NUTRITION AND DIETETIC (ENGLISH) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code | Course Name | Semester | Theoretical | Practical | Credit | ECTS |
MCH4907 | Principles of Engineering Design | Spring | 3 | 0 | 3 | 8 |
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 AMIR NAVIDFAR |
Course Lecturer(s): |
Instructor FERHAN EGEMEN OKUTUR |
Course Objectives: | New technologies, materials and manufacturing processes and also severe competition in business environment have changed the understanding of design. Thus, today design discipline should be understood as a more complex structure covering broad range of product, service, process and experience design within the social, economic and environmental contexts. Fundamentals of Engineering Design course aims to provide knowledge and skills for the management of this interdisciplinary and complex process and includes topics such as engineering economics, project planning, professional and social context of design, and optimization. |
The students who have succeeded in this course; The students who have succeeded in this course; 1) demonstrate strategy building, product development, problem-solving and decision making capabilities 2) display different kinds of skills and techniques used in product/service development (projects, people, processes, strategies, etc.) 3) develop an understanding of using design for differentiation, innovation and value creation in business environment 4) correlate the relationship between design and other disciplines 5) display critical, analytical and evaluative competencies 6) exhibit team working skills |
New technologies, materials and manufacturing processes and also severe competition in business environment have changed the understanding of design. Thus, today design discipline should be understood as a more complex structure covering broad range of product, service, process and experience design within the social, economic and environmental contexts. Fundamentals of Engineering Design course aims to provide knowledge and skills for the management of this interdisciplinary and complex process and includes topics such as engineering economics, project planning, professional and social context of design, and optimization. 1) What is 'Design'? Introduction to Engineering Design 2) Engineering&Design, Definitions, Introduction to semester project 3) Design Process- Identifying the Problem 4) Design Process-Research 5) Design Process- Identifying requirements&Ideation&Concept development 6) Design Process- Ideation&Creativity&Creative Thinking 7) Design Process- Detailed Design 8) Midterm Report- Detailed Design 9) Decision Making in Design 10) Human Factors and Ergonomics in Design 11) Design Process-Prototyping&Modellin&Presentation Techniques 12) Design Management&Engineering Economy in Design Process 13) Aspects of Design as a Profession, Design Ethics 14) Innovation in Design and Engineering |
Week | Subject | Related Preparation |
1) | Decision Making in Design | Online video |
1) | What is 'Design'? Introduction to Engineering Design | |
2) | Engineering&Design, Definitions, Introduction to semester project | Watching a movie |
3) | Design Process- Identifying the Problem | reading material |
4) | Design Process-Research | Product research |
5) | Design Process- Identifying requirements&Ideation&Concept development | Watching a movie |
6) | Design Process- Ideation&Creativity&Creative Thinking | reading material |
7) | Design Process- Detailed Design | Watching a movie |
8) | Midterm Report- Detailed Design | reading material |
10) | Human Factors and Ergonomics in Design | Product research |
11) | Design Process-Prototyping&Modellin&Presentation Techniques | Watching a movie |
12) | Design Management&Engineering Economy in Design Process | reading material |
13) | Aspects of Design as a Profession, Design Ethics | reading material |
14) | Innovation in Design and Engineering | Online video |
Course Notes / Textbooks: | |
References: | Barry Hyman (2003) Fundamentals of Engineering Design, Pearson Nigel Cross (2008) Engineering Design Methods: Strategies for Product Design, Wiley Pahl G, Beitz W, Feldhusen J, Grote KH (2007) Engineering Design; A Systematic Approach, Springer Burdek, B. E. 2005. Design: The History, Theory and Practice of Product Design, Birkhäuser Architecture. Ulrich, K. & Eppinger, S. 2011. Product Design and Development, McGraw-Hill/Irwin. Kumar, V. 2012.101 Design Methods: A Structured Approach for Driving Innovation in Your Organization, Wiley. Best,K. 2007. Design Management: Managing Design Strategy, Process and Implementation, AVA Publishing SA.Barry Hyman (2003) Fundamentals of Engineering Design, Pearson |
Semester Requirements | Number of Activities | Level of Contribution |
Attendance | 1 | % 10 |
Homework Assignments | 1 | % 10 |
Presentation | 2 | % 20 |
Midterms | 1 | % 20 |
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 | 9 | 126 |
Presentations / Seminar | 2 | 3 | 6 |
Midterms | 1 | 2 | 2 |
Paper Submission | 1 | 20 | 20 |
Final | 1 | 2 | 2 |
Total Workload | 198 |
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. |