NUTRITION AND DIETETIC (TURKISH) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code | Course Name | Semester | Theoretical | Practical | Credit | ECTS |
SEN3301 | Computer Graphics and Animation | Spring Fall |
2 | 2 | 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 : | Instructor DUYGU ÇAKIR YENİDOĞAN |
Course Lecturer(s): |
Instructor DUYGU ÇAKIR YENİDOĞAN RA SEVGİ CANPOLAT Dr. Öğr. Üyesi ÖVGÜ ÖZTÜRK ERGÜN |
Recommended Optional Program Components: | None |
Course Objectives: | This course provides an introduction to an introduction to computer graphics and mathematical aspects. Students will identify fundamentals graphics and animation algorithms, be able to develop substantial graphics/animation applications. |
The students who have succeeded in this course; 1. Identify the mathematical basics of 2D/3D computer graphics. 2. Describe the differences between graphics algorithms and visual programming codes. 3. Analyse the computer graphics algorithms. 4. Assess the main geometric transformation concepts such as translation, rotation, and scaling. 5. Develop substantial graphic and animation application with Java technologies. 6. Construct graphical programs using associated libraries. |
The course content is composed of computer graphics basics, graphics programming concepts, graphics output primitives, basics of computer graphics mathematics, geometric transformation and 2d viewing,3d transformation and 3d projections, lighting and shading, 3d modeling and visibility, texture mapping and an introduction to animations and animation. |
Week | Subject | Related Preparation |
1) | Introduction to Computer Graphics | |
2) | Graphics Programming Concepts | |
3) | Graphics Output Primitives | |
4) | Basics of Computer Graphics Mathematics | |
5) | Geometric Transformation | |
6) | Geometric Transformation and 2D Viewing | |
7) | 2D Viewing / Midterm I | |
8) | 3D Transformation and 3D Projections. | |
9) | Lighting and Shading | |
10) | 3D Modeling and Visibility | |
11) | Visibility / Midterm II | |
12) | Texture Mapping and An Introduction to Animations | |
13) | Animation | |
14) | Case Studies |
Course Notes / Textbooks: | Casey Reas, Ben Fry, Processing: A Programming Handbook for Visual Designers and Artists, MIT Express, ISBN: 978 – 0321321374. Daniel Shiffman, Learning Processing – A Beginners Guide to Programming Images, Animation, and Interaction, Morgan Kaufman, ISBN: 978 – 012373602 – 4. |
References: | Yok |
Semester Requirements | Number of Activities | Level of Contribution |
Homework Assignments | 2 | % 20 |
Midterms | 2 | % 40 |
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 | 2 | 28 |
Laboratory | 14 | 2 | 28 |
Study Hours Out of Class | 7 | 2 | 14 |
Homework Assignments | 2 | 5 | 10 |
Midterms | 2 | 12 | 24 |
Final | 1 | 14 | 14 |
Total Workload | 118 |
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 |
2) | To act in accordance with ethical principles and values in professional practice. | 2 |
3) | To use life-long learning, problem-solving and critical thinking skills. | 2 |
4) | To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. | 2 |
5) | To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. | 2 |
6) | To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. | 2 |
7) | To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) | 2 |
8) | To communicate effectively with advisee, colleagues for effective professional relationships. | 2 |
9) | To use healthcare, information technologies for Nutrition and Dietetic practice and research. | 2 |
10) | To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. | 2 |
11) | To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. | 2 |
12) | To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. | 2 |