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
GEP0614	Social Media Management	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:	E-Learning
Course Coordinator :	Assist. Prof. BURCU ALARSLAN ULUDAŞ
Course Lecturer(s):	Prof. Dr. HALUK GÜRGEN Instructor FATMA MELİHA NEVGÜL ANBARLILAR
Course Objectives:	The goal of this course is to make students understand the social media and its importance for PR. In addition, this course aims to provide insights about content creation and management in digital media.

Learning Outcomes

The students who have succeeded in this course;
The students who have succeeded in this course will be able to:
1- Define the new world which we live in
2- Discuss the relations between politics, social media and Web 2.0
3- Identify and analyze the new rules of communication
4- Comprehend the important relationship between the social media tools the student use everyday and public relations practices.
5- Define and use new tools of public relations
6- Understand the importance and power of PR 2.0 and digital communication in terms of digital crisis communication.
7- Apply the digital communication tactics to their public relations campaigns.

Course Content

This course is designed to help students understand a variety of web 2.0 technologies including blogs, RSS, wikis, social bookmarking tools, audio and video podcasts.

Weekly Detailed Course Contents

Week	Subject	Related Preparation
1)	Introduction
2)	New media vs. Social media
3)	Social community and Social networks
4)	Public relations in an online world: New rules
5)	New channels of communication, new channels for public relations
6)	Creating content for social media
7)	Social media content management
8)	Midterm Week
9)	The legal side of social media
10)	Online media relations
11)	Digital campaigns throughout the world
12)	Digital campaigns in Turkey
13)	Crises and crisis management in online environments
14)	Discussion

Sources

Course Notes / Textbooks:
References:

Evaluation System

Semester Requirements	Number of Activities	Level of Contribution
Homework Assignments	1	% 20
Midterms	1	% 30
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	13	3	39
Study Hours Out of Class	13	5	65
Homework Assignments	1	10	10
Midterms	1	2	2
Final	1	2	2
Total Workload			118

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.	4
2)	To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection.	3
3)	To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.)	5
4)	To use healthcare, information technologies for Nutrition and Dietetic practice and research.	4
5)	To communicate effectively with advisee, colleagues for effective professional relationships.	4
6)	To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level.	5
7)	To use life-long learning, problem-solving and critical thinking skills.	4
8)	To act in accordance with ethical principles and values in professional practice.	3
9)	To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach.	3
10)	To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively.	4
11)	To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition.	5
12)	To carry out dietetic practices considering cultural differences and different health needs of different groups in the community.	4