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 |
LOG4437 | Humanitarian 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 present |
Course Objectives: | To discuss the importance and challenges of Humanitarian Logistics |
The students who have succeeded in this course; Social responsibility; importance of Logistics in Humanitarian Aid; use of mathematical models in social events |
This course provides an overview of humanitarian logistics by introducing the challenging context in which it takes place, the organizations typically involved, the products and services needed, and the operational approaches taken and challenges encountered in meeting the needs. Also operational challenges; funding issues; coordination and strengthening local capacity are discussed. |
Week | Subject | Related Preparation |
1) | Humanitarian Context and activities | |
2) | Accountability and performance measurement | |
3) | Sourcing & procurement | |
4) | Warehousing & materials management | |
5) | International Transport & use of 3PL in principle and practice | |
6) | DISTRIBUTION MECHANISMS IN PRINCIPLE AND PRACTICE | |
7) | COORDINATION AND ACCOUNTABILITY | |
8) | Midterm Exam | |
9) | Mini Cases and Project Definitions | |
10) | Math Programming Models | |
11) | Newspaper boy problem | |
12) | Transshipment Problem | |
13) | Project presentations | |
14) | General Review |
Course Notes / Textbooks: | Hocanın ders notları |
References: | Notes provided by the instructor |
Semester Requirements | Number of Activities | Level of Contribution |
Quizzes | 5 | % 10 |
Presentation | 1 | % 10 |
Project | 1 | % 30 |
Midterms | 1 | % 20 |
Final | 1 | % 30 |
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 |
Project | 1 | 20 | 20 |
Midterms | 1 | 15 | 15 |
Paper Submission | 1 | 45 | 45 |
Final | 1 | 25 | 25 |
Total Workload | 147 |
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. |