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 |
RTR2011 | Organizational Behavior in Health Institutions | Spring | 2 | 0 | 2 | 3 |
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: | Non-Departmental Elective |
Course Level: | Bachelor’s Degree (First Cycle) |
Mode of Delivery: | Face to face |
Course Coordinator : | Instructor AYBİKE ELİF BOLCAN |
Course Lecturer(s): |
Dr. Öğr. Üyesi İLKAY TURAN |
Recommended Optional Program Components: | None |
Course Objectives: | This course is intended to demonstrate the behavioral problems faced by health care provider and manager candidates to gain behavioral skills they may need for the solution of this problem. In addition to the concept of forming behavior such as attitudes and perceptions ; administrators often need their leadership, the motiavasyo , teamwork , problem solving, stress and conflict management , organizational change, ethical and psychological harassment ( mobbing ) is intended to be reflections of concepts such as in health care facilities. |
The students who have succeeded in this course; 1- Understanding the basic principles and theories of organizational behavior 2- Ability to critically evaluate different perspectives 3- Gaining basic knowledge of terminology, classifications, methods and trends related to the field of study |
Organizational Behavior and Fundamentals of Organizational Behavior, Perception and Attribution Processes, people, groups, decision-making, organizational culture, attitudes, morale, stress, mobbing, working environment issues. |
Week | Subject | Related Preparation |
1) | Introduction to Organizational Behavior and Basic Concepts | |
2) | Perception and Attribution-Personality, Attitudes, Emotions and Values | |
3) | Motivation and Related Theories | |
4) | Motivation and Related Theories | |
5) | Learning, Organizational Learning/ Organizational Culture | |
6) | Groups and Teams | |
7) | Midterm | |
8) | Conflict Management and Negotiation | |
9) | Power and Politics - Stress and Stress Management | |
10) | Leadership: Theories and Practices | |
11) | Communication | |
12) | Decision making | |
13) | Homework presentations and Discussion | |
14) | Homework presentations and Discussion |
Course Notes / Textbooks: | 1. EREN, Erol, Örgütsel Davranış ve Yönetim Psikolojisi, 12. Baskı, İstanbul: Beta Basım A.Ş., 2010. 2. GÜNEY, Salih, Örgütsel Davranış, 1. Baskı, Ankara: Nobel Yayın Dağıtım, 2011. 3. ÖZKALP, Enver (Ed.), Davranış Bilimleri, Eskişehir: Anadolu Üniversitesi Yayınları, 1. Baskı, 2012. 4. ROBBINS, Stephen P., JUDGE, Timothy A., Örgütsel Davranış, 14. Basımdan Çeviri, Çev.: İnci ERDEM (Ed.), Ankara: Nobel Yayınevi, 2012. 5. SABUNCUOĞLU, Zeyyat, TÜZ, Melek, Örgütsel Psikoloji, 4. Baskı, İstanbul: Alfa Aktüel Yayınları, 2009. |
References: | ÖZKALP, Enver, KIREL, Çiğdem, Örgütsel Davranış, 5. Baskı, Bursa: Ekin Yayınevi, 2011. |
Semester Requirements | Number of Activities | Level of Contribution |
Attendance | 14 | % 10 |
Homework Assignments | 1 | % 10 |
Presentation | 1 | % 10 |
Midterms | 1 | % 20 |
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 | 14 | 2 | 28 |
Study Hours Out of Class | 14 | 2 | 28 |
Presentations / Seminar | 1 | 5 | 5 |
Homework Assignments | 1 | 1 | 1 |
Midterms | 1 | 1 | 1 |
Final | 1 | 2 | 2 |
Total Workload | 65 |
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. |