Week |
Subject |
Related Preparation |
1) |
Types of Business Entity, Organization of Corporate Firm, The Role of Financial Management, Financial Management Decisions
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2) |
The Goals of the Firm, Profit Maximization and Shareholder Wealth Maximization, Principal-agent Problem,
Agency Costs, Asymmetry of Information, Shareholder, Stakeholder.
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3) |
Financial Environment: Markets, Institutions, and Interest Rates
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4) |
Financial System, Capital Markets, Money Markets, Primary versus Secondary Markets, Financial Institutions, Financial Instruments.
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5) |
Basic Financial Statements of a Firm: Balance Sheet Identity, Assets, Liabilities, Equity
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6) |
Overview of Income Statement, Concepts of EBIT and Net Profit.
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7) |
Interest Rates, Real versus Nominal Rates, Simple Interest Rates, Compunded Interest Rates.
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8) |
Time Value of Money, Opprtunity Cost, Present and Future Value
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9) |
Annuity and Perpetuity, Compounding, Concepts of Risk, Rate of Return and Discount Factor.
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10) |
More on Annuity and Perpetuity, Annuity Tables, Finding the Number of Periods.
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11) |
Characteristics of Bills, How Bills are Bought and Sold, The Valuation of Bills
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12) |
Features of Bonds, How Bonds are Bought and Sold, Pricing of Bonds. The Relationship Between Bond Prices and Interest Rates.
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13) |
Characteristics of Stocks, Capital Gain, Dividend Gain, Common Stocks, Preferred Stocks.
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14) |
How Common Stocks Are Traded, Logic Behind The Pricing of Stocks, Capitalization Rate. |
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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 |