NUTRITION AND DIETETIC (ENGLISH) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | BA4214 | ||||||||
Ders İsmi: | E-Business and Internet Marketing | ||||||||
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 : | Prof. Dr. ELİF OKAN | ||||||||
Course Lecturer(s): | |||||||||
Course Assistants: |
Course Objectives: | The purpose of the e-Business and Internet Marketing class is to give you a fundamental understanding about planning and managing of different marketing activities on the web. |
Course Content: | Topics include internet basics, digital marketing, webpage design, search engine optimization, social media usage, viral marketing. |
The students who have succeeded in this course;
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Week | Subject | Related Preparation |
1) | Introduction to Internet Marketing | |
2) | History of the www, Internet Basics | |
3) | Digital Business Models | |
4) | Marketing Mix & Digital Media | |
5) | Services Industries at the www | |
6) | e- Commerce, Payments, Security, Legal and Ethical Issues | |
7) | Review | |
8) | Principles of Webpage Design | |
9) | Changing Rules of Marketing, Advertising and PR | |
10) | E-Mails, Spams, Types of Banner & Popup Advertising, Media Rich Advertising, Video Ads at Media Share Sites, Advertising Games | |
11) | Blogs, Microblogs, Forums, Wikies, Podcasting | |
12) | Search Engine Optimization | |
13) | Mobile Marketing | |
14) | The Future of e-Business |
Course Notes / Textbooks: | "Social Media Marketing", Melissa and Donald Barker & Nicholas Bormann, Cengage Learning, 2013. |
References: | eMarketing eXcellence, Dave Chaffey & PR Smith, Elsevier Publishing, 2009 |
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 |
Attendance | 14 | % 15 |
Project | 1 | % 30 |
Midterms | 1 | % 25 |
Final | 1 | % 30 |
Total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 70 | |
PERCENTAGE OF FINAL WORK | % 30 | |
Total | % 100 |
Activities | Number of Activities | Workload |
Course Hours | 14 | 41 |
Study Hours Out of Class | 15 | 71 |
Total Workload | 112 |