| 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 |
| GEP0636 | Climate Change Economics | 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. BURCU ALARSLAN ULUDAŞ |
| Course Objectives: | The course aims to provide an introduction to the economics of climate change. It reviews the tools to assess the relative merits of various climate change policies and focuses on the role of economic instruments in designing those policies. |
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The students who have succeeded in this course; On successful completion of this course, students will be able to: - define key issues relating to climate change - explain how economics can offer public policies aimed at mitigating the effects of climate change - define economic instruments in designing appropriate climate change policies - explain the role of the Paris Climate Agreement - identify the role of the transformation in energy sectors in mitigating the climate change |
| After introducing the basic concepts of climate change, the course analyzes the historical rise of greenhouse gas emissions. Besides the earlier accords, the role of the Paris Climate Agreement and the mitigation efforts are on the focus of the course. The economic tools to decarbonize the energy sectors constitute the center of the course. It also examines net-zero emission intentions of the countries and their possible economic effects comparatively. Teaching methods and techniques used in the course are: lecture, individual study, sample review, reading, discussion, guest, observation and use of digital resources |
| Week | Subject | Related Preparation |
| 1) | Introduction, basic concepts and facts | |
| 2) | Climate change impacts and valuation Emissions scenarios and options for emission reduction | |
| 3) | Climate, Climate Change and Environmental Impacts | |
| 4) | Impacts and valuation of climate change | |
| 5) | Climate, growth and development | |
| 6) | Adapting a climate policy | |
| 7) | Adaptation and optimal climate policy International Agreements | |
| 8) | Midterm Week | |
| 9) | How to solve the climate problem? | |
| 10) | Turkey and climate crisis | |
| 11) | Economic implications of climate change | |
| 12) | Sectoral Economic Impacts of Climate Change | |
| 13) | Macroeconomic Impacts of Climate Change | |
| 14) | Climate change predictions and possible scenarios |
| Course Notes / Textbooks: | Tol, R. S. (2019). Climate economics: economic analysis of climate, climate change and climate policy. Edward Elgar Publishing. |
| References: | Gates, B. (2021). How to avoid a climate disaster: the solutions we have and the breakthroughs we need. Knopf; Mackintosh, S. P. (2021). Climate Crisis Economics. Routledge; Burch, S. L., & Harris, S. E. (2021). Understanding climate change: Science, policy, and practice. University of Toronto Press. |
| Semester Requirements | Number of Activities | Level of Contribution |
| Homework Assignments | 4 | % 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 | 13 | 3 | 39 |
| Homework Assignments | 4 | 10 | 40 |
| Midterms | 1 | 2 | 2 |
| Final | 1 | 2 | 2 |
| Total Workload | 122 | ||
| 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 |