Language of instruction: |
Turkish |
Type of course: |
Non-Departmental Elective |
Course Level: |
Bachelor’s Degree (First Cycle)
|
Mode of Delivery: |
Face to face
|
Course Coordinator : |
Instructor AYBİKE ELİF BOLCAN |
Course Lecturer(s): |
Instructor AYBİKE ELİF BOLCAN
Dr. Öğr. Üyesi MEHMET SITKI SAYGILI
|
Recommended Optional Program Components: |
This course does not have any recommended optional components. |
Course Objectives: |
The object of the course is to provide knowledge to Foreign Trade program students about theories of international trade and ability to analyze effects of political economy, economical consequences with the concepts of foreign exchange transactions, capital flows and balance of payments. |
Week |
Subject |
Related Preparation |
1) |
Analysis of international trade theory: Theory of competitive advantage |
None |
2) |
International trade theory: Analysis with supply and demand factors |
Review of previous lesson |
3) |
Factor endowment (Heckscher-Ohlin) theory |
Review of previous lesson |
4) |
Foreign trade policy |
Review of previous lesson |
5) |
Customs tariffs |
Review of previous lesson |
6) |
Non-tariff instruments of trade policy |
Review of previous lesson |
7) |
The liberalization of world trade |
Review of previous lesson |
8) |
Globalization and economic mergers |
Review of previous lesson |
9) |
European Union |
Review of previous lesson |
10) |
Analysis of the currency market |
Review of previous lesson |
11) |
Balance of payments |
Review of previous lesson |
12) |
Equivalance of balance of payments |
Review of previous lesson |
13) |
International monetary system |
Review of previous lesson |
14) |
Economic development and foreign trade policies |
Review of previous lesson |
|
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 |
2) |
To act in accordance with ethical principles and values in professional practice. |
2 |
3) |
To use life-long learning, problem-solving and critical thinking skills. |
2 |
4) |
To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. |
2 |
5) |
To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. |
2 |
6) |
To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. |
2 |
7) |
To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) |
2 |
8) |
To communicate effectively with advisee, colleagues for effective professional relationships. |
2 |
9) |
To use healthcare, information technologies for Nutrition and Dietetic practice and research. |
2 |
10) |
To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. |
2 |
11) |
To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. |
2 |
12) |
To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. |
2 |