NUTRITION AND DIETETIC (TURKISH) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code | Course Name | Semester | Theoretical | Practical | Credit | ECTS |
SEN4504 | Management Information Systems | Spring | 3 | 0 | 3 | 6 |
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: | E-Learning |
Course Coordinator : | Instructor BARIŞ YÜCE |
Course Lecturer(s): |
Prof. Dr. ADEM KARAHOCA |
Recommended Optional Program Components: | None |
Course Objectives: | The objective of the course is to motivate students to teach them the role of Information Systems in organizations. MIS topics related with computer technologies, information development, and impact of information systems on business organization for organization information architectures. Course covers both technical and managerial issues. |
The students who have succeeded in this course; 1. Describe information systems in the enterprise 2. Describe information systems organizations 3. Analyze ethical and social issues 4. Analyze managing hardware and software assets 5. Analyze managing data resources 6. Describe managing knowledge 7. Apply management decision making 8. Define the business value of systems 9. Analyze information systems security control |
The course content is composed of managing the digital firm, information systems in the enterprise, information systems, organizations, management, and strategy, the digital firm: electronic business and electronic commerce, ethical and social issues in the digital firm, managing hardware and software assets, managing data resources, the internet and the new information technology infrastructure, managing knowledge for the digital firm, enhancing management decision making for the digital firm, understanding the business value of systems and managing change, information systems security and control. |
Week | Subject | Related Preparation |
1) | Managing the Digital Firm | |
2) | Information Systems in the Enterprise | |
3) | Information Systems, Organizations, Management, and Strategy | |
4) | The Digital Firm: Electronic Business and Electronic Commerce | |
5) | Ethical and Social Issues in the Digital Firm | |
6) | Managing Hardware and Software Assets | |
7) | Managing Data Resources | |
8) | Managing Data Resources / Midterm I | |
9) | The Internet and the New Information Technology Infrastructure | |
10) | Managing Knowledge for the Digital Firm | |
11) | Enhancing Management Decision Making for the Digital Firm | |
12) | Enhancing Management Decision Making for the Digital Firm / Midterm II | |
13) | Understanding the Business Value of Systems and Managing Change | |
14) | Information Systems Security and Control |
Course Notes / Textbooks: | Laudon, J., Laudon,K., “Management Information Systems”, McGraw Hill, 2008 |
References: | Yok |
Semester Requirements | Number of Activities | Level of Contribution |
Quizzes | 2 | % 10 |
Homework Assignments | 2 | % 10 |
Midterms | 2 | % 40 |
Final | 1 | % 40 |
Total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 60 | |
PERCENTAGE OF FINAL WORK | % 40 | |
Total | % 100 |
Activities | Number of Activities | Duration (Hours) | Workload |
Course Hours | 14 | 3 | 42 |
Study Hours Out of Class | 3 | 6 | 18 |
Quizzes | 2 | 3 | 6 |
Midterms | 2 | 15 | 30 |
Final | 1 | 17 | 17 |
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. | 2 |
2) | To act in accordance with ethical principles and values in professional practice. | 2 |
3) | To use life-long learning, problem-solving and critical thinking skills. | 2 |
4) | To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. | 2 |
5) | To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. | 2 |
6) | To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. | 2 |
7) | To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) | 2 |
8) | To communicate effectively with advisee, colleagues for effective professional relationships. | 2 |
9) | To use healthcare, information technologies for Nutrition and Dietetic practice and research. | 2 |
10) | To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. | 2 |
11) | To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. | 2 |
12) | To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. | 2 |