| Week |
Subject |
Related Preparation |
| 1) |
Introducing the syllabus-Introduction to Nutrition |
|
| 2) |
The basic principles of healthy eating |
None |
| 3) |
Carbohydrates, the importance of pulp |
None |
| 4) |
Lipids, their importance in Cardiovascular Disease |
None |
| 5) |
Proteins, Protein energy malnutrition |
None |
| 6) |
Minerals |
None |
| 7) |
Vitamins |
None |
| 8) |
Food Groups |
None |
| 9) |
Obesity and anthropometric measurements |
None |
| 10) |
Nutrition in Special Cases-1 (Pregnancy-Breastfeeding) |
None |
| 11) |
Nutrition in Special Cases-2 (Nutrition according to childhood periods) |
None |
| 12) |
Nutrition in Special Cases-3 (Adult and Elderly Nutrition) |
None |
| 13) |
Fluid Balance |
None |
| 14) |
Nutrition in kidney failure |
None |
| |
Program Outcomes |
Level of Contribution |
| 1) |
To prepare the students to become communication professionals by focusing on strategic thinking, professional writing, ethical practice and innovative use of traditional and new media |
|
| 2) |
To be able to create effective public relations plans using fundamental planning components that include situation analysis, public profile, objectives, strategies and tactics. |
|
| 3) |
To be able to apply theoretical concepts related to mass communication, consumer behavior, psychology, persuasion,sociology, marketing, and other related fields to understand how public realtions works. |
|
| 4) |
To be able to have the ability to explain and identify problems associated with the relationships between events and facts in the areas of public relations, persuasive communication, communication management, corporate communications. |
|
| 5) |
To be able to analyze primary and secondary research data in the fields of perception and reputation management and corporate communication practices. |
|
| 6) |
To be able to search, write, and design articles, newsletters, and fliers, brochures, and announcements, in styles and formats appropraite various audiences, mediums and settings. |
|
| 7) |
To be able to apply the underlying theories of communication and the necessities of work safety to different types of public relations processes and campaigns. |
|
| 8) |
To be able to develop creative and persuasive management skills in terms of reputation, employee relations, leadership and similar corporate practices. |
|
| 9) |
To be able to take responsibility in an individual capacity or as a team in generating solutions to given scenarios which can occur in public relations processes. |
|
| 10) |
To be able to understand how an organizational culture works and how employees and leaders create messages as a communication tool. |
|
| 11) |
To be able to critically discuss and interpret theories, concepts, methods, tools and ideas in the field of public relations. |
|
| 12) |
To be able to to use information, communication technologies and computer software with the required level of public relations, marketing communication, persuasive communication, communication management, corporate communications. |
|
| 13) |
To be able to explain and describe business marketing activities, economics, business law and global business practices. |
|
| 14) |
To be able to recognize national and international, social and cultural dimensions of public relations. |
|
BAHÇEŞEHİR UNIVERSITY BİLGİ PAKETİ / DERS KATALOĞU
