Week |
Subject |
Related Preparation |
1) |
Basic Concepts |
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2) |
Water and Energy Metabolism |
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3) |
Carbohydrates and Effects on Nutrition |
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4) |
Fats/Oils and Effects on Nutrition |
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5) |
Proteins and Effects on Nutrition |
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6) |
Vitamins and Importance on Nutrition |
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7) |
Fat-soluble Vitamins (Vitamin A, D, E and K) |
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8) |
Midterm Exam |
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9) |
Water soluble vitamins |
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10) |
Water soluble vitamins |
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11) |
Nutrition of the elderly |
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12) |
Nutrition of the workers |
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13) |
Sports nutrition |
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14) |
Nutrition of pregnants and lactating women |
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15) |
Nutrition and Cognitive Development |
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16) |
Final Exam |
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Course Notes / Textbooks: |
Baysal, A. (2004). Beslenme. Hatiboğlu Yayınları: 93, 10.Baskı, Ankara. |
References: |
Mahan, L.K., Stump, S.E. (2004). Krause’s.Food , Nutrition & Diet Therapy (Ed by), 11 th Edition, Elsevier (USA), 2004.
Berdarier, C.D. (2002). Handbook of Nutrition and Food (Ed by), CRC Press.
Gibney, M.J. Hester, H.V., Kok. F.J.(2002). Introduction to Human Nutrition (Ed by), Blackwell Publishing Company.
Brown, A. (2000). Understanding Food: Principles and Preparation, Wadsworth/Thomson Learning, USA.
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Program Outcomes |
Level of Contribution |
1) |
To prepare the students to become communication professionals by focusing on strategic thinking, professional writing, ethical practice and innovative use of traditional and new media |
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2) |
To be able to create effective public relations plans using fundamental planning components that include situation analysis, public profile, objectives, strategies and tactics. |
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3) |
To be able to apply theoretical concepts related to mass communication, consumer behavior, psychology, persuasion,sociology, marketing, and other related fields to understand how public realtions works. |
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4) |
To be able to have the ability to explain and identify problems associated with the relationships between events and facts in the areas of public relations, persuasive communication, communication management, corporate communications. |
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5) |
To be able to analyze primary and secondary research data in the fields of perception and reputation management and corporate communication practices. |
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6) |
To be able to search, write, and design articles, newsletters, and fliers, brochures, and announcements, in styles and formats appropraite various audiences, mediums and settings. |
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7) |
To be able to apply the underlying theories of communication and the necessities of work safety to different types of public relations processes and campaigns. |
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8) |
To be able to develop creative and persuasive management skills in terms of reputation, employee relations, leadership and similar corporate practices. |
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9) |
To be able to take responsibility in an individual capacity or as a team in generating solutions to given scenarios which can occur in public relations processes. |
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10) |
To be able to understand how an organizational culture works and how employees and leaders create messages as a communication tool. |
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11) |
To be able to critically discuss and interpret theories, concepts, methods, tools and ideas in the field of public relations. |
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12) |
To be able to to use information, communication technologies and computer software with the required level of public relations, marketing communication, persuasive communication, communication management, corporate communications. |
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13) |
To be able to explain and describe business marketing activities, economics, business law and global business practices. |
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14) |
To be able to recognize national and international, social and cultural dimensions of public relations. |
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