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

Course Introduction and Application Information

Course Code	Course Name	Semester	Theoretical	Practical	Credit	ECTS
GEP0810	Systems-Design Thinking and Management	Spring	3	0	3	4

This catalog is for information purposes. Course status is determined by the relevant department at the beginning of semester.

Basic information

Language of instruction:	English
Type of course:	GE-Elective
Course Level:	Bachelor’s Degree (First Cycle)
Mode of Delivery:	Face to face
Course Coordinator :	Dr. BURCU ALARSLAN ULUDAŞ
Course Lecturer(s):	Dr. Öğr. Üyesi MEHMET DEĞİRMENCİ Dr. BURCU ALARSLAN ULUDAŞ
Recommended Optional Program Components:	None
Course Objectives:	Attendants will be informed about; thinking process, method, methodology, holistic thinking, design thinking and designing purposfull systems.

Learning Outcomes

The students who have succeeded in this course;
At the end of the course attendants will be informed about:
-Thinking process
-Problem formulation
-How to answer why, how and what questions?
-The concepts of feedback, chaos, and complexity
-The difference between mindless and minded systems.
-Design thinking.
-Interactive planning
-Decision support systems

Course Content

Thinking process, systems thinking,chaos and complexity, methodology,socio-cultural systems, iterative process of inquiry, design thinking, interactive planning,decision support systems

Weekly Detailed Course Contents

Week	Subject	Related Preparation
1)	Thinking process: dreaming, metaphor, inquaiy, paradigm, environment	Text
2)	How to answer what, how and why questions. Reductionist and holistic approaches	Text
3)	Systems thinking: definition of systems and the implications of definitions for real life problems	Text
4)	Systems principals	Text
5)	Theory of chaos and complexity	Text
6)	Socio-cultural systems	Text
7)	General review	Text
8)	Midterm exam
9)	İterative holistic inquiry	Text
10)	Design thinking	Text
11)	Idealized design	Text
12)	Interactive planning	Text
13)	Case study	Text
14)	Desicion support systems	Text

Sources

Course Notes / Textbooks:

DEĞİRMENCİ, M.(2007) Amaçlı canlılar:yönetimde üçüncü nesil sistem düşüncesi, İstanbul, Hiperlink

References:

CAPRA, F. (1996) Yaşamın örgüsü : zihin ve maddenin yeni bir örgüsü, (çev. B. KURYEL).İstanbul, Yapı Merkezi.
MORGAN, G. (1997) Yönetim ve örgüt teorilerinde metafor, (çev.G. BULUT). İstanbul, MESS.

ACKOFF, R.L. (1999) Re-Creating the corporation : a design of organizations for the 21st centuary. New York, Oxford University Press.
GHARAJEDAGHI, J. (2011) Systems thinking : managing chaos and complexity: a platform for designing business architecture. Burlington, Morgan kaufmann.

Evaluation System

Semester Requirements	Number of Activities	Level of Contribution
Attendance	14	% 10
Midterms	1	% 40
Final	1	% 50
Total		% 100
PERCENTAGE OF SEMESTER WORK		% 50
PERCENTAGE OF FINAL WORK		% 50
Total		% 100

ECTS / Workload Table

Activities	Number of Activities	Duration (Hours)	Workload
Course Hours	14	3	42
Midterms	1	24	24
Final	1	30	30
Total Workload			96

Contribution of Learning Outcomes to Programme Outcomes

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.