Nutrition and Dietetics | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | UNI031 | ||||
Course Name: | Technological Transformation in Defense Industry | ||||
Semester: |
Fall Spring |
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Course Credits: |
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Language of instruction: | |||||
Course Condition: | |||||
Does the Course Require Work Experience?: | No | ||||
Type of course: | University Elective | ||||
Course Level: |
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Mode of Delivery: | Face to face | ||||
Course Coordinator: | Prof. Dr. FAHRİ ERENEL | ||||
Course Lecturer(s): | Prof.Dr. Fahri Erenel | ||||
Course Assistants: |
Course Objectives: | To create awareness by explaining the developments in our national defense industry to our students, to make them proud of the level reached by our country, to reveal different options for career road maps. |
Course Content: | To examine the development process of our national defense industry, the legislation, human resources, organizational structure and financial resources of our defense industry, to analyze the necessity of a domestic and national defence industry with students, the defense industry. To provide information about the trainings given in our country, to examine technology and Resources and Development Management Activities, to analyze the project management process, clustering and completed project processes, to introduce warfare, weapons and tools. |
The students who have succeeded in this course;
1) Knowing why a national and domestic defence industry is necessary. 2) Analysing how the level of our industry reached its currect situation within the historical process. 3) Being informed about the projects carried out under the concept of project management. 4) Knowing the activities of Resources and Development Management Activities and technology management. 5) Knowing how to monitor and analyse developments in the field of defense industry |
Week | Subject | Related Preparation |
1) | -Information on how the course is processed -The evolution of war -The development process of our defense industry | |
2) | -Definition of defense industry, market characteristics of defense industry, characteristics of defense industry products, characteristics of defense industry firms, importance of defense industry | |
3) | -Our defense industry facilities and export capacity | |
4) | -Human resources management and needs in defense industry | |
5) | - Resources and Development Management Activities and technology management in defense industry | |
6) | -Introducing our original land warfare weapons and vehicles (Altay tank, storm howitzes, national infantry rifle, etc.) | |
7) | An Overview | |
8) | Midterm Exam | |
9) | Introducing our original air warfare weapons and vehicles (attack helicopter, unmanned aerial vehicles, etc.) | |
10) | - Introducing the original naval warfare weapons and vehicles (National ship, Anatolian amphibian ship, etc.) | |
11) | -Robotic systems and artificial intelligence studies | |
12) | - Cyber security | |
13) | - Military of the future | |
14) | - Anti-terrorism, Euphrates Shield and Olive branch operation and weapon systems | |
15) | An Overview | |
16) | Final Exam |
Course Notes / Textbooks: | Savunma Sanayi Başkanlığı Web Sayfası Defence Industry Directorate Web Page Savunma Teknolojileri Merkezi Web Sayfası Defence Technology Center Web Page |
References: | Savunma Sanayi Alanı İle İlgili Web Sayfaları Web pages related to defense industry area |
Course Learning Outcomes | 1 |
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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. |
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. |
Semester Requirements | Number of Activities | Level of Contribution |
Attendance | 14 | % 10 |
Homework Assignments | 1 | % 15 |
Midterms | 1 | % 30 |
Final | 1 | % 45 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 55 | |
PERCENTAGE OF FINAL WORK | % 45 | |
total | % 100 |
Activities | Number of Activities | Preparation for the Activity | Spent for the Activity Itself | Completing the Activity Requirements | Workload | ||
Course Hours | 14 | 3 | 42 | ||||
Study Hours Out of Class | 14 | 3 | 42 | ||||
Presentations / Seminar | 4 | 2 | 8 | ||||
Homework Assignments | 1 | 8 | 8 | ||||
Quizzes | 2 | 2 | 4 | ||||
Midterms | 1 | 4 | 4 | ||||
Final | 1 | 6 | 6 | ||||
Total Workload | 114 |