Language of instruction: |
English |
Type of course: |
Non-Departmental Elective |
Course Level: |
Bachelor’s Degree (First Cycle)
|
Mode of Delivery: |
Hybrid
|
Course Coordinator : |
Assoc. Prof. ESRA ALBAYRAKOĞLU |
Recommended Optional Program Components: |
None |
Course Objectives: |
Objective of this course is to provide theoretical basis, rules, and aspects of regional policy and regional development in EU countries. The course will get students familiar with the idea of Euro-pean Union regional policy and its evolution, institutions, mechanism, and financing. Essential part of the course will be focusing on contemporary problems of EU regional policy, regional development in selected countries, differences and priorities. The course will particularly analyze regional development processes and offer students a variety of ‘good practices’. Case study analysis will be an important component of the course. |
Week |
Subject |
Related Preparation |
1) |
Introduction |
|
2) |
Historical Evolution of European Integration |
|
3) |
Institutions of the EU and the management of the EU budget |
|
4) |
The EU regional policy: An Overview |
|
5) |
Common Agricultural Policy and the emergence of rural development paradigm |
|
6) |
Emergence of rural development paradigm and NUTS methodology |
|
7) |
Implementation of the EU Regional Policy: Types of funds |
|
8) |
Mind-mapping presentations |
|
9) |
Midterm |
|
10) |
Impact of Economic Crisis on European Regions and Future Challenges |
|
11) |
Enlargement and Regional Development in Central and Eastern European Countries |
|
12) |
Case Studies: Mezzogiorno (Italy) and Catalonia (Spain) |
|
13) |
Student Presentations (Pecha Kucha) |
|
14) |
General Evaluation |
|
|
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 |