Language of instruction: |
English |
Type of course: |
Non-Departmental Elective |
Course Level: |
Bachelor’s Degree (First Cycle)
|
Mode of Delivery: |
|
Course Coordinator : |
Assoc. Prof. SAEID KARAMZADEH |
Course Lecturer(s): |
Assoc. Prof. ALKAN SOYSAL
|
Recommended Optional Program Components: |
none.......... |
Course Objectives: |
The aim of this course is to understand, in detail, basic information theory and coding theory arguments. Information theoretic analysis covers entropy/mutual information, source and channel coding. Coding theory analysis covers code construction, linear codes, cyclic and convolutional codes, near capacity codes. |
Week |
Subject |
Related Preparation |
1) |
Introduction to basic concepts of information transfer |
|
2) |
Define concepts of entropy, relative entropy, conditional entropy |
|
3) |
Definition of mutual information and its calculation for different scenarios. |
|
4) |
Source coding theorem |
|
5) |
Applications of source coding theorem: Shannon codes, Huffman codes |
|
6) |
Channel coding theorem |
|
7) |
Differential entropy |
|
8) |
Capacity calculations for different channel models. Midterm |
|
9) |
The Gaussian channel and its capacity |
|
10) |
Basics of code construction, Error detection and correction |
|
11) |
Linear block codes |
|
12) |
Cyclic codes |
|
13) |
Convolutional codes |
|
14) |
Near capacity codes |
|
|
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. |
|