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
GEP0610	Innovative Leadership	Fall Spring	3	0	3	5

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:
Course Coordinator :	Dr. BURCU ALARSLAN ULUDAŞ
Recommended Optional Program Components:	None
Course Objectives:	This course is organized as an intensive seminar. Student participation and idea generation is central to the success of the semester. By the end of this semester, I expect the students to be able to: -Understand key theoretical concepts on decision theory and behavioral economics, -Identify social and psychological factors that shape leadership, and -Develop an understanding of social networks for leadership development.

Learning Outcomes

The students who have succeeded in this course;

Course Content

This course explores the interplay between social networks&leadership. This course begins with an exploration of the meaning of leadership& then examines the ways in which the social networksshape it. Particular attention is paid to the role that knowledge economy of the 21st century play in shaping new definitions of leadership.

Weekly Detailed Course Contents

Week	Subject	Related Preparation
1)	Introductions
2)	Decision Theory	Kahneman (Chapter 1-2)
3)	Decision Theory	Kahneman (Chapter 3-4)
4)	Behavioral Economics	Thaler&SunsteinChapter 1 and Chapter 2 Project Goal: Specify your leadership goal.
5)	Behavioral Economics	Thaler&SunsteinChapter 3 and Chapter 4 Step 1 Due.
6)	Leadership Development	Gladwell Chapter 1-2
7)	Leadership Development	Gladwell Chapter 3-4
8)	Leadershıp Development	Gladwell Chapter 5-6
9)	Leadership Development	Gladwell Chapter 7-9
10)	Social Networks	Gardner & Davis Chapters 1-2
11)	Social Networks	Gardner & Davis Chapters 3-4
12)	Social Networks	Gardner & Davis Chapter 5-6
13)	Presentations	6 (10 min each) 10 min presentation
14)	Presentations	6 (10 min each) 10 min presentation

Sources

Course Notes / Textbooks:	Thinking Fast and Slow Daniel Kahneman 2011-B00BR9XU96 Nudge: Improving Decisions about Health, Wealth, and Happiness Thaler&Sunstein-2009-014311526X Outliers: The Story of Success-Malcom Gladwell-2008-0141036257 The App Generation-Gardner & Davis 2013-0300196210
References:

Evaluation System

Semester Requirements	Number of Activities	Level of Contribution
Total		%
PERCENTAGE OF SEMESTER WORK		% 0
PERCENTAGE OF FINAL WORK		%
Total		%

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.