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

Course General Introduction Information

Course Code:

SBF207

Course Name:

Basic Physics

Course Semester:

Fall

Course Credits:

ECTS

Language of instruction:

Course Requirement:

Does the Course Require Work Experience?:

Type of course:

Area Ellective

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 :

Dr.Öğr.Üyesi EBRU GÜNİSTER

Course Lecturer(s):

Asst. Prof. Berin OZDALGIC

Course Assistants:

Course Purpose and Content

Course Objectives:	The aim of the course is to ensure that students examine and understand the basic subjects of physics in the field of "General Physics" and acquire problem-solving skills related to these subjects.
Course Content:	Physical Quantities and Measurement, Dimensional Analysis, Motion, Vectors, Angular Motion, Relative Motion and Relative Speed, Force and Laws of Motion, Moment of Inertia and Torque, Balance, Work, Power, Energy and Momentum.

Learning Outcomes

The students who have succeeded in this course;
1) Defines physical quantities, performs dimensional analysis, and defines measurement and uncertainty in a measurement
2) Laws of motion, mean and instantaneous definitions depending on its variables, can operate with vector quantities and understands the types of motion.
3) The concept of force and its types defines, understands the relationship between force and motion and analyzes a system on which different forces act.
4) It defines the concepts of work, power and energy, analyzes a physical system depending on them and calculates the energy changes in the system based on the law of energy conservation.
5) Defines the concepts of momentum and thrust and the relationship between them, analyzes a physical system based on the thrust-momentum theorem.

Course Flow Plan

Week	Subject	Related Preparation
1)	Ders tanıtım ve uygulama, değerlendirme bilgilerinin öğrenciye açıklanması. 1. Fiziğin Tanımı, Fiziksel Nicelikler ve Ölçme 1.1 Fizik ve Ölçme 1.2 Uzunluk, Kütle ve Zaman Kavramları 1.3 Birim Sistemleri 1.4 Birim Dönüşümü 1.5 Boyut Analizi	H. D. Young and R. A. Freedman, University Physics Volume I, (Pearson, Istanbul, 2016) Chapter 1
2)	1.6 Scalar and Vector Quantities 1.7 Uncertainty and Error Calculation in Measurement 1.8 Significant Figures and Rounding 2. Motion 2.1 Basic Concepts Definition (Displacement, Velocity, Acceleration)	H. D. Young and R. A. Freedman, Üniversite Fiziği Cilt I, (Pearson, İstanbul, 2016) Bölüm 1
3)	2.2. Vectors 2.2.1 Determining the Result of Two Vectors 2.2.2 Vectors Separation into Components 2.2.4 Addition and Subtraction of Vectors 2.2.5 Scalar Multiplication of Vectors 2.2.6 Vector Multiplication of Vectors 2.2.7 One Normal of the Surface	H. D. Young and R. A. Freedman, University Physics Volume I, (Pearson, Istanbul, 2016) Chapter 2
4)	2.3. Motion with Constant Acceleration 2.3.1 Motion with Constant Acceleration in One Dimension 2.3.2 Motion with Constant Acceleration in Two Motion with Constant Acceleration in Dimensions	H. D. Young and R. A. Freedman, University Physics Volume I, (Pearson, Istanbul, 2016) Chapter 2
5)	2.4. Uniform Circular Motion 2.5. Relative Motion and Relative Speed	H. D. Young and R. A. Freedman, University Physics Volume I, (Pearson, Istanbul, 2016) Chapter 3
6)	3. Force and Motion 3.1. Concept of Force 3.2. Laws of Motion 3.2.1. Newton's First Law (Principle of Inertia) 3.2.2. Newton's Second Law 3.2.3. Newton's Third Law (Action-Reaction Principle)	H. D. Young and R. A. Freedman, University Physics Volume I, (Pearson, Istanbul, 2016) Chapter 4
8)	3.3 Applications of Newton's Laws 3.3.1. Gravitational Force and Weight 3.3.2. Stress 3.3.3. Spring Force 3.3.4. Frictional force	H. D. Young and R. A. Freedman, University Physics Volume I, (Pearson, Istanbul, 2016) Chapter 5
9)	3.3.5. Force and Torque in Uniform Circular Motion	H. D. Young and R. A. Freedman, University Physics Volume I, (Pearson, Istanbul, 2016) Chapter 5
10)	4. Work, Power, Energy 4.1. Work 4.2. Power	H. D. Young and R. A. Freedman, University Physics Volume I, (Pearson, Istanbul, 2016) Chapter 6
11)	4.3. Energy 4.3.1. Kinetic Energy and Work-Kinetic Energy Theorem 4.3.2. Potential energy	H. D. Young and R. A. Freedman, University Physics Volume I, (Pearson, Istanbul, 2016) Chapter 7
12)	4.3.3. Mechanical Energy and Its Conservation 5. Momentum and Impulse 5.1 Momentum	H. D. Young and R. A. Freedman, University Physics Volume I, (Pearson, Istanbul, 2016) Chapter 8
12)	4.3.3. Mechanical Energy and Its Conservation 5. Momentum and Impulse 5.1 Momentum	H. D. Young and R. A. Freedman, University Physics Volume I, (Pearson, Istanbul, 2016) Chapter 8
13)	5.2 Impulse 5.3 Impulse-Momentum Theorem	H. D. Young and R. A. Freedman, University Physics Volume I, (Pearson, Istanbul, 2016) Chapter 8
14)	Overview of all subjects	H. D. Young and R. A. Freedman, University Physics Volume I, (Pearson, Istanbul, 2016) Chapter 1-8

Sources

Course Notes / Textbooks:

H. D. Young and R. A. Freedman, Üniversite Fiziği Cilt I, (Person, İstanbul, 2016).

References:

1. R. A. Serway and R. J. Beichner, Fen ve Mühendislik için Fizik I: Mekanik, Mekanik Dalgalar, Termodinamik (Palme Yayıncılık, Ankara, 2016).
2. D. Halliday and R. Resnick, Fiziğin Temelleri I, (Palme Yayıncılık, Ankara, 2014)
3. Fishbane, Gasiorowicz, Thorton, Temel Fizik I, (Arkadaş Yayınevi, Ankara, 2003).
4. D. C. Giancoli, Fen Bilimcileri ve Mühendisler İçin Fizik, (Akademi Yayıncılık, Ankara, 2009).

Course - Learning Outcome Relationship

No Effect	1 Lowest	2 Medium	3 Highest

	Program Outcomes	Level of Contribution
1)	Has the ability to use evidence-based basic and professional knowledge in the field of Nutrition and Dietetics theoretically and practically.	1
2)	Gains the ability to identify, define, interpret, decide, and solve problems that may be encountered in different fields of Nutrition and Dietetics.	1
3)	Has the ability to determine the nutritional status of healthy individuals, society, and patient individuals by using the current knowledge and skills he has acquired in the field of Nutrition and Dietetics, to choose and apply appropriate evidence-based intervention approaches by using analytical thinking in the problems (case, event, equipment, product, etc.).
4)	Gains the ability to effectively use modern information technologies and field-specific technological equipment required in Nutrition and Dietetics practices.
5)	Gains the ability to communicate verbally and in writing at national and international levels on professional issues related to the field of Nutrition and Dietetics.
6)	Gains the ability to communicate verbally and in writing at national and international levels on professional issues related to the field of Nutrition and Dietetics.
7)	Ability to work effectively in different fields of Nutrition and Dietetics such as Nutrition Sciences, Dietetics, Collective Nutrition Systems and Community Nutrition, in a national and international disciplinary or interdisciplinary team or independently, taking responsibility, planning scientific studies, collecting data, analyzing results, interpreting, writing and verbal reporting skills.
8)	It acquires knowledge and practical skills in developing individual and social nutritional recommendations at a national and international level, in the creation of food and nutrition plans and policies, taking into account the nutritional status of individuals and society with different sociodemographic characteristics throughout their entire life cycle.
9)	Gains awareness of acting by the principles of professional ethics towards the individual, society, profession, and other professional groups, and awareness of the legal process of their professional practices.
10)	Have theoretical and applied information about the Department of Nutrition and Dietetics and the sciences supporting this field and research methods.
11)	Using critical thinking, problem-solving skills, and information technologies, reaches scientific and evidence-based information, integrates it with the knowledge base, makes decisions, and makes evidence-based practices.	1
12)	Identify and select appropriate research documents. Conducts, reports and shares research using appropriate research methods, ethical approaches, numerical and organizational skills, and information technologies.
13)	Using her/his digital skills effectively, she communicates verbally and in writing, and works as a team.
14)	Defines and applies professional ethical rules.
15)	It performs the nutritional care of individuals and groups by applying the "Nutrition Care Process".
16)	Applies nutrition education and counseling methods that facilitate behavior change and improve health, taking into account the person-centered and sustainability.
17)	It performs managerial processes in collective nutrition systems, ensures the implementation of food safety principles for patients, patients' relatives, employees, and customers, and exhibits competencies that protect the environment and support sustainability.
18)	They define the relevant legislation and the basic working principles of health professionals, carry out their practices individually, accept compliance with the legislation and accountability, take responsibility for leadership, professional advocacy, quality, and sustainable service, and become role models.
19)	Has taken at least two non-field courses, participated in the training, and gained the competence of "learning to learn", in which he can improve his scientific and digital literacy, entrepreneurship, foreign language, numerical, social, cultural, artistic skills, and attitudes.
20)	Uses English at least at the European Language Portfolio B1 General Level to follow international studies in the field, to communicate with foreign colleagues, employees, patients, and clients, and to gain international career opportunities.

Learning Activity and Teaching Methods

Course

Measurement and Evaluation Methods and Criteria

Yazılı Sınav (Açık uçlu sorular, çoktan seçmeli, doğru yanlış, eşleştirme, boşluk doldurma, sıralama)

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Quizzes	2	% 10
Midterms	1	% 35
Final	1	% 55
total		% 100
PERCENTAGE OF SEMESTER WORK		% 45
PERCENTAGE OF FINAL WORK		% 55
total		% 100

İş Yükü ve AKTS Kredisi Hesaplaması

Activities	Number of Activities	Aktiviteye Hazırlık	Aktivitede Harçanan Süre	Aktivite Gereksinimi İçin Süre	Workload
Course Hours	15	2			30
Study Hours Out of Class	15	1			15
Quizzes	2	1			2
Midterms	1	1			1
Final	1	1			1
Total Workload					49