Week |
Subject |
Related Preparation |
1) |
Basic concepts of engineering: Duties and responsibilities of engineers in general engineering ethics
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- |
2) |
System Definition: Definition of a system and its surroundings, concepts of input and output
|
- |
3) |
Basic Scientific Units:
SI and British unit systems, unit conversions
|
- |
4) |
Transformation of Energy via a Block Diagram Approach:
Interaction of the sub-systems between each other, basic energy transformation processes
|
- |
5) |
Transformation of Energy via a Block Diagram Approach:
Basic Energy Transformation Processes
|
- |
6) |
Conventional Sources of Energy: Petroleum, natural gas, coal
|
- |
7) |
Alternative Sources of Energy: Hydrogen energy, fuel cells, nuclear energy
|
- |
8) |
Renewable Energy: Solar energy, wind energy, bio-energy
|
- |
9) |
The Role of Energy Systems Engineers in Today’s World and in the Future: The work scope of energy systems engineers, current and future trends in energy systems engineering
|
- |
10) |
Term Project Presentations |
The students should revise the lecture notes on the related topic of that particular day's presentation. |
11) |
Term Project Presentations |
The students should revise the lecture notes on the related topic of that particular day's presentation. |
12) |
Term Project Presentations |
The students should revise the lecture notes on the related topic of that particular day's presentation. |
13) |
Term Project Presentations |
The students should revise the lecture notes on the related topic of that particular day's presentation. |
14) |
Term Project Presentations |
The students should revise the lecture notes on the related topic of that particular day's presentation. |
15) |
Preparation for the final exam |
- |
16) |
Preparation for the final exam |
- |
|
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. |
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