NUTRITION AND DIETETIC (TURKISH) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code | Course Name | Semester | Theoretical | Practical | Credit | ECTS |
CEN2003 | Statics and Strength of Materials | Fall | 3 | 2 | 4 | 7 |
This catalog is for information purposes. Course status is determined by the relevant department at the beginning of semester. |
Language of instruction: | English |
Type of course: | Non-Departmental Elective |
Course Level: | Bachelor’s Degree (First Cycle) |
Mode of Delivery: | Face to face |
Course Coordinator : | Dr. Öğr. Üyesi MESUT NEGİN |
Course Lecturer(s): |
Dr. Öğr. Üyesi MESUT NEGİN |
Recommended Optional Program Components: | Basic Statics and Strength Principles |
Course Objectives: | 1. Force systems acting on Structures and Appl. of Equilibrium Equations 2. To teach students how is the mechanical behaviour of materials 3. Introduce students to evaluate stresses and deformations on structures 4. Learn About Design of Structures by Stress Analysis |
The students who have succeeded in this course; Learn the basic mechanical behaviour of structures for designing. Understand how to calculate stress and deformation on structures with different force application Learn necessary stress analysis for designing |
Basic principles of statics, Equilibrium equations, Shear force and bending moment diagrams, Stress and Strain, Axial force, Torsion, Bending Moment, Combined stresses, Deflerctions, Buckling |
Week | Subject | Related Preparation |
1) | Application of Mechanics in Engineering | |
2) | Vectoral operations, force and moment vectors | |
3) | Equilibrium Equations | |
4) | Structures (Trusses, Frames etc) | |
5) | Center of Gravity and Moments of Inertia | |
6) | Stress and Strain | |
7) | Mechanical Behaviour of Materials | |
8) | Midterm I - Axial Force | |
9) | Stress and Deformation by Axial force | |
10) | Stress and Deformation by Torsion | |
11) | Stress and Deformation by bending and Deflection | |
12) | Midterm II - Transverse Shear | |
13) | Combined Stresses | |
14) | Buckling |
Course Notes / Textbooks: | Ders Notları |
References: | Statics and Strength of Materials - Hibbeler, 4 th Edition, Pearson |
Semester Requirements | Number of Activities | Level of Contribution |
Attendance | 10 | % 0 |
Quizzes | 4 | % 10 |
Homework Assignments | 5 | % 10 |
Midterms | 2 | % 40 |
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 | 10 | 6 | 60 |
Homework Assignments | 5 | 10 | 50 |
Quizzes | 4 | 10 | 40 |
Midterms | 2 | 40 | 80 |
Final | 1 | 40 | 40 |
Total Workload | 270 |
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 |
2) | To act in accordance with ethical principles and values in professional practice. | 2 |
3) | To use life-long learning, problem-solving and critical thinking skills. | 2 |
4) | To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. | 2 |
5) | To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. | 2 |
6) | To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. | 2 |
7) | To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) | 2 |
8) | To communicate effectively with advisee, colleagues for effective professional relationships. | 2 |
9) | To use healthcare, information technologies for Nutrition and Dietetic practice and research. | 2 |
10) | To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. | 2 |
11) | To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. | 2 |
12) | To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. | 2 |