NUTRITION AND DIETETIC (ENGLISH)
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Ders Genel Tanıtım Bilgileri

Course Code:

GEP0366

Ders İsmi:

Practicing Sustainability

Ders Yarıyılı:

Fall
Spring

Ders Kredileri:

Theoretical	Practical	Credit	ECTS
3	0	3	5

Language of instruction:

English

Ders Koşulu:

Ders İş Deneyimini Gerektiriyor mu?:

Type of course:

GE-Elective

Course Level:

Bachelor

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

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

E-Learning

Course Coordinator :

Dr. BURCU ALARSLAN ULUDAŞ

Course Lecturer(s):

Course Assistants:

Dersin Amaç ve İçeriği

Course Objectives:	The course shows how the sustainability topics can be integrated into daily life and business. The course aims to create awareness regarding sustainable lifestyle, business practices and ethic.
Course Content:	The course is focused on the concepts, challenges and solutions for sustainability, sustainable daily practices and business implementations. The course includes principles of sustainable consumption and lifestyle, corporate sustainability and ethic.

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
2 - Skills
Cognitive - Practical
3 - Competences
Communication and Social Competence
Learning Competence
Field Specific Competence
Competence to Work Independently and Take Responsibility

Ders Akış Planı

Week	Subject	Related Preparation
1)	Understanding the Sustainability	Class slides / Articles /Cases
2)	Sustainable Development Goals	Class slides / Articles /Cases
3)	Understanding attitudes towards consumption and sustainability	Class slides / Articles /Cases
4)	Sustainable Consumption	Class slides / Articles /Cases
5)	Consumer Culture, Overconsumption and Voluntary Simplicity	Class slides / Articles /Cases
6)	The Attitude-behaviour Gap in Sustainable Consumption, Motivating behavioural change	Class slides / Articles /Cases
7)	LOHAS: A sustainable lifestyle	Class slides / Articles /Cases
8)	Sustainable Business Practices	Class slides / Articles /Cases
9)	Sustainability and Marketing	Class slides / Articles /Cases
10)	Sustainable Supply Chains	Class slides / Articles /Cases
11)	Creating Social Impact	Class slides / Articles /Cases
12)	Ethics and Responsible Business Practices	Class slides / Articles /Cases
13)	Communicating and Managing Sustainability	Class slides / Articles /Cases
14)	Sharing Economy	Class slides / Articles /Cases

Sources

Course Notes / Textbooks:

Robertson, M. (2017). Sustainability principles and practice. Taylor & Francis. Lee, N. R., & Kotler, P. (2015). Social marketing: Changing behaviors for good. Sage Publications. Sustainability Marketing, Belz / Peattie (2012) Wiley ISBN: 978-1119966197 Additional readings will be posted in Itslearning.

References:

Nidumolu, R., Prahalad, C. K., & Rangaswami, M. R. (2009). Why sustainability is now the key driver of innovation. Harvard business review, 87(9), 56-64. Kotler, P. (2011). Reinventing marketing to manage the environmental imperative. Journal of marketing, 75(4), 132-135. Griskevicius, V., Cantú, S. M., & Van Vugt, M. (2012). The evolutionary bases for sustainable behavior: Implications for marketing, policy, and social entrepreneurship. Journal of Public Policy & Marketing, 31(1), 115-128. Chouinard,Y., J. Ellison. ve R. Ridgeway. (2011). The Sustainable Economy. Harvard Business Review. 52-62.

Ders - Program Öğrenme Kazanım İlişkisi

Ders Öğrenme Kazanımları
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.

Ders - Öğrenme Kazanımı İlişkisi

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.

Öğrenme Etkinliği ve Öğretme Yöntemleri

Ölçme ve Değerlendirme Yöntemleri ve Kriterleri

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Project	1	% 20
Midterms	1	% 30
Final	1	% 50
Total		% 100
PERCENTAGE OF SEMESTER WORK		% 50
PERCENTAGE OF FINAL WORK		% 50
Total		% 100

İş Yükü ve AKTS Kredisi Hesaplaması

Activities	Number of Activities	Duration (Hours)	Workload
Course Hours	13	3	39
Study Hours Out of Class	12	4	48
Project	1	25	25
Midterms	1	2	2
Final	1	2	2
Total Workload			116