lecturer. |
References: | “Energy Systems Engineering – Evaluation and Implementation”, Francis M.Vanek & Louis D. Albright (2008) ISBN-10: 0071495932 |
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 | 14 | % 20 |
Presentation | 1 | % 40 |
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 | 28 |
Study Hours Out of Class | 16 | 80 |
Presentations / Seminar | 5 | 10 |
Final | 1 | 2 |
Total Workload | 120 |