| Nutrition and Dietetics | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
| Course Code: | SHZ205 | ||||
| Course Name: | Social Work Management | ||||
| Semester: | Fall | ||||
| Course Credits: |
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| Language of instruction: | Turkish | ||||
| Course Condition: | |||||
| Does the Course Require Work Experience?: | No | ||||
| Type of course: | Compulsory Courses | ||||
| Course Level: |
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| Mode of Delivery: | Face to face | ||||
| Course Coordinator: | Prof. Dr. İLHAN TOMANBAY | ||||
| Course Lecturer(s): |
Öğr. Gör. STAFF 1 Prof. Dr. İLHAN TOMANBAY |
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| Course Assistants: |
| Course Objectives: | In this course; In addition to giving information about the concept and phenomenon of management, the concept and types of organization, and management theories in its historical process, the student will be able to use the necessary information for public administration and Turkey's public administration organization, the functioning of social service organizations and an effective social service management; It is aimed to be able to see the difference between social work management and social work management. |
| Course Content: | Basic concepts related to the subject (management, organization, manager, leadership concepts); types of organizations; public, local, private, civil administration types and their differences; historical development of management in general, types of management; management theories, elements of management; social services as a management field; public administration and public services in Turkey; social work as a field of professional management; the differences between social work management and social work management; structuring and organization in social service institutions and organizations and the relationship between this structure and social work, functions of social work; case management in social work. |
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The students who have succeeded in this course;
1) Have usable information on management and public management 2) Know basic concepts and terms 3) Develop his/her thoughts on the phenomenon of general management 4) Know perceptually the difference of managements of social service and social work 5) Will have information about the organization, program and management of social services in Turkey and will be able to analyze. 6) Understand the importance of social work management 7) They will have knowledge about social work methods that allow them to receive services in a timely and appropriate manner and will be able to put them into practice. 8) Learn not to look at the case without the management sense |
| Week | Subject | Related Preparation |
| 1) | Introduction to the course, Social Work and Relationship of Social Work with management | |
| 2) | Basic Concepts: Management and Organization Concept, Organization Types, Manager and Leadership | |
| 3) | Elements and Functions of Management | |
| 4) | Management-Organization Theories Classical and Neoclassical Theories | |
| 5) | Management-Organization Theories Modern Theories | |
| 6) | Management and Leadership | |
| 7) | Public Administration, Elements of Public Administration, Characteristics, Differences from Private Administration | |
| 8) | Midterm | |
| 9) | New Public Administration and Governance | |
| 10) | Social Work Management and Social Work/Human Service Organizations | |
| 11) | Organization of Social Services in Turkey, Organization at Central and Local Level | |
| 12) | Localization of Social Services, Social Work in Municipalities and Non-Governmental Organizations | |
| 13) | Social Work Management in Organizations – Case Management Examples | |
| 14) | Social Work Management in Organizations – Case Management Examples | |
| 15) | Final examination | |
| 16) | Final examination |
| Course Notes / Textbooks: | 1. Tomanbay, İlhan (2016) Sosyal Hizmet Yönetimi, İstanbul Üniversitesi AUZEF Yayını. Ekitap |
| References: | 1. Altındağ, Özgür (2020). Vaka yönetimi ve sosyal hizmette kullanımı. Toplum ve Sosyal Hizmet, 31(2):618-646. 2. Artan, Taner (2012) Yerel Yönetim ve Sosyal Hizmetler, Ankara: SABEV Yayını. 3. Delican, Mustafa (t.y), Kamu Yönetimi Ders Notları, İstanbul: AUZEF 4. Eryılmaz, Bilal (2010) Kamu Yönetimi, İstanbul: Okutman Yayıncılık. 5. Nişancı, Z. Nuray (2015) “Geçmişten Günümüze Yönetim Düşüncesi”, Yönetim Bilimleri Dergisi, 13(25):257-294. 6. Uğur, S. Sevtap (2014) “Yöneticilik ve Liderlik Ayrımında Kişisel Farklılıkların Rolü”, Organizasyon ve Yönetim Bilimleri Dergisi, 6(1):122-136. |
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| Program Outcomes | |||||||||||||||
| 1) To be able to evaluate the basic knowledge and evidence-based developments in the field of Nutrition and Dietetics, research, implementation, accuracy, reliability and validity. | |||||||||||||||
| 2) To be able to develop an individual-specific nutritional plan and program in accordance with the rules of adequate and balanced nutrition, determination of energy and nutrient requirements of individuals with scientific methods. | |||||||||||||||
| 3) Develop the nutritional and nutritional plan and policy for the protection, improvement and improvement of health by using methods for determining the nutritional status of the population. | |||||||||||||||
| 4) To be able to evaluate the factors affecting the nutritional quality of the individual and society in production consumption chain and apply standards and legal regulations on food safety and security. | |||||||||||||||
| 5) To use the current technologies, computer and information processing skills in the process of gathering and implementing basic information about Nutrition and Dietetics, having the ability of problem solving and decision making, creating a research project, information gathering and report preparation process. | |||||||||||||||
| 6) Defines, evaluates, interprets, produces solutions, produces medical nutrition therapy, makes team work with all national and international stakeholders in health and social fields, acts according to ethical rules by using current knowledge and skills acquired in Nutrition and Dietetics field. | |||||||||||||||
| 7) Taking into consideration the energy and nutrient requirements of the target group, evaluating the Nutrition and Dietetic aspects, makes menu planning in the institutions which are mass-fed and takes care of the food safety at all stages from the purchase of food to the service, and utilizes the technological developments in providing the appropriate service delivery. | |||||||||||||||
| 8) Develops and implements strategies to encourage individuals and communities to choose safe and healthy foods, and prepares and updates relevant educational materials. | |||||||||||||||
| 9) Makes laboratory applications for product development, nutrient analysis and factors affecting quality, evaluates and evaluates according to legal regulations. | |||||||||||||||
| 10) Plans, manages, evaluates, monitors, reports and leads teamwork and supports the creation of national and international nutritional and nutritional plans and policies to promote healthy nutrition awareness of individuals and society throughout the life cycle. | |||||||||||||||
| 11) Plans, implements, monitors and evaluates the appropriate medical nutrition therapy in an interdisciplinary approach, taking into account the sociocultural and economic structure of patients with different age groups. Participates in clinical trials. | |||||||||||||||
| 12) Uses English at an adequate level to follow professional developments and to communicate with colleagues, patients and the community. | |||||||||||||||
| 13) Uses current informatics and communication technologies effectively to reach and disseminate information in the field. | |||||||||||||||
| 14) All field studies and scientific studies work in teams with their colleagues and different professions. | |||||||||||||||
| 15) Performs his / her duties within the framework of Professional Responsibility and ethical values, adopts the importance of lifelong learning and continuously develops himself / herself by following the developments in science, technology and health, and ensures the progress and development of the profession of dietician. | |||||||||||||||
| No Effect | 1 Lowest | 2 Average | 3 Highest |
| Program Outcomes | Level of Contribution | |
| 1) | To be able to evaluate the basic knowledge and evidence-based developments in the field of Nutrition and Dietetics, research, implementation, accuracy, reliability and validity. | |
| 2) | To be able to develop an individual-specific nutritional plan and program in accordance with the rules of adequate and balanced nutrition, determination of energy and nutrient requirements of individuals with scientific methods. | |
| 3) | Develop the nutritional and nutritional plan and policy for the protection, improvement and improvement of health by using methods for determining the nutritional status of the population. | |
| 4) | To be able to evaluate the factors affecting the nutritional quality of the individual and society in production consumption chain and apply standards and legal regulations on food safety and security. | |
| 5) | To use the current technologies, computer and information processing skills in the process of gathering and implementing basic information about Nutrition and Dietetics, having the ability of problem solving and decision making, creating a research project, information gathering and report preparation process. | |
| 6) | Defines, evaluates, interprets, produces solutions, produces medical nutrition therapy, makes team work with all national and international stakeholders in health and social fields, acts according to ethical rules by using current knowledge and skills acquired in Nutrition and Dietetics field. | |
| 7) | Taking into consideration the energy and nutrient requirements of the target group, evaluating the Nutrition and Dietetic aspects, makes menu planning in the institutions which are mass-fed and takes care of the food safety at all stages from the purchase of food to the service, and utilizes the technological developments in providing the appropriate service delivery. | |
| 8) | Develops and implements strategies to encourage individuals and communities to choose safe and healthy foods, and prepares and updates relevant educational materials. | |
| 9) | Makes laboratory applications for product development, nutrient analysis and factors affecting quality, evaluates and evaluates according to legal regulations. | |
| 10) | Plans, manages, evaluates, monitors, reports and leads teamwork and supports the creation of national and international nutritional and nutritional plans and policies to promote healthy nutrition awareness of individuals and society throughout the life cycle. | |
| 11) | Plans, implements, monitors and evaluates the appropriate medical nutrition therapy in an interdisciplinary approach, taking into account the sociocultural and economic structure of patients with different age groups. Participates in clinical trials. | |
| 12) | Uses English at an adequate level to follow professional developments and to communicate with colleagues, patients and the community. | |
| 13) | Uses current informatics and communication technologies effectively to reach and disseminate information in the field. | |
| 14) | All field studies and scientific studies work in teams with their colleagues and different professions. | |
| 15) | Performs his / her duties within the framework of Professional Responsibility and ethical values, adopts the importance of lifelong learning and continuously develops himself / herself by following the developments in science, technology and health, and ensures the progress and development of the profession of dietician. |
| 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 | Preparation for the Activity | Spent for the Activity Itself | Completing the Activity Requirements | Workload | ||
| Course Hours | 2 | 0 | 0 | ||||
| Total Workload | 0 | ||||||