NUTRITION AND DIETETIC (ENGLISH) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | LOG3016 | ||||||||
Ders İsmi: | Shipping Logistics | ||||||||
Ders Yarıyılı: | Spring | ||||||||
Ders Kredileri: |
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Language of instruction: | English | ||||||||
Ders Koşulu: | |||||||||
Ders İş Deneyimini Gerektiriyor mu?: | No | ||||||||
Type of course: | Non-Departmental Elective | ||||||||
Course Level: |
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Mode of Delivery: | Face to face | ||||||||
Course Coordinator : | Dr. Öğr. Üyesi TUBA TORU DELİBAŞI | ||||||||
Course Lecturer(s): | |||||||||
Course Assistants: |
Course Objectives: | This course examines the characteristics and role of shipping services in the design and management of international logistics systems. International shipping is very important to Turkey’s international trade position. Understanding of the shipping concepts and economics is still very important for the accurate pricing of Turkey’s export goods. In the case of containers, shipping conferences and cartels operate under a fixed price system. The history and advantages and disadvantages of this uniquely legal combine are also explored in depth. |
Course Content: | This course focuses on the commercial and logistics environment in which maritime transport operates. You will analyse the commercial operation of ships in the bulk and liner shipping freight markets and the role of maritime transport in global supply chains. |
The students who have succeeded in this course;
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Week | Subject | Related Preparation |
1) | Course introduction Sea transport and the global economy Introduction to assignment Research Report | Chapter 1 Stopford, M. (2009) Maritime Economics, 3rd Edition, Routledge/Taylor and Francis, London. (ISBN: 978-0-415-27558-3, Paperback, 840 p.) |
2) | Freight transportation | Chapter 7-8, 17-18 Lumsden, K. R. L. (2007) Fundamentals of logistics, Compendium containing the chapters 1-2; 4; 7-8; 17-19, Division of Transportation and Logistics, Chalmers University of Technology. |
3) | Sea air and pipeline transportation | |
4) | Unit loads and intermodal transport | |
5) | Ports and hinterland transport | Chapter 19 Lumsden, K. R. L. (2007) Fundamentals of logistics, Compendium containing the chapters 1-2; 4; 7-8; 17-19, Division of Transportation and Logistics, Chalmers University of Technology. |
6) | Transport of bulk and specialised cargoes | Chapter 11-12 Stopford, M. (2009) Maritime Economics, 3rd Edition, Routledge/Taylor and Francis, London. (ISBN: 978-0-415-27558-3, Paperback, 840 p.) |
7) | Manning and operations of vessels and fleets | |
10) | Transport of general cargo - Liner shipping | Chapter 13 Stopford, M. (2009) Maritime Economics, 3rd Edition, Routledge/Taylor and Francis, London. (ISBN: 978-0-415-27558-3, Paperback, 840 p.) |
12) | Flexibility vs. specialisation in Europe short sea shipping Hinterland transport of semi-trailers Ships and shipbuilding | |
13) | Flexibility vs. specialisation in Europe short sea shipping Hinterland transport of semi-trailers Ships and shipbuilding | Chapter 14-15 Stopford, M. (2009) Maritime Economics, 3rd Edition, Routledge/Taylor and Francis, London. (ISBN: 978-0-415-27558-3, Paperback, 840 p.) |
14) | Sustainable maritime transport |
Course Notes / Textbooks: | Lecture notes by the instructor |
References: | none |
Ders Öğrenme Kazanımları | |||||||||||
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Program Outcomes | |||||||||||
1) To use theoretic and methodological approach, evidence-based principles and scientific literature in Nutrition and Dietetics field systematically for practice. | |||||||||||
2) To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. | |||||||||||
3) To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) | |||||||||||
4) To use healthcare, information technologies for Nutrition and Dietetic practice and research. | |||||||||||
5) To communicate effectively with advisee, colleagues for effective professional relationships. | |||||||||||
6) To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. | |||||||||||
7) To use life-long learning, problem-solving and critical thinking skills. | |||||||||||
8) To act in accordance with ethical principles and values in professional practice. | |||||||||||
9) To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. | |||||||||||
10) To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. | |||||||||||
11) To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. | |||||||||||
12) To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. |
No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
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. | |
2) | To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. | |
3) | To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) | |
4) | To use healthcare, information technologies for Nutrition and Dietetic practice and research. | |
5) | To communicate effectively with advisee, colleagues for effective professional relationships. | |
6) | To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. | |
7) | To use life-long learning, problem-solving and critical thinking skills. | |
8) | To act in accordance with ethical principles and values in professional practice. | |
9) | To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. | |
10) | To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. | |
11) | To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. | |
12) | To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. |
Semester Requirements | Number of Activities | Level of Contribution |
Quizzes | 1 | % 10 |
Homework Assignments | 1 | % 10 |
Midterms | 1 | % 30 |
Final | 1 | % 50 |
Total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 50 | |
PERCENTAGE OF FINAL WORK | % 50 | |
Total | % 100 |
Activities | Number of Activities | Duration (Hours) | Workload |
Course Hours | 14 | 3 | 42 |
Quizzes | 2 | 10 | 20 |
Midterms | 1 | 40 | 40 |
Final | 1 | 60 | 60 |
Total Workload | 162 |