| Nutrition and Dietetics | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
| Course Code: | SHZ302 | ||||
| Course Name: | Comparative Social Work Policies | ||||
| 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): |
Prof. Dr. İLHAN TOMANBAY |
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| Course Assistants: |
| Course Objectives: | The aim of this course is to introduce students to the field of social policy and the role of social work in this field from a comparative perspective. The course aims to provide an overview of the main theories and historical developments in the welfare state and social policy analysis. In addition to understanding the welfare and family policies and characteristics in Turkey, the course also discusses important and current issues (eg problems of poverty, asylum and migration, domestic violence, etc.) is intended to be analysed. |
| Course Content: | Basic concepts on the subject: Social policy, tools of social policy, social security, social insurance, social work and social assistance. The concept of social welfare and welfare state and its historical development, the effect of globalization on the welfare state, the classification of welfare states. International social policy documents: ILO convention, European Convention on Human Rights, European Social Charter, European Social Security Code, EU social policy. Comparison of social policies in Turkey with social policy regulations in international documents. Regulations on social services and social work in international documents. The place and importance of social policy in social work practice, the role and function of social workers in social policies. The birth and development of social policy and social work in different countries, different social work practice models in different societies, comparisons of social work practices in Turkey with selected countries. |
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The students who have succeeded in this course;
1) Will be able to explain the regulations in international documents related to social policy. 2) Compare different social security systems and discover different social policy arrangements for disadvantaged groups. 3) Analyze and systematize different theoretical approaches to understanding social policy regimes. 4) Understands the role of economic, political and social factors that shape social policy in different countries. 5) Have a deeper understanding of the existing social policy and practices in Turkey. 6) Comprehends the importance and functions of social work in the field of social policy. |
| Week | Subject | Related Preparation |
| 1) | Introduction to the course, basic concepts | |
| 2) | The historical origins of social policy, its development, the elements that shape social policies. | |
| 3) | Tools of social policy, social security systems and social services | |
| 4) | Welfare state, its development, different welfare state models and the impact of globalization on welfare state and social work practices | |
| 5) | Historical origins and development of social policy and social services in Turkey, social welfare and family welfare policies | |
| 6) | Regulations on social policy and social services in international documents and Turkey | |
| 7) | Midterm | |
| 8) | Social policy analysis and approaches | |
| 9) | Social policy and social work practices in selected countries student presentations-group work | |
| 10) | Social policy and social work practices in selected countries student presentations-group work | |
| 11) | Social policy and social work practices in selected countries student presentations-group work | |
| 12) | Social policy and social work practices in selected countries student presentations-group work | |
| 13) | Social policy and social work practices in selected countries student presentations-group work | |
| 14) | Social policy and social work practices in selected countries student presentations-group work | |
| 15) | Final examination | |
| 16) | Final examination |
| Course Notes / Textbooks: | Buğra, A. (2008). Kapitalizm, Yoksulluk ve Türkiye’de Sosyal Politika. 1. Basım, İletişim Yayınları: İstanbul. Başer, D. (2020) Sosyal Politika ve Sosyal Hizmet. Ankara: Nobel Akademi. |
| References: | 1. Alper, Y. & Tokol, A. (2012). Sosyal Politika, Bursa: Dora Yayınları. 2. Buğra A. &Keyder, Ç. (2006) (Ed.). Sosyal Politika Yazıları, İstanbul: İletişim Yayınları. 3. Castel, R. (2004). Sosyal Güvensizlik. Işık Ergüden (çev.), İstanbul: İletişim Yayınları. 4. Çelik, A. (2005). AB Sosyal Politikası Uyum Sürecinin Uyumsuz Alanı. İstanbul: Kitap Yayınevi. 5. Duyan, Veli. “Sosyal Hizmetin İşlev ve Rolleri”. Toplum ve Sosyal Hizmet Dergisi, 14(2), 1-22. 6. Kalabalık, H. (2013). İnsan Hakları Hukuku. Ankara: Seçkin Yayınları. 7. Karabacak, B. N. (2013). “Toplumsal Dayanışmanın Finansman Boyutu: Türkiye’de Sosyal Politikaların Finansmanı Örneği”. Çalışma ve Toplum, 2(37), 147-166. 8. Özbek, Nadir (2006). Cumhuriyet Türkiye’sinde Sosyal Güvenlik ve Sosyal Politikalar. İstanbul: Tarih Vakfı Yayını. 9. Rosanvallon, Pierre (2004). Refah Devletinin Krizi. Burcu Şahinli (çev.), Ankara: Dost Kitabevi. 10. Şeker, Aziz (2008). Sosyal Çalışma Mesleği. Ankara: SABEV. 11. Şenkal, A. (2007) Küreselleşme Sürecinde Sosyal Politika. 2. Baskı, İstanbul: Alfa Yayınevi. |
| Course Learning Outcomes | 1 |
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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 |
| Homework Assignments | 1 | % 60 |
| Presentation | 1 | % 20 |
| Midterms | 1 | % 20 |
| total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 100 | |
| PERCENTAGE OF FINAL WORK | % | |
| total | % 100 | |
| Activities | Number of Activities | Workload |
| Course Hours | 13 | 39 |
| Midterms | 1 | 1 |
| Final | 1 | 1 |
| Total Workload | 41 | |