NUTRITION AND DIETETIC (TURKISH) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code | Course Name | Semester | Theoretical | Practical | Credit | ECTS |
BA4005 | Global Economics | Fall | 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: | English |
Type of course: | Non-Departmental Elective |
Course Level: | Bachelor’s Degree (First Cycle) |
Mode of Delivery: | Face to face |
Course Coordinator : | Prof. Dr. ÜMİT EROL |
Recommended Optional Program Components: | None |
Course Objectives: | This course aims to understand macro economic imbalances at the global level, discuss their consequences on the global economy and main national economies. |
The students who have succeeded in this course; The students who succeeded in this course will acquire a solid understanding of following concepts: 1) Understand macro economic imbalances at the global level, discuss their consequences on the global economy and main national economies (USA, China…) 2) Analyze the emergence of the debt crises in UE and discuss proposed solutions 3) Understand the theoretical premises of a monetary union and discuss these premises within the context of EMU 4) Understand the climate debate, analyzing contradictory positions among nations and evaluate the argumentations from a economic rationality 5) Analyze long run dynamics of energy supply and demand and discuss their economic and political consequences |
Macroeconomic Imbalances in the World Economy(High Savings versus Low Savings) Deficiencies of the International Monetary System Debt Crisis in the European Union Sustainability of European Monetary Union and its Future Inflation and Its Consequences Energy Prices in the Long Run and its Consequences on World Economy and Politics |
Week | Subject | Related Preparation |
1) | Introduction | |
2) | Era of World Wars and Closing in: First half of the 20th Century | |
3) | Industrial Revolution and Free Trade: 19th Century | |
4) | Late Industrializations and the Emergence of the New Word Economy | |
5) | An unbalanced world trade growth and Macroeconomic Imbalances | |
6) | An unbalanced world trade growth and Macroeconomic Imbalances | |
7) | Need of a Stable International Monetary System | |
8) | Midterm | |
9) | Construction of Europe: Hopes and Disappointments | |
10) | Pressures on Resources, particularly on fossil energy | |
11) | Growing population and food scarcity | |
12) | Growing population and food scarcity | |
13) | Aging Populations and Populations in Transition | |
14) | Aging Populations and Populations in Transition |
Course Notes / Textbooks: | Economics and the Global Environment; Charles S. Pearson / Cambridge University Press. |
References: | Various handouts |
Semester Requirements | Number of Activities | Level of Contribution |
Homework Assignments | 1 | % 20 |
Midterms | 1 | % 40 |
Final | 1 | % 40 |
Total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 60 | |
PERCENTAGE OF FINAL WORK | % 40 | |
Total | % 100 |
Activities | Number of Activities | Workload |
Course Hours | 14 | 42 |
Study Hours Out of Class | 14 | 42 |
Homework Assignments | 12 | 37 |
Midterms | 1 | 7 |
Final | 1 | 10 |
Total Workload | 138 |
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 |
2) | To act in accordance with ethical principles and values in professional practice. | 2 |
3) | To use life-long learning, problem-solving and critical thinking skills. | 2 |
4) | To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. | 2 |
5) | To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. | 2 |
6) | To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. | 2 |
7) | To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) | 2 |
8) | To communicate effectively with advisee, colleagues for effective professional relationships. | 2 |
9) | To use healthcare, information technologies for Nutrition and Dietetic practice and research. | 2 |
10) | To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. | 2 |
11) | To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. | 2 |
12) | To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. | 2 |