Week |
Subject |
Related Preparation |
1) |
Introduction and Theoretical Foundations : Introduction to HCI, Human, Interaction and Computer |
Chapter 1, 2 and 3: “Dix, A., Finlay, J., Abowd, G. & Beale, R. (2004). Human-Computer Interaction (3rd Edt.), USA: Prentice Hall.” |
2) |
Introduction and Theoretical Foundations : Software Life Cycle and HCI, Project Planning, Analysis, Design and Evaluation |
Chapter 1-3: “Dix, A., Finlay, J., Abowd, G. & Beale, R. (2004). Human-Computer Interaction (3rd Edt.), USA: Prentice Hall.” |
3) |
Interaction design basics |
Chapter 5: “Dix, A., Finlay, J., Abowd, G. & Beale, R. (2004). Human-Computer Interaction (3rd Edt.), USA: Prentice Hall.” |
4) |
Design rules & usability |
Chapter 7: “Dix, A., Finlay, J., Abowd, G. & Beale, R. (2004). Human-Computer Interaction (3rd Edt.), USA: Prentice Hall.” |
5) |
Design Process and Evaluation
Optimizing the User Experience
Accessibility
Hardware & Software |
Chapter 1-4: “Leavitt, M.O. & Shneiderman, B. (2006). Research-Based Web Design & Usability Guidelines. U.S. Department of Health & Human Services & U.S. General Services Administration.”
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6) |
The Homepage
Page Layout
Navigation
Scrolling and Paging
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Chapter 5-8: “Leavitt, M.O. & Shneiderman, B. (2006). Research-Based Web Design & Usability Guidelines. U.S. Department of Health & Human Services & U.S. General Services Administration.” |
7) |
Headlines, Titles, and Labels
Links
Text Appearance
Lists
Screen-based Controls (Widgets)
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Chapter 9-13: “Leavitt, M.O. & Shneiderman, B. (2006). Research-Based Web Design & Usability Guidelines. U.S. Department of Health & Human Services & U.S. General Services Administration.” |
8) |
Graphics, Images and Multimedia
Writing Web Content
Content Organization
Search
|
Chapter 14-17: “Leavitt, M.O. & Shneiderman, B. (2006). Research-Based Web Design & Usability Guidelines. U.S. Department of Health & Human Services & U.S. General Services Administration.” |
9) |
Ergonomics |
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10) |
Usability & Mobile Usability |
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11) |
Usability Testing Metrics and Methods |
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12) |
Usability Testing Metrics and Methods |
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13) |
Usability testing |
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14) |
Usability testing |
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Course Notes / Textbooks: |
“Leavitt, M.O. & Shneiderman, B. (2006). Research-Based Web Design & Usability Guidelines. U.S. Department of Health & Human Services & U.S. General Services Administration. [http://www.usability.gov/pdfs/guidelines.html]”
“Dix, A., Finlay, J., Abowd, G. & Beale, R. (2004). Human-Computer Interaction (3rd Edt.), USA: Prentice Hall. [http://www.hcibook.com/e3/] “
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References: |
Zaphiris, P. & Kurniawan, S. (2007). Human-Computer Interaction Research in Web Design and Evaluation. London: IDEA Group Pub. |
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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. |
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2) |
To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. |
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3) |
To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) |
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4) |
To use healthcare, information technologies for Nutrition and Dietetic practice and research. |
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5) |
To communicate effectively with advisee, colleagues for effective professional relationships. |
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6) |
To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. |
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7) |
To use life-long learning, problem-solving and critical thinking skills. |
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8) |
To act in accordance with ethical principles and values in professional practice. |
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9) |
To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. |
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10) |
To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. |
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11) |
To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. |
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12) |
To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. |
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