Basic concepts of economics, basic economic problems, economic systems, introduction to price theory, consumer equilibrium, firm theory and national accounting concepts, basic concepts of macroeconomics, theoretical teaching of economics as basic macroeconomic problems and theoretical education for practical studies.
Prerequisite(s)
-
Corequisite(s)
-
Special Requisite(s)
The minimum qualifications that are expected from the students who want to attend the course.(Examples: Foreign language level, attendance, known theoretical pre-qualifications, etc.)
Instructor(s)
Assist. Prof. Dr. Derya Bilgin
Course Assistant(s)
Schedule
This course is not offered in this academic semester.
Office Hour(s)
-
Teaching Methods and Techniques
Lecture, Discussion, Problem Solving
Principle Sources
-Ertek, T. (2019). Temel Ekonomi (Basından Örneklerle), Beta Yayınları, İstanbul.
Other Sources
-
Course Schedules
Week
Contents
Learning Methods
1. Week
Scope and Methodology of Economics
Lecture, Discussion
2. Week
General Evaluation of Market Economy
Lecture, Discussion
3. Week
Price Mechanism: Demand, Supply
Lecture, Discussion
4. Week
Market Equilibrium
Lecture, Discussion
5. Week
Elasticity
Lecture, Discussion, Problem Solving
6. Week
Consumer Behavior Theory
Lecture, Discussion, Problem Solving
7. Week
Market Types
Lecture, Discussion, Problem Solving
8. Week
Midterm Exam
Midterm
9. Week
Midterm Exam
Midterm
10. Week
Basic Concepts in Macroeconomics
Lecture, Discussion, Problem Solving
11. Week
Concepts and Calculation of National Income
Lecture, Discussion
12. Week
Basic Macroeconomic Issues and Policy Tools
Lecture, Discussion
13. Week
Macroeconomic Equilibrium
Lecture, Discussion, Problem Solving
14. Week
Review
Problem solving, Discussion
15. Week
Review
Problem solving, Discussion
16. Week
Final exam
Final
17. Week
Final exam
Final
Assessments
Evaluation tools
Quantity
Weight(%)
Midterm(s)
1
40
Final Exam
1
60
Program Outcomes
PO-1
It covers the issues of determining and evaluating general health problems related to nutrition. To be able to communicate effectively between individuals, both written and verbal, to be able to work as an interdisciplinary team.
PO-2
To be able to explain Nutrition and Dietetic practices using this knowledge, to develop materials and to provide evidence-based data.
PO-3
Identification of the needs of clients for their nutritional and dietary recommendations, identification of individual treatment protocols, and evaluation of results.
PO-4
Ability to follow plans, policies, laws, regulations, legislation affecting the profession of dieticians, to assume personal responsibility in professional practices and decisions taken.
PO-5
To be able to identify and solve the ethical problems that may arise in the dietitian-client relationship and to develop strategies that will help the clients to choose safe, healthy and accessible foods.
PO-6
Nutrition and Dietetic students and stays, professional trainings and internships.
PO-7
To provide a qualified nutrition and dietetic service, to improve health, to prevent diseases and treatments, to apply professional knowledge and skills in food and beverage sector.
PO-8
Ability to have adequate knowledge of basic knowledge, scientific stance and professional skills in nutrition, nutrition, dietetics, management and other fields.
PO-9
Planning, implementation, follow-up and evaluation of appropriate medical nutrition treatment considering individual's socio-cultural and economic structure and nutrition habits.
PO-10
To be able to evaluate factors affecting nutrient quality of individual and society in food production-consumption chain and to be able to apply standards and legal regulations on nutritional safety and safety.
Learning Outcomes
LO-1
Define basic terms related to economics.
LO-2
Describe the fundamental laws of economics.
LO-3
Interpret the relationship between economic variables.
LO-4
Discuss the real world economic events with economic terms and laws.
LO-5
Formulate the relationship between economic variables in algebraic form.
