Midwifery | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | UNI067 | ||||
Course Name: | Branding in Nutrition | ||||
Semester: |
Spring |
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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: | E-Learning | ||||
Course Coordinator: | Dr. YALÇIN YAMAN DURUSOY | ||||
Course Lecturer(s): |
Dr. YALÇIN YAMAN DURUSOY |
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Course Assistants: |
Course Objectives: | Food branding is all about creating a unique identity for a food product or brand that sets it apart from the competition and connects with its target audience. The goal of food branding is to stand out and be memorable, all while building an emotional connection with customers. |
Course Content: | The course will be explained and followed from the prepared booklet. In the general classroom enviroment, questions, answers and discussions will be studied, participation in the course will be NECESSARY. Average score of passing: “60” |
The students who have succeeded in this course;
1) Can perceive multi-dimensionally within the scope of the concept of critical thinking 2) Understands the dynamics of food and nutrition market 3) comprehends how to implement important marketing techniques in nutrition market |
Week | Subject | Related Preparation |
1) | The concept Brand and Branding | |
2) | Relationship between Branding and Marketing | |
3) | Brand management and its relevance on nutrition sector | |
4) | Market Research and its Techiques | |
5) | Positioning in brand management | |
6) | Corporate Identity and Brand Expansion | |
7) | Overview | |
8) | Midterm exam | |
9) | How to create a Brand? | |
10) | Stories of different brands | |
11) | Brand identity and brand image | |
12) | Marka değeri | |
13) | Failures in nutrition marketing | |
14) | General Overview | |
15) | Final week | |
16) | Final week |
Course Notes / Textbooks: | Öğretim üyesinin hazırladığı notlar Lecturer's notes |
References: | Mirze, K., (2010), İşletme, Literatür Yayınları, İstanbul Akdemir, A., (2012), İşletmeciliğin Temel Bilgileri, Ekin Yayıncılık, Bursa Çavuşoğlu. B.,(2011), Marka Yönetimi ve Pazarlama Stratejileri, Nobel Yayın, Ankara Gümüş. S., Saraç. P., (2013), Pazarlamada Markalaşma Stratejileri, Hiperlink, İstanbul |
Course Learning Outcomes | 1 |
2 |
3 |
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Program Outcomes | ||||||||||
1) Using the concepts and theories that constitute the basis of care, they know and plan appropriate initiatives in health protection and development. | ||||||||||
2) Uses the basic scientific knowledge about health, social and behavioral sciences in midwifery practices through information and communication technologies. | ||||||||||
3) In the period between the formation of the pregnancy and the birth, it can give the qualified care which is in need of normal / risk pregnant and his / her family. | ||||||||||
4) They can meet the care needs of the pregnant woman and her family during labor and can carry out qualified care and appropriate procedures specific to normal birth stages. | ||||||||||
5) Can meet the care needs of normal / risky woman, newborn and family at the postpartum period and make appropriate attempts. | ||||||||||
6) To be able to define common gynecological problems in women and to plan and implement necessary care and interventions and to do health education on this subject. | ||||||||||
7) It can provide health education and counseling services for women's reproductive health, women of all walks of life and all ages. | ||||||||||
8) Performs midwifery practices in line with evidence-based care principles. | ||||||||||
9) It establishes positive communication / cooperation with the team in health related practices and can work as an effective team member. | ||||||||||
10) It acts in accordance with the ethical principles and values of midwifery profession. |
No Effect | 1 Lowest | 2 Average | 3 Highest |
Program Outcomes | Level of Contribution | |
1) | Using the concepts and theories that constitute the basis of care, they know and plan appropriate initiatives in health protection and development. | 3 |
2) | Uses the basic scientific knowledge about health, social and behavioral sciences in midwifery practices through information and communication technologies. | 3 |
3) | In the period between the formation of the pregnancy and the birth, it can give the qualified care which is in need of normal / risk pregnant and his / her family. | 3 |
4) | They can meet the care needs of the pregnant woman and her family during labor and can carry out qualified care and appropriate procedures specific to normal birth stages. | 3 |
5) | Can meet the care needs of normal / risky woman, newborn and family at the postpartum period and make appropriate attempts. | 3 |
6) | To be able to define common gynecological problems in women and to plan and implement necessary care and interventions and to do health education on this subject. | 3 |
7) | It can provide health education and counseling services for women's reproductive health, women of all walks of life and all ages. | 3 |
8) | Performs midwifery practices in line with evidence-based care principles. | 3 |
9) | It establishes positive communication / cooperation with the team in health related practices and can work as an effective team member. | 2 |
10) | It acts in accordance with the ethical principles and values of midwifery profession. | 2 |
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 | 14 | 1 | 2 | 42 | |||
Midterms | 1 | 15 | 1 | 16 | |||
Final | 1 | 25 | 1 | 26 | |||
Total Workload | 84 |