Nutrition and Dietetics
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Course Introduction and Application Information

Course Code:

UNI338

Course Name:

Database Management Systems

Semester:

Spring

Course Credits:

ECTS

Language of instruction:

Turkish

Course Condition:

Does the Course Require Work Experience?:

Type of course:

University Elective

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator:

Öğr. Gör. AHMET SELİM ÖVER

Course Lecturer(s):

Öğr. Gör. Ahmet Selim Över

Course Assistants:

Course Objective and Content

Course Objectives:	In this course, it is aimed to understand basic concepts of database management systems, writing complex and nested SQL commands, develop ability to manage and design relational database systems
Course Content:	Database Management Systems, Relational Database Management Systems, Normalization Rules, SQL commands, Entity-Relation(ER) Modelsi Database Design Theory, Applications of Database Management Systems

Learning Outcomes

The students who have succeeded in this course;
1) To comprehend the basic of database management systems, creating table, understanding data types and scopes, creating index, understanding properties of primary key and foreign key in tables
2) To design relational database that any software will use at the background.
3) To be able to write basic queries with SQL commands.
4) To be able to write advanced queries with nested SQL commands
5) To be able to extract the ER(Entity-Relation) model of a database

Course Flow Plan

Week	Subject	Related Preparation
1)	Introduction to Database Management Systems	No prior preparation is required.
2)	Introduction to Relational Database Management Systems	No prior preparation is required.
3)	Creating SQL Table, Introduction to Declare structure.	No prior preparation is required.
4)	SQL(Structured Query Language), SELECT commands and usage ORDER BY, BETWEEN, WHERE with SELECT.	No prior preparation is required.
5)	SQL(Structured Query Language), INSERT, UPDATE, DELETE commands	No prior preparation is required.
6)	SQL date and time functions	No prior preparation is required.
7)	SQL aggregate functions(COUNT, AVG, SUM, MIN, MAX etc.)	No prior preparation is required.
8)	Midterm	1-7. Week Repeat
9)	SQL aggregate functions	No prior preparation is required.
10)	Nested SQL commands, combine rows from two or more tables, based on relational field between them	No prior preparation is required.
11)	UNION command and JOIN commands, usage of HAVING and EXISTS	No prior preparation is required.
12)	Creating Views and Procedures	No prior preparation is required.
13)	View and Procedure creation continued	12. Week Repeat
14)	General topic repetition and question solutions	1-14
15)	Final	1-14. Week Repeat

Sources

Course Notes / Textbooks:	Veritabanı Yönetim Sistemleri - Turgut Özseven / EKİN KİTABEVİ YAYINLARI
References:	Ömer Faruk Çolakoğlu – SQL Öğreniyorum Link:https://www.btkakademi.gov.tr/portal/course/uygulamalarla-sql-oegreniyorum-8249 Engin Demiroğ – SQL Kursu Link: https://www.udemy.com/course/sql-kursu

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3	4	5
Program Outcomes
1) To be able to evaluate the basic knowledge and evidence-based developments in the field of Nutrition and Dietetics, research, implementation, accuracy, reliability and validity.
2) To be able to develop an individual-specific nutritional plan and program in accordance with the rules of adequate and balanced nutrition, determination of energy and nutrient requirements of individuals with scientific methods.
3) Develop the nutritional and nutritional plan and policy for the protection, improvement and improvement of health by using methods for determining the nutritional status of the population.
4) To be able to evaluate the factors affecting the nutritional quality of the individual and society in production consumption chain and apply standards and legal regulations on food safety and security.
5) To use the current technologies, computer and information processing skills in the process of gathering and implementing basic information about Nutrition and Dietetics, having the ability of problem solving and decision making, creating a research project, information gathering and report preparation process.
6) Defines, evaluates, interprets, produces solutions, produces medical nutrition therapy, makes team work with all national and international stakeholders in health and social fields, acts according to ethical rules by using current knowledge and skills acquired in Nutrition and Dietetics field.
7) Taking into consideration the energy and nutrient requirements of the target group, evaluating the Nutrition and Dietetic aspects, makes menu planning in the institutions which are mass-fed and takes care of the food safety at all stages from the purchase of food to the service, and utilizes the technological developments in providing the appropriate service delivery.
8) Develops and implements strategies to encourage individuals and communities to choose safe and healthy foods, and prepares and updates relevant educational materials.
9) Makes laboratory applications for product development, nutrient analysis and factors affecting quality, evaluates and evaluates according to legal regulations.
10) Plans, manages, evaluates, monitors, reports and leads teamwork and supports the creation of national and international nutritional and nutritional plans and policies to promote healthy nutrition awareness of individuals and society throughout the life cycle.
11) Plans, implements, monitors and evaluates the appropriate medical nutrition therapy in an interdisciplinary approach, taking into account the sociocultural and economic structure of patients with different age groups. Participates in clinical trials.
12) Uses English at an adequate level to follow professional developments and to communicate with colleagues, patients and the community.
13) Uses current informatics and communication technologies effectively to reach and disseminate information in the field.
14) All field studies and scientific studies work in teams with their colleagues and different professions.
15) Performs his / her duties within the framework of Professional Responsibility and ethical values, adopts the importance of lifelong learning and continuously develops himself / herself by following the developments in science, technology and health, and ensures the progress and development of the profession of dietician.

Course - Learning Outcome Relationship

No Effect	1 Lowest	2 Average	3 Highest

	Program Outcomes	Level of Contribution
1)	To be able to evaluate the basic knowledge and evidence-based developments in the field of Nutrition and Dietetics, research, implementation, accuracy, reliability and validity.
2)	To be able to develop an individual-specific nutritional plan and program in accordance with the rules of adequate and balanced nutrition, determination of energy and nutrient requirements of individuals with scientific methods.
3)	Develop the nutritional and nutritional plan and policy for the protection, improvement and improvement of health by using methods for determining the nutritional status of the population.
4)	To be able to evaluate the factors affecting the nutritional quality of the individual and society in production consumption chain and apply standards and legal regulations on food safety and security.
5)	To use the current technologies, computer and information processing skills in the process of gathering and implementing basic information about Nutrition and Dietetics, having the ability of problem solving and decision making, creating a research project, information gathering and report preparation process.
6)	Defines, evaluates, interprets, produces solutions, produces medical nutrition therapy, makes team work with all national and international stakeholders in health and social fields, acts according to ethical rules by using current knowledge and skills acquired in Nutrition and Dietetics field.
7)	Taking into consideration the energy and nutrient requirements of the target group, evaluating the Nutrition and Dietetic aspects, makes menu planning in the institutions which are mass-fed and takes care of the food safety at all stages from the purchase of food to the service, and utilizes the technological developments in providing the appropriate service delivery.
8)	Develops and implements strategies to encourage individuals and communities to choose safe and healthy foods, and prepares and updates relevant educational materials.
9)	Makes laboratory applications for product development, nutrient analysis and factors affecting quality, evaluates and evaluates according to legal regulations.
10)	Plans, manages, evaluates, monitors, reports and leads teamwork and supports the creation of national and international nutritional and nutritional plans and policies to promote healthy nutrition awareness of individuals and society throughout the life cycle.
11)	Plans, implements, monitors and evaluates the appropriate medical nutrition therapy in an interdisciplinary approach, taking into account the sociocultural and economic structure of patients with different age groups. Participates in clinical trials.
12)	Uses English at an adequate level to follow professional developments and to communicate with colleagues, patients and the community.
13)	Uses current informatics and communication technologies effectively to reach and disseminate information in the field.
14)	All field studies and scientific studies work in teams with their colleagues and different professions.
15)	Performs his / her duties within the framework of Professional Responsibility and ethical values, adopts the importance of lifelong learning and continuously develops himself / herself by following the developments in science, technology and health, and ensures the progress and development of the profession of dietician.

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Homework Assignments	1	% 15
Midterms	1	% 35
Final	1	% 50
total		% 100
PERCENTAGE OF SEMESTER WORK		% 50
PERCENTAGE OF FINAL WORK		% 50
total		% 100

Workload and ECTS Credit Calculation

Activities	Number of Activities	Preparation for the Activity	Spent for the Activity Itself	Completing the Activity Requirements	Workload
Course Hours	3	15	2		51
Homework Assignments	1	15	1		16
Midterms	1	25	2		27
Final	1	30	2		32
Total Workload					126