| 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 |
| GEP1366 | Practicing Sustainability | Fall | 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: | Turkish |
| Type of course: | GE-Elective |
| Course Level: | Bachelor’s Degree (First Cycle) |
| Mode of Delivery: | E-Learning |
| Course Coordinator : | Prof. Dr. AHU ERGEN |
| Course Objectives: | The aim of the course is to provide students with information about how to integrate sustainability into daily life and business life. and to gain skills. In this course, sustainable development goals, sustainable consumption, business world It is aimed to raise awareness among students about sustainability practices. |
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The students who have succeeded in this course; The student who successfully completes this course: 1) Knows sustainable practices in daily life and business world 2) Understands the factors that hinder sustainable consumption 3) Knows human behaviors that support sustainability 4) Understands the role of consumers in finding solutions to sustainability-related problems 5) Knows sustainable development goals 6) Understand the role of businesses in finding solutions to sustainability-related problems 7) Have knowledge about sustainable ways of doing business |
| The course is focused on the concepts, challenges and solutions for sustainability, sustainable daily practices and business implementations. The course includes principles of sustainable consumption and lifestyle, corporate sustainability and ethic. |
| Week | Subject | Related Preparation |
| 1) | Meeting and reviewing the program | |
| 2) | Global Risks - Opportunities | |
| 3) | Sustainability | |
| 4) | Sustainable Development | |
| 5) | UN Sustainable Development Goals | |
| 6) | UN Sustainable Development Goals | |
| 7) | Quiz | |
| 8) | Midterm Week | |
| 9) | Sustainable Consumption | |
| 10) | Sustainable Consumption | |
| 11) | Doing Sustainable Business Formats | |
| 12) | Quiz | |
| 13) | Doing Sustainable Business Formats | |
| 14) | Circular Economy |
| Course Notes / Textbooks: | |
| References: | UNDP Türkiye, https://www.tr.undp.org/content/turkey/tr/home/sustainable-development-goals.html Atlas of Sustainable Development Goals, https://datatopics.worldbank.org/sdgatlas/ Dünya Ekonomik Forumu, https://www.weforum.org/ Hedefler için İş Dünyası, https://www.business4goals.org/ Jeffrey D. Sachs, “Sürdürülebilir Kalkınma Çağı”, Yeditepe Üniversitesi Yayınları. Canan Madran; Mustafa Tanyeri, Sürdürülebilir Kalkınma Amaçları ile Kurumsal Dönüşüm, Akademisyen Kitabevi. |
| Semester Requirements | Number of Activities | Level of Contribution |
| Quizzes | 2 | % 25 |
| Presentation | 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 | 12 | 4 | 48 |
| Presentations / Seminar | 1 | 10 | 10 |
| Quizzes | 2 | 10 | 20 |
| Final | 1 | 2 | 2 |
| Total Workload | 119 | ||
| 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 |