| 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 |
| 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. |
| 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. |
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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 |
| 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. |
| 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 |
| 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. |
| 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 | |
| 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 | ||
| 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 |