| 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 |
| GEP0212 | Emerging Technologies and Value Creation in Smart Cities | Spring | 3 | 0 | 3 | 5 |
| 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: | GE-Elective |
| Course Level: | Bachelor’s Degree (First Cycle) |
| Mode of Delivery: | E-Learning |
| Course Coordinator : | Assist. Prof. BURCU ALARSLAN ULUDAŞ |
| Course Objectives: | The main purpose of this course is to make students acquainted with the recent technologies and developments in energy and sustainability fields which will constitute the core of smart cities of the future. Through this course the students will gain experience in literature review, writing and presentation skills. They will also practice how to create a start-up with a reliable business model. |
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The students who have succeeded in this course; 1) The course covers the general knowledge on digital technologies and their applications. 2)The aim will be to explore new business models by founding hypothetical start-ups. 3)Familiarize with the emerging technologies in energy sector. 4) Gain knowledge on digital technologies Big Data, Artificial Intelligence, Machine Learning, Deep Learning, Blockchain, 3D printers and Internet of Things. 5) Gain skills in quantitative and qualitative analysis skilss. 6) Gain experience in writing formal reports and making presentations to technical and non-technical audiences. |
| "The application/service areas are listed as: • Carbon management, carbon credits • Smart buildings • Data management • Energy efficiency, energy savings, domestic applications • EVs, grid services, EV sharing, fleet management, smart charging and smart parking • Grid services, grid performance and monitoring • Platforms, Peer-to-Peer energy trade, flexibility, storage • Smart metering, billing and switching" |
| Week | Subject | Related Preparation |
| 1) | Introduction to emerging technologies and smart cities concepts. | Emerging digital technologies and thriving sample start-ups in energy sector. |
| 2) | Creation of working groups and hypothetical start-ups. | 3-4 students will establish working groups and each group will pick up a service area and at least one digital technology. And then this company will prepare a hypothetical start-up with a sound business model. |
| 3) | Progress Monitoring | Each group will submit weekly progress reports and these will be reviewed during lectures each week. |
| 4) | Progress Monitoring | Each group will submit weekly progress reports and these will be reviewed during lectures each week. |
| 5) | Progress Monitoring | Each group will submit weekly progress reports and these will be reviewed during lectures each week. |
| 6) | Progress Monitoring | Each group will submit weekly progress reports and these will be reviewed during lectures each week. |
| 7) | Progress Monitoring | Each group will submit weekly progress reports and these will be reviewed during lectures each week. |
| 8) | Midterm Week | Each group will submit weekly progress reports and these will be reviewed during lectures each week. |
| 9) | Progress Monitoring | Her grup haftalık ilerleme raporları sunacak ve bunlar her hafta ders sırasında gözden geçirilecektir. |
| 10) | Progress Monitoring | Each group will submit weekly progress reports and these will be reviewed during lectures each week. |
| 11) | Progress Monitoring | Her grup haftalık ilerleme raporları sunacak ve bunlar her hafta ders sırasında gözden geçirilecektir. |
| 12) | Progress Monitoring | Each group will submit weekly progress reports and these will be reviewed during lectures each week. |
| 13) | Progress Monitoring | Each group will submit weekly progress reports and these will be reviewed during lectures each week. |
| 14) | Presentation of start-ups and their business models. | Each group will submit a final report in IEEE format and make a presentation about their start-up. |
| Course Notes / Textbooks: | |
| References: |
| Semester Requirements | Number of Activities | Level of Contribution |
| Final | 1 | % 60 |
| Paper Submission | 13 | % 40 |
| Total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 40 | |
| PERCENTAGE OF FINAL WORK | % 60 | |
| Total | % 100 | |
| Activities | Number of Activities | Duration (Hours) | Workload |
| Course Hours | 13 | 3 | 39 |
| Study Hours Out of Class | 13 | 3 | 39 |
| Paper Submission | 13 | 3 | 39 |
| Final | 1 | 2 | 2 |
| Total Workload | 119 | ||
| 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. | 4 |
| 2) | To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. | 3 |
| 3) | To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) | 5 |
| 4) | To use healthcare, information technologies for Nutrition and Dietetic practice and research. | 4 |
| 5) | To communicate effectively with advisee, colleagues for effective professional relationships. | 4 |
| 6) | To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. | 5 |
| 7) | To use life-long learning, problem-solving and critical thinking skills. | 4 |
| 8) | To act in accordance with ethical principles and values in professional practice. | 3 |
| 9) | To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. | 3 |
| 10) | To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. | 4 |
| 11) | To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. | 5 |
| 12) | To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. | 4 |