NUTRITION AND DIETETIC (ENGLISH)
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Course Introduction and Application Information

Course Code	Course Name	Semester	Theoretical	Practical	Credit	ECTS
LAW3222	Law and Economics	Spring	3	0	3	8

This catalog is for information purposes. Course status is determined by the relevant department at the beginning of semester.

Basic information

Language of instruction:	English
Type of course:	Non-Departmental Elective
Course Level:	Bachelor’s Degree (First Cycle)
Mode of Delivery:	Face to face
Course Coordinator :	Prof. Dr. KADİR EMRE GÖKYAYLA
Course Lecturer(s):	Assoc. Prof. EMİN KÖKSAL
Recommended Optional Program Components:	Optional Course Materials: videos, games, etc.
Course Objectives:	The course aims to put the interaction between the legal system and the market system. It examines why law is necessary for markets to function and it uses economic principles to analyze laws.

Learning Outcomes

The students who have succeeded in this course;
I. Defines the economic theory of property
II. Defines the Coase theorem
III. Defines the economic theory of tort law
IV. Defines the social cost of accidents
V. Identifies the optimum precaution
VI. Defines an economic theory of crime and punishment
VII. Identifies the optimum deterrence
VIII. Defines antitrust law and regulated industries
IX. Analyzes regulated industries
X. Defines privatization and deregulation

Course Content

An economic theory of property,An economic theory of tort law, An economic theory of crime and punishment, An economic theory of contract, Antitrust law and regulated industries, Privatization & Deregulation

Weekly Detailed Course Contents

Week	Subject	Related Preparation
1)	An introduction to law and economics
2)	An economic theory of property
3)	Topics in the economics of property law
4)	An economic theory of tort law
5)	Topics in the economics of tort liability
6)	An economic theory of crime and punishment
7)	Review
8)	Topics in crime and punishment
9)	An economic theory of contract
10)	Topics in the economics of contract law
11)	Antitrust law and regulated industries
12)	Topics in antitrust law and regulated industries
13)	Privatization
14)	Privatization & Deregulation

Sources

Course Notes / Textbooks:	Law & Economics, Robert Cooter and Thomas Ulen; Pearson Education
References:

Evaluation System

Semester Requirements	Number of Activities	Level of Contribution
Midterms	1	% 40
Final	1	% 60
Total		% 100
PERCENTAGE OF SEMESTER WORK		% 40
PERCENTAGE OF FINAL WORK		% 60
Total		% 100

ECTS / Workload Table

Activities	Number of Activities	Duration (Hours)	Workload
Course Hours	13	3	39
Study Hours Out of Class	13	13	169
Midterms	1	2	2
Final	1	2	2
Total Workload			212

Contribution of Learning Outcomes to Programme Outcomes

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.
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.