NUTRITION AND DIETETIC (ENGLISH) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code | Course Name | Semester | Theoretical | Practical | Credit | ECTS |
GEP1810 | 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. |
Language of instruction: | Turkish |
Type of course: | GE-Elective |
Course Level: | Bachelor’s Degree (First Cycle) |
Mode of Delivery: | Face to face |
Course Coordinator : | Assist. Prof. ALPER CAMCI |
Recommended Optional Program Components: | None |
Course Objectives: | Attendants will be informed about; thinking process, method, methodology, holistic thinking, design thinking and designing purposfull systems. |
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 |
Thinking process, systems thinking,chaos and complexity, methodology,socio-cultural systems, iterative process of inquiry, design thinking, interactive planning,decision support systems |
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 |
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. |
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 |
Activities | Number of Activities | Duration (Hours) | Workload |
Course Hours | 14 | 3 | 42 |
Midterms | 1 | 24 | 24 |
Final | 1 | 30 | 30 |
Total Workload | 96 |
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. |