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 |
DES1021 | Introduction to Industrial Design | Spring | 2 | 0 | 2 | 3 |
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 : | Assoc. Prof. MEHMET ASATEKİN |
Course Lecturer(s): |
Assoc. Prof. MEHMET ASATEKİN |
Recommended Optional Program Components: | None |
Course Objectives: | This course introduces the student to the discipline of industrial design through lectures, class discussion, one assignment, and two exams. It will provide the student with: - A general understanding of the subjects listed in the course description above. - An exposure to the visual world of industrial design. - Some experience of group discussion and teamwork. - The experience of researching, analyzing, and presenting on aspects of industrial design - Discuss the social, historical and cultural context of key art and design movements, theories and practices - Analyse a specific work of art or design related to own area of specialism |
The students who have succeeded in this course; I- define design, industrial design, formation and evolution of the profession II- identify the practice area of the profession and the other fields that industrial design relates III- identify the role of industrial designer and process of industrial design IV- define stages of design problem solving V- debate on application of industrial design on specific problems and user groups VI- analyze specific industrial design projects according to practice fields of the profession VII- relate business and management to industrial design VIII- debate on human factors, material and technology, manufacturing process, innovation and creativity in industrial design |
1. Introduction to the course. 2. Design, Industrial Design and Basic Concepts in Industrial Design 3. Design Process, Roles in Design Process and Design Criteria 4. Identifying Qualifications and Problems in Product Design 5. Color in Industrial Design 6. Collection and Process of Information in Design 7. Human Factors in Industrial Design 8. Special Topics in Industrial Design for Special Age Groups and Universal Design 9. Midterm exam 10. Business of Industrial Design 11. Presentation of papers 12. Presentation of papers 13. Presentation of papers 14. Presentation of papers 15. Design Ideation and Problem Solving 16. Innovation and Creativity in Decision Making |
Week | Subject | Related Preparation |
1) | Introduction to the course. | |
2) | Design, Industrial Design and Basic Concepts in | |
3) | Design Process, Roles in Design Process and Design Criteria | |
4) | Identifying Qualifications and Problems in Product Design | |
5) | Color in Industrial Design | |
6) | Collection and Process of Information in Design | |
7) | Human Factors in Industrial Design | |
8) | Special Topics in Industrial Design for Special Age Groups and Universal Design | |
9) | Midterm | |
10) | Business of Industrial Design | |
11) | Presentation | |
12) | Presentation | |
13) | Presentation | |
14) | Presentation | |
15) | Design Ideation and Problem Solving | |
16) | Innovation and Creativity in Decision Making |
Course Notes / Textbooks: | Slack, Laura. What is Product Design? UK: RotoVision, 2006. Asatekin, Mehmet. Endüstri Tasarımında Ürün Kullanıcı İlişkileri. Ankara: ODTÜ Mimarlık Fakültesi Yayınevi. 1997. Heskett, John. Industrial Design.London: Thames and Hudson, 1980. Bayazıt, Nigan. Endüstriyel Tasarımcılar İçin Tasarlama Kuramları ve Metodları. İstanbul: Birsen yayınevi, 2004. Clay, Robert. Beautiful Thing. An Introduction to Design. New York: Berg, 2009. |
References: | Slack, Laura. What is Product Design? UK: RotoVision, 2006. Asatekin, Mehmet. Endüstri Tasarımında Ürün Kullanıcı İlişkileri. Ankara: ODTÜ Mimarlık Fakültesi Yayınevi. 1997. Heskett, John. Industrial Design.London: Thames and Hudson, 1980. Bayazıt, Nigan. Endüstriyel Tasarımcılar İçin Tasarlama Kuramları ve Metodları. İstanbul: Birsen yayınevi, 2004. Clay, Robert. Beautiful Thing. An Introduction to Design. New York: Berg, 2009. |
Semester Requirements | Number of Activities | Level of Contribution |
Attendance | 16 | % 10 |
Homework Assignments | 8 | % 20 |
Presentation | 4 | % 10 |
Midterms | 1 | % 30 |
Final | 1 | % 30 |
Total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 70 | |
PERCENTAGE OF FINAL WORK | % 30 | |
Total | % 100 |
Activities | Number of Activities | Duration (Hours) | Workload |
Course Hours | 15 | 2 | 30 |
Application | 15 | 2 | 30 |
Presentations / Seminar | 4 | 2 | 8 |
Homework Assignments | 1 | 5 | 5 |
Midterms | 1 | 2 | 2 |
Final | 1 | 2 | 2 |
Total Workload | 77 |
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. |