| Nutrition and Dietetics | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
| Course Code: | UNI033 | ||||
| Course Name: | International Organizations | ||||
| Semester: | Fall | ||||
| Course Credits: |
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| Language of instruction: | Turkish | ||||
| Course Condition: | |||||
| Does the Course Require Work Experience?: | No | ||||
| Type of course: | University Elective | ||||
| Course Level: |
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| Mode of Delivery: | Face to face | ||||
| Course Coordinator: | Prof. Dr. YUSUF ERBAY | ||||
| Course Lecturer(s): |
Dr. Öğr. Üy. EYLÜL BEYZA ÇİFTÇİ |
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| Course Assistants: |
| Course Objectives: | The aim of the lesson for each student; The number of international organizations that are among the most active and indispensable members of the world system is increasing rapidly. The aim of the course is to explain the reasons for the need for international organizations; the emergence and historical development of these organizations; its types, functioning and organs; their legal structures and powers; the roles they play and the functions they fulfill in global politics; It aims to explain their relations and interactions with states. |
| Course Content: | Starting from the 19th century, international organizations started to take place in the international system as well as states. Global and regional international organizations, established with the aim of eliminating the disasters caused by the two world wars and the negativities they caused, added a new dimension to international relations. |
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The students who have succeeded in this course;
1) Drawing the historical process and theoretical framework of international organizations and dealing with their general structures and functions. 2) Examination of international organizations such as the United Nations, European Union, Council of Europe and NATO, which play an important role in the resolution of international and regional conflicts today. 3) Providing students to make preliminary studies and prepare presentations on the topics to be covered in the course in order to improve their research, analysis and presentation skills. 4) Ensuring that the teaching method of the course gains an interactive feature that includes mutual discussions with the participation of the students. |
| Week | Subject | Related Preparation |
| 1) | Introduction | |
| 2) | The past of international organizations and their role in today's world. | |
| 3) | Definitions, evaluations and approaches about international organizations. | |
| 4) | Globalization, the concept of global governance and the elements and actors of global governance. | |
| 5) | Types of international organizations. | |
| 6) | Universal international organizations: League of Nations | |
| 7) | Universal international organizations: United Nations | |
| 8) | Regional international organizations, 1: Territoriality and the European Union; the path from the economic community to political integration. | |
| 9) | Regional international organizations, 2: Council of Europe, framework of democracy and human rights; | |
| 10) | NATO is the defense mechanism of western countries. | |
| 11) | International organizations under the umbrella of the UN: WHO, ILO, UNCTAD, IMF, GATT, UNESCO, FAO. | |
| 12) | Other International Organizations: OECD, OSCE, NAFTA, OPEC, OIC, OUA and ASEAN | |
| 13) | The place of non-governmental organizations in the international system as non-governmental international organizations. | |
| 14) | General evaluation | |
| 15) | Final |
| Course Notes / Textbooks: | A.LeRoy Bennett ve James K. Oliver (2002), International Organizations, Principles and Issues, Seventh Edition, Pearson Education, New Jersey. Margaret P. Karns and Karen A. Mingst, International Organizations, The Politics and Process of Global Governance, Boulder, Lynne Rienner, 2010. Şaban Çalış, Birol Akgün ve Önder Kutlu (der.) (2006), Uluslararası Örgütler ve Türkiye, Çizgi Yayınları, Konya. Mehmet Hasgüler ve Mehmet B. Uludağ (2012), Uluslararası Örgütler, Tarihçe- Organlar-Belgeler-Politikalar, 5.Basım, Alfa, İstanbul. Cengiz Başak (2010), Uluslararası Örgütler, Seçkin Yayıncılık, Ankara. |
| References: | Uluslararası Örgütlerin Kuruluş Anlaşmaları Uluslararası Örgütlerin İnternet Siteleri |
| 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 |
| Midterms | 1 | % 40 |
| Final | 1 | % 60 |
| total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 40 | |
| PERCENTAGE OF FINAL WORK | % 60 | |
| total | % 100 | |
| Activities | Number of Activities | Workload |
| Course Hours | 14 | 42 |
| Study Hours Out of Class | 14 | 14 |
| Midterms | 8 | 28 |
| Final | 14 | 34 |
| Total Workload | 118 | |