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
GEP1615 Perception Management 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: Turkish
Type of course: GE-Elective
Course Level: Bachelor’s Degree (First Cycle)
Mode of Delivery: E-Learning
Course Coordinator : Assist. Prof. NESLİHAN UYSAL
Recommended Optional Program Components: None
Course Objectives: Perception management is encountered in many areas of the business world today, but it is especially important for institutions. The goal of this course is to introduce perception management and its elements.

Learning Outcomes

The students who have succeeded in this course;
At the end of the course, you will be able to:
1.Gain insight on perception and cognition and action
2.Perception management and attitude change
3.Be able to discuss communication topics referencing psychological and sociological concepts regarding perception
4.Define persuasion and public relations, publicity and propaganda
5.Understand the public and analyze the audience
6 Analyze the relationship between perception management and media.
7.Define organizational perception management

Course Content

In the course; perception, action, persuasion definitions will be made, the relationship between image and perception, perception in communication, the basic rules of perception management, organizational management definition, organizational perception management, crisis and organizational perception management topics will be discussed.
Teaching methods and techniques used in the course are: lecture, group work, sample examination, problem solving, discussion, observation and use of digital resources.

Weekly Detailed Course Contents

Week Subject Related Preparation
1) What is perception George Gerbner Model of Communication
2) The variety of senses Perception and cognition
3) Perception and action Persuasion
4) Stakeholders Target audience Communication types
5) Image and perception Relationship and communications
6) Slogan and message 3P Propaganda,Public Relations, Publicity
7) Fundamental rules of perception management
8) Midterm Week
9) Defining organizational management
10) Dimensions of Organizational Perception Management
11) Components of Organizational Perception Management
12) Organizational Perception Management Following Crisis Events
13) Organizational Perception Management During Evolving Controversies
14) Review for the final

Sources

Course Notes / Textbooks: It will be given by the lecturer
References: 1.Perception Management How to Manage Communication in Turkey, Ali Saydam, Remzi Kitabevi, 2013
2.Organisational Perception Management, Kimberly D. Elsbach, VitalSource Bookshelf, Taylor & Francis, 2014.
3.Perception: The Basics. Bence Nanay. Available from : Vital Source Bookshelf, Taylor & Francis, 2024.

Evaluation System

Semester Requirements Number of Activities Level of Contribution
Homework Assignments 2 % 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 4 52
Homework Assignments 2 15 30
Midterms 1 2 2
Final 1 2 2
Total Workload 125

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