Language of instruction: |
English |
Type of course: |
Non-Departmental Elective |
Course Level: |
Bachelor’s Degree (First Cycle)
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Mode of Delivery: |
Face to face
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Course Coordinator : |
Dr. Öğr. Üyesi PINAR BÖLÜK |
Recommended Optional Program Components: |
Li Sing., Knudsen J., 2005, Beginning J2ME-From Novice to Professional, ISBN: 1-59059-479-7
Knudsen J., 2008, Kicking Butt with MIDP and MSA, Addison Wesley, ISBN:0-321-46342-0
Harvey Deitel, Paul Deitel, Wireless Internet and Mobile Business-How to Program, Prentice Hall, ISBN: 0130092886
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Course Objectives: |
The J2ME and Mobile Phone Development Topics bundle provides Java programming language developers with a set of web-based instruction designed to provide a high level of advanced proficiency with Java 2 Platform, Micro Edition (J2ME). The courses in this bundle begin with a review of key Java programming language topics such as exception handling and GUI components. They then progress with an overview of the new features of J2ME Wireless Toolkit 2.x and how they support Mobile Interface Device Profile (MIDP) 2.0 development. |
Week |
Subject |
Related Preparation |
1) |
Introduction to Wireless Programming |
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2) |
Introduction to J2ME |
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3) |
J2ME Development Environment |
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4) |
Event Handling with MIDLET |
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5) |
GUI Design in MIDP |
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6) |
Persistent Storage in MIDP
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|
7) |
Networking in MIDP |
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8) |
MIDP / Midterm |
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9) |
Wireless Software Design Techniques |
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10) |
Mobile Applications with Java ME & BlackBerry |
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11) |
Considerations, Practices, and Guidelines for Mobile Devices (BlackBerry)
|
|
12) |
GUI Components Part I with BlackBerry
|
|
13) |
GUI Components Part II with BlackBerry |
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14) |
BlackBerry Event Handling |
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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 |