Nutrition and Dietetics
Course Details
KTO KARATAY UNIVERSITY
School of Health Sciences
Programme of Nutrition and Dietetics
Course Details
School of Health Sciences
Programme of Nutrition and Dietetics
Course Details
| Course Code | Course Name | Year | Period | Semester | T+A+L | Credit | ECTS |
|---|---|---|---|---|---|---|---|
| 02120005 | General Economics | 1 | Spring | 2 | 2+0+0 | 7 | 7 |
| Course Type | Compulsory |
| Course Cycle | Bachelor's (First Cycle) (TQF-HE: Level 6 / QF-EHEA: Level 1 / EQF-LLL: Level 6) |
| Course Language | Turkish |
| Methods and Techniques | - |
| Mode of Delivery | Face to Face |
| Prerequisites | - |
| Coordinator | - |
| Instructor(s) | Asst. Prof. Yasemin SAVAŞ |
| Instructor Assistant(s) | - |
Course Instructor(s)
| Name and Surname | Room | E-Mail Address | Internal | Meeting Hours |
|---|---|---|---|---|
| Asst. Prof. Yasemin SAVAŞ | - | [email protected] |
Course Content
Fundamental concepts of business, profit, economic sustainability, benefit analysis, management, funding basic functions of basic science fields
Objectives of the Course
The main aim of the course is to teach the basic concepts of business and business to the students, to examine the phases until the establishment of the business and to examine the business functions that must be fulfilled in order to survive after the business activity has started.
Contribution of the Course to Field Teaching
| Basic Vocational Courses | |
| Specialization / Field Courses | |
| Support Courses | X |
| Transferable Skills Courses | |
| Humanities, Communication and Management Skills Courses | X |
Relationships between Course Learning Outcomes and Program Outcomes
| Relationship Levels | ||||
| Lowest | Low | Medium | High | Highest |
| 1 | 2 | 3 | 4 | 5 |
| # | Program Learning Outcomes | Level |
|---|---|---|
| P3 | Ability to understand and interpret a process, event, case, equipment or product, and to solve related problems with a holistic perspective and contemporary methods | 4 |
| P4 | Ability to work effectively individually and in teams | 4 |
| P11 | Awareness of professional ethics and responsibility | 4 |
| P12 | At least two out-of-field courses that contribute to the general culture of the individual to be able to express by making a connection between different courses. | 4 |
Course Learning Outcomes
| Upon the successful completion of this course, students will be able to: | |||
|---|---|---|---|
| No | Learning Outcomes | Outcome Relationship | Measurement Method ** |
| O1 | To be able to explain the authority and job descriptions of dietitian in different fields | P.4.1 | |
| O2 | To be able to use the knowledge gained in non-field courses together | P.5.5 | |
| O3 | To be able to find the difference between different disciplines. | P.12.1 | |
| O4 | To be able to organise cooperation with different disciplines. | P.12.4 | |
| ** Written Exam: 1, Oral Exam: 2, Homework: 3, Lab./Exam: 4, Seminar/Presentation: 5, Term Paper: 6, Application: 7 | |||
Weekly Detailed Course Contents
| Week | Topics |
|---|---|
| 1 | Business Concept, Basic Concepts of Business Administration, Introduction to Business Science |
| 2 | Business objectives and environment of businesses |
| 3 | Business Ethics and Social Responsibility |
| 4 | Classification of Businesses and Cooperation I |
| 5 | Basic Function Production Management in Businesses |
| 6 | Basic Function Marketing in Businesses |
| 7 | Basic Function Management in Businesses |
| 8 | Ara Sınav |
| 9 | Human Resources Management in Businesses |
| 10 | Establishment of Businesses and Business Idea |
| 11 | 23 April National Sovereignty and Children's Day Public Holiday |
| 12 | Motivation Management in Businesses |
| 13 | Organization Culture |
| 14 | Final exam |
Textbook or Material
| Resources | İşletme. Ferrell Hirt Ferrell, Çev. Edt. Doç. Dr. Ulaş Akküçük, Nobel Akademi Yayıncılık |
| İşletme. S. Kadri Mirze. Literatür Yayınları |
Evaluation Method and Passing Criteria
| In-Term Studies | Quantity | Percentage |
|---|---|---|
| Attendance | - | - |
| Practice | - | - |
| Course Specific Internship (If Any) | - | - |
| Homework | - | - |
| Presentation | - | - |
| Projects | - | - |
| Seminar | - | - |
| Midterms | 1 | 40 (%) |
| Final Exam | 1 | 60 (%) |
| Total | 100 (%) | |
ECTS / Working Load Table
| Quantity | Duration | Total Work Load | |
|---|---|---|---|
| Course Week Number and Time | 14 | 2 | 28 |
| Out-of-Class Study Time (Pre-study, Library, Reinforcement) | 14 | 4 | 56 |
| Midterms | 1 | 40 | 40 |
| Quiz | 0 | 0 | 0 |
| Homework | 0 | 0 | 0 |
| Practice | 0 | 0 | 0 |
| Laboratory | 0 | 0 | 0 |
| Project | 0 | 0 | 0 |
| Workshop | 0 | 0 | 0 |
| Presentation/Seminar Preparation | 0 | 0 | 0 |
| Fieldwork | 0 | 0 | 0 |
| Final Exam | 1 | 60 | 60 |
| Other | 1 | 20 | 20 |
| Total Work Load: | 204 | ||
| Total Work Load / 30 | 6,80 | ||
| Course ECTS Credits: | 7 | ||
Course - Learning Outcomes Matrix
| Relationship Levels | ||||
| Lowest | Low | Medium | High | Highest |
| 1 | 2 | 3 | 4 | 5 |
| # | Learning Outcomes | P4 | P5 | P12 |
|---|---|---|---|---|
| O1 | To be able to explain the authority and job descriptions of dietitian in different fields | 4 | - | - |
| O2 | To be able to use the knowledge gained in non-field courses together | 5 | - | - |
| O3 | To be able to find the difference between different disciplines. | - | 4 | - |
| O4 | To be able to organise cooperation with different disciplines. | - | - | 4 |