| 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 |
| GEP0379 | Sustainability and Business Ethics | 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: | English |
| Type of course: | GE-Elective |
| Course Level: | Bachelor’s Degree (First Cycle) |
| Mode of Delivery: | E-Learning |
| Course Coordinator : | Assist. Prof. ŞEBNEM KILIÇ |
| Course Objectives: | UN Sustainable Development Goal 8 encourages member states to develop decent business models and policies to realize this goal. Decent work requires businesses to take steps to ensure economic growth, a decent working environment and inclusive industrialization by reducing insecurity for employees. To achieve these goals, labor law regulations regarding business ethics in working life are an important tool. Its core aim is to help the students, who falls outside the Faculty of Law, to become familiar with working life regulations as well as current discussion areas that constitute an important component of business ethics. |
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The students who have succeeded in this course; - Stıdents will identify the legal regulations to ensure that young workers, people with disabilities and women workforce have access to decent jobs by 2030 and will analyze the legal consequences of these regulations. - They will evaluate the principle of equal pay for equal work and its implications in Turkey. - They will discuss the policies to combat child labor and evaluate the compliance of the legislation with international standards. - By learning about the issues facing the working world today, they will be more equipped to discuss the agenda. - They will receive fundamental knowledge and gain a foundation for their next social protection-based courses. |
| The course is planned as 13 weeks, and no courses are included in the midterm week. The course will proceed by covering theoretical topics, and practical studies and judicial decisions will be included as required on a weekly basis. The content of the course is based on theoretical lectures and the exchange of ideas in a discussion environment. It is designed synchronously for this purpose. On the other hand, this course is intended for students enrolled other than the Faculty of Law. For this reason and to ensure wide participation, it has been planned online. A final exam will be held at the end of 14 weeks. Apart from midterm-final exams, active participation in the course will be graded. |
| Week | Subject | Related Preparation |
| 1) | Dependent and independent work relations and definition of "the employee" | |
| 2) | Basic concepts of working life: Workplace - Employer - Business/Enterprise | |
| 3) | Work-life balance in working life | |
| 4) | Children in working life (Child Labor) and disabled people in working life | |
| 5) | Women's employment | |
| 6) | Mobbing, non-discrimination and equality in the workplace | |
| 7) | Principles regarding termination of employment contract - I | |
| 8) | Midterm exam | |
| 9) | Principles regarding termination of employment contract - II | |
| 10) | Employment (job) security system and its essentials | |
| 11) | New challenges: Cyberloafing-Abseenteism-Preseenteism | |
| 12) | Regulation of working conditions, working and rest periods | |
| 13) | Basic principles in industrial relations and freedom of association | |
| 14) | Basic principles and public character of the Social Security Law |
| Course Notes / Textbooks: | Research papers and court decisions uploaded to the system, if necessary |
| References: | Ömer Ekmekçi/Esra Yiğit, Bireysel İş Hukuku, İstanbul 2024 Yusuf Alper, Sosyal Sigortalar Hukuku, Bursa 2023 |
| Semester Requirements | Number of Activities | Level of Contribution |
| Attendance | 13 | % 10 |
| Midterms | 1 | % 40 |
| 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 | 5 | 70 |
| Midterms | 1 | 2 | 2 |
| Final | 1 | 2 | 2 |
| Total Workload | 113 | ||
| 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 |