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