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 |
LAW3005 | Maritime Economics | Spring | 0 | 2 | 1 | 4 |
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. ERTAN DEMİRKAPI |
Course Lecturer(s): |
Instructor İLKER KADRİ BAŞARAN Prof. Dr. AYŞE NUHOĞLU |
Course Objectives: | Almost 90 percent of the world transportation is conducted through marine transportation. Therefore, shipping is vital for the sustainability of the world. But most of us have very little knowledge about the sector. With this course, we will get into details of the Shipping sector, its socio-economic structure and impac on world economy. |
The students who have succeeded in this course; The students who have succeeded in this course; 1) will have general knowledge about the most important sector in internationl transportation 2) will know the historical development of the shipping 3) will know the shipping actors in world stage 4) will know the financial aspect of this vital sector 5) will know the financial impact this sector has in world economy 6) will know the share that the Turkey has in this sector |
The role of the shipping in the international transportation, the players of this sector, financial dimensions of the ship, competition between states and the situation of our country. |
Week | Subject | Related Preparation |
1) | Introduction to the Marine Transportation and Historical Development. | |
2) | The Organisation of the Shipping Market | |
3) | Shipping Market Cycles | |
4) | Supply, Demand and Freight Rates | |
5) | Financing Ships and Shipping Market | |
6) | Risk, Return and Shipping Company Economics | |
7) | The Transport of Specialized Cargo | |
8) | Midterm | |
9) | The Transport of General Cargo | |
10) | The Economics of Ship Building and Scrapping | |
11) | The Regulatoin of the Maritime Industry | |
12) | Maritime Forcasting and Market Research | |
13) | Geography of Maritime Trade | |
14) | General View of the Turkish Maritine Industry |
Course Notes / Textbooks: | Ana kaynak: Martin Stopford, Denizcilik Ekonomisi 3. baski. Maritin Stopford, Maritime Eonomics. |
References: | Ders notları Additional course materials. |
Semester Requirements | Number of Activities | Level of Contribution |
Midterms | 1 | % 40 |
Final | 1 | % 60 |
Total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 40 | |
PERCENTAGE OF FINAL WORK | % 60 | |
Total | % 100 |
Activities | Number of Activities | Duration (Hours) | Workload |
Course Hours | 13 | 2 | 26 |
Study Hours Out of Class | 13 | 5 | 65 |
Midterms | 1 | 2 | 2 |
Final | 1 | 2 | 2 |
Total Workload | 95 |
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. |