Week |
Subject |
Related Preparation |
1) |
The Scope of Method of Economics
Introduction to Macroeconomics
Measuring National Output and National Income
|
the main textbook of the course |
2) |
Unemployment, Inflation, and Long Run Growth
Aggregate Expenditure and Equilibrium Output
|
the main textbook of the course |
3) |
The Money Supply and The Central Bank System
|
the main textbook of the course |
4) |
Money Demand and The Equilibrium Interest Rate |
the main textbook of the course |
5) |
1st MidTerm |
|
6) |
International Trade, Comparative Advantage and Protectionism
|
the main textbook of the course |
7) |
Open Economy Macroeconomics: The Balance of Payments and The Exchange Rates |
the main textbook of the course |
8) |
The Economic Problem: Scarcity and Choice
Demand Supply and Market Equilibrium
Demand and Supply Applications
|
the main textbook of the course |
9) |
Demand and Supply Applications
Elasticity
|
the main textbook of the course |
10) |
2nd Mid Term |
|
11) |
Household Behavior and Consumer Choice
Production Process: The Behavior of Profit-Maximizing Firms
|
the main textbook of the course |
12) |
Short Run Costs and Output Decisions
Long Run Cost and Output Decisions
|
the main textbook of the course |
13) |
Input Demand: The Capital Market and Investment Decision |
the main textbook of the course |
14) |
Perfect Competition, Monopoly, Oligopoly |
the main textbook of the course |
|
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. |
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2) |
To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. |
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3) |
To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) |
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4) |
To use healthcare, information technologies for Nutrition and Dietetic practice and research. |
|
5) |
To communicate effectively with advisee, colleagues for effective professional relationships. |
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6) |
To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. |
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7) |
To use life-long learning, problem-solving and critical thinking skills. |
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8) |
To act in accordance with ethical principles and values in professional practice. |
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9) |
To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. |
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10) |
To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. |
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11) |
To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. |
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12) |
To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. |
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