Week |
Subject |
Related Preparation |
1) |
Introduction: Overview of the syllabus. |
|
2) |
Advertising monitoring in Turkey:
- RÖK
- International advertising practice principles |
Related reading from the course book. |
3) |
False advertising overview. |
Related reading from the course book. |
4) |
False advertising: What is the truth? |
Related reading from the course book. |
5) |
Copyrights |
|
6) |
Competitive restrictions |
|
7) |
Rising trend: Product placement.
- What do new regulations bring? |
Supplementary reading will be distributed. |
8) |
Case studies |
|
9) |
Looking from the consumer side. |
|
10) |
Ethical issues in advertising:
- Special audiences: Children and youth |
Related reading from the course book. |
11) |
Ethical issues in advertising:
- Telling the truth.
|
Selected reading from the course book. |
12) |
Advertising law in practice: Professional point of view 1
- Guest speaker (Regulator) |
|
13) |
Advertising law in practice: Professional point of view 2
- Guest speaker (Advertiser) |
|
14) |
Advertising monitoring in a digital age:
- Guest speaker (digital agency) |
|
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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. |
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