| 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 |
| GEP0313 | The Impact of Science and Technology Policies on Technology Management | 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: | GE-Elective |
| Course Level: | Bachelor’s Degree (First Cycle) |
| Mode of Delivery: | E-Learning |
| Course Coordinator : | Assist. Prof. AHMET NACİ ÜNAL |
| Course Lecturer(s): |
Assist. Prof. AHMET NACİ ÜNAL |
| Recommended Optional Program Components: | None |
| Course Objectives: | This course aims to provide students with an understanding of the impact of technology management and innovation, especially in the context of the “Industry 4.0 concept” and other emerging technologies. |
|
The students who have succeeded in this course; Upon successful completion of this course, you will gain the following competencies: 1. Understanding the historical development of technology, 2. Comprehending the concepts of Technology Management and Innovation, 3. Defining the concepts of Foresight and Forecasting and understanding the differences between them, 4. Appreciating the vital importance of Technology Foresight and Forecasting and gaining competence in this area. |
| Scientific development processes, similarities and differences between the concepts of technology and science, technology management, basic management principles, technology management, technology forecasting and prediction, and strategy development processes. |
| Week | Subject | Related Preparation |
| 1) | Orientation | Examination of the Course Syllabus, Expectations |
| 2) | A Conceptual Approach to Science, Technology, Innovation, and Strategy | Students will come to the class after conducting preliminary research on the topic. |
| 3) | The Concept of Information and How Information is Formed | Students will come to the class after conducting preliminary research on the topic. |
| 4) | Data Transformation Process and the Concept of Big Data | Students will come to the class after conducting preliminary research on the topic. |
| 5) | Data Transformation Process and the Concept of Big Data | Students will come to the class after conducting preliminary research on the topic. |
| 6) | Information and Information Management | Students will come to the class after conducting preliminary research on the topic. |
| 7) | Information Management Systems | Students will come to the class after conducting preliminary research on the topic. |
| 8) | Midterm Exam | |
| 9) | Technology Management and Technology Foresight | Students will come to the class after conducting preliminary research on the topic. |
| 10) | Innovations Brought by Modern Technologies | Students will come to the class after conducting preliminary research on the topic. |
| 11) | Innovations Brought by Modern Technologies | Students will come to the class after conducting preliminary research on the topic. |
| 12) | Student Presentations | |
| 13) | Student Presentations | |
| 14) | Student Presentations | |
| 15) | Final Exams | |
| 16) | Final Exams |
| Course Notes / Textbooks: | YARMAN B.S.B., ÜNAL A.N., “Stratejik Karar Verme Boyutunda Bilgi Toplama/İşleme Amaçlı Karar Destek Sitemleri”, Nobel Yayıncılık, 2015. |
| References: | Lawrance FREEDMAN, “Strateji”, Alfa Tarih, 2014. Sun TZU, “Savaş Sanatı”, Türkiye İş Bankası Yayınları, 12. Baskı, 2018. Mikael KROGERUS, Roman TSCHAPPELER, “Karar Kitabı Stratejik Düşünme İçin Elli Model”, The Kitap, 2019. Walter Isaacson, “Geleceği Keşfedenler”, Domingo Yayınevi, 2017. Stefan ZWEIG, “Yıldızın Parladığı Anlar”, Everest Yayınları, 2014. Cemal YILDIRIM, “Bilim Tarihi”, Remzi Kitabevi, 2016. Cemal YILDIRIM, “Bilim Felsefesi”, Remzi Kitabevi, 2016. Klaus SCHWAB, “Dördüncü Sanayi Devrimi”, Optimist, 2015. Brian CHRISTIAN, Tom GRIFFITHS, “Hayatımızdaki Algoritmalar”, Buzdağı, 3. Baskı, 2018. Ders Notları “Gizli Sayılar” filmi. Yönetmen: Theodore Melfi. Gösterim Yılı: 2017 “The Imitation Game: Enigma” filmi. Yönetmen: Morten Tyldum. Gösterim Yılı: 2015 “Devrim Arabaları” filmi. Yönetmen: Tolga Örnek. Gösterim Yılı: 2008 “Kartal Göz (Eagle Eye)” filmi. Yönetmen: D.J. Caruso. Gösterim Yılı: 2008 “Apollo 13” filmi. Yönetmen: Ron Howard. Gösterim Yılı: 1995. |
| Semester Requirements | Number of Activities | Level of Contribution |
| Attendance | 1 | % 15 |
| Homework Assignments | 1 | % 10 |
| Midterms | 1 | % 25 |
| 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 | 13 | 3 | 39 |
| Study Hours Out of Class | 14 | 4 | 56 |
| Presentations / Seminar | 1 | 10 | 10 |
| Homework Assignments | 1 | 14 | 14 |
| Midterms | 1 | 2 | 2 |
| Final | 1 | 2 | 2 |
| Total Workload | 123 | ||
| 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. | 4 |
| 2) | To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. | 3 |
| 3) | To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) | 5 |
| 4) | To use healthcare, information technologies for Nutrition and Dietetic practice and research. | 4 |
| 5) | To communicate effectively with advisee, colleagues for effective professional relationships. | 4 |
| 6) | To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. | 5 |
| 7) | To use life-long learning, problem-solving and critical thinking skills. | 4 |
| 8) | To act in accordance with ethical principles and values in professional practice. | 3 |
| 9) | To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. | 3 |
| 10) | To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. | 4 |
| 11) | To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. | 5 |
| 12) | To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. | 4 |