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
BA4948	Organizational Behavior	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:
Course Level:	Bachelor’s Degree (First Cycle)
Mode of Delivery:	Face to face
Course Coordinator :	Prof. Dr. ELİF OKAN
Recommended Optional Program Components:	None
Course Objectives:	Our lives are governed by organizations in almost all aspects. From birth to different levels of education and work, we find ourselves in many organizational contexts. Among the reasons for the presence of many organizations in our daily lives are they provide order in the larger society and act as places to help people achieve their goals when they cannot or do not want to achieve them alone. So, it is possible to define an organization as a group of people (and systems) oriented towards a common goal. Organizations sustain their lives through management, which can be defined as the art and science of helping people achieve their goals together. Managers determine the direction for the organization and how the goals are to be realized. More formally, managers formulate and implement strategies at all levels within an organization. While managing organizations, they need to address the behavioral dynamics within an organization. This course aims at these dynamics, which concern the individuals, practices, processes and structure. The content, readings and activities we engage in will help you better understand the elements of organizational life, and how to effectively contribute to the organizations you join.

Learning Outcomes

The students who have succeeded in this course;
Upon completion of the course, the students will learn to:
• Demonstrate understanding and knowledge of fundamental theory and principles of dynamics within an organization; concerning the individuals, practices and organizational processes and structure
• Demonstrate a critical understanding of how organizations or managers shape individual attitudes and how this has an effect on employee and organizational performance as well as the attainment of the overall organizational goals,
• Analyze and critically evaluate managerial and leadership ideas, arguments, and points of view,
• Apply course material to improve thinking, problem solving, and decision-making associated with leadership and management, and
• Develop strategies for effective teamwork

Course Content

The teaching methods of the course are Project, Collaborative Learning, Lecture, Reading, Implementation, Discussion, Individual Study.
This lesson examines how individuals and groups act within organizations, focusing on dynamics such as motivation, leadership, teamwork, and communication. It aims to improve organizational effectiveness by understanding human behavior in professional settings. The course also explores how culture, power, and structure impact decision-making and performance.

Weekly Detailed Course Contents

Week	Subject	Related Preparation
1)	Introduction to the course	Overview of the syllabus
2)	What is Organizational Behavior?	Robbins: Chapter 1
3)	Job Performance and Organizational Attitudes	Robbins: Chapter 3
4)	Personality, Individual & Cultural Values	Robbins: Chapter 4
5)	Perception, Learning and Decision Making	Robbins: Chapter 5
6)	Motivation Concepts and Applications	Robbins: Chapters 7 & 8
7)	Managing Groups and Teams	Robbins: Chapters 9 & 10
8)	Leadership	Robbins: Chapter 13
9)	Organizational Culture	Robbins: Chapter 15
10)	Organizational Culture	Robbins: Chapter 15 Progress report submissions via Itslearning
11)	Organizational Change and Stress Management	Robbins: Chapter 17
12)	Quiz
13)	Group Presentations
14)	Group Presentations

Sources

Course Notes / Textbooks:	Robbins, S. P. and Judge, T. A. (2019). Organizational Behavior, 18th Edition (Global Edition), Pearson Education.
References:	Colquitt, J., Lepine, J. and Wesson, M. (2016). Organizational Behavior: Improving Performance and Commitment in the Workplace, 5th edition. McGraw-Hill/Irwin. Periodicals including New York Times, The Economist, Bloomberg, Financial Times, etc…

Evaluation System

Semester Requirements	Number of Activities	Level of Contribution
Quizzes	1	% 20
Project	1	% 30
Final	1	% 50
Total		% 100
PERCENTAGE OF SEMESTER WORK		% 20
PERCENTAGE OF FINAL WORK		% 80
Total		% 100

ECTS / Workload Table

Activities	Number of Activities	Workload
Course Hours	13	38
Study Hours Out of Class	14	154
Quizzes	1	3
Paper Submission	3	3
Final	1	2
Total Workload		200

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.