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 |
LOG3206 | Silk Road Logistics | Spring | 3 | 0 | 3 | 6 |
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. YAVUZ GÜNALAY |
Course Lecturer(s): |
Dr. Öğr. Üyesi LEVENT AKSOY |
Recommended Optional Program Components: | none |
Course Objectives: | Silk Road is taken as the first example of globalization, and its historical and geographical importance as a logistics network are analyzed. This historical example is used to discuss the risk, challenges, and problems of a supply chain network. |
The students who have succeeded in this course; Importance of Logistics over the commerce history; Turkey's geological importance in global commerce; |
Supply chain concepts are analyzed over the historical network of silk road. First attempt to globalization and challenges faced on the road are discussed. |
Week | Subject | Related Preparation |
1) | Silk Road | |
2) | Historic silkroad | |
3) | Routes and Countries on the Silkroad | |
4) | Importance of the route | |
5) | Modes of transportation | |
6) | Cultural and international variety | |
7) | Project assignments | |
8) | Midterm Exam | |
9) | Mini cases | |
10) | Mini cases | |
11) | Project Wrap-ups | |
12) | Presentations | |
13) | Presentations | |
14) | General review |
Course Notes / Textbooks: | Çağrı Haksöz, Sridhar Seshadri, Ananth V. Iyer , 2011. Managing Supply Chains on the Silk Road: Strategy, Performance, and Risk, CRC, ISBN 9781439867204. |
References: | Mini cases |
Semester Requirements | Number of Activities | Level of Contribution |
Quizzes | 5 | % 10 |
Presentation | 1 | % 10 |
Project | 1 | % 20 |
Midterms | 1 | % 20 |
Final | 2 | % 40 |
Total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 40 | |
PERCENTAGE OF FINAL WORK | % 60 | |
Total | % 100 |
Activities | Number of Activities | Duration (Hours) | Workload |
Course Hours | 14 | 3 | 42 |
Application | 14 | 1 | 14 |
Project | 1 | 45 | 45 |
Midterms | 1 | 20 | 20 |
Final | 1 | 30 | 30 |
Total Workload | 151 |
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. |