Nutrition and Dietetics
Bachelor TR-NQF-HE: Level 6 QF-EHEA: First Cycle EQF-LLL: Level 6

Course Introduction and Application Information

Course Code: İLT401
Course Name: Communication and Ethics
Semester: Fall
Course Credits:
ECTS
5
Language of instruction: Turkish
Course Condition:
Does the Course Require Work Experience?: No
Type of course: Compulsory Courses
Course Level:
Bachelor TR-NQF-HE:6. Master`s Degree QF-EHEA:First Cycle EQF-LLL:6. Master`s Degree
Mode of Delivery: E-Learning
Course Coordinator: Asst. Prof. Dr. HASAN GÜRKAN
Course Lecturer(s): Assoc. Prof. Dr. Hasan Gurkan
Course Assistants:

Course Objective and Content

Course Objectives: This course aims to enable students to explore fundamental ethical and moral theories in depth. At the same time, the course examines the rights, responsibilities, and moral dilemmas involved in different communication contexts and processes and enables students to make connections between theory and practice by creating case studies in the field of communication.
Course Content: This course will introduce students to moral philosophy focusing on moral situations and media practices in the main areas of communication. In the course, especially journalism and news ethics, ethical problems and approaches in public relations and advertising ethics will be discussed.

Learning Outcomes

The students who have succeeded in this course;
1) Meet different approaches to morality
2) Identify moral principles and issues addressed in different communication contexts.
3) Explore the controversial issues of freedom of expression, copyright, and privacy
4) Analyze moral conflicts in a wide variety of media and communication environments

Course Flow Plan

Week Subject Related Preparation
1) Introduction to Course: Framing the Course
2) Thinking of ethics and moral: Historical Approach to Ethics
3) Professional Ethics and History
4) Ethics in Media: News and Journalism Ethics – 1
5) Ethics in Media: News and Journalism Ethics – 2
6) Ethics in Media: Ethics based on Journalism and Public Relations
7) Middle Term Exam
8) Public Relations and Ethics
9) Public Relations and Ethics Models - 1
10) Public Relations and Ethics Models - 2
11) Adv and Ethics-1
12) Adv and Ethics – 2
13) Discussions
14) Final Exam

Sources

Course Notes / Textbooks: - İdil Sayımer ve Pınar Erarslan Yayınoğlu (2007). Halkla İlişkiler ve Reklam Üzerine Etik Değerlendirmeler. Beta Yayınları.
- Meltem Akşin (2011). Bir İletişim Biçimi Olarak Reklamın Etik Açıdan Değerlendirilmesi: Margarin Piyasası Örneği. Başkent Üniversitesi.
- Zülfikar Damlapınar (2013). Kamusal İletişim Biçimi Olarak Halkla İlişkiler. Selçuk Sosyal Bilimler Dergisi.
- İdil Sayımer (2006). Halkla İlişkiler Etiğinde Öne Çıkan Modellerin Etik Sistemler Açısından Değerlendirilmesi. Küresel İletişim Dergisi.
- Başak Gezmen ve Hasan Gürkan (2016). Haber Uygulamaları: Haberin Temel İlkeleri. Artes Yayınları.
References:

Course - Program Learning Outcome Relationship

Course Learning Outcomes

1

2

3

4

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.

Course - Learning Outcome Relationship

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.

Assessment & Grading

Semester Requirements Number of Activities Level of Contribution
Attendance 14 % 0
Midterms 1 % 30
Final 1 % 70
total % 100
PERCENTAGE OF SEMESTER WORK % 30
PERCENTAGE OF FINAL WORK % 70
total % 100

Workload and ECTS Credit Calculation

Activities Number of Activities Preparation for the Activity Spent for the Activity Itself Completing the Activity Requirements Workload
Course Hours 14 3 42
Study Hours Out of Class 2 0 0
Midterms 1 3 3 6
Final 1 3 3 6
Total Workload 54