PUBLIC RELATIONS AND PUBLICITY
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Course Introduction and Application Information

Course Code	Course Name	Semester	Theoretical	Practical	Credit	ECTS
BES4074	Nutrition and Genetics	Fall	2	0	2	6

This catalog is for information purposes. Course status is determined by the relevant department at the beginning of semester.

Basic information

Language of instruction:	Turkish
Type of course:	Non-Departmental Elective
Course Level:	Bachelor’s Degree (First Cycle)
Mode of Delivery:	Hybrid
Course Coordinator :	Dr. Öğr. Üyesi CAN ERGÜN
Recommended Optional Program Components:	None.
Course Objectives:	The scope of the course is to explain the effect of the hereditary structure of the individual on the determination of nutritional habits, to stay away from the diseases to which he is genetically predisposed as much as possible and to evaluate the importance and effect of nutrition in order to ensure a high quality of life.

Learning Outcomes

The students who have succeeded in this course;
1. will be able to interpret the relationship between genetic factors and nutrition.
2. Will be able to develop recommendations for nutrient consumption to increase the expression of genes associated with diseases.
3. will be able to compare genetic diversity-ethnic differences in nutrition.

Course Content

This course includes genetic variation:nutritional applications, relationship between genes and nutrients or nutrient components, nutrigenomics and gene expression, nutrigenomics in the evaluation of the efficacy and safety of food components, vitamin metabolism, genetics and environment I, vitamin metabolism, genetics and environment II, enes, diet and plasma lipids, genetic variation and nutritional requirements, gene: environmental interactions and coronar heart disease, gene-nutrient interaction in type 1 diabetes, cancer nutrigenomics, article discussion topics.

Weekly Detailed Course Contents

Week	Subject	Related Preparation
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Sources

Course Notes / Textbooks:	Haftalık olarak dağıtılacaktır / Weekly distributed by the course lecturer
References:	1- Ordovas JM. Nutrigenetics And Nutrigenomics, World Review of Nutrition and Dietetics,Vol.93,Karger, 2004. 2- Bouchard C., Ordovas JM. Progress in Molecular Biology and Translational Science Recent Advances in Nutrigenetics and Nutrigenomics, Elsevier, USA, 2012 3- Mahan L.K., Escott-Stump S., Krause's Food, Nutrition and Diet Therapy, 10th Edition, W. B. Saunders Company, USA, 2000

Evaluation System

Semester Requirements	Number of Activities	Level of Contribution
Presentation	1	% 10
Midterms	1	% 30
Final	1	% 60
Total		% 100
PERCENTAGE OF SEMESTER WORK		% 40
PERCENTAGE OF FINAL WORK		% 60
Total		% 100

ECTS / Workload Table

Activities	Number of Activities	Duration (Hours)	Workload
Course Hours	14	2	28
Study Hours Out of Class	14	3	42
Presentations / Seminar	1	20	20
Midterms	1	20	20
Final	1	40	40
Total Workload			150

Contribution of Learning Outcomes to Programme Outcomes

No Effect	1 Lowest	2 Low	3 Average	4 High	5 Highest

	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.