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 |
EEE4931 | Special Topics in Electrical and Electronics Engineering I | Spring | 3 | 0 | 3 | 6 |
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 : | Prof. Dr. ŞEREF KALEM |
Recommended Optional Program Components: | None |
Course Objectives: | The aim of this course is to review the latest developments in electrical engineering. Topics may include but are not limited to image and video processing, speech processing, telecommunications, wireless networks, biomedical engineering. The students will conduct a literature survey on recent papers in a selected research topic and will present their results to the class. Students will also have an opportunity to discuss with local guest speakers. |
The students who have succeeded in this course; 1. Search for the recent papers 2. Review the recent papers 3. Identify the important articles about hot topics in the field 4. Identify the areas of controversy among research results if possible 5. Report the results of the literature review as a technical document 6. Present the results of the literature review in class 7. Discuss with local guest speakers |
Introduction to Special Topics in Electrical Engineering, guest speaker presentations, literature review, student presentations, writing a technical report |
Week | Subject | Related Preparation |
1) | Introduction to Special Topics in Electrical Engineering | |
2) | Guest speaker presentation | |
3) | Guest speaker presentation | |
4) | Guest speaker presentation | |
5) | Guest speaker presentation | |
6) | Guest speaker presentation | |
7) | Guest speaker presentation | |
8) | Student presentation | |
9) | Student presentation | |
10) | Student presentation | |
11) | Student presentation | |
12) | Student presentation | |
13) | Student presentation | |
14) | Student presentation |
Course Notes / Textbooks: | NA |
References: | NA |
Semester Requirements | Number of Activities | Level of Contribution |
Attendance | 1 | % 20 |
Homework Assignments | 1 | % 30 |
Presentation | 1 | % 50 |
Total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 100 | |
PERCENTAGE OF FINAL WORK | % | |
Total | % 100 |
Activities | Number of Activities | Duration (Hours) | Workload |
Course Hours | 14 | 3 | 42 |
Study Hours Out of Class | 14 | 6 | 84 |
Homework Assignments | 1 | 25 | 25 |
Total Workload | 151 |
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. |