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 |
SEN2104 | Database Management Systems | Spring | 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: | Hybrid |
Course Coordinator : | Dr. Öğr. Üyesi TAMER UÇAR |
Course Lecturer(s): |
Dr. Öğr. Üyesi TAMER UÇAR RA SEVGİ CANPOLAT Dr. Öğr. Üyesi ÖZGÜR ERKUT ŞAHİN RA MERVE ARITÜRK Prof. Dr. ADEM KARAHOCA |
Recommended Optional Program Components: | None |
Course Objectives: | The students will have the ability to analyze and design databases using the entity-relationship model. They will have the ability to define database querying techniques such as relational algebra and SQL. Besides these topics, the students will have the ability to identify relational database design approaches, indexing, query processing, and query optimization. Students will be able to define basic data analysis and data mining concepts. |
The students who have succeeded in this course; 1. Define the entity-relationship model. 2. Define the relational data model. 3. Define the relational algebra query language. 4. Define the SQL language. 5. Identify the relational database design approach. 6. Identify indexing, query processing and query optimization. 7. Define basic data analysis and data mining concepts. |
The course content is composed of entity-relationship model, relational data model, relational algebra, SQL, relational database design, indexing, query processing, query optimization, data analysis and data mining related topics. |
Week | Subject | Related Preparation |
1) | Introduction to Database Management Systems | |
2) | Entity-Relationship Model | |
3) | Introduction to Relational Data Model | |
4) | Relational Algebra | |
5) | Relational Algebra | |
6) | Applying Relational Algebra Principles to Database Design and Practice | |
7) | Structured Query Language (SQL) | |
8) | Structured Query Language (SQL) | |
9) | Relational Database Design | |
10) | Relational Database Design | |
11) | Relational Database Design | |
12) | Indexing and Query Processing | |
13) | Query Processing and Query Optimization | |
14) | Data Analysis and Data Mining |
Course Notes / Textbooks: | Database System Concepts (6th Edition), Abraham Silberschatz, Henry Korth and S. Sudarshan, ISBN-13: 978-0073523323 Fundamentals of Database Systems (7th Edition), Ramez Elmasri and Shamkant Navathe, ISBN-13: 978-0133970777 |
References: | - |
Semester Requirements | Number of Activities | Level of Contribution |
Quizzes | 3 | % 20 |
Project | 1 | % 15 |
Midterms | 1 | % 25 |
Final | 1 | % 40 |
Total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 45 | |
PERCENTAGE OF FINAL WORK | % 55 | |
Total | % 100 |
Activities | Number of Activities | Duration (Hours) | Workload |
Total Workload |
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. |