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 |
PRL4526 | Global Public Relations | 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: | English |
Type of course: | Non-Departmental Elective |
Course Level: | Bachelor’s Degree (First Cycle) |
Mode of Delivery: | Face to face |
Course Coordinator : | Dr. Öğr. Üyesi SELCAN YEŞİLYURT |
Course Lecturer(s): |
Dr. Öğr. Üyesi SELCAN YEŞİLYURT |
Recommended Optional Program Components: | None |
Course Objectives: | The main objective of the course is to demonstrate a critical understanding of the global public relations industry’s structure and practices in general, and the specific nature of public relations industries and practices in different cultures. |
The students who have succeeded in this course; 1) Describe the basic terms of global PR 2) Explain global PR consepts 3) Define the basic terms of International PR 4) Recognize the different cultures and recognize the importance of PR education 5) Manage pr activities 6) Define Global PR process 7) Decsribe global pr and international pr process |
Explaining the basic concepts of global public relations, public relations work in different countries will be discussed in details. |
Week | Subject | Related Preparation |
1) | Introduction to Class- What is Global PR? | |
2) | A Theoritical Framework for Global PR, Research and Practice | |
3) | International PR | |
4) | Multiculturalism and PR Education | |
5) | International CPR, CSR, NGO’s | |
6) | Case Studies: Asia | |
7) | Case Studies: Australia | |
8) | Case Studies: Africa | |
9) | Case Studies: Europe | |
10) | Case Studies: Europe | |
11) | Case Studies: America | |
12) | Case Studies: America | |
13) | Student projects | |
14) | Wrap-up |
Course Notes / Textbooks: | |
References: | The Global Public Relations Handbook Theory Research and Practice – Krishnamurthy Srıramesh , Dejan Vercic Global Public Relations Spanning Borders Spanning Cultures – Alan R. Freitag, Ashli Quensinberry Stokes |
Semester Requirements | Number of Activities | Level of Contribution |
Total | % | |
PERCENTAGE OF SEMESTER WORK | % 0 | |
PERCENTAGE OF FINAL WORK | % | |
Total | % |
Activities | Number of Activities | Workload |
Course Hours | 15 | 45 |
Presentations / Seminar | 12 | 24 |
Midterms | 6 | 12 |
Final | 15 | 30 |
Total Workload | 111 |
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. |