| Nutrition and Dietetics | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
| Course Code: | UNI145 | ||||
| Course Name: | Public Relations and Publicity in Health Institutions | ||||
| 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: | E-Learning | ||||
| Course Coordinator: | Dr. Öğr. Üy. BANU BİCAN | ||||
| Course Lecturer(s): | Assistant Professor Banu Bican | ||||
| Course Assistants: |
| Course Objectives: | This course has been prepared for the purpose of understanding the function of the public relations profession in health institutions and its importance in the development of two-way communication between the target audience and the institution. It is aimed to introduce the methods used in planning and implementing public relations activities in health institutions, their role in creating image and corporate reputation, and the communication tools used for this purpose. |
| Course Content: | Public Relations and Definition of Definition, Its Purposes, Functions and Its Importance for Health Institutions, Facts Directing the Development of Public Relations and Publicity Discipline in Health Institutions, The Role and Importance of Public Relations in Health Institutions, Reputation Management in the Recognition and Promotion Activities of Health Institutions, Corporate Social Responsibility Studies, Sponsorship Activities, Event Management, Development of Media and Press Relations, Corporate Publishing, Leader Communication and Lobbying |
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The students who have succeeded in this course;
1) Defines the concept of public relations. 2) Understands the importance of public relations in health services. 3) Explains the internal and external target audience in public relations 4) Knows the techniques used in public relations activities. 5) Recognize and apply public relations strategies and tactics 6) Explains the position and functions of public relations in health institutions. 7) Can independently conduct an advanced study in this field |
| Week | Subject | Related Preparation |
| 1) | Definition, Features, Functions of Public Relations and Introduction to Public Relations in Health Institutions | Special lecture notes and the first part of the textbook loaded on the ALMS system (What is FBP Public Relations? Part 1) |
| 2) | Historical Development of Public Relations in the World and Turkey, Development Process in Healthcare Facilities | Lecture notes and the second part of the textbook loaded on the ALMS system and created specifically for the subject (What is FBP Public Relations? Section 2) |
| 3) | Organization of Public Relations Unit in Health Institutions, Its Functions and Application Areas | Video explaining the relationship between Public Relations and 'Value Creation Concept' in Health Institutions uploaded to the ALMS system |
| 4) | The Role of Public Relations in Disasters and Crisis Management in Health Institutions | Video uploaded to the ALMS System and containing a sample disaster planning desk drill in a public hospital |
| 5) | Public Relations Campaigns and Communication Strategy / Target Audience Determination, Planning | An example of the corporate social responsibility and sponsorship project carried out by Anadolu Medical Center and Anadolu Efes Basketball team, which have been uploaded to the ALMS System, within the scope of Breast Cancer Awareness Month |
| 6) | Public Relations Campaigns and Communication Strategy Creation / Implementation, Evaluation | |
| 7) | Discussion of public relations campaigns through sample videos (Eat Like A Pro, Ontex and ASM Breast Cancer Examples) Quiz Exam | 3 different videos uploaded to ALMS system |
| 8) | Midterm Exam | |
| 9) | Marketing Oriented Public Relations and Its Components: Advertising, Event Management, Lobbying Activities, Sponsorship Management, Reputation Management, Corporate Social Responsibility Studies) | From the Textbook 22., 23.26,27,28 th chapters |
| 10) | Corporate Communications | Chapter 6 from the textbook |
| 11) | Homework Presentations 1st Group | |
| 12) | Homework Presentations 2nd Group | |
| 13) | Analysis of Health Campaigns During Pandemic Process Homework Presentations 3rd Group | Sample videos uploaded to ALMS system |
| 14) | General Review for Finals and Homework Presentations 4th Group |
| Course Notes / Textbooks: | Filiz Balta Peltekoğlu (2007).Halkla İlişkiler Nedir? Beta Yayınları |
| References: | Ayla Okay, Aydemir Okay (2015). Halkla ilişkiler: Kavram Strateji ve Uygulamaları (Genişletilmiş 8. baskı). İstanbul, Der Yayınları |
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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 |
| Quizzes | 1 | % 10 |
| Homework Assignments | 1 | % 20 |
| Midterms | 1 | % 30 |
| Final | 1 | % 40 |
| total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 60 | |
| PERCENTAGE OF FINAL WORK | % 40 | |
| total | % 100 | |
| Activities | Number of Activities | Workload |
| Course Hours | 14 | 42 |
| Study Hours Out of Class | 14 | 28 |
| Homework Assignments | 1 | 10 |
| Quizzes | 1 | 15 |
| Midterms | 1 | 15 |
| Final | 1 | 20 |
| Total Workload | 130 | |